Great flexible rice flour tortillas for tacos.
Makes about 30 small tortillas for tacos, or 12 large tortillas for fajitas or burritos
(1) Prepare Colette Martin pastry blend. This quantity is enough to make two batches of tortillas with 40 grams left over.
(2) Mix the pastry blend with the baking powder, salt, and xanthan gum in an electric mixer with the whisk attachment
(3) Continue mixing while adding palm shortening to cut the fat into the flour
(4) Very slowly, drizzle in 1 cup of water while mixing on medium speed until a ball of dough forms. Dough should pass point of being small dry clumps and start holding together. If too much water is added, the dough will get too sticky. When enough water is added, turn mixer to medium high or high, fast enough to fling dough off the whisk attachment and mix it well.
(5) Heat a dry pan to medium heat. Using a tortilla press, press small balls of dough (slightly smaller than golf ball for taco tortillas) between two sheets of parchment paper until tortilla is formed. Cook flattened tortilla one or two at a time in the pan, flipping when the first side starts to brown in spots. Tortillas should be cooked enough to cook through but still remain flexible and not get too crispy around the edges.
Tips:
- Tortillas don't have to be pressed super thin, the lack of gluten means the dough doesn't spring back the way a wheat flour tortilla might. Leaving a little thickness avoids crisped edges when cooking and helps maintain pliability so the tortillas can be folded.
- When pressing a tortilla from parchment paper into the pan, push down around the edges to help the tortilla stick to the pan and not cling to the parchment paper when you lift it away.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 30 Servings | ||
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Calories: 3 | ||
Calories from Fat: 1 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 7.5mg | 0 % | |
Potassium 10.3mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3
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