Hi,
I'm trying to find a way to make gluten free bread that is nice, and that I can cook at home so I can add iodised salt to it.
My DS has food interolances and we are struggling to find any other way to get iodine in his diet.
We've tried a lot of gluten free bread recipes but we really can't find anything that we can make at home, and which is nice enough to eat every day as staple.
We found these nice tortillas in the supermarket (photo attached), which he really likes. I would like to find out how to make them at home so I could add iodised salt to them.
We looked online and figured out that they sort of a copy of mexian tortillas, but mexican tortillas are made with masa harina corn flour, which is actually totally different from the stuff in these tortillas, which are made from:
Tapioca Starch (53%), Water, White Corn Masa Flour (8%), Stabilisers (Glycerol, Xanthan Gum), Quinoa Flour (4%), Amaranth Flour, Emulsifier (Mono- and Diglycerides of Fatty Acids), Salt
If I try to buy masa harina online I find all sorts of things that claim to have gluten in them, or not, and be genetically modified or not, and I feel like I'm a bit out of my depth. Also the masa harina tortilla would probably be quite different from the thing we are buying from the supermarket.
This is what masa harina looks like online:
https://www.mexgrocer.co.uk/food/masa-harina
I wondered if anybody might know about how to make this sort of flatbread, so it is nice enough to have as a staple at home every day and so it doesn't have gluten in it?
I think it's really a good option for my DS, but I'm a bit out of my depth trying to work out how to do it.
I did try the gluten free tortilla recipe on the freee gluten free flour website, but it came out like a very thin jellyfish, and didn't look nice to eat at all.
Thanks so much if you read all this. I would be really grateful for any thoughts on it.
We do also have a paediatrican on the case, so the medical side is covered.
Thanks!