Gluten free tortilla

Recipe from: 22 November 2010

Ingredients 8
Servings 8
Time 20 - 30 mins (fridge)

Ingredients

  • 100
    g
    tapioca flour
  • 70
    g
    maizena
  • 110
    g
    millet flour
  • 1
    tsp
    xantham gum
  • 1/2
    tsp
    salt
  • 1/4
    tsp
    blossom margarine
  • 3/4
    cup
    warm water (I found that I needed a little extra water to form the dough)
  • Extra flour for rolling
 

Method

15 mins
 
Mix flour & salt together in a bowl.
Rub margarine into flour with fingers until the mixture has a fine even texture.
Stir in water to make a soft dough - add more water if needed.
Knead on a lightly floured board until smooth - about 2 - 3 min.
Divide dough into 8 equal pieces, Form the dough into balls. Cover with plastic wrap and allow the dough to rest in the fridge for 20-30min.
On a lightly floured board, roll out to 15cm diameter rounds, turning it over several times. As the dough thins out, it becomes quite fragile. Work gently.
Set aside & stack between wax paper.
Repeat with rest of dough.
Heat an ungreased, large heavy skillet to med/high heat.
Place a tortilla in skillet & cook until the top is bubbly & the bottom is flecked with brown. Flip over and brown other side.

Tip:
These babies need to be cooked quickly. If you do it slowly and on low heat, they'll become crunchy, rather than the soft bendable texture of a proper white flour tortilla.

Reprinted with the permission of Halfway to Healthnut. To visit Halfway to Healthnut's blog click here.
 

Read more on: sauté
 

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