Flour Tortillas Gluten Free Food

GLUTEN-FREE FLOUR TORTILLAS

Steps:

• Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand.
• Add the warm water, starting with 3/4 cup and mix well.
• Continue to add water until a soft, cohesive dough is formed.
• Heat a comal, tapa or griddle to medium heat. Then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round.
• Dust a work surface with corn starch and, esing a bollilo or rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference.
• Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks.
• Bake until the second side has slightly browned - should brown in a very short time.
• Keep warm in a tortilla keeper or wrapped in a cloth until served.
• Note: Will freeze in a sealed plastic bag for up to three months.

GLUTEN FREE TORTILLAS

Steps:

• Mix dry ingredients together.
• Add coconut butter or oil and blend until crumbly.
• Add half a cup of the hot water and knead.
• Gradually add more of the hot water, a little at a time until you can knead the dough into a ball.
• Split into 8 or 10 small balls. Cover with a damp paper towel or cloth.
• Roll out each ball into tortillas, about 6" (15 cm) wide. For a neat tortillas cut around a small plate with a sharp knife.
• Gently place on to a hot skillet for a few seconds until bubbles appear and then flip over. Cook for a few more seconds.

GLUTEN FREE COCONUT FLOUR TORTILLAS

Steps:

• Pour egg whites and water into a medium bowl.
• Sift coconut flour and salt into the egg white mixture.
• Heat a frying pan and melt 1 teaspoons of butter or oil to grease the bottom of pan.
• Slowly pour 2-3 tablespoons of the coconut flour mixture onto the pan and quickly (and carefully) spread the batter around into a larger, thin circle by turning the pan.
• Fry for about 1-2 minutes on the first side, or until the edges start to lift and you can easily move your spatula underneath the cooking tortilla without it breaking. Flip and cook on the other side.
• Serve.

AMARANTH TORTILLAS - GLUTEN FREE

Steps:

• In a small bowl, mix the amaranth flour and chili powder.
• Stir in water, then evaluate the consistency.
• The dough should be soft, but not wet, and mold easily into shapes.
• The dough will easily form a ball as you stir it.
• If necessary, add a bit more flour or water to achieve the proper consistency.
• Pinch off balls of dough the size of golf balls.
• Roll them in additional flour to coat well.
• Knead each ball a bit as you pat or roll it into a flat circle that's about 1/8" thick and 5" - 6" across.
• Repeat with all dough.
• Heat a heavy nonstick frying pan or griddle. Use no oil.
• Place each tortilla in the hot pan, and cook for a few minutes on each side.
• Tortillas should become lightly brown and start to appear dry. Cool on wire racks.

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.