Substitute for corn tortillas

[Guest guest]

Hi,

I have been on the bloodtype diet for a good many years and since incorporating

the gluten free diet I am sure things will get better for me. I went to the

bloodtype boards and found a good recipe for those who have to avoid corn as

well..I cannot have corn and since I went gluten free I tried a little bit of

corn one day and it was not good so I can see that I still have to stick to the

B friendly foods minus anything gluten.

If anyone is interested in perusing the recipe index for your bloodtype just go

to dadamo.com.

Here is the substitute recipe for the tortillas:

Quinoa Tortillas

--

 

Can be used by

all types

 

Description

A substitute for corn tortillas.

 

Category

Other

 

Ingredients

 

1 1/2 cups quinoa flour

 

a pinch of salt (app. 1/4 teaspoon)

 

3/4 to 1 cup of lukewarm water

 

 

 

Directions

Mix everything up with a fork. Gather the dough into a ball and knead until it

is no longer sticky, then cover with a towel and let it stand 1 hour. (If you

have trouble with stickiness, try adding a little rice flour to the mix.)

 

When you are ready to roll out the dough, put a heavy skillet to heat on a

medium setting and add a few drops of ghee or light olive oil. Put down some

plastic wrap on a flat surface like a counter or big bread board and sprinkle

both the wrap and your rolling pin with a little quinoa flour.

 

Pinch off a ball of dough and recover the bowl with the towel. I usually pinch

off a piece about the size of a walnut. Place it in the middle of the plastic

wrap and cover it with another piece of plastic wrap. Roll it out carefully to

about a 4-5 inch diameter. The tortilla should be about 1/8th inch thick. Try

not to make it paper thin, or you won't be able to remove it from the plastic

wrap. When it's done, carefully peel the top piece of wrap away, then peel the

tortilla from the second piece.

 

Place the tortilla in the heated skillet and let it bake for about 30 seconds.

It will blister and rise a little. Turn over and bake the other side. Remove

from the skillet and place on a plate lined with a paper towel. Cover with a

towel.

 

It takes a few tries, but once you get the knack of rolling out and peeling the

tortilla from the plastic, you can make a tortilla while one is baking in the

skillet and have a nice assembly line going.

 

These tortillas are best eaten fresh, but they can be refrigerated for a day or

two and frozen as well.

 

If you really like making them, it's a good idea to invest in a tortilla press,

which helps simplify and streamline the process.

 

You can also make chips from these tortillas by cutting them into wedges and

baking them in the oven at 350 degrees until crispy.

 

Please Note:

When using any recipe, always check it for avoids. Our food lists changed

somewhat a couple of years ago, and all recipes in the database may not reflect

those changes.

 

Copyright 1997-2004 Peter D'Adamo