30 דצמבר, 2017

Gluten Free Tortilla

Tortilla is a round bread, a pita without yeast (and hence it doesn’t rise) originating in Mexico and Central America.
Today, the tortilla is common all over the world. There are two types of tortillas: corn tortillas and wheat flour (in the celiac era, the third version – gluten free tortilla, although the source of corn flour is gluten free).
The tortilla from corn flour can be prepared from white maize flour (masa) rather than from any corn flour.
The reason for this is that unlike flour (any flour – wheat, buckwheat, millet, taff, sorghum, etc.), which is formed by grinding of grains, the flour tortillas / arepa begins by cooking the corn and then grinding the grains for a dough called masa.
The masa is dried and then grinded, and the flour obtained is the flour of the tortillas.
Excellent! Is it possible to cook the corn at home and make masa corn flour that is hard to find in Israel?
So the thing is … not really …. 🙁
The corn is not cooked in plain water but in water with the addition of shells of oysters or ashes or even lime so that the formed dough will be more sticky and flexible. This process is called nixtamalization, after the name of the Thracian word for corn
As for the option of wheat or “celiac” in our mixture of gluten-free flour or gluten-free originals, we have tremendous abundance.
The use of each of the flour mixture from the “Shay’s Naturals” series (multipurpose, thin dough or tuff mix) will give us a wonderful result. The use of net source coals will yield amazing results, and of course a huge variety of tortillas such as tortilla, lentils, peas, Sorghum, buckwheat and more.

שי ללא גלוטן

הכנת טורטיות באל סלוודור, בסביבות 1900. נלקח מויקיפדיה

Gluten Free Tortilla

Print Recipe

מנות	זמן הכנה
8-10 Tortillas	10 minutes

זמן בישול

25 minutes

מנות זמן הכנה 8-10 Tortillas 10 minutes

זמן בישול 25 minutes

Gluten Free Tortilla Print Recipe מנות זמן הכנה 8-10 Tortillas 10 minutes זמן בישול 25 minutes מנות זמן הכנה 8-10 Tortillas 10 minutes זמן בישול 25 minutes

מרכיבים

Option #1 Flour

• 300 grams - "Shay's Naturals"Fine dough flour Two cups. Can be converted with all purpose flour or eith teff mix/

Option #2 Flour

• 300 grams קמח מקור ללא גלוטן Red lentils / Teff / Millet / Hummus / Amaranth / Sorghum / Mung Bean / Buckwheat

sOther ingredient

• 240 ml water 1 cup
• 1 tsp salt
• 4 tbls oil

מנות: Tortillas

הוראות

1. Mix the flour with water, salt and oil ** Note that the amount of water can vary slightly (emphasis on a little) between one flour type and another.

   
2. Knead well until the dough is flexible and easy to work with.
3. Create relatively small balls (a little bigger than a ping pong ball). If the dough is wet, slightly flour the ball.
4. Place between two baking sheets and mash with the "Tortilla Persia" - a pressing device for the tortilla. For those who do not have one, it can be flattened with two pots.

   
5. Heat pan to medium to high heat. Gently separate the tortilla from the baking paper and place carefully on the pan. ** Important note ** If the tortilla is sticky / wet and can not be removed from the baking paper, simply put it with the baking paper on the pan. After 30-40 seconds, turn (still with the baking paper) and remove the top paper (which was previously the bottom). Turn over again, and remove the remaining baking paper from the tortilla.
6. Bake the tortilla in a skillet until slightly darker.
7. Remove, cool and add anything you like - guacamole, meat, chicken, beans or anything else.

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