Praise the Goddess Flour Tortillas

"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"
 
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Ready In:
21mins
Ingredients:
7
Yields:
10 Tortillas
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ingredients

  • 177.44 ml mochiko sweet rice flour
  • 177.44 ml brown rice flour (if on gluten free diet do not use barley) or 177.44 ml barley flour (if on gluten free diet do not use barley)
  • 29.58 ml potato flour, see note
  • 4.92 ml baking powder
  • 1.23 ml salt
  • 14.79 ml oil
  • 157.80-177.44 ml water
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directions

  • 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.

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Reviews

  1. 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.
     
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