Soft Gluten-Free Wraps/Tortillas (GF)
(10 wraps/tortillas)
Ingredients:
1
cup Milk
2
½ cups Tapioca Flour, plus more for sprinkling
¼
tsp. Kosher Salt
3
tbsp. Canola Oil
1
large Fresh Egg, room temperature & lightly beaten
7
oz. Low-Moisture Part-Skim Mozzarella, grated
2
oz. Parmigiano-Reggiano Cheese, finely grated
Directions:
In
a medium saucepan, bring the milk to a simmer over medium heat. As soon as milk begins to simmer, remove from
heat and add tapioca flour, salt and oil.
Mix to combine. Mixture will look
curdled and be difficult to bring together.
Let dough cool for 10 minutes before transferring it to the bowl of a
food processor fitted with steel blade.
Pulse a few times to smooth out the dough. Add the beaten egg and pulse until
incorporated. Now turn on processor and
let run 2 to 3 minutes until is smooth. Dough will be thick and stretchy. Add both grated cheeses and process about 2
minutes or until dough is very smooth.
The dough will be sticky but becomes less sticky as it cools. Use a wet spatula to remove from
processor. Using wet hands divide dough
into 2 equal portions. Wrap each with
film tightly. Place in freezer for 30
minutes or refrigerator for at least 2 hours.
Overnight works just fine too.
When dough has been chilled, remove and unwrap. Do one wrapped piece at a time. Place on a lightly tapioca floured surface. Divide into 5 equal portions (about 3 oz.
each) using a sharp knife or bench scraper.
Dust each piece with tapioca flour and roll out into an 8 inch
circle. You will need to move dough
about and sprinkle with tapioca flour while making circles to keep from
sticking (See Note). Be sure to heat a cast iron skillet over medium
heat before cutting dough. Use a
non-stick skillet over low heat if you don’t have cast iron. You may have to play with the heat because
stovetops will heat differently. Carefully
place a flattened circle in hot skillet.
Cook about 1 to 1½ minutes or until wrap/tortilla moves easily and has
lightly browned on bottom. Flip and
continue about 45 to 60 seconds on second side.
Remove from skillet and place in moist warm tea towel or a 200 degree
oven. Repeat process with remaining
pieces of dough. When done use
immediately or wrap tightly and store.
Should be good in refrigerator for up to a week and freezer for 1 to 2
months.
Note: Tapioca flour is
the also called tapioca starch. The best
places to get consistent quality are “nuts.com” or “Authentic Foods.” Bob’s Red Mill seems inconsistent. Also don’t buy from Asian Food Stores as it
is frequently contaminated for gluten-free.
Note: Parmigiano-Reggiano
cheese is expensive. Try using any
finely grated parmesan cheese for this recipe.
Note: Yes
this is a little work to make start to finish.
But it is well worth the effort.
I suggest making multiple batches and freezing them. I would put parchment paper between each
piece before putting in a zip-lock freezer bag.
Thaw them in the refrigerator.
Microwave them for a few seconds to make them pliable to use or reheat
in a skillet for about 30 seconds. You
can also try heating them in the oven like you would a stack of flour/corn
tortillas.
Note: If
you have a tortilla press use it. Place
dusted dough on parchment paper in press and then top with another piece before
pressing. Dust or spray parchment paper
before placing dough. It tends to stick a
little to bottom piece of parchment.
Ideas for Future Efforts
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