I got around to trying this recipe tonight. I wasn’t so sure it’d turn out. I thought, it wouldn’t actually. This is why even though we think to ourselves (“I ruined it. It’s not going to work.. I should just trash it now…”)–we go ahead and give it a try anyway. (We made it that far anyway). I was at that point when I finally started adding additional water and oil. I am in love.. My tortilla ended up very thick and resembled a square or rectangle, but it held together very well! It didn’t crumble. It just looked like a flatbread. I folded it together, and BAM–some refried beans and taco meat, and I have myself a taco! And, it was SO good!
The process: It involved adding a bit more water and a bit more vegetable oil–when things weren’t coming together as far as dough goes. But, it worked well.
Link: Gluten Free Flour Tortillas
I used different measurements than Nicole did. I will be playing around a bit more with the recipe, maybe.
1 Cup of All Purpose Flour
3/4 Teaspoon of Baking Powder
1/2 Teaspoon of Xanthan Gum
1/2 Cup of Hot Water (plus couple Tablespoons)
2 Teaspoons of Vegetable Oil (plus a little extra)
1. Mix dry ingredients.
2. Slowly add in oil while mixing.
3. Slowly add in water while mixing.
4. With wet hands, begin working the dough.
5. Divide and shape the dough.
Ideally if you know how to make tortillas, you can get three tortillas out of the dough. If your like me, you can make a large, thick tortilla (resembling a flatbread), which works just as well. I don’t know much about tortillas or flatbread, but you could probably add different spices if you’d like, to make it more flavorful. Might be an idea worth pursuing ;).
6. Skillet for 45-60 seconds on each side. I didn’t heat up my skillet, so it took a little more time.
Time wise, this is a very easy recipe to make. It won’t require too much time, which is always nice. It has such potential though. It can be used as an alternative to bread if I wanted a sandwich. Perfect.