Ingredients: 1 C blanched almond flour,1/2 C arrowroot flour,1/2 C tapioca flour,1 tsp 1/2 tsp salt,1 tsp baking powder,1 tsp xanthan gum,1 tsp. pectin, optional,2 tsp 1 tsp. brown sugar or palm sugar,2 tsp 1 tsp. brown sugar or palm sugar,1/4 C extra virgin olive oil + 7-8 Tbsp for frying,1/2 C very hot but not boiling water
Instructions:
- In a large bowl, mix together all of the dry ingredients.
- Stir in 1/4 C olive oil and water until it forms a soft but pliable ball.
- With greased hands, pinch off about a small golf ball sized piece of dough, roll into a ball, and place on a piece of well-greased parchment paper. Lightly press down on it.
- Grease another piece of parchment paper and place on top of the dough. Use a rolling pin to roll the dough out. You want it pretty thin, but not so thin that it tears apart. Carefully lift of the top piece of parchment paper.
- Heat about 1 Tbsp. olive oil in a cast iron skillet over medium heat.
- When it is heated, invert the parchment paper with dough over the cast-iron skillet.
- The tortilla will adhere to the hot skillet and the parchment paper will easily come off. Do not force it off, it will pull off easily when ready.
- After the parchment paper comes off, cook the tortilla another 20-30 seconds then flip. Cook an additional 30-45 seconds or until done.
- Repeat with remaining dough. Makes 6 to 8 flour tortillas.
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