# Gluten/yeast/milk/egg-free tortilla/matza/pita recipe? **URL:** \ **Category:** Cafe Society\ **Created:** [May 13, 2011, 6:22pm UTC](https://boards.straightdope.com/t/gluten-yeast-milk-egg-free-tortilla-matza-pita-recipe/581810 "2011-05-13T18:22:34Z")\ **Posts on this page:** 17\ **Page:** 1
**Author:** ![Rhythmdvl](https://avatars.discourse-cdn.com/v4/letter/r/85f322/32.png) [@Rhythmdvl](https://boards.straightdope.com/u/Rhythmdvl)\ **Post date:** [May 13, 2011, 6:22pm UTC](https://boards.straightdope.com/t/gluten-yeast-milk-egg-free-tortilla-matza-pita-recipe/581810/1 "2011-05-13T18:22:34Z")
Yowza, what a set of constraints. Guests are coming over tonight, and among other things they can’t have gluten, yeast, dairy, eggs, vinegar, or anything fermented (they’re great people with various allergies, don’t sweat the why). If I’ve time, I’d like to make some sort of bread-like product to serve with the—you guessed it—crudité. I’ve made tortillas before (and have a press but no masa harina at the moment), and know it’s a fairly simple and quick process. I do have a couple gluten-free flours (e.g., rice, potato). Can I do anything with them as quick as tortillas? Can I make some sort of matza or pita out of them? I don’t have much free prep time, but a heat/baking soda rise would be fine. Or should I just stick with the vegetables and leave well enough alone? ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [May 13, 2011, 6:35pm UTC](https://boards.straightdope.com/t/gluten-yeast-milk-egg-free-tortilla-matza-pita-recipe/581810/2 "2011-05-13T18:35:21Z")
Do you have any flax seed meal? I know you can make crackers out of that - though I’ve never tried it, I’ve heard they’re good. Google Flax Crackers and you’ll find a ton of recipes. ---
**Author:** ![Rhythmdvl](https://avatars.discourse-cdn.com/v4/letter/r/85f322/32.png) [@Rhythmdvl](https://boards.straightdope.com/u/Rhythmdvl)\ **Post date:** [May 13, 2011, 7:04pm UTC](https://boards.straightdope.com/t/gluten-yeast-milk-egg-free-tortilla-matza-pita-recipe/581810/3 "2011-05-13T19:04:23Z")
Corn meal? Come to think of it, I’ve never made tortillas out of corn _meal_. Would they be edible? ---
**Author:** ![emacknight](https://avatars.discourse-cdn.com/v4/letter/e/3ec8ea/32.png) [@emacknight](https://boards.straightdope.com/u/emacknight)\ **Post date:** [May 13, 2011, 7:18pm UTC](https://boards.straightdope.com/t/gluten-yeast-milk-egg-free-tortilla-matza-pita-recipe/581810/4 "2011-05-13T19:18:21Z")
No, you can’t make tortillas out of cornmeal. I’ll second **Athena** ’s suggestion of making crackers using the gluten-free flours you have. It’s essentially like making a pie crust: rub in some fat into your flours with salt and baking powder, add some liquid, kneed a bit, roll out thin, cut into pieces and bake. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [May 13, 2011, 7:50pm UTC](https://boards.straightdope.com/t/gluten-yeast-milk-egg-free-tortilla-matza-pita-recipe/581810/5 "2011-05-13T19:50:32Z")
I bet you can make something like a chapati or roti with the rice flour. I can’t see any reason why it wouldn’t work (heck, even try potato flour.) It’s just basically a simple mixture of starch and water that is fried as a flat bread. _googles_ Yep, [here’s one recipe.](http://www.aayisrecipes.com/2005/12/13/rice-roti-alayle-pita-rotti-a-traditional-konkani-dish/) ---
**Author:** ![Rhythmdvl](https://avatars.discourse-cdn.com/v4/letter/r/85f322/32.png) [@Rhythmdvl](https://boards.straightdope.com/u/Rhythmdvl)\ **Post date:** [May 13, 2011, 7:50pm UTC](https://boards.straightdope.com/t/gluten-yeast-milk-egg-free-tortilla-matza-pita-recipe/581810/6 "2011-05-13T19:50:53Z")
Thanks. Tortilla-making is an art, and I’d hate to ruin a reputation with fugly and inedible tortillas. ---
**Author:** ![emacknight](https://avatars.discourse-cdn.com/v4/letter/e/3ec8ea/32.png) [@emacknight](https://boards.straightdope.com/u/emacknight)\ **Post date:** [May 13, 2011, 10:13pm UTC](https://boards.straightdope.com/t/gluten-yeast-milk-egg-free-tortilla-matza-pita-recipe/581810/7 "2011-05-13T22:13:08Z")
> [@pulykamell](#): > > I bet you can make something like a chapati or roti with the rice flour. I can’t see any reason why it wouldn’t work (heck, even try potato flour.) It’s just basically a simple mixture of starch and water that is fried as a flat bread. > > _googles_ Yep, [here’s one recipe.](http://www.aayisrecipes.com/2005/12/13/rice-roti-alayle-pita-rotti-a-traditional-konkani-dish/) Gee is dairy. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [May 13, 2011, 10:15pm UTC](https://boards.straightdope.com/t/gluten-yeast-milk-egg-free-tortilla-matza-pita-recipe/581810/8 "2011-05-13T22:15:55Z")
> [@emacknight](#): > > Gee is dairy. Yes, I know, but the ghee is not part of the main recipe, just a finishing touch added at the end. ---
**Author:** ![WhyNot](https://avatars.discourse-cdn.com/v4/letter/w/c77e96/32.png) [@WhyNot](https://boards.straightdope.com/u/WhyNot)\ **Post date:** [May 13, 2011, 10:36pm UTC](https://boards.straightdope.com/t/gluten-yeast-milk-egg-free-tortilla-matza-pita-recipe/581810/9 "2011-05-13T22:36:35Z")
> [@emacknight](#): > > Gee is dairy. You can use a bit of olive oil (or any tasteless oil like canola or vegetable) with a sprinkle of salt in it, instead. ---
**Author:** ![Drain\_Bead](https://avatars.discourse-cdn.com/v4/letter/d/e47774/32.png) [@Drain\_Bead](https://boards.straightdope.com/u/Drain_Bead)\ **Post date:** [May 13, 2011, 11:01pm UTC](https://boards.straightdope.com/t/gluten-yeast-milk-egg-free-tortilla-matza-pita-recipe/581810/10 "2011-05-13T23:01:23Z")
Wow. Every recipe for bread or crackers I have has eggs in it. I think you’re best off not making anything–likely these people are used to going without it and won’t miss it. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [May 13, 2011, 11:15pm UTC](https://boards.straightdope.com/t/gluten-yeast-milk-egg-free-tortilla-matza-pita-recipe/581810/11 "2011-05-13T23:15:30Z")
> [@Drain\_Bead](#): > > Wow. Every recipe for bread or crackers I have has eggs in it. I think you’re best off not making anything–likely these people are used to going without it and won’t miss it. Really? I only make a few types of bread, but nearly none of them have egg. Sure, if you’re making challah or something like that, or something cakey, you’ll have eggs, but bog standard bread doesn’t usually have egg. Same with standard flatbreads, whether they be tortillas, rotis, or pitas. Usually, no egg. In fact, I can’t think of a single flatbread recipe that has egg in it, although I’m sure there must be some out there. Same with crackers. Are there really a lot of egged crackers out there? I can’t think of any off the top of my head. ---
**Author:** ![emacknight](https://avatars.discourse-cdn.com/v4/letter/e/3ec8ea/32.png) [@emacknight](https://boards.straightdope.com/u/emacknight)\ **Post date:** [May 14, 2011, 12:01am UTC](https://boards.straightdope.com/t/gluten-yeast-milk-egg-free-tortilla-matza-pita-recipe/581810/12 "2011-05-14T00:01:23Z")
> [@Drain\_Bead](#): > > Wow. Every recipe for bread or crackers I have has eggs in it. I think you’re best off not making anything–likely these people are used to going without it and won’t miss it. It’s funny how that happens when you’re told you can’t use something. But like **pulykamell** says bread and crackers don’t need eggs. My go to pie crust has an egg in it, but works enough well without. ---
**Author:** ![BigT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bigt/32/12044_2.png) [@BigT](https://boards.straightdope.com/u/BigT)\ **Post date:** [May 14, 2011, 10:43am UTC](https://boards.straightdope.com/t/gluten-yeast-milk-egg-free-tortilla-matza-pita-recipe/581810/13 "2011-05-14T10:43:35Z")
I can bake a [cake without eggs](http://www.foodnetwork.com/recipes/gale-gand/wacky-cake-recipe/index.html), even. It’s not the be-all end all. I can’t find the white-cake recipe online, but it’s my favorite. ---
**Author:** ![Girl\_From\_Mars](https://avatars.discourse-cdn.com/v4/letter/g/3da27b/32.png) [@Girl\_From\_Mars](https://boards.straightdope.com/u/Girl_From_Mars)\ **Post date:** [May 14, 2011, 11:51am UTC](https://boards.straightdope.com/t/gluten-yeast-milk-egg-free-tortilla-matza-pita-recipe/581810/14 "2011-05-14T11:51:19Z")
Here’s a recipe from the [Wisconsin Institute of Nutrition](http://www.nutritioninstitute.com/ricebread.html): ``` 1/2 c. brown rice flour 1/2 c. white rice flour 1 tsp. sea salt 3 T. expeller-pressed safflower oil 1/2 to 3/4 c. water ``` Start heating a non-stick skillet on medium heat. Mix the brown and white rice flour together with the salt. Add the oil, and mix well until you have pea-sized balls. Mix in the water, a little at a time, until you can manage the dough. When the skillet is hot, put some dough in the palm of your hand and make a ball, about 2 inches in diameter. Flatten it with your hands, or place in the skillet and flatten it there with a wet spatula. Grill the bread on one side for a few seconds to minutes until it starts to turn golden brown. The amount of time depends on how hot the pan is. Flip over. Grill the other side. Remove from heat. Repeat with the rest of the dough. Serve warm with your favorite topping. ---
**Author:** ![Drain\_Bead](https://avatars.discourse-cdn.com/v4/letter/d/e47774/32.png) [@Drain\_Bead](https://boards.straightdope.com/u/Drain_Bead)\ **Post date:** [May 14, 2011, 2:02pm UTC](https://boards.straightdope.com/t/gluten-yeast-milk-egg-free-tortilla-matza-pita-recipe/581810/15 "2011-05-14T14:02:38Z")
> [@pulykamell](#): > > Really? I only make a few types of bread, but nearly none of them have egg. Sure, if you’re making challah or something like that, or something cakey, you’ll have eggs, but bog standard bread doesn’t usually have egg. > > Same with standard flatbreads, whether they be tortillas, rotis, or pitas. Usually, no egg. In fact, I can’t think of a single flatbread recipe that has egg in it, although I’m sure there must be some out there. Same with crackers. Are there really a lot of egged crackers out there? I can’t think of any off the top of my head. All of my recipes are grain-free. Most use nut flours, which require lots of egg to get the right texture. Then again, someone there probably has a nut allergy anyway. 😉 ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [May 14, 2011, 4:30pm UTC](https://boards.straightdope.com/t/gluten-yeast-milk-egg-free-tortilla-matza-pita-recipe/581810/16 "2011-05-14T16:30:54Z")
> [@Drain\_Bead](#): > > All of my recipes are grain-free. Most use nut flours, which require lots of egg to get the right texture. Ah, hah. That makes a lot more sense now. I missed the implied “for gluten-free products” that follows “Every recipe I have.” ---
**Author:** ![emacknight](https://avatars.discourse-cdn.com/v4/letter/e/3ec8ea/32.png) [@emacknight](https://boards.straightdope.com/u/emacknight)\ **Post date:** [May 15, 2011, 8:47pm UTC](https://boards.straightdope.com/t/gluten-yeast-milk-egg-free-tortilla-matza-pita-recipe/581810/17 "2011-05-15T20:47:16Z")
What did you end up making?