Gluten free flour tortillasSubmitted by: DAGMARTH
IntroductionI use my pancake pan more than the oven.... I use my pancake pan more than the oven....
Granulated Sugar, 1 tsp (remove)
Sunflower Oil, 2 tbsp (remove)
*eggwhite, 2 serving (remove)
*eggwhite, 1 serving (remove)
Apple juice, unsweetened, 0.3 cup (remove)
Potato flour, 0.75 cup (remove)
Rice flour, white, 0.25 cup (remove)
Baking Soda, 0.25 tsp (remove)
Salt, 0.5 tsp (remove)
*Xanthan Gum, 0.5 tsp (remove)
Cider Vinegar, 1 tbsp (remove)
Combine the sugar and oil in a medium size bowl. Add the eggwhites and beat until very frothy. Add the remaining ingredients. Mix well. The dough will at first seem quite thin. Keep beating. The batter should still look rather thin, like gloppy, too-thick gravy.
Drop by 1/4 cupfuls onto the prepared baking sheet. With wet fingertips, press dough to approx. 1/6 inch thickness (almost translucent) and a 6 inch diameter.
Bake for approx 15 minutes, until the edges begin to brown and the bottom has golden brown spots
Serving Size: makes six 6 inch flour tortillas
Number of Servings: 6
Recipe submitted by SparkPeople user DAGMARTH.