Monday, October 26, 2009

Homemade Flour Tortillas

Homemade Gluten Free Flour Tortillas

 3/4 cup white rice flour
1/4 cup chickpea flour (besan/garbanzo bean)
1 cup potato starch flour (arrowroot works also)
1 tsp. xanthan gum
1 tsp salt
1 tsp baking powder
1/4 cup olive oil
3/4 - 1 cup very hot water

Mix white rice flour, chickpea flour, potato starch flour, tapioca flour, guar gum, xanthan gum, sea salt, and baking powder. Add the olive oil and, using a fork, blend with the flour mixture until it is crumbly.

Add 1/2 cup of very hot water and begin to knead the dough. Continue to add hot water by the tablespoonful until you can knead the mixture into a ball with your hands. Be careful not to add too much water, or your dough will turn into a soggy mess. Once the dough is stiff and you can handle it, form the dough into 10 - 12 balls, and set aside, covering with a damp towel, until the griddle is nice and hot. I do not have a tortilla press, so I made these in a regular old nonstick skillet coated with olive oil spray.

When you are ready to start cooking the tortillas, use a rolling pin to flatten each ball as thin as you can. If you don't mind a dough-fringe on your tortillas, put the rolled-out tortilla directly onto the skillet and cook over medium-high heat until large bubbles form. Flip over and cook for another minute, and then remove from heat. If you prefer a perfectly round tortilla, take a small bowl and use it to cut a circle out of the rolled-out dough before placing in the skillet. Serve immediately or freeze them in plastic bags. Reheat in the microwave or by toasting the tortillas.

**Note: These would double beautifully as naan to be served with an Indian curry.

**Note: To add some extra flavor, sprinkle some garlic powder and ground pepper into the skillet before placing the tortilla dough in it to fry. You'll end up with a lovely shot of flavor. This is especially recommended if you will use these as bread to accompany a curry. You could even try brushing them with olive oil or butter, sprinkling with garlic and baking in a 350 F oven until crisp and golden.

No comments: