I made the tortilla recipe in Allissa's book twice. The first time I made half a recipe and it turned out fine. The second time I made the whole recipe and I had to throw it all out.
They were very gummy. I have added corn to the onion bread recipe, like half onion, half corn, and it was more gummy than usual too.
So then I thought I would try the corn tortilla recipe from Raw Food Real World. One of the differences between the two recipes, as they both have flax which could have contributed to the gummy, is that RFRW has 1 1/2 cups of red or yellow pepper. I would think the vegetables would help the consistency. The RFRW recipe also has a little chili poweder and cumin, so the tortillas are nice and flavorful.
Just so you know, when I made the enchiladas using the RFRW recipe, I couldn't roll it into an enchilada because it seemed like it would have cracked, so I just cut the tortillas in half (mine were small because I have the round dehydrator), put the veggies on and put the other half on. I was ok with that.
Then dehydrated as Allissa's recipe says. They were very tasty. I may have dried the tortillas a little too long, I'm not really sure, why I couldn't roll them up.
Maybe you would have better luck with Alissa's recipe, like I said it turned out ok the first time, but I still prefer the RFRW recipe myself.
Hope this review is helpful! Let me know if you try the enchiladas.
Carmi, could you point me in the direction of the Focaccia pizza crust?
Have yourself a fine day and Happy Holidays!
Blessings and peace,