Gluten-Free Flour Tortilla - Corn Based
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Yields:
-
6 tortillas
- Serves:
- 6
ingredients
- 29.58 ml olive oil
- 22.18 ml sugar
- 3 egg whites
- 118.29 ml milk
- 295.73 ml cornstarch or 155 g cornstarch
- 1.23 ml baking soda (bicarbonate soda)
- 3.69 ml salt
- 6.16 ml xanthan gum
- 14.79 ml apple cider vinegar
directions
- Preheat oven to 350°F and lightly grease a baking sheet (or two if you have them).
- Using a medium sized bowl- combine the oil and sugar.
- Add the egg whites and beat until very frothy.
- Add all remaining ingredients and mix well. The dough will seem thin at first, but keep beating. It should remain fairly thin- like a gluey too-thick gravy.
- Drop by 1/4 cupfuls onto the prepared baking sheet. Using wet fingertips, press the dough to approx 1/16 inch thickness and a six inch diameter. Press the dough to as thin as possible- almost translucent and as round a shape as possible.
- Bake for approx 15 minutes, until the edges begin to brown and the bottom has golden brown spots.
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RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free