Necessity really is the mother of invention. Geoff and I were invited to dinner the other day. The host was preparing enchiladas (OMG they were soooo good!). Thinking I could whip up a batch of our potato flour tortillas, I offered to bring some. Seemed like a great idea at the time, but when I went to make them – and of course I left it to the last minute – I didn’t have all the ingredients, so I improvised. Am I ever glad I did! These gluten free tortillas made with black beans may not be the prettiest, but they taste great, roll out well, stay soft, and don’t turn to mush in baked dishes. Out host sent us home with some left overs and these were still fantastic three days later! We haven’t tried them as a wrap yet, but I’m sure they would be perfect.
Scroll down for the recipe.
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gluten free black bean tortillas
What you’ll need:
2/3 cup corn starch
2/3 cup tapioca flour/starch
1/4 cup + 3 tablespoons of potato flour
3 ½ tablespoons teff flour
1 teaspoon xanthan gum
1/2 teaspoon GF baking powder
2 teaspoons brown sugar
1 teaspoon salt
2/3 cup mashed black beans
1 cup + 1 ½ tablespoons warm water
What you’ll do:
Heat griddle or pan to 350 degrees.
Mix dry ingredients together well in a large bowl.
Make a well in the flour and add the mashed beans and the water.
Mix with your hands until the dough comes together. Form into a large disc and divide into 8 pieces.
For each piece, roll into a ball. Using a rolling pin, roll out to approximately 8 inches between two sheets of lightly floured parchment paper to keep from sticking. These will roll out very thin.
Remove from the parchment and place on preheated grill. Cook for approximately 2 minutes per side.
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photo credit: gfandme.com
Gluten free recipes from Red Deer, Alberta, Canada