Recipe by Steve P.
These were created for those on special diets but are tasty enough for all to enjoy:) I have not tried this myself. I am posting for a request by a member who can't eat wheat corn or oats.Those on a gluten free diet should not use the barley flour option and stick with the rice flours
Top Review by Sue Masters
I used white rice flour, brown rice flour and potato flour. It was simple to put together although somewhat sticky even with the minimun amount of water. I added more white rice flour while I prepared the dough for pressing. The shape looked like a tortilla, the flavor was good, but it was almost more like a corn tortilla in texture. The tortillas don't roll or bend but we used them for lunch with Queso Flameado and just put the cheese/meat combination on top. My husband, who is on a wheat free/gluten free diet says to hold them and he'll have as flat breads for dinner.
- 3⁄4 cup mochiko sweet rice flour
- 3⁄4 cup brown rice flour (if on gluten free diet do not use barley) or 3⁄4 cup barley flour (if on gluten free diet do not use barley)
- 2 tablespoons potato flour, see note
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 tablespoon oil
- 2⁄3-3⁄4 cup water
Directions See How It's Made
- Mix together dry ingredients.
- Whisk together oil and water; pour into the dry ingredients.
- Mixing with a fork, and then your hands, work batter into a pliable dough.
- Add additional flour or water if needed.
- Break off pieces of dough and roll into small balls (golf ball size).
- Place one ball between two sheets of plastic wrap; flatten into a circle with the palm of your hand.
- Then, with a rolling pin, roll out into a thin tortilla.
- Heat a cast-iron skillet or nonstick griddle over high heat.
- Lightly oil the skillet.
- Gently remove the top wrap from tortilla and flip the tortilla onto the palm of your hand.
- Remove the bottom wrap and drop the tortilla into the hot skillet (reuse the plastic wrap for remaining tortillas).
- While first tortilla is cooking, flatten another one and get it ready to fry.
- Flip tortilla in skillet after 20 to 30 seconds and cook on the other side, until lightly browned on both sides.
- Adjust the heat to brown quickly and not dry out the tortillas.
- Remove cooked tortilla; place it on a paper towel.
- Continue with the remaining tortillas, stacking the cooked tortillas on top of each other.
- They will stay warm and pliable.
- Use immediately, or refrigerate and use within a couple of days, or freeze.
- Warm slightly to make them soft and pliable again.
- Note: Do not use potato starch; it's different from potato flour.
- Also, before using the rolling pin, you can use a tortilla press instead of your hands to help create a more uniformly round tortilla, but hands work just fine too.