Saturday, October 16, 2010
Gluten Free Tortillas II
I prefer this recipe over Tortillas I personally because there isn't any starch and it is closer to a whole food. It also avoids rice. It does tend to crack slightly more, but does hold up well to folding when it's warm.
makes three 5" tortillas
1 cup amaranth
1 heaping tsp palm oil
2-4 Tb water
Use a fork to work in the palm oil. Add the water a little bit at a time to get to a workable consistency. You want it wet enough to stick together well, but not so wet that it clings to your hands much or rolling pin. Dust a surface with amaranth flour, and dust the top of the dough ball and roll out with a rolling pin:
Throw the disk into a hot frying pan heated to medium heat and flip after about 4 minutes or several blisters form:
Take the tortilla out of the pan after another 2 minutes to brown the other side:
Serve when warm. These are pretty easy to make, so I make them after the rest of my ingredients are prepped and are just on low heat to keep them warm.