Coconut Flour Tortillas скачать в хорошем качестве

Coconut Flour Tortillas

Lectin Free Solutions Janét Kniss There are lots of lectin free tortilla recipes to chose from but most of them replace flour tortillas. This recipe was created to replace the small corn tortilla street tacos and I think their creator has really hit the mark. These are very flexible tortillas that work well as a soft taco or they can be fried and used for tostadas, either way I feel like I’m not being deprived of my beloved corn tortillas! You can always add different seasoning to this recipe but I wanted to present it just as it was offered by Daniella Hunter. Coconut Flour Tortillas Recipe by Daniella Hunter Sanará Yields 10-12 6 inch Tortillas Ingredients: 80 g coconut flour 120 g tapioca flour 4 g Xanthan gum 4 g salt Water (start with 1 cup added in stages use more if needed adding very slowly) Conversion of Weights: 1 Cup Coconut Flour 1 Cup + 1 Tbl Tapioca Starch 2 tsp Xanthan Gum 1 tsp Salt 3/4 - 1 Cup water Water will vary. Add slowly. Mix dry ingredients knead while slowly adding water Knead until the dough is smooth and will form a ball that holds together You just want enough water to form a ball, but you don’t want the dough to be sticky. If you add too much water the correction is to add more coconut flour. Rest the dough covered for 10 minutes. Make a sample tortilla in your tortilla press or roll the ball between 2 pieces of parchment paper. If the dough doesn’t release it is too wet and you’ll need to add a bit more flour. Roll out the dough into weighed balls before pressing: 25g street tacos 40g medium tortilla (normal size for corn tortillas) 65g for large size Facebook:   / lectinfreesolutions   Website (currently under construction)