Oat Flour Wrapstortillas Food

OAT FLOUR WRAPS/TORTILLAS

Oat Flour Wraps/Tortillas image

This is a wheat-free recipe but may still contain gluten. From Bob's Red Mill as contributed by contributed from All Allergy Self-Help Cookbook by Marjorie Hunt Jones, RN . Posted in response to a recipe request.

Provided by Molly53

Categories Breads

Time 20m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1 cup oat flour (Bob's Red Mill preferred)
1 teaspoon taco seasoning mix (store bought, Taco Seasoning Mix or your own recipe)
1/2 cup water

Steps:

Mix the first two ingredients together; stir in water, then feel for consistency (the dough should be soft, but not wet, and mold easily).
As you stir, the dough will form a ball (add more water if necessary).
Pinch off four balls of dough about the size of golf balls.
Roll them in a little additional flour to coat well.
Knead each ball a bit as you pat or roll it into a flat circle that is about 1/8 inch thick and 5 inches across.
Heat a heavy frying pan or griddle (no oil or grease).
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.
Store in the refrigerator up to 2 weeks or freeze.

Nutrition Facts : Calories 100.5, Fat 0.9, SaturatedFat 0.2, Sodium 3.9, Carbohydrate 21.2, Fiber 3, Sugar 0.8, Protein 3.8

QUINOA WRAPS/TORTILLAS - GLUTEN FREE

Quinoa Wraps/Tortillas - Gluten Free image

There is a simple recipe that is suitable for gluten intolerant people, vegetarians and vegans. They can be used as a substitute wrapper for burritos or fajitas. Posted from an online source in response to a recipe request.

Provided by Molly53

Categories Breads

Time 1h16m

Yield 1 batch

Number Of Ingredients 4

Ingredients

375 g quinoa flour
50 g quinoa, seeds
15 g sea salt
187 1/2 g water, lukewarm

Steps:

Wash or roast the quinoa seeds.
Mix all the dry ingredients and add the water.
Gather the dough into a ball and knead until it is no longer sticky.
Cover and leave to rest for at least 1 hour.
Form into balls; roll each dough ball into a round of 4 inches across and about 1/8" thick.
Cook them on medium heat in a heavy pan briefly, about 30 seconds on each side.

Nutrition Facts : Calories 187, Fat 2.9, SaturatedFat 0.3, Sodium 5827.9, Carbohydrate 34.5, Fiber 3, Protein 6.5

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