Tortilla
If you're allergic to wheat or if you can't tolerate products containing gluten, rice flour provides a suitable alternative for making foods such as tortillas. You can choose from white or brown rice flour. Although both types have high amounts of protein, brown rice flour contains higher levels of fiber, iron and B vitamins. It also has a nuttier flavor and a rough texture. White rice flour provides a lighter, smoother texture. You can use whichever type you prefer in most recipes involving rice flour. Add this to my Recipe Box.
Instructions
1. Mix the rice flour, xanthan gum, sugar and salt in a bowl. Add the eggs, water and olive oil to the bowl and mix well.
2. Fill the 1/3-cup measuring cup with the mixture. Pour it into a nonstick medium-sized frying pan. Tilt the pan from side to side and front back to spread the mixture evenly over the bottom of the pan.
3. Set the stove to medium-high heat. Place the pan on the burner and keep it there until the edges of the tortilla start to rise up.
4. Slide a spatula under the edge of the tortilla, lift it slightly and flip it over in the pan. You can use your fingers to lift up the edge instead, but you'll need to do it quickly and carefully to avoid burning your fingertips.
5. Turn the tortilla over every two minutes until it becomes puffy. Remove the tortilla from the pan.
6. Allow the pan to cool slightly before pouring in the next 1/3-cup of mixture to avoid getting holes in the tortillas. Repeat steps two through five until you've used up the mixture. You should have about twelve tortillas when you're done.
7. Leave the tortillas on a plate or tray for ten minutes to cool. They should flatten out during this time.
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