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Green Tortilla's (reg and gluten free) -work in progress-


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#1 PsyBearknot

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Posted 06 March 2013 - 03:45 PM

I found this recipe
i have not tried it but I will shortly
the gluten free and green tortilla recipes right after are my adaptations. I have not tried these yet either. I will soon. I wanted some where to post these so I could come back to them easily. Let me know if you try these.

Tortilla Recipe

8 ounces all-purpose flour (about 1 3/4 cup), more as needed
3/4 tsp salt
1/4 tsp baking powder
1/4 cup vegetable shortening
1/2 cup hot water (about 105 degrees F.)


Mix flour, salt and baking power with Wisk
Add veg shortening
Blend with food processor or pastry cuter till course crumbs
Make well in middle
Add hot water and use fork and work till comes together
Dump onto cutting board and kneed for 3 min
If sticky and all four has been incorporated add more flour
Form into ball and let rest under bowl for 15-20 min
Cut into 8 pieces
Press in tortilla press
Heat dry pan to medium high
Heat 3 min and flip each minuet

Gluten free tortilla
8 ounces TOASTED Quinoa flour (about 1 3/4 cup), more as needed
3/4 tsp salt
1/4 tsp baking powder
1/4 cup vegetable shortening
1/2 cup hot water (about 105 degrees F.)

For toasted quinoa flour (better for bio-availability and better flavor and baking properties)
Preheat oven to 212 or 215 F (100 C)
Empty out bag of quinoa flour onto as many sheet pans as you need, preferably onto a new piece of parchment paper
Make sure the layer of flour is no deeper than 1/4"
Place in preheated oven for two hours
Remove from oven. Allow to cool. Place in bags
Store bag in freezer for up to 8 months if you are not planning to use flour soon. Whole quinoa flour is relatively high in fat, making it vulnerable to oxidation and rancidity. Freezing will extend the shelf-life.
Use as you would any other gluten-free flour

Mix flour, salt and baking power with Wisk
Add veg shortening
Blend with food processor or pastry cuter till course crumbs
Make well in middle
Add hot water and use fork and work till comes together
Dump onto cutting board and kneed for 3 min
If sticky and all four has been incorporated add more flour
Form into ball and let rest under bowl for 15-20 min
Cut into 8 pieces
Press in tortilla press
Heat dry pan to medium high
Heat 3 min and flip each minuet

green tortilla (reg or gluten free)
8 ounces all purpose or TOASTED Quinoa flour (about 1 3/4 cup), more as needed
3/4 tsp salt
1/4 tsp baking powder
1/4 cup frozen green coconut oil or budder
1/2 cup hot water (about 105 degrees F.)

For toasted quinoa flour (better for bio-availability and better flavor and baking properties)
Preheat oven to 212 or 215 F (100 C)
Empty out bag of quinoa flour onto as many sheet pans as you need, preferably onto a new piece of parchment paper
Make sure the layer of flour is no deeper than 1/4"
Place in preheated oven for two hours
Remove from oven. Allow to cool. Place in bags
Store bag in freezer for up to 8 months if you are not planning to use flour soon. Whole quinoa flour is relatively high in fat, making it vulnerable to oxidation and rancidity. Freezing will extend the shelf-life.
Use as you would any other gluten-free flour

Mix flour, salt and baking power with Wisk
Add coconut oil or budder
Blend with food processor or pastry cuter till course crumbs
Make well in middle
Add hot water and use fork and work till comes together
Dump onto cutting board and kneed for 3 min
If sticky and all four has been incorporated add more flour
Form into ball and let rest under bowl for 15-20 min
Cut into 8 pieces
Press in tortilla press
Heat dry pan to medium high
Heat 3 min and flip each minuet



Using 1/2 oz bag weed to 1/4 cup oil/butter to get one to two tortillas per dose
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#2 PsyBearknot

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Posted 06 March 2013 - 11:23 PM

First edit I will make is to not use quinoa flour!!!! It was 12.50 a bag for bobs red mill brand! Looking for a different flour to use now!

#3 PsyBearknot

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Posted 31 March 2013 - 08:05 PM

So I did some test recipes and I they turned out ok.
of note I made 2 batches with regular flour to test the recipe and used vegi shortening I. One and coconut oil in the other.

The dough with the coconut oil was a silky smooth dough it was soft but heald up well. I was able to get them thin but the dough balls were a little big at 8 for the press. But a little small for 16. I liked it way better with coconut oil. With the pan on my stove I had to go down to medium low and only cool em for 45 seconds a side for 3 turns.

I thought I got a gluten free baking mix for my gluten free attempt. Ended up being a pancake mix and they were a disaster!

more to come later...
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