Gluten free tortilla

8 servings Prep: 30 mins, Cooking: 15 mins
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Try out these irresistible gluten free tortilla's.

By Food24 November 22 2010
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Ingredients (8)

100 g tapioca flour
70 g cornflour
110 g millet — flour
1 tsp xanthan gum
1/2 tsp salt
1/4 tsp margarine
3/4 cup water — warm
flour — for rolling
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Method:

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.



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