These grain free almond flour tortillas are pliable and delicious! They're also easy to make, nutritious, Paleo, Vegan, and use Whole30 compliant ingredients. Finally, you can enjoy tacos again! Gluten Free Diet, Gluten Free Healthy, Gluten Free Recipes For Dinner, Gluten Free Pancakes, Gluten Free Dessert, Gluten Free Bread, Gluten Free Recipes For Dinner Crockpot, Gluten Free
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Cook time:
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Yield: 8 Servings
Ingredients: 1 cup almond flour (blanched, finely ground) 1/2 cup tapioca starch 1/4 tsp salt 1/8 tsp xanthan gum 1 - 1 1/2 cups water And so on.
Instructions:
First of all. Heat a non-stick griddle to LOW - MEDIUM-LOW heat (I set my burner to 2.8 out of 9).
Step two, Add the dry ingredients to a bowl and wisk to combine. Add 1 cup of the water and continue wisking until the batter is smooth, adding more, if necessary. It should be similar to crepe batter - thinner than pancake batter but not watery.
Step 03, Pour by the 1/4 cup onto griddle. Tip the pan around in a circle after dropping the batter so that a large circle is formed while the batter is still runny (as if making crepes). Cook for about 3 minute on the first side, or until the top just starts to look cooked and the bottom starts to get a little color. Flip and cook on the other side for about 3 more minutes, or until the tortilla has some color.
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