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    Shelly Binkley
    Shell
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    http://allergyfreemenuplanners.com/2010/06/23/homemade-almond-flour-tortillas-gluten-free-grain-free-sugar-free/#comment-1466

     

    I found this site today and made them for dinner tonight.  I wanted tacos so bad, I have been without for way too long.  My husband and I were very happy with the results of this recipe!  It doesn't taste like tortialls but it works out well.  Check out the site above to see the pictures. 

    Grain free Almond Flour Homemade Tortillas: (gluten-free, grain-free, sugar-free, yeast-free)

    Servings:  6-8

    Prep and cook time:  35-50 minutes

    Ingredients:

    3 cups blanched almond flour

    1 tsp sea salt

    1 Tbsp ground flax seeds

    3 Tbsp boiling water

    2 tsp honey

    1 egg

    Steps:

    1.  Combine the flax and boiling water in a small bowl.  Let sit for 5
    minutes.  Mix the flour and salt together in a separate medium bowl. 
    To the dry ingredients, add the egg, flax mixture and honey.  Combine
    mixtures until it forms a firm dough that isn’t too sticky to handle. 
    If it is too sticky, add more flour until you can easily roll it into a
    ball.

     

    2.  Cut the ball into 8 pieces.  I cut it in half first and then cut each half into fourths.

     

    3.  Place a piece of plastic wrap on a counter or cutting board. 
    Take one piece of dough and roll it into a ball with your hand.  Place
    the piece of dough in the center of the plastic.  Place one more piece
    of plastic over the piece of dough.  Roll the dough very gently.  Roll
    it until it is as thin as you can get it without it falling apart.
    Note:  Don’t expect perfection – these are not going to be your
    ordinary completely round tortillas like you buy in the store.  Each one
    of these tortillas has a personality and uniqueness – they will have
    jagged edges, and some little holes here and there but that’s okay!

     

    3a.  Oil a cast iron skillet with olive oil and then heat skillet to
    medium heat. Heat it well before you add the first one.  (As you make
    the tortillas, you may need to lower the heat to low-medium so that they
    don’t burn, but it depends upon your stove and what kind of skillet
    you’re using).

    Take off the plastic wrap on top of the tortilla.  When hot, gently
    put your non-dominant hand underneath the plastic wrap under the
    tortilla.  Flip the tortilla onto your dominant hand while you peel away
    the plastic wrap.  Then gently “plop” it into the skillet in the middle
    of the pan.   If there are folds, try to even them out, or just mush
    them down with a spatula.

     

    4. Cook for about 1 minute on each side, or until they are golden brown.
    You will see the edges start to brown and the middle will start to
    bubble:

     

    5. Flip and cook on the other side for another minute or less.

     

    6.  Cook each one, one at a time.   You may not need to use oil every
    time (could use butter or coconut oil too), but add a little bit if the
    skillet becomes dry.  I usually roll one while another one is cooking. 
    It is a bit of  a dance when they only need to cook a minute per side,
    but it works out well this way.

    Stack them up on a plate until you’re ready to use them.  If you are
    making these ahead of time, you can freeze them once cooled in a freezer
    bag, or just keep them in the fridge in a Tupperware for a few days. 
    It actually works out better to make these on the weekend or sometime
    when you have extra time because they are a bit of work.

    Enjoy!  Please let me know how you like these.  In the meantime, I’m
    going to keep experimenting to see if I can make them more flexible. I
    do have another recipe that is like a thick flour “Gyros” wrap but it is
    kind of thick and a little too “eggy” tasting for a regular tortilla. 
    But I will post that one soon too!

     

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