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Gluten Free Tortillas HT CBF Mexican 30mins plus resting
Makes 8 Hot Vegetarian Baked Fayre Breads Snacks Main Course Gluten Wheat Dairy Free Mexico North America N. American
Ingredients 25g/1oz Gram (Chickpea) Flour 100g/4oz Cornflour 2 tbsp Tapioca Flour ½ teasp Salt 2 Eggs 360ml/12fl.oz. Water Oil for brushing the frying pan
Instructions
1. Place the flours and salt in a mixing bowl and mix together thoroughly.
2. Add the egg and beat until smooth then slowly beat in the water.
3. Cover with clingfilm and refrigerate for 30 minutes.
4. Heat a medium sized frying pan until very hot then brush with oil.
5. Making sure the pan is still very hot, pour in enough batter to just cover the bottom of the pan. Cook over a high heat until the bottom of the tortilla is golden brown and the edges begin to curl up.
6. Flip the tortilla over cook the other side for 30 seconds only, until just cooked.
7. Transfer the tortilla on to greaseproof or parchment paper and repeat with the remaining batter, stacking each cooked tortilla between greaseproof paper.
8. Refrigerate or freeze until ready to use. Reheat.
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