Gluten-Free Recipes - Tutorials
Make these easy tortillas for tacos, fajitas, or burritoes!
First, gather your ingredients together. You will need:
Mom's Best Flour Blend (this is as a staple product, and can be used if you need to add additional flour to increase the dough ability if it is too sticky) Flour Tortilla Mix, coconut oil or shortening and water. Also the Silicone Mat with Measures is really helpful. You can get yours Here. You will also need either Mom's Place Gluten Free Tortilla Press or a good rolling pin.
This is for our Mom's Place Gluten Free 1-Hour Hamburger Bun Mix.Directions:
Combine all dry ingredients in a heavy duty mixer. Then in a medium bowl whisk eggs, vinegar and oil. If using milk substitute add that now. Add 1 cup warm water (115° - 125°). Add yeast. Turn mixer to low & add wet ingredients, mix a little at a time. The mixture should be the consistency of cake batter, use the remaining 3 Tablespoons water to achieve this texture. Turn mixer to high & beat for 3 ½ minutes. Pour batter into prepared molds and cover with plastic wrap that has been oiled and let rise in a warm place about 30-35 minutes. Bake 20-25 minutes in a 350° oven.
It is so easy to achieve a great gluten-free pie crust with the right tools and this tutorial. We like pie so I make a lot of pie crusts. I keep my can of shortening in the fridge. Cold shortening or butter makes the best crust and I use ice water. The cold keeps the shortening from melting into the flour particles so that there are little pockets of fat that POP when they heat and that is what causes the crust to be flaky. The pastry mat is my favorite way to roll out the crust on. The dough does not stick so you don't have to pick it up and move it just pick up the mat and turn it onto the pie pan and peel the mat back. So easy!