Cooking and Serving: 35 minutes | 12 tortillas
Ingredients
1 medium or 2 small fresh zucchini, washed, trimmed and roughly chopped | 1 ¾ cups (245 g) all purpose gluten-free flour blend | 1 teaspoon xanthan gum, (omit if your blend already contains it)
Description
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 12 tortillas
Ingredients
1 medium or 2 small fresh zucchini, washed, trimmed and roughly chopped
1 ¾ cups (245 g) all purpose gluten-free flour blend
1 teaspoon xanthan gum, (omit if your blend already contains it)
¼ cup (36 g) tapioca starch/flour
1 ½ teaspoons baking powder
1 teaspoon (6 g) kosher salt
4 ½ tablespoons (54 g) vegetable shortening, I like Spectrum brand; you can
Instructions
USING THE TORTILLAS
They can be used right away.
They can be placed, still wrapped in the towel, in a plastic bag to seal in.
the moisture and used within a few hours; or.
They can be cooled completely, wrapped very tightly in a freezer-safe wrap.
and stored in the freezer for at least 2 months. When you are ready to use.
frozen tortillas, defrost at room temperature and then refresh in a hot, dry.
skillet to restore pliability.
USING THE TORTILLAS
They can be used right away.
They can be placed, still wrapped in the towel, in a plastic bag to seal in.
the moisture and used within a few hours; or.
They can be cooled completely, wrapped very tightly in a freezer-safe wrap.
and stored in the freezer for at least 2 months. When you are ready to use.
frozen tortillas, defrost at room temperature and then refresh in a hot, dry.
skillet to restore pliability.