~~tap-tap-tap ~~ “Is this thing on?”
Wow, what a long break! Sorry about that everyone. Things here are going really well, our move went smoothly, the kids are making friends, and the transition to the new school has been amazing. We’re still settling into our new home. We still have some boxes here and there that need unpacking, and I haven’t hung anything up on the walls yet. I’m still getting used to my kitchen. We’re actually in the middle of doing some renovations to it (I know, just moved and having to change things right away…tsk, tsk, tsk). But once this is said and done, the heart of the house (the kitchen) will be a beautiful, spacious, and fully functioning place. I haven’t done a whole lot of experimenting in the kitchen since moving, but I have started to do some more baking, now that I have an oven that isn’t WAY out with the temperature. So bear with me, new recipes will be coming soon!
Thanks to all of you that have signed up to follow or subscribed to this blog, even though I haven’t been posting on a regular basis. All the emails & comments that have been received have been greatly, GREATLY appreciated! THANK YOU!!
Now, onto the recipe! I made these gluten-free tortillas a while ago, but just never posted them. They were simple to make, and stored well. I did microwave it for a few seconds to make it flexible again before using, but I think you have to do that with the bought ones too. I rolled these out really thin (as thin as I could) on floured parchment paper, and then used a Tupperware bowl to cut it into a nice circle. Worked better than trying to roll it the dough into a circle, but if you’re up for rustic, that would work as well.
- 1 cup white rice flour
- 1/3 cup potato starch
- 1/3 cup tapioca starch
- 1/3 cup fava bean flour (I think millet or sorghum might work well here too)
- 2 tsp xanthan gum
- 1 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp vegetable or other shortening
- 3/4 to 1 cup warm water
- Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand.
- Add the warm water, starting with 3/4 cup and mix well.
- Continue to add water until a soft, cohesive dough is formed.
- Heat a comal, tapa or griddle to medium heat (I just used a large frying pan). then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round.
- Using a rolling pin, roll into a round disk, about 1/8″ thick and about 8″ in diameter.
- Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks.
- Bake until the second side has slightly browned – should be brown in a very short time.
- <>Keep warm in a tortilla keeper or wrapped in a cloth until served.
NOTE: Will freeze in a sealed plastic bag for up to 3 months.
ADDITION (Jan. 27/10): I made these again today, using 1 cup of brown rice flour, 1/3 cup potato starch, 1/3 cup tapioca starch, and 1/3 cup oat flour. I also added about 1/2 tsp of garlic powder and 3/4 tsp Italian seasoning. They were FANTASTIC!! So quick to make, and so great fresh. Definitely give them a try, just be sure to roll them as thin as possible!
Source: Living Without