Sunday, February 3, 2013

Gluten Free Flour Tortillas

¾ cup brown rice flour
¼ cup Bob’s Red Mill All Purpose gf flour
½ cup potato starch
½ cup tapioca starch
1 tsp. guar gum
1 tsp. sea salt
1 tsp. Hain Featherweight Baking Powder (grain free)
¼ cup grapeseed oil
1 cup hot water

Whisk together dry ingredients.  Add oil and blend until crumbly.  Add half a cup of the hot water and knead dough in the bowl.  Gradually add the rest of the hot water, a little at a time, until you can knead the dough into a smooth ball.  Sprinkle rice flour on the counter and divide dough into 8-10 small balls.  Cover with a damp towel.  Preheat a non-stick skillet on high.  On the floured surface, roll each ball into tortillas, about 6” wide, working one at a time.  For clean, round tortillas cut around a small plate with a sharp knife.    Place tortilla in skillet for a few seconds until bubbles appear, then flip over and cook other side til slightly golden brown.    Serve warm.
These are fantastic for quesadillas, fajitas, burritos, breakfast burritos, etc. 
Dough can be frozen and thawed with excellent results. 

Roll the dough into a log, then cut in 10 equal pieces.

Roll each piece into a ball, and cover with a wet towel.

Place ball on a floured counter and roll out with a floured rolling pin to about 6" in diameter.

Place in a hot skillet. Wait for bubbles to form, like this before flipping.

Cook the other side 1-2 minutes til golden.

Perfectly warm, soft tortilla!!!

1 comment:

  1. Jennifer, what an awesome idea! Will have to keep this place in mind when I am back to grains. :) or just general reading? :D thanks for taking time to post your stuff!

    Michele (31 Days...)