Friday, September 16, 2011
Flexible Wraps (GF)
Such a quick and easy recipe compared to any of my other soft tortilla recipes. Sorry for the quality of the photo - it was a truly stormy day today. Lightning, lighting up the dark skies and very loud thunder claps were sounding behind my back while I took photos on the terrace - the only place with half decent lighting. Make taco meat and fill your tortilla with taco meat, chopped avocado, tomato and shredded Monterey Jack cheese, or your preference. Serve with sour cream and salsa.
Update: My friend, Donna, tried this recipe and it was a bit fiddly for her (it was for me as well, but I managed). The dough was too sticky to work with easily. I suspect her food processor is more powerful than mine, which is an old dinosaur. I apologize if anyone else got frustrated with this recipe. So, I'm thinking cutting down the water to 1/3 cup might be helpful. She found that dusting the surface with rice flour made for lovely tortillas but that is a bit high-carb for most of us - so using bake mix or almond flour or oat flour would be less carby. I will test these again and report back soon!
11/4 cups Gluten-Free Bake Mix, (300 mL)
1 tsp SPLENDA® Granular, (5 mL)
1/2 tsp xanthan gum (2 mL)
1/2 tsp onion salt (2 mL)
1/2 cup warm water (125 mL) - try 1/3 cup instead
In medium bowl, combine Gluten-Free Bake Mix, page___, SPLENDA® Granular if using, xanthan gum and onion salt. In food processor, combine dry ingredients with warm water. Process until a sticky dough ball forms. Allow dough to sit for 15 minutes (becomes less sticky and easier to handle). Form 7 balls (roll them nicely into a firm ball), weighing approximately 1.5 oz (43 g) each. Between two pieces of plastic wrap, roll dough out to about a 6-inch (15 cm) circular shape. Remove top sheet of plastic wrap and flip onto a lightly “floured” surface (use bake mix or ground almonds). Remove plastic wrap and place tortilla in small, nonstick frying pan that has been brushed with a small amount of olive oil. Cook over medium-low heat until brown spots appear underneath, flip and cook briefly on the other side. Repeat.
Helpful Hint: Store the wraps in a sealed plastic bag, either at room temperature or in the refrigerator for longer storage.
Yield: 7 wraps
3.2 g protein
6.4 g fat
4.1 g carbs
Labels: Bake Mixes Baking and Breads