Post by Silly Yak on Jan 15, 2011 16:11:53 GMT
Easy GF wraps/tortillas
by Lyn G » Mon Jan 12, 2009 8:48 am
(From David)
EASY GF WRAPS / TORTILLAS.
Ingredients:
100g of Cornflour/starch
25g of Gram Flour (Doves Farm)
5g of Tapioca Flour /starch helps suspend cornstarch/flour in the water
omitting it means you need to stir mix before and during use
½ tsp of salt
2 eggs
150 - 200ml of water (>150 ml gives a thinner wrap / tortilla)
A little vegetable oil for coating the frying pan.
Method:
Place all the dry ingredients into a mixing bowl and sift 3 times to mix thoroughly.
Make a well in the centre and add the eggs, beat slowly using a hand-held electric mixer.
The mixture should be a little thick but smooth.
Add the water a little at a time mixing well between additions.
When mixed thoroughly, cover with cling film and refrigerate for 30 mins.
Remove from fridge and whisk slightly using a hand whisk (to re-mix)
Transfer batter to a jug (makes pouring easier)
Heat a clean frying pan until very hot (not quite smoking)
oil base of frying pan slightly, pour enough batter to cover base thinly.
.
Return to high heat, cook until the underside is slightly browned and the sides begin to curl.
Flip over and cook for ONLY 20 SECONDS
(the wrap is so hot it continues to cook after it is removed from pan).
If left longer than 20 secs the wrap would be cooked right through and with the residual heat start to dry out.
.
Remove the wrap and transfer to a plate,
Place sheets of greaseproof paper (Baking Paper) on bottom and between layers.
(this avoids wraps becoming stuck together while cooling)
The Wraps / Tortillas are ready for use or can be refrigerated or frozen until required.
.
Will keep in the fridge for about 2 - 3 days.
(stand at room temp for about 5 mins before warming)
.
Will keep in the Freezer for 1 - 2 Months
(defrost fully to room temp before warming under the grill)
by Lyn G » Mon Jan 12, 2009 8:48 am
(From David)
EASY GF WRAPS / TORTILLAS.
Ingredients:
100g of Cornflour/starch
25g of Gram Flour (Doves Farm)
5g of Tapioca Flour /starch helps suspend cornstarch/flour in the water
omitting it means you need to stir mix before and during use
½ tsp of salt
2 eggs
150 - 200ml of water (>150 ml gives a thinner wrap / tortilla)
A little vegetable oil for coating the frying pan.
Method:
Place all the dry ingredients into a mixing bowl and sift 3 times to mix thoroughly.
Make a well in the centre and add the eggs, beat slowly using a hand-held electric mixer.
The mixture should be a little thick but smooth.
Add the water a little at a time mixing well between additions.
When mixed thoroughly, cover with cling film and refrigerate for 30 mins.
Remove from fridge and whisk slightly using a hand whisk (to re-mix)
Transfer batter to a jug (makes pouring easier)
Heat a clean frying pan until very hot (not quite smoking)
oil base of frying pan slightly, pour enough batter to cover base thinly.
.
Return to high heat, cook until the underside is slightly browned and the sides begin to curl.
Flip over and cook for ONLY 20 SECONDS
(the wrap is so hot it continues to cook after it is removed from pan).
If left longer than 20 secs the wrap would be cooked right through and with the residual heat start to dry out.
.
Remove the wrap and transfer to a plate,
Place sheets of greaseproof paper (Baking Paper) on bottom and between layers.
(this avoids wraps becoming stuck together while cooling)
The Wraps / Tortillas are ready for use or can be refrigerated or frozen until required.
.
Will keep in the fridge for about 2 - 3 days.
(stand at room temp for about 5 mins before warming)
.
Will keep in the Freezer for 1 - 2 Months
(defrost fully to room temp before warming under the grill)