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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A Sally Wise recipe from My Kitchen to Yours . Recipe makes 8 tortillas. You can use a dairy-free margarine if wished. Use a blended gluten-free plain flour for this recipe. Use for mexican style dishes. A good gluten-free option using pantry/fridge staples. Ingredients:
1 cup gluten-free plain flour |
1/2 cup fine cornmeal (dry) or 1/2 cup polenta (dry) |
1/2 teaspoon salt |
1/2 teaspoon gluten-free baking powder (i use wards brand) |
2 eggs, lightly whisked |
2 cups water |
20 g butter, for greasing |
Directions:
1. Using a large bowl, add the flour, cornmeal or polenta, salt and baking powder.
2. Make a well in the centre of the dry mix, add the eggs and water. WHisk until smooth.
3. Lightly grease a frying pan and place over a medium heat.
4. Pour about 3 tablespoons of the batter into the pan, swirl to spread over the base to resemble a thin pancake. Cook each side for about 2 minutes.
5. Do not allow tha pnacakes to brown as they will become too hard.
6. Repeat with the remaining batter.
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