Post by Loupy on Mar 21, 2015 16:23:10 GMT -7
Fresh Cornmeal Tortillas {Gluten Free}
From: aiming4simple @ swirlsandspice.com/
I often come home from the store and realize I forgot the very item that prompted me to go in the first place. Corn tostadas were one of my most recent forgotten items. Since I refuse to make a trip for one or two items, so began my efforts to make corn tortillas at home.
One reason why it took so long for me to try making corn tortillas is that I thought I needed a tortilla press. But this recipe proves that is not true at all! I rolled each tortilla out between sheets of baking parchment, and the process was even quicker than rolling out flour tortillas. Adding some finely ground flax seed helped the dough stay together fairly well.
All in all, these corn tortillas were a success, and they will certainly be competing with my flour tortillas recipe whenever I decide to make tortillas from scratch at home. If you’re feeding fewer than four people, I advise halving the recipe below, or you can freeze extra tortillas separated with sheets of parchment.
Servings: 16 tortillas
Ingredients:
1+ 1/2 cups rice flour
1+ 1/4 cups yellow cornmeal
1+ 1/4 teaspoons sea salt
2 teaspoons finely ground flax seed
3 Tablespoons butter or lard
Directions:
Whisk together dry ingredients with a fork and drop in butter.
Add 1+1/2 cups boiling water and stir with a fork until a dough forms.
Let cool.
Form dough into 16 balls, return to bowl and cover with plastic wrap.
Chill dough in freezer for about 20 minutes.
Preheat a large skillet over medium-high heat.
Place one ball of dough between two sheets of baking parchment.
Roll until, thin, flat, and somewhat round.
Carefully transfer the tortilla to the hot skillet and cook until the first side has light golden spots.
Flip and cook the other side.
Continue rolling and cooking the remaining tortillas.
Serve warm or use in any recipe calling for tortillas.
From: aiming4simple @ swirlsandspice.com/
I often come home from the store and realize I forgot the very item that prompted me to go in the first place. Corn tostadas were one of my most recent forgotten items. Since I refuse to make a trip for one or two items, so began my efforts to make corn tortillas at home.
One reason why it took so long for me to try making corn tortillas is that I thought I needed a tortilla press. But this recipe proves that is not true at all! I rolled each tortilla out between sheets of baking parchment, and the process was even quicker than rolling out flour tortillas. Adding some finely ground flax seed helped the dough stay together fairly well.
All in all, these corn tortillas were a success, and they will certainly be competing with my flour tortillas recipe whenever I decide to make tortillas from scratch at home. If you’re feeding fewer than four people, I advise halving the recipe below, or you can freeze extra tortillas separated with sheets of parchment.
Servings: 16 tortillas
Ingredients:
1+ 1/2 cups rice flour
1+ 1/4 cups yellow cornmeal
1+ 1/4 teaspoons sea salt
2 teaspoons finely ground flax seed
3 Tablespoons butter or lard
Directions:
Whisk together dry ingredients with a fork and drop in butter.
Add 1+1/2 cups boiling water and stir with a fork until a dough forms.
Let cool.
Form dough into 16 balls, return to bowl and cover with plastic wrap.
Chill dough in freezer for about 20 minutes.
Preheat a large skillet over medium-high heat.
Place one ball of dough between two sheets of baking parchment.
Roll until, thin, flat, and somewhat round.
Carefully transfer the tortilla to the hot skillet and cook until the first side has light golden spots.
Flip and cook the other side.
Continue rolling and cooking the remaining tortillas.
Serve warm or use in any recipe calling for tortillas.
