Corn Tortillas Gluten Free Batter Style Food

CORN TORTILLAS -- GLUTEN-FREE, BATTER STYLE

Steps:

• Heat a cast-iron skillet over medium heat.
• Mix all ingredients in a medium-size mixing bowl.
• You want to achieve a runny batter, so add more water or more corn flour depending on whether you need to thicken or thin the batter.
• After cooking these a few times, you will know what consistency of batter you prefer.
• Lightly grease the skillet with the grapeseed oil.
• Pour 1/4 cup (scant) of the batter into the skillet.
• Tilt the pan to spread the batter over the entire flat surface of the skillet.
• Cook until the tortilla releases itself from the pan, which is evidenced by the edges curling up, Also, the tortilla will be covered with bubbles. This should take about a minute, but the amount of time may be different depending on your pan and/or stove.
• Flip the tortilla over and let it cook until browned on the second side. This doesn't take very long.
• You will want to make sure the tortilla is thoroughly cooked in the middle.
• Additionally, you may choose to cook it more crisply. This is all personal preference.
• When the tortilla is cooked and browned on both sides, transfer it to a waiting plate, which has been lined with a paper towel**, to absorb oil.
• Cover it with another piece of paper to make it ready for the next tortilla.
• Pour another scant 1/4 cup batter into the pan and repeat cooking instructions for remaining tortillas.

GLUTEN FREE TORTILLAS!

Steps:

• Mix first 5 ingredients in bowl.
• Using mix master or stand mixer with paddle attachment (or a good wooden spoon with elbow grease), mix, adding water in small amounts just until soft dough is formed and well blended. Cover and let rest for 10 minutes.
• Cut two gallon-size zip-loc bags in half on parallel sides so that they open up into two rectangular sheets. Lightly sprinkle some brown rice flour on one of the ziploc bag halves.
• divide tortilla dough into 8 equal pieces. shape each piece into a ball and place it on the floured bag.
• Place the other ziploc bag on top of the ball and flatten it with the bottom of a small, heavy saucepan. Then roll flattened dough out using rolling pin, rotating to maintain a circle-shape tortilla. If dough seems to be sticking, gently peel off the top piece of bag and dust with flour. Replace bag, flip over, and repeat on the other side. Continue until the dough is about 1/8 inch thick.
• Heat non-stick skillet. Make sure the heat is high. Place one rolled tortilla dough onto hot skillet surface. Cook for a minute or less. Turn over for a few seconds.
• Continue until tortilla shells are cooked. Keep covered until serving. To keep tortillas warm, wrap them in a damp towel in an oven on low heat or quickly microwave.

GLUTEN FREE TORTILLAS

Steps:

• Place the flours and salt in a mixing bowl and mix together thoroughly.
• Add the egg and beat until smooth then slowly beat in the water.
• Cover with clingfilm and refrigerate for 30 minutes.
• Heat a medium sized frying pan until very hot then brush with oil.
• Make sure pan is still ver hot, pour in enough batter to just ocver the bottom of the pan.
• Cook over a high heat until the bottom of the tortilla is golden brown and the edges begin to curl up.
• Flip the tortilla over cook the other side for 30 seconds only (altho I found it took longer).
• Transfer tortilla on to greaseproof paper and repeat with remaining batter.
• Refrigerate or freeze until ready to use.

SOFT CORN TORTILLAS

Steps:

• Mix together your dry ingredients and then the eggs and water together. You may need to add more water to thin out the mix a bit. The batter should be the consistency of slightly thickened crepe batter.
• On a very hot griddle (400 degrees) spoon about 1/3 cup of the batter and form into a circle -- much like you would a crepe. When the tortilla is not shiny in appearance, flip over and allow to cook another minute or so.
• Stack on top of each other and keep warm til serving.

GLUTEN-FREE TORTILLAS

Steps:

• Using a large bowl, add the flour, cornmeal or polenta, salt and baking powder.
• Make a well in the centre of the dry mix, add the eggs and water. WHisk until smooth.
• Lightly grease a frying pan and place over a medium heat.
• Pour about 3 tablespoons of the batter into the pan, swirl to spread over the base to resemble a thin pancake. Cook each side for about 2 minutes.
• Do not allow tha pnacakes to brown as they will become too hard.
• Repeat with the remaining batter.

GLUTEN FREE TORTILLAS

Steps:

• Add the dry ingredients to a large mixing bowl and mix the thoroughly.
• Add the water to the bowl and mix the dry ingredients into the water with your hand until its an even mixture.
• Separate the dough into 8 pieces and roll each piece into a ball with a rolling pin. Place all but one of the dough balls back into the bowl and cover with plastic wrap until you're ready to work with them.
• Sprinkle a clean, flat surface with a bit of buckwheat or other GF flour and then roll your dough ball into a roughly circular shape and get as thin as possible.
• Preheat a hot frying pan (I use a cast iron griddle on medium heat with just a smidge of olive oil) add the tortilla and let it cook approximately 1-2 minutes or until it has started puffing up and the bottom side is developing those lovely brown spots. Flip the tortilla and cook the other side until is toasty as well.
• Remove and keep warm until ready to use.

GLUTEN-FREE TORTILLAS

Steps:

• Mix all dry ingredients together.
• Add the oil and water and mix well.
• Heat skillet over medium high heat (#7on my electric stove top).
• Brush skillet lightly with oil each time you pour new batter.
• For large tortillas I use a little over 1/2 cup of the batter.
• Pour batter into the skillet, turn using a large spatula.
• Cook until done.
• To keep them soft cover with towel.