Her latest discovery were these Rudi's Gluten-Free Spinach Tortillas. I believe she got them at Market Basket in Mass; I haven't seen them here (Upstate NY) anywhere yet. You guys - they're awesome! Chewy, pliable, tasty, and they don't break apart like most gluten-free tortillas. If you want to ensure that they stay "flexible," just warm them up on a skillet for 10 seconds a side, but they really don't require it.
But, as I said, I haven't seen these anywhere around me so I wanted to recreate them so I don't have to wait for a visit from Mom to eat them. My version is based off a recipe I created in 2009 for a regular wrap, or, flatbread. I added some pureed spinach and tweaked a few things, but I'm pretty happy with the results.
I hope you'll like them too!
Gluten-Free Spinach Wraps (dairy-free, egg-free, vegan)
1 3/4 cups superfine brown rice flour
1/4 cup cornstarch
1 teaspoon salt
1 teaspoon xantham gum
1/2 cup applesauce
1/4 cup pureed spinach (defrost frozen spinach and puree)
1 cup water
Whisk together the brown rice flour, cornstarch, salt and xantham gum in a bowl, then add the applesauce and spinach puree. Next add the water, a little at a time until combined. The dough should feel more "pizza dough" like and less cake batter-like.
Store in the refrigerator for a week, or freeze and thaw before using.