This is From Carolyn Fenster who has several gluten free cookbooks
Carolyn's Rice Tortilla's :o)
preheat a cast iron skillet.
1 TBS melted butter and about the same of olive oil
1 cup of sweet rice flour (get this real cheap at an asian market)
1/2 cup of rice flour
3/4 tsp of Xanthan (basically 1/4 tsp per half cup flour)
1 tsp sugar
1/2 tsp sea salt
1/2 tsp garlic powder this is a preservative (they will never grow mold with
garlic in the dough!)
stir well until the oil and dry ingredients are well incorporated.
add some apple sauce...maybe about 1/2 cup, add water (I use distilled)
until it just forms a ball as you stir. Carefully only add a little water at a
time, if you add to much water you will not be able to work the dough. Let it
rest for a couple minutes and stir again.
roll them out thin and cook them.
(details on how I do this) on a smooth surface, (I use a flexible cutting
sheet), lay out some rice flour. Take a spoon of dough and drop it on the
rice flour, the dough will be very sticky, but should hold together well.
Carefully roll it to coat it in the flour. Roll it out with a rolling pin or pat
it out with your hands, turning over into the flour as needed. Move it to
the hot skillet, when it starts to bubble up remove it and set it on a cloth to
cool. If it doesn't bubble up the skillet isn't hot enough. Once it is
cooled then put it back on the skillet raw side down, remove when done, cool
and put in a bag to store.
They store well for about a week, as they start to get 'hard' just heat them
up and they will freshen right up and be soft and tender again...there great!
Hope you enjoy! This same method also works for other uses too...like pita
bread...cook them in a hot oven and they will puff up. you can also use
things like spinach puree for some of the water, or a tomato sauce etc. or
flavor them with herbs. Although I like it as the tortilla best.
| current weight: 199.0