Gluten Free Flour Tortillas |
|
 |
Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
|
I have not tried this recipe yet ... just got in the mail... the recipe is from The Jane Boutel Cooking School, Alberquerque, New Mexico. it would be nice to have a flour type tortilla again Ingredients:
1 cup white rice flour |
1/3 cup potato starch |
1/3 cup tapioca flour |
1/3 cup fava bean flour |
2 tsps xanthan gum |
1 tsp baking powder |
1/2 tsp sugar |
1 1/4 tsp salt |
2 tbs vegetable or other shortening |
3/4 to 1 cup warm water |
Directions:
1. Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand. Add the warm water, starting with 3/4 cup and mix well. Continue to add water until a soft, cohesive dough is formed. Heat a comal, tapa or griddle to medium heat. Then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round. Using a bollilo or rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference. Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks. Bake until the second side has slightly browned - should brown in a very short time. Keep warm in a tortilla keeper or wrapped in a cloth until served.
2. Note: Will freeze in a sealed plastic bag for up to three months.
|
|