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 |