These potato starch tortillas are naturally gluten free and perfect for Passover. Use them as crepes or wraps.
It’s amazing to me how many gluten free recipes you can find if you’re willing to step outside your culture. Koreans have mung bean pancakes, Mexicans have corn tortillas, Indians have lentil dosas.
I’ve discovered another treasure trove of gluten free. Jewish Passover Recipes!! During Passover, or Pesach, observant Jews avoid any leaven. That means they avoid any baked goods that rise. They also avoid any baked goods made with wheat, barley, rye, spelt, or oats because these grains rise on their own.
Gluten Free for Passover
This means that their diet is completely gluten free during Passover, or even up to a month before. Some families even have special dishes and cookware that is set aside just for Passover meals.
This is not an original recipe, by any means. These potato starch tortillas are just a variation on a multitude of traditional potato starch crepes and wraps made for Passover.
It’s really similar to my grain free sandwich wrap made with tapioca starch.
Use A Blender!
This recipe is super easy to make, and it gets even easier if you use a blender! Just toss all the ingredients in and mix ‘em up! If you don’t have a blender, don’t worry, you can mix the ingredients with an electric mixer or by hand with a whisk.
Potato Starch makes up the base of these gluten free tortillas. You can find it in some grocery stores, but I buy it in an International or Asian Grocery. It’s not very expensive. If you have either an International or Asian Grocery near you, check it out! They’re full of gluten free options!
Most of the traditional Passover potato starch crepes are made with one part potato starch, two parts water, so that’s what I tried for this one. It worked great! This also makes the recipe really easy to double!
The protein in the eggs hold these wraps together. You’ll use three in this recipe.
Oil or Melted Butter
You can use either oil or butter and the results will be just as good. Just make sure if you use butter, it’s melted.
- 1 cup Water
- 1/2 cup Potato Starch
- 3 Eggs
- 2 Tbsp Melted Butter or Oil
- Combine water and potato starch in a bowl until starch is dissolved. Pour into blender pitcher.
- Add eggs and butter.
- Blend until fully combined.
- Pour by about 1/3 cup fulls into a hot lightly greased frying pan and twirl pan until bottom is fully covered by batter.
- Cook over medium heat until top is firm and edges are light brown and come away from the sides.
- Flip and brown other side.
- Serve with sweet or savory filling.
- Can be stored folded in an air tight container in the fridge and reheated in a frying pan.
If you don't have a blender, you can mix the ingredients in a bowl with an electric mixer or a whisk.