Grain-Free Flour Tortillas

Tex-Mex food is awesome – but it doesn’t really work if you don’t have any tortillas.  These tortillas are a ‘make ahead’ item, so taco night in our house is almost like taco night in a “normal” house!

Grain-Free Tortillas

1 cup Quinoa/Buckwheat Flour Mix

1 tsp xanthan gum

¼ tsp cream of tartar

1/8 tsp baking soda

1 tsp beet sugar

½ tsp salt

½ cup warm water

Combine dry ingredients in a medium mixing bowl.  Add warm water and mix with hands.  Cover w/ plastic wrap and let sit for 20 to 30 minutes.  Divide dough into 8 parts and, using ample amounts of buckwheat flour, roll out each section as thin as possible.  Place paper towel between tortillas.  Bake @ 450 deg F for 4 minutes.  Stack on a plate and cover.  When cool, wrap in paper towels and place in a zip storage bag.  Before serving, wrap the stack of tortillas in a few layers of very damp paper towels then wrap in aluminum foil two times.  Bake at 350 deg F for 10 minutes.


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