I’ve already posted a recipe (from Living Without Magazine) on gluten-free flour tortillas that are really good… but the day after they are made. Fresh off the griddle, they are not all that bendable; but after storing them in a Ziploc bag overnight they soften right up and work really well.
But then I met my new BFF, Better Batter Gluten Free Flour!
I have been experimenting like a mad woman with my new BFF that I got last week, which is one of the reasons I have been slacking on my blog, I can’t stop cooking (or obsessing over corn-fed beef and petri dish pork…yuck. Did you hear about the newest beef recall due to E.coli 0157:H7? Sorry, ADD check.)!
Anyhoo, I am 3/4 of the way through a 25 lb. bag of flour.
In a week.
I am very thankful for Sam and Luke’s teachers and Mike’s co-workers for being my taste test subjects, because otherwise, I would be up to my ears in baked goods and it is only January 18th. Too soon into the new year to start gaining weight!
The Batter Batter tortillas are simply AWESOME!! Right off the griddle. In fact, they are best if you eat them right away. But if you make too many like I did, don’t worry. Just store the extras in an airtight container or Ziploc bag and give them a quick zap in the microwave before eating.
All I can think of is…
Huevos Rancheros, Enchiladas, and OMG! I have to make a BURRITO! A breakfast burrito. Holy #&%@!! I get to have a Red Chile (or maybe Green Chile…the point is I get a choice! ) breakfast burrito at the Albuquerque International Balloon Fiesta this year! I think I am gonna faint. WOO-HOO! (Breakfast Burritos are THE thing to eat at the Balloon Fiesta, and they simply do not work with a corn tortilla). The following recipe is from the Better Batter Website and republished with their permission. Thanks, Naomi!
3 cups Better Batter Gluten Free Flour
2 tsp. Baking Powder
1 tsp. Salt
4-6 Tbs. Shortening (I used 6 Tbs. Spectrum Shortening, which is organic and non-hydrogenated)
About 1 1/2 c warm water
- Mix all ingredients in a small bowl until well combined.
- Divide into eight pieces. Roll each piece into a little ball and dust with more flour.
- Heat up a skillet or iron to 350 degrees.
- Working quickly, roll each ball out into a circle, about 6-8 inches wide. (I used the same method I did on the other tortilla recipe I posted. I rolled out the dough then used a saucepan lid to make a perfect circle).
- Fry for about 15-30 seconds, flip and cook for about 10 seconds more. (I cooked mine on a griddle, like you would a pancake. I put about 1/2 tsp. Spectrum shortening on the hot griddle first so the tortillas wouldn’t stick)
- Use immediately.
Here is a video clip on how to make homemade flour tortillas. I wanted to post this to show you the air pockets/bubbles that occur when making gluten flour tortillas. The Better Batter tortillas got the same HUGE air pockets!
Do you think it is GMO Soy? I don’t know, it is not labeled. Fully and Partially Hydrogenated oils! And what is TBHQ? It “enhances” storage life. So if I eat it, will it “enhance” or preserve my stomach too? It might not be a bad thing to eat if you want to be a mummy.
Filed under: Breakfasts, Recipes Tagged: | 2010 Beef Recall, Albuquerque International Balloon Fiesta, Better Batter, Better Batter Gluten-Free Flour Tortillas, Breakfast Burritos, Corn-Fed Beef, Crisco Shortening, E. Coli 0157:H7, Gluten-Free Flour Tortillas, Petri-Dish Pork, Spectrum Shortening, TBHQ