Amaranth Tortillas - Gluten Free

"A recipe from Bob's Red Mill as contributed by Marjorie Hunt Jones, R.N. and posted in response to a recipe request. Cooking time approximate."
 
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Ready In:
25mins
Ingredients:
3
Yields:
1 batch
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ingredients

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directions

  • 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.

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Reviews

  1. Had an earthy taste to it.
     
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