I haven’t actually had any flour tortillas since I went gluten-free and I used to love tortillas so much; it has been just tacos and more tacos for me. I’ve wanted to try out some quinoa flour tortillas for a while now and they turned out fine, my only complaint was that I’m not used to eating “greasy” tortillas made with fat, therefore these were somewhat heavy. I’m going to try out some fat-free tortillas the next time I feel like having tortillas and I’ll post about it then.
As a binder I used fiber-husk and it held these together well; there was no breaking or tearing.
Gluten-Free Tortillas
makes about 10 medium sized tortillas
-3 cups or 7,2 dl quinoa flour
-2 tsp baking powder
-1 tsp salt
-4 tbls margarine
- 1,6 cups or 4 dl warm water
-6 tbls fiber husk
Mix together the fiber husk and the water and set them aside.
Mix the flour, the salt and the baking powder together and then add the margarine. Mix them together until the dough gets a “sandy” consistency; it should be crumbly.
Add the water mixture to the flour mixture, do this gradually until the dough is not sticky anymore. I used all of the water, but it never hurts to add it gradually just to make sure there is not too much water in the dough.
Knead the dough for a couple of minutes. Cut the dough into 10 small balls and roll them out, either with a pin and flour so that the dough doesn’t stick, or put them between two baking papers and then roll them. Start in the center and roll, repeat until you have made a thin tortilla.
Heat a pan on medium heat and when it is hot start cooking them. Place the tortillas inside a damp towel after cooking.
There are so many different salsa recipes and my favorite would definitely be mango salsa and fruit salsas in general. There is nothing wrong with tomato salsa, but mango salsa is just so much better.
Mango Salsa
-2 ripe mangos
- 1 red onion
- the juice from one lime
-2 garlic cloves minced
-1 tbls maple syrup
- 1 red chilli
- a dash of black pepper
- a pinch of salt
- 1 heaping tsp of grated ginger or galangal
Dice the mangoes really fine so that they let some of the juice out, dice the onion finely, grate the ginger or galangal and mix everything together.
I usually don’t remove the seeds from the chilli, but if you don’t like them (they are really hot), you can remove them.
Popularity: 7% [?]
{ 2 comments }
kim 06.11.08 at 9:06 pm
These tortillas sound amazing ! I am just starting to delve into the world of gluten-free baking, and your website is a gem! One question - what is fiber husk?
Emilia 06.12.08 at 2:45 pm
Thanks Kim!
Fiber husk is just psyllium husk, it acts as a binder in gluten-free foods. I like to use it instead of things like xanthan gum.
Grated cheese would also probably work as a binder with these tortillas, if you don’t have access to psyllium husk or you don’t want to use it.
Comments on this entry are closed.