Quinoa Flour Tortillas. (Gluten/Grain/Dairy/Egg Free) - Brittany Angell
INGREDIENTS
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1 cup tapioca flour + 3 Tablespoons (150 grams)
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3/4 cup Toasted quinoa flour + 1 Tablespoon (86 grams)
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1/4 teaspoon salt
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1 teaspoon baking powder
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3 Tablespoon + 1 teaspoon Shortening or Bacon Lard (or bacon fat).
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1/2 cup hot water + 2.5-3 Tablespoons (up to 143 grams, add the extra hPreheat your oven to 215 degrees.
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Cover two rimmed baking sheets with a piece of parchment or foil.
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Take 1 pound bag of Quinoa flour and pour roughly ½ pound on each of your sheets. Spread out the flour on both sheets so that it is no more than ¼- ½ inch thick.
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Place into the oven and set the timer for 2 ½- 3 hrs. During this time you will notice that the quinoa’s strong smell will take over your kitchen- but then slowly diminish. You know the quinoa flour is ready when the smell is pretty much gone and
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Remove the quinoa flour from the oven and store it in a container or bag. It’s recommended to store the flour in the fridge or freezer to keep it fresh for a long time!
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alf tablespoon if needed)
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*****Preheat your oven to 215 degrees.
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Cover two rimmed baking sheets with a piece of parchment or foil.
•
Take 1 pound bag of Quinoa flour and pour roughly ½ pound on each of your sheets. Spread out the flour on both sheets so that it is no more than ¼- ½ inch thick.
•
Place into the oven and set the timer for 2 ½- 3 hrs. During this time you will notice that the quinoa’s strong smell will take over your kitchen- but then slowly diminish. You know the quinoa flour is ready when the smell is pretty much gone and
•
Remove the quinoa flour from the oven and store it in a container or bag. It’s recommended to store the flour in the fridge or freezer to keep it fresh for a long time!*********
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