Gluten-Free Waffle Grid Tortillas

The waffle grid comes from using a waffle-cone maker, but not the cone shaper. These tortillas, made with rice flour, are thin and pliable, like crepes. They stick to themselves with a mild PostIt stickiness. The stickiness makes for keeping rollup shapes together, making them good for rolling up fillings. The sesame oil provides an aromatic flavor.

My pixstrip shows the following images:

1. Equipment and utensils
2. Ingredients
3. Bowl with mixed ingredients, cooling in fridge, then out of the fridge
4. Tortilla-baking process by using the waffle cone maker
5. Finished gluten-free, no-added-sugar, waffle-grid tortillas

Equipment and utensils (spray oil being a bridge from equipment to baking process)

• Waffle cone maker
• Mixer (I used an electric hand mixer.)
• Measuring cups
• Measuring spoons
• Rubber spatula(s)
• Plastic spatula
• Mixing bowl(s)
• Cooling rack

Ingredients and mixing

• 1 egg
• 2 tablespoons cooking oil
• 1 tablespoon sesame oil
• 1 C milk
• 1 C rice flour (available in Asian store or ethnic part of a supermarket(
• 1/2 teaspoon salt
• Spray oil for appliance surfaces, about every fourth tortilla

1. Beat the egg.
2. Add the salt and beat more.
3. Add the oils and milk and mix more.
4. Carefully add the flour, which has a very fine consistency. (The batter will be very thin.)
5. Cover the mixing bowl with food wrap and let it sit in the refrigerator.
6. After an hour, take out the batter, remove the food wrap, and remix the batter for a few seconds.

Process completion (baking, etc.)
Prepare the iron as instructed with your appliance. Because I've used mine a few times, I've only wiped the cooking surfaces with a clean, warm, damp kitchen rag for cleaning preparation, sprayed the cooking surfaces, and plugged the cord. Heating time is a minute or so.

1. Spray oil onto both waffle cone maker surfaces and heat it.
2. Scoop batter (1-oz cup or 2 tablespoons) onto the horizontal surface. (Pouring slightly towards the back makes for easier clanshell closing.) Close the lid and press down with fingernails for about 15 seconds to ensure the lid stays closed, then time for another 45 seconds. The hold-down instruction might not apply to other appliance brands.
3. Open the clamshell to check for tortilla doneness (light to medium brown color).
4. Use spatula to lift the tortilla onto the cooling rack.
5. Roll the tortilla now or later.
6. Continue the batter dispensing and baking process until you use up the batter. (Use spray oil about every fourth tortilla.)

The recipe makes about 15 tortillas, 5-6 inches wide (~53-58 calories each, depending on nonfat or whole milk). Suggested fillings for microwaving in these disks: cheese, cheese and spinach, cheese and broccoli. Mmmm, cheese.