Sunday, July 27, 2014

Garlic Herb Tortillas! - Gluten Free, Vegan, Wheat free, Yeast Free

I have a recipe for you!
If you follow my blog you will know, because of the diet I am on at the moment, bread has been out of the question. It's truly sucks lets be honest. It was ok for the first 3 weeks as I am not the biggest bread eater anyways, but now nearly 2 months down the line sometimes you just want a sandwich or a wrap or the worst craving of all.. A pizza!! 

Well well well .. my mum has come to my rescue! She found this recipe and we decided to give it a crack! The orginal recipe uses 1 large egg white but I can't eat eggs so I used egg subsitute. This made this recipe Vegan, Gluten free, Wheat free and Yeast free! 

I know it looks like a lot of ingredients but don't be put off! This was so easy to make! And it was extremely quick!

I honestly loved how it tasted! We made wraps but our next mission is to make a pizza using this recipe. I really think that would taste amazing! So enough chit chat lets get cooking!! 

What you will need.

1 cup - White rice flour
1/2 cup - Potato Starch
1/4 cup- Cornstarch
1/4 cup - Flaxseed Meal
1 Tablespoon - Brown Sugar
2 Tablespoons - Italian Seasoning
1 Teaspoon - Garlic Powder
1 Teaspoon - Xanthan Gum 
1 Teaspoon - Baking Powder
1 Teaspoon - Salt
2 Tablespoons - Coconut Oil
1 Tablespoon Of Prepared Egg Replacer
1/2 cup - Hot Water
White Rice Flour For Dusting
Cooking Spray Of Choice

Now here is what you do!

1) Weigh or lightly spoon flour, potato starch, cornstarch, and flaxseed meal into dry measuring cups; level with a knife. Combine flour, potatoe starch, cornstarch, flaxseed meal, brown sugar and beat with a mixer at a low speed until blended. Add coconut oil and egg replacer and beat until the mixture is coarse and crumbly. Slowly add 1/2 cup hot water until dough pulls away from sides of bowl, beating constantly.

2) Turn dough out onto a well floured surface; divide dough into 8 equal portions, shaping each into a ball. Place on a large plate; cover with a damp cloth and refrigerate for 10 minutes.

3) Roll each dough ball into a 10-inch cirle on a well floured surface. Place a 9-inch plate upside down on top of each circle. Cut away excess dough on each using tip of a knife.

4) Heat a large skillet over medium heat. Coat pan with cooking spray. Cook each circle 20 to 25 seconds or until it begins to bubble. Turn circle over, and cook for a further 20 - 25 seconds. Cool completely. Store in an air tight container. 

Nutritional Info!

Serves - 8
Per Tortilla
Calories - 135
Fat: 4.2g
Protein: 1.8g
Carb: 23g
Fiber: 1.4g
Iron: 0.3g
Sodium: 250mg
Calcium: 35mg

I think there is a lot you could do with this recipe and you could even add to it and change the flavours as you like! I know my mun has her eye on making a cranberry orange nut bread next! 

I really hope you like this and try this for yourself! 

Ivy x

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