Guest guest Posted August 21, 2005 Report Share Posted August 21, 2005 Thank you, Lulu, for this great recipe! LaDonna 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 Quote Link to comment Share on other sites More sharing options...
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