Tuesday, May 15, 2012

Rudi's Gluten-Free Tortillas


You’ve made quesadillas and wraps from corn tortillas and they’re good in their own way. You’ve eaten Trader Joe’s brown rice tortillas and they have nice flavor, even if the texture calls to mind a sort of crispy wonton. You even indulge occasionally in La Tortilla Factory’s Sonoma gluten-free wraps, fashioned from teff and so delicious you’ll forgive their delicate nature and breakage.


These tortillas are adolescents compared to Rudi’s newest product. They’ve raised their gluten-free tortillas right.


Delicate and soft, Rudi’s tortillas remain springy and durable in the face of Wrap and Quesadilla Challenges. They’re the closest thing to a real flour tortilla I’ve tasted and frankly I prefer these over wheat flour tortillas because Rudi’s packed them full of flavorful whole grains. Each variety of tortilla is based on a mixture of sorghum, brown rice, corn, amaranth, quinoa, millet, and teff flours. They’re even free of soy—something La Tortilla Factory’s Sonoma wraps cannot boast—if you forgive that they’re made in a facility that uses soy. The only drawback is the presence of xanthan and guar gums, which I can personally overlook so long as I avoid indulging in too many at once. (Difficult. After first tasting them, I popped them into the freezer for storage. I’ve opened and closed the freezer no fewer than 6 times in the past 24 hours just to, well, gaze at them.)


Try these for yourself.

I haven’t found them locally yet, but I usually see Rudi’s newest products hit Seattle’s Whole Foods stores first, so look for all three flavors there.


That's a wrap.
(Alright, so it cracked halfway through the meal. Only a little crack. And I still finished it, licking every last tasty morsel off my fingers, no fork required.)



6 comments:

  1. Adrienne - These look FABULOUS and I can't wait for them to be in our local stores!!

    ~ Beth

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    1. Beth: They really are the best gluten-free tortillas I've ever had. When you come over for a visit, I'll make you a wrap. You bring the avocado. Deal?

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  2. Looks delish! I've only tried Trader Joe's brown rice tortillas, which frankly taste like cardboard. Their only benefit was that they looked like a tortilla and sort-of kept your burrito fillings out of your lap. Wish I could try Rudi's and even the Sonoma teff tortillas. (can't eat grains anymore) That's OK though, I actually miss injera (Ethiopian flatbread made from teff) more than tortillas. I absolutely LOVE Ethiopian food! (And I'll still eat it even without the teff if somebody made me some.)

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    1. I love injera! Haven't gotten it to work gluten-free quite yet, but I'm close. That's too bad you can't do grains any more. Can you do mesquite flour? I've thought it might work in tortillas, but haven't tried yet.

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  3. I believe that authentic injera is made only from teff, left out to sour rather than using yeast for rising. Quick injera is part teff and part wheat flour and calls for yeast. I've never made either one successfully though.

    I've never heard of mesquite flour. Thanks! I'll have to look into that.

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    1. Laura: I think you're right that truly authentic injera is made only from teff, but I haven't been able to find a recipe that doesn't include some amount of wheat flour. When I tried it, I did leave my batter out to sour and got some nice puffing action going:
      http://beyondcelery.blogspot.com/2011/08/injera-1.html
      The final product was a little thin and too gummy, unfortunately. I need to try it again.

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