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
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Gloryskye Patrick
[email protected]Not bad! I liked the texture of the tortillas, they were soft and chewy. The flavor was a bit bland for me, but I think that's just personal preference. Overall, I would make these again if I was looking for a healthier alternative to regular tortill
Essa Dababneh (Abo Bassam)
[email protected]These oat flour tortillas are a game-changer! They are so easy to make and they taste delicious. I love that they are gluten-free and high in fiber. I've been using them for tacos, burritos, and wraps. They are a hit with my family and friends!
Z armani armani
[email protected]I tried this recipe last night and it turned out great! The oat flour tortillas were soft and pliable, and they held together well when I filled them with veggies and chicken. I also loved the nutty flavor of the oats. I will definitely be making the