Guest guest Posted May 21, 2006 Report Share Posted May 21, 2006 I made this recipe from the files tonight. I used them to wrap lettuce, tomato and falafel with tahini sauce. They folded beautifully and tasted good. DH had both a store bought wheat tortilla and one of these and couldn't tell the difference. The first ones I made fell apart, so I put the dough back into the mixer and added more water. The dough was as wet as possible (almost sloppy) but just firm enough to be handled and rolled with plenty of rice flour on the hands, rolling pin and board. Definetly not a firm dough as in the directions. These ones didn't fall apart and handled really well. Favorite Gluten Free Tortillas Source: Internet 3/4 cup white rice flour 1/4 cup chickpea flour (besan/garbanzo bean) 1/2 cup potato starch flour 1/2 cup tapioca flour 1/2 teaspoon guar gum (may substitute additional xanthan gum) 1/2 teaspoon xanthum gum 1 teaspoon sea salt 1 teaspoon GF baking powder 1/4 cup coconut butter (I used margarine) 1 cup or less very hot water Mix dry ingredients together. Add coconut butter and blend until crumbly. Add 1st half of very hot water and knead. Gradually add the 2nd half a couple of tablespoons at a time until you can knead this mixture into a firm ball. Split into 10 small balls. Cover and let sit until skillet is hot. Roll out into the size of a commercial corn tortilla -- about 6 " (15 cm) wide. Place on hot skillet for a few seconds until bubbles appear and then flip over. Toast for a few more seconds. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.