Tuesday, March 8, 2011

Gluten Free Flour Tortillas

(This recipe makes 6-8 tortillas.)  

1 cup white rice flour 
⅓ cup potato starch 
⅓ cup tapioca flour 
⅓ cup fava bean flour
2 t. xanthan gum 
1 t. baking powder
½ t. sugar 
1¼ t salt
2 T. shortening 
¾ to 1 cup warm water

  1. Combine all dry ingredients; cut in shortening using a pastry blender.
  2. Add the warm water, starting with 3/4 cup and mix well.  Continue to add water until a soft, cohesive dough is formed.
  3. Heat a griddle to medium heat. Shape a ball of dough into a flattened disk, shaping the outside edges in to form a round circle.
  4. Using a rolling pin, roll dough to form a round disk about ⅛ inch thick and about 8 inches in diameter.
  5. Bake one tortilla at a time on a hot griddle until the surface bubbles. Turn only once; the first side will have brown areas when done.
  6. Bake until the second side has slightly browned.
  7. Place in a tortilla warmer or wrap in a cloth until serving time. (You can freeze tortillas in a sealed plastic bag for up to three months.)

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