It's been since before October since I've had a flour tortilla. I've had those GF brown rice tortillas, but they just crack and turn kind of hard. I finally gave in and tried out a recipe I had found a while ago. WHY did I wait? These were great. I made grilled chicken fajitas to celebrate my soft flour tortilla. The tortilla was soft and pliable and lasted through every bite. Now I don't know how they'd hold up for enchiladas, but they work great for tacos and maybe a sandwich wrap to eat right away.
Soft Flour Tortillas {Gluten Free}
adapted from Gluten Free Cooking School
(makes 8 tortillas, but I made 6, 8"ish size)1 1/2 tsp. xanthan gum
2 tsp. sugar
1 tsp. salt1 C. warm water
Combine all the dry ingredients into a food processor. Once combined, add the warm water streaming in until all is combine and processed. Pulse it until a soft dough ball forms and "cleans the sides of the bowl". Remove and let rest 10 minutes. Cut into 6 or 8 equal sized pieces. Cover the dough balls with a damp towel.
Heat a large skillet on medium, may use a little non-stick spray as you cook each tortilla.
Take 1 dough ball and lay between two pieces of plastic wrap, then roll out the ball into a somewhat uniform thin circle. (if you have a tortilla press, that'd work great too).
Freeze leftovers in layers of plastic wrap for later use.
(for hand mixing directions and commentor tips, see her blog)
cell pic
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enjoy,
2 Comments:
Yum... Reminds me of the uncooked tortillas you can buy refridgerated. Nice and chewy good.
These were so great - thank you, thank you, thank you!
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