Best 2 Oat Flour Wrapstortillas Recipes
OAT FLOUR WRAPS/TORTILLAS
This is a wheat-free recipe but may still contain gluten. From Bob's Red Mill as contributed by contributed from All Allergy Self-Help Cookbook by Marjorie Hunt Jones, RN . Posted in response to a recipe request.
Provided by Molly53
Categories Breads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix the first two ingredients together; stir in water, then feel for consistency (the dough should be soft, but not wet, and mold easily).
- As you stir, the dough will form a ball (add more water if necessary).
- Pinch off four balls of dough about the size of golf balls.
- Roll them in a little additional flour to coat well.
- Knead each ball a bit as you pat or roll it into a flat circle that is about 1/8 inch thick and 5 inches across.
- Heat a heavy frying pan or griddle (no oil or grease).
- Place each tortilla in the hot pan and cook for a few minutes on each side.
- Tortillas should become lightly brown and start to appear dry.
- Cool on wire racks.
- Store in the refrigerator up to 2 weeks or freeze.
Nutrition Facts : Calories 100.5, Fat 0.9, SaturatedFat 0.2, Sodium 3.9, Carbohydrate 21.2, Fiber 3, Sugar 0.8, Protein 3.8
QUINOA WRAPS/TORTILLAS - GLUTEN FREE
There is a simple recipe that is suitable for gluten intolerant people, vegetarians and vegans. They can be used as a substitute wrapper for burritos or fajitas. Posted from an online source in response to a recipe request.
Provided by Molly53
Categories Breads
Time 1h16m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Wash or roast the quinoa seeds.
- Mix all the dry ingredients and add the water.
- Gather the dough into a ball and knead until it is no longer sticky.
- Cover and leave to rest for at least 1 hour.
- Form into balls; roll each dough ball into a round of 4 inches across and about 1/8" thick.
- Cook them on medium heat in a heavy pan briefly, about 30 seconds on each side.
Nutrition Facts : Calories 187, Fat 2.9, SaturatedFat 0.3, Sodium 5827.9, Carbohydrate 34.5, Fiber 3, Protein 6.5
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