Tortillas #2 - wheat free recipe
These tortillas make great enchiladas, burritos or fajitas, as well as wraps for just about any other filling that you can think of.
dietary information: | |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
| vegan |
|
makes 8 medium
| 175 | g | rice flour |
| 75 | g | potato starch flour |
| 25 | g | tapioca flour |
| 2 | tsp | sugar |
| 1½ | tsp | xanthan gum |
| 1 | tsp | salt |
| 250 | ml | warm water |
| 1. | Put all the ingredients into a large mixing bowl and beat together until a smooth dough is formed. You may find this easier to do in a food processor or mixer. |
| 2. | Remove the dough from the bowl and shape it into a ball then divide into 8 pieces. |
| 3. | Lightly dust either baking paper or plastic film with rice flour and roll each tortilla out into a circular shape between two pieces. It needs to be rolled out quite thinly and to approximately 250mm (10") diameter. |
| 4. | Roll out all the tortillas, layering them between baking paper to avoid them sticking together. |
| 5. | Heat a frying pan (big enough to fit the tortilla in) or griddle until it is fairly hot, but not scorching. Very lightly oil the pan or griddle and cook each tortilla for about 1 minute per side, you can omit the oil if you prefer. |
| 6. | Put the cooked tortilla onto baking paper, and repeat step 5 until all the tortillas are cooked. Stack each cooked tortilla between baking paper, and keep warm if using straight away. |
These tortillas can be refrigerated or frozen until needed, but should be defrosted before using. Defrosted tortillas can be reheated in the microwave for 15-30 seconds (depending on the microwave power rating).
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