These tortillas will bend, but aren't as flexible as wheat tortillas. I've discovered how to cook them without them falling apart.
Wheat-Free Tortillas
1 cup brown rice
or 1 cup buckwheat flour
or 1¼ amaranth flour or 1 cup millet and ¼ cup amaranth
or 1 cup white or yellow corn flour
¼-½ tsp. xantham gum (optional, but will make them more flexible)
¼-½ teaspoon salt
¼-½ cup water
Preheat a flat, ungreased skillet using medium heat.
Mix flour, salt and xantham gum (if used). Stir in water. Dough should be soft, but not wet and should hold its shape when pinched, similar to pie crust dough. Add water as needed, 1 tablespoon at a time.
Pinch off golf-ball sized balls. Place the ball on a strip of aluminum foil (non-stick is best) and cover with plastic wrap. Flatten to a circle 1/8 inch thick using either a tortilla press or a rolling pin.
To cook, peel plastic wrap from dough. Flip aluminum with tortilla attached and place tortilla directly on skillet keeping aluminum foil on the top. Cook for about a minute, then carefully peel aluminum from tortilla using a spatula on top of the aluminum while peeling. Cook for about 30 seconds more, then flip tortilla and cook other side for about a minute. Remove from skillet. Tortilla will be crisp on edges. Use same procedure for remaining tortillas, reusing aluminum and plastic.
You can adjust cooking time and tortilla thickness as desired. Makes 4 tortillas. May freeze.
Simple Ingredient Wheat-Free Tortillas
Moderators: Rosie, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Simple Ingredient Wheat-Free Tortillas
You never know what you can do until you have to do it.
I made this using buckwheat flour.
Quite quick and easy. I added some xanthan gum, but they still weren't very flexible - about the same as the GF bought ones I have tried. I put some ham, tomato and baby spinach between two tortillas and it made a fine lunch.
Rather than using the foil and plastic, I used two pieces of baking paper and was able to peel the tortillas from the paper (carefully) before cooking.
I'm thinking of experimenting further using polenta and some spices to see if I can make corn chips.
Thanks for the inspiration, Gloria.
Lyn
Quite quick and easy. I added some xanthan gum, but they still weren't very flexible - about the same as the GF bought ones I have tried. I put some ham, tomato and baby spinach between two tortillas and it made a fine lunch.
Rather than using the foil and plastic, I used two pieces of baking paper and was able to peel the tortillas from the paper (carefully) before cooking.
I'm thinking of experimenting further using polenta and some spices to see if I can make corn chips.
Thanks for the inspiration, Gloria.
Lyn