This is my own recipe, one of those few that works just right the first time around. I am tired of corn tortillas, and how they can be so brittle. Cinnamon and melted butter just doesn't work on a corn tortilla, nor does a wrap taste right on corn, but with these tortillas, they are delicious!
“Better than a regular flour tortilla!” - my husband, the quesadilla lover
½ c buckwheat flour
½ c millet flour
¼ c brown rice flour
¼ c tapioca starch
1 tsp xanthan gum
1 tsp salt
1 tsp baking powder
2 tbsp EVOO
1 ½ to 2 c warm water
Makes 7-8 9" tortillas
Mix everything together until it forms a thin, pancake-like batter.
Pour by ¼ cup fulls onto a very hot and lightly oiled skillet.
Immediately spread batter around using the back of a spoon until very thin and fairly circular.
Allow to cook on first side until nearly cooked through, then carefully flip over and allow to cook until each side is lightly golden in places.
Store in airtight bag in pantry for 3-4 days, refrigerator for 1 week, and freezer for up to a month. Maintains taste and pliability, without going stale.
