bobsredmill.com/recipes -- this recipe is doubled from the online recipe. I used a lot more white flour for better consistancy.
Mix together the black bean flour, white flour, baking powder, salt, water and oil in a medium size bowl. Turn out onto a lightly floured work surface and knead about 5 minutes, until elastic, add more water if needed. Let dough rest 15 minutes, divide dough into 6 equal portions and roll into balls. On a lightly floured surface, roll balls out until very thin and round.
Preheat a 10" or 12" nonstick skillet until hot, do not use any oil. Place tortilla round in skillet and cook each tortilla one at a time until golden brown on each side. Serve immediately. Tortillas can be kept warm in the oven as you cook remaining rounds. Tortillas can be stored in refrigerator up to 3 days or place cooled tortillas in a large ziplock bag and freeze for up to 3-4 weeks.
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|Serving Size: 1 recipe (293g)|
|Recipe Makes: 12 tortillas|
|Calories from Fat: 10 (2%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 5276.3mg||182 %|
|Potassium 124.2mg||3 %|
|Total Carbohydrate 100.2g||29 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 97.1g|
|Protein 11.6g||17 %|
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Calories per serving: 439
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