Tortillas and Buns

December 14, 2016

I originally made these for tacos but you can use them for enchiladas, burger buns, or tostadas.I’ve made a couple different versions of tortillas but these are the easiest and least time consuming. Just adding tacos in to the menu really opens the variety of meals you can make. Which is exciting and welcomed we’ve been eating a lot of crock pot dishes that finish before we get home from work. 

I suggest eating them within 2 days so they don’t get stiff.

Ingredients:

 

  • 2 cups tapioca starch

  • 1/2 cup potato starch 

  • 1/2 cup potato flour

  • 1/3 cup coconut flour

  • 3/4 cup cassava

  • 1 tsp salt

  • 1 tsp baking powder

  • 1/4 cup coconut oil

  • 1 1/4cup water

 

Directions:

  • In a large bowl pour all the flours and starches

  • Add salt and baking powder

  • Add in melted coconut oil

  • Stir while slowly adding in water

  • Dough should look crumbly but when you squeeze it together it holds together

  • Take a handful of dough and place on a clean dry counter

  • (you shouldn’t need to put flour down)

  • Roll out with rolling pin or large round jar(I don’t own a rolling pin)

  • If you want your tortillas to have a nice even round edge with a knife or spoon to creat that nice circle

  • If you cant pill up your tortilla just use a spatula or upside down spoon to lift it off

  • Repeat till all are made

  • Fry in a large pan on the stove with some oil(you shouldn’t need too much)

 

If you want to keep them warm and not sticking to each other:

  • lay down a 24in sheet of foil. 

  • on one half of the foil place tortillas down with paper towels in between them

  • fold over the other half of the foil and roll up to keep warm

 

 

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