She starts by saying:
"The recipe below is my favorite way of making brown rice flour tortillas, but you can also try this variation (which is really flexible): 1 cup of brown rice flour and 1 cup of arrowroot powder (salt and water stay the same)."
1 1/2 cups brown rice flour
1/2 cup arrowroot powder or tapioca flour
1/2 teaspoon sea salt
1 cup boiling water
virgin coconut oil, for cooking
In a small mixing bowl, whisk together the brown rice flour, arrowroot, and sea salt. Add the water and mix with a wooden spoon. Knead the dough a little in the bowl, then let it rest for a few minutes while the skillet heats up. Add more water, 1 tablespoon at a time, if the dough feels too dry.
Preheat a 10-inch cast-iron skillet over medium heat. Divide the dough into six equal-sized balls. Place a piece of unbleached parchment paper on the bottom of a tortilla press then place one of the balls in the center, cover with a second sheet of parchment, and press to form a thin, round tortilla.
Add about 1 teaspoon of coconut oil to the hot skillet. Gently remove the top sheet of parchment, place the tortilla into skillet, then remove the second sheet of parchment. Cook for 1 to 2 minutes on each side. Repeat making tortillas with the remaining dough. Transfer the cooked tortillas to a plate and flip another plate over the top to keep the tortillas warm and soft. Let them sit for about 20 minutes inside the plates; this way they will be nice and pliable for serving.
Yield: about 6 tortillas
|photo from nourishingmeals.com|