Ricetortitas Recipes
RICE FLOUR TORTILLAS
Based on a recipe from Bette Hagman's, The Gluten-free Gourmet cookbook. She says, "Finally! A flour tortilla for those who can't have wheat. These are made in the traditional way by flattening and rolling, then cooking on a hot griddle. Use them for enchiladas, burritos, or fajitas. These keep well in the refrigerator or freezer." You can either use 2 cups of GF Mix recipe #470769 #470769 or use the approximate measurements included in the recipe below under GLUTEN FREE MIX. Nutrition info per serving: calories 190, fat ½ g., carbohydrate 44g, cholesterol 0g., sodium 5 mg., fiber 1 g, protein 2g.
Provided by mersaydees
Categories Breads
Time 45m
Yield 6-8 tortillas
Number Of Ingredients 8
Steps:
- In the bowl of a mixer, blend gluten free mix ingredients, xanthan gum, sugar, salt, and milk powder. Add the water and beat on medium speed for 1 minute.
- Remove dough from mixer and form a ball. Divide into 6 or 8 parts and roll out each piece very thin until it forms a 10" to 12" round. Roll all the pieces, separating them with plastic wrap or wax paper before cooking.
- Heat a griddle to medium-hot or hot and cook each tortilla about 1 minute per side.
Nutrition Facts : Calories 177.9, Fat 0.8, SaturatedFat 0.3, Cholesterol 0.9, Sodium 399.4, Carbohydrate 39.2, Fiber 1.6, Sugar 2.2, Protein 3.1
CRISPY GOLDEN RICE TORTILLAS WITH SHRIMPS RECIPE BY TASTY
Here's what you need: warm water, rice flour, turmeric, garlic powder, sunflower oil, salt, large shrimps, glass noodles, turmeric, garlic powder, dried thyme, onion, dried carrots, shallot
Provided by Alexandra Samsova
Yield 4 servings
Number Of Ingredients 14
Steps:
- Mix rice flour with powdered garlic, salt and turmeric in a bowl. Make a hole in the middle and gradually pour warm water, mixing it with the flour. Add some more flour until you can continue mixing with your hands. Form a ball of dough and set aside covered with a paper towel for 30 minutes.
- Wash shrimps in lukewarm water, remove heads and shells.
- Cut the onion in thin rings. Heat an oiled pan and cook the onion rings on low heat until soft and slightly golden. Add shrimps and continue cooking constantly stirring until the shrimps are hot.
- Boil water in a separate pan, add spices (powdered garlic, turmeric, salt to taste, thyme) and dried carrots. Put in the boiling water the glass noodles, turn off the heat, stir then let sit for around 5 minutes until the noodles are cooked. Transfer the noodles to the pan with onions and shrimps and mix.
- Divide the rice dough into four parts. Heat up a clean pan (not oiled). Make thin tortillas and cook by placing them on the hot pan until they become crispy. Turn over and cook on the other side.
- Quickly heat up the topping mix stirring constantly for 5 minutes over medium heat. Transfer the topping onto tortillas. Decorate with shallots and serve.
- Enjoy!
Nutrition Facts : Calories 520 calories, Carbohydrate 90 grams, Fat 5 grams, Fiber 3 grams, Protein 23 grams, Sugar 3 grams
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