Bob’s Red Mill Gluten Free Corn Tortillas

Yield: 12 six-inch tortillas

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Use these tortillas in the recipe for Sizzling Coriander Shrimp Tacos with Handmade Corn Tortillas.

Ingredients

Preparation

Mix salt into the corn flour. Slowly pour the water into the dough to get a good consistency. The dough should be firm and springy when touched, not dry or sticky. Let rest for about 1 hour, covered.

Preheat a griddle or flat surface. Divide the dough into 2-inch balls. Press dough between 2 pieces of waxed paper or flatten according to tortilla press directions.

Place flattened dough on a hot griddle or flat surface and cook until the top of the tortilla starts to look cooked, about 1 minute. Flip to the other side and heat for a few seconds.

Recipe by Bob's Red Mill

More about: corn, gluten free, tortillas

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