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Sunday, July 28, 2013

Homemade Tortillas (Gluten-, dairy-, corn-, and soy-free)

This recipe originally came from a woman named Megan who had a wonderful site called maidinak.com. From what I can tell it no longer exists. I'm so sad about this. She had wonderful allergy-free recipes. This was one of them. Luckily, I had copied it into a Facebook post last year so I/we can still enjoy it. Yay! Megan come back, wherever you are!!

Here's the tortilla how-to. Pretty much all ingredients (see photo) were found on the baking aisle at Mother's, my local healthy shmealthy store. These came out slightly thicker than normal flour tortillas but were soft--no cracking--and super yummy. We basically made big soft tacos. Healthy gorditas, if you will.





Ingredients:

1 cup brown rice flour
1/3 cup arrowroot flour
1/3 cup tapioca flour
1/3 cup garfava flour (that's chickpeas + fava beans)
2 tsp xanthan gum (or guar gum)
1 tsp GF baking powder
1 small squirt of agave (a little over 1/4 tsp)
1 1/4 tsp salt
2 T. olive oil
3/4 – 1 cup warm water 

2T. All vegetable shortening

Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or a fork.

Add the agave and warm water, starting with 3/4 cup water and mix well. Continue to add water a little at a time until a soft, cohesive dough is formed. Think fresh play dough feel.

The only way I’ve been able to successfully form these tortillas into rounds is to use a gallon sized ziplock-like bag. Slice the sides of the bag, open it up, then lightly dust it with brown rice flour. Take a small amount of dough, form it into a ball, and place it in the center of one side of the flat opened bag. Fold the bag closed, then using your rolling pin, roll out the dough in between the plastic layers so that it’s a round disk. It doesn’t have to be perfect, but do try to get it as thin and round-like as you can. Gently peel open the bag, set the sticky tortilla on your open hand while you peel the bag away. Slap that puppy down on a lightly oiled, medium heated pan or griddle. Stay near and flip when you see bubbles up top and a little brown when you peek underneath. Pile them into a tortilla warmer or a warm oven. Do one at a time.

In between rolling out the tortillas, keep dusting the inside of your bag, otherwise your dough will stick to the bag and be hard to work with!! I got 7 decent-size tortillas out of this recipe.
Store leftovers in the refrigerator, otherwise they spoil very quickly.


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