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Hello Listmates

Another overdue summary I am finally getting too. Only 2 more to write!,
and 200 emails to search through!! I am feeling better after my gluten
challenge but have taken longer than expected due to gluten accidents.

OK, thanks everyone who replied, there was actually only 4.

One suggested using corn tortillas, but I haven't found them yet in NZ.

Bean Flour Tortillas
1/3 cup light bean flour
1/2 cup cornstarch
2 tblsp tapioca flour
1/2 tsp salt( I don't use salt) use Mrs. Dash
    to protect the heart
3 beaten egg whites
1 1/2 cups water
  oil for brushing skillet

In a medium bowl, place the bean flour, cornstarch, tapioca flour, and
salt.  Whisk together. Add the egg whites and beat together until smooth.
Slowly beat in the water. Let rest in the refrigerator for at least 20
min.

Heat a 9 in. skillet or frypan over  med. heat, brushing the pan with
oil. Test pan for readiness by dropping a tiny bit of water in it when
it sizzles pan is ready.Spoon in about 4 tblsp of batter or enough to
just cover the bottom of the skillet. Cook until the bottom of the
tortillais golden brown and the edges curl and the top seems dry. Turn
and barely cook the other side. Slip onto plate, repeat until the
mixture is gone.

Store separated by wax paper, in a freezer bab in refrig, or freezer ,
reheat before filling .
makes about 8

- Will look for bean flour, haven't seem any yet. Any suggestions for
substitutes.

And lastly, Bette Hagman in her third book, The Gluten Free Gourmet
Cooks Fast and Healthy, gives a recipe for gluten free tortillas.
-Haven't got her book and haven't yet seen it at the library, will keep
searching.

Thanks again everyone, will hopefully get around to trying them.

Alanna
NZ