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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Based on a recipe from Bette Hagman’s, The Gluten-free Gourmet cookbook. She says, “Finally! A flour tortilla for those who can’t have wheat. These are made in the traditional way by flattening and rolling, then cooking on a hot griddle. Use them for enchiladas, burritos, or fajitas. These keep well in the refrigerator or freezer.” You can either use 2 cups of GF Mix Gluten-Free Flour Mix #470769 or use the approximate measurements included in the recipe below under GLUTEN FREE MIX. Nutrition info per serving: calories 190, fat 1/2 g., carbohydrate 44g, cholesterol 0g., sodium 5 mg., fiber 1 g, protein 2g. Ingredients:
1 1/4 cups rice flour, white |
1/2 cup potato starch, flour |
1/4 cup tapioca flour |
1 1/2 teaspoons xanthan gum |
2 teaspoons sugar |
1 teaspoon salt |
2 teaspoons powdered milk (or 2 teaspoons nondairy substitute) |
1 cup warm water |
Directions:
1. In the bowl of a mixer, blend gluten free mix ingredients, xanthan gum, sugar, salt, and milk powder. Add the water and beat on medium speed for 1 minute.
2. Remove dough from mixer and form a ball. Divide into 6 or 8 parts and roll out each piece very thin until it forms a 10” to 12” round. Roll all the pieces, separating them with plastic wrap or wax paper before cooking.
3. Heat a griddle to medium-hot or hot and cook each tortilla about 1 minute per side.
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