Breads
*Gluten free Tortillas (Makes 6-8)
1 cup white rice flour
1/3 cup potato starch
1/3 cup tapioca flour
1/3 cup fava bean flour
2 tsps xanthan gum
1 tsp baking powder
1/2 tsp sugar (Stevia or brown sugar)
1 1/4 tsp salt (Sea Salt)
2 TBs vegetable or other shortening
3/4 to 1 cup warm water
1/3 cup potato starch
1/3 cup tapioca flour
1/3 cup fava bean flour
2 tsps xanthan gum
1 tsp baking powder
1/2 tsp sugar (Stevia or brown sugar)
1 1/4 tsp salt (Sea Salt)
2 TBs vegetable or other shortening
3/4 to 1 cup warm water
- Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand.
- Add the warm water, starting with 3/4 cup and mix well.
- Continue to add water until a soft, cohesive dough is formed.
- Heat a comal, tapa or griddle to medium heat. Then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round.
- Using a bollilo or rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference.
- Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks.
- Bake until the second side has slightly browned - should brown in a very short time.
- Keep warm in a tortilla keeper or wrapped in a cloth until served.
Note: Will freeze in a sealed plastic bag for up to three months.
*Wheat & Gluten free bread
Yield 1 Servings
*6 cups Brown rice flour
*2 teaspoons Sea Salt
*4 tablespoons Brown sugar (Or 2 pckg. of Stevia)
*4 tablespoons Extra Virgin Olive Oil
*1½ tablespoon Yeast; (1 1/2 to 2)
*3 cups Warm water
Mix dry ingredients well. Dissolve yeast in warm water and add oil and mix into dry ingredients. Add more warm water to make a soft mixture. Place in greased muffin tins or bread pans. Let stand 45 minutes and bake in a preheated 375 oven until bread is browned on top with cracks, about 30 minutes Note 1: brown rice flour is available at health food stores Note 2: gluten free baked goods dont tend to rise as high or be a light textured as gluten flours and they tend to stale quicker. Note 3: gluten free white flour is available from some mills Joan,"Flour Power" >From: LIR119@... From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : ElMolino Mills, Best Recipes
*6 cups Brown rice flour
*2 teaspoons Sea Salt
*4 tablespoons Brown sugar (Or 2 pckg. of Stevia)
*4 tablespoons Extra Virgin Olive Oil
*1½ tablespoon Yeast; (1 1/2 to 2)
*3 cups Warm water
Mix dry ingredients well. Dissolve yeast in warm water and add oil and mix into dry ingredients. Add more warm water to make a soft mixture. Place in greased muffin tins or bread pans. Let stand 45 minutes and bake in a preheated 375 oven until bread is browned on top with cracks, about 30 minutes Note 1: brown rice flour is available at health food stores Note 2: gluten free baked goods dont tend to rise as high or be a light textured as gluten flours and they tend to stale quicker. Note 3: gluten free white flour is available from some mills Joan,"Flour Power" >From: LIR119@... From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : ElMolino Mills, Best Recipes
