Monday, February 9, 2015

paleo and gluten-free tortillas

This recipe is based on the coconut flour tortilla recipe from Paleo Comfort Foods. The ingredients form a thin batter and yield about 8 pliable soft tacos.

  • 1/4 cup coconut flour (40 g)
  • 1/4 teaspoon baking pwoder
  • 8 egg whites (240 g or 1 cup)
  • 1/2 cup water
  • pinch of salt
  • coconut oil (as needed, for greasing the press or pan)
  1. In a bowl mix all ingredients. Set aside for five minutes. The batter takes about that long to hydrate and thicken.
  2. If necessary greese your tortilla press or pan with coconut oil.
  3. Make the tortillas:
    • In a preheated electric tortilla press: Pour about a little less than 1/4 cup of batter onto the tortilla press. Quickly smooth out using a heat resistant spoon, and press the top of the press down to distribute the rest of the batter. Cook until the indicator on the press goes off.
    • In a pan over medium heat: Pour a little less than 1/4 cup of batter onto the pan. Quickly smooth out using a heat resistant spoon. Cook for 1 to 2 minutes or until the edges of the tortilla start to turn golden brown. Then flip and cook for an additional minute or two.
  4. Transfer tortillas to a plate and cover with a paper towel to keep warm.
  5. Serve with desired toppings and do your best to keep away from within hungry doggy mouths. :)

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