Gluten Free Tortilla

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Gluten Free Tortilla

 Gluten Free Tortilla

 This makes 10 to 12 10" Tortilla 

2 cups brown rice flour

1/2 cup potato starch

2 teaspoons xanthan gum (for thickening)

2 teaspoons kosher or sea salt

1/4 teaspoon baking powder

1/2 cup warm water

1 tablespoon honey(best if you obtain locally produced honey)

6 tablespoons milk plus 1 teaspoon vinegar

6 tablespoons light flavored olive oil

2 eggs

Additional 1/3 to ½ cup of potato starch for rolling out tortillas

 

Instructions

  • Combine the milk and the vinegar and let it sit for a few minutes. Stir together the dry ingredients and set aside. Whisk the honey into the warm water and then add the milk/vinegar and oil. Whisk in the eggs and stir until well combined. Add the wet ingredients to the dry and stir with a spoon until the dough is between the consistency of mashed potatoes and biscuit dough. It should be wet and sticky. Let the dough rest for at least 20 minutes, if not longer!
  • When you are ready to make the tortillas, turn on the Tortilla Maker to medium high heat and allow it to fully heat – the green light will illuminate when ready. Lightly dust a mat or countertop (or use a non-stick mat) with a tablespoon of potato starch. The amount doesn't need to be exact, just lightly rub the potato starch across the surface with your hands, so the tortillas won't stick to the counter. You will dust your work surface with a fresh sprinkling of potato starch for every tortilla! (About 2 to 4 teaspoons for each tortilla.) This makes a huge difference in the ease of rolling out the tortillas. 
  • Scoop a golf ball size amount of dough and drop it onto the floured surface. Roll it around just a bit, lightly coating the dough with starch. Press down with your hands to flatten the dough. It is best to flip it over a time or two, just to make sure it is coated in the starch to avoid sticking. Use a pastry roller or lightly dusted rolling pin to spread it out into a circle. Use a large spatula to transfer it to the Tortilla Maker.
  • Cook for 60-90 seconds, (follow Tortilla Cooker directions) until done. Wrap the tortillas in a thin tea towel or storage bowl to keep them warm until ready to eat. Serve immediately or let cool and store in an airtight container until ready to serve. Reheat for 10-15 seconds in the microwave or the Tortilla Maker, just before serving.

 

Next up – Making Gluten Free Tortilla Chips

Tools:

Tortilla Maker

Oil Mister 

Spatula

Mixing / Storage Bowl

Measuring Cups

Measuring Spoons

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  • David Mitchell
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