Tuesday, November 27, 2012

2 Ingredient Gluten-Free, Corn-Free Tortilla (Just Garbanzo Flour & Sorghum Flour plus a bit of salt)

I have been trying to perfect a soft corn-like tortilla.  After a bit of trial this is the result.
Beat together 1 1/2 cups warm water with 1 cup garbanzo flour and 1 cup sorghum flour.  The batter should be more liquid than pancake batter.  Cook in a heated non-stick skillet.  I use a non-Teflon Scan Pan (I have a link above on my Favorite Things from Amazon.com) 

Nice and golden. Keep warm and covered with a dishcloth.
Keep leftover tortillas in the refrigerator.  I added a bit of ghee (butter works well) and reheated a tortilla.  Soft Tacos!  – Enjoy!

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