Healthy Gluten Free Tortillas Recipe With Sourdough Flax Seeds Oil Free Vegan Food

HEALTHY GLUTEN FREE TORTILLAS RECIPE WITH SOURDOUGH & FLAX SEEDS (OIL FREE, VEGAN)

Steps:

• Blend into a thin meal the seeds and the dehydrated onion, add hot water to the mixture and mix. Let it cool down.
• Add the rest of ingredients to that. Knead it together with your hands until it forms a cohesive ball of dough. If it is too dry, add a little more water.
• Divide the dough into 5 balls of same size. Roll with a rolling pin until flat but not too thin or it won't get soft when cooked. You aim for a 2-3 mm thickness.
• For nicely rounded tortillas, cut around the edges using a lid, to make a circle. Remove the outside dough and reuse later for another wrap.
• Heat up a large non-stick skillet. Reduce the heat to medium and place a tortilla onto a nonstick pan - I used a ceramic non stick pan (from Amazon).
• Let it cook for about 1-2 minutes on the first side. Small, light brown flecks should be starting to appear. If so, flip it. Cook for about 1 minute on the second side.
• Don't over cook or the wrap will get very crispy as tortillas chips ! It has to be dry but stay soft to roll.
• Repeat those steps with the rest of the batter.
• To keep the tortillas soft, cover with a towel or a lid.
• Serve them cold with filling of your choice or hot.
• Store in the fridge for 3 days, on a plate covered with a plastic wrap, to prevent them to dry.
• For visual instructions watch the how-to video.

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 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.