Amaranth Tortillas

An easy-to-prepare recipe for those who cannot tolerate gluten. Gluten Free, High Fiber, Lactose Free, Low Cal, Low Fat, No Sugar, Organic, Soy Free, Vegan.

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Votes: 95
Rating: 3.18
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Servings 6people
Submitted By Marjorie Hunt Jones, R.N.
An easy-to-prepare recipe for those who cannot tolerate gluten. Gluten Free, High Fiber, Lactose Free, Low Cal, Low Fat, No Sugar, Organic, Soy Free, Vegan.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 95
Rating: 3.18
You:
Rate this recipe!
Servings 6people
Submitted By Marjorie Hunt Jones, R.N.
An easy-to-prepare recipe for those who cannot tolerate gluten. Gluten Free, High Fiber, Lactose Free, Low Cal, Low Fat, No Sugar, Organic, Soy Free, Vegan.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a small bowl, mix the Amaranth Flour and Mexican Seasoning. Stir in water, then evaluate the consistency. The dough should be soft, but not wet, and mold easily into shapes. The dough will easily form a ball as you stir it. If necessary, add a bit more flour or water to achieve the proper consistency.
  2. Pinch off balls of dough the size of golf balls. Roll them in additional flour to coat well. Knead each ball a bit as you pat or roll it into a flat circle that's about 1/8" thick and 5" - 6" across. Repeat with all dough.
  3. Heat a heavy nonstick frying pan or griddle. Use no oil.



    Place each tortilla in the hot pan, and cook for a few minutes on each side. Tortillas should become lightly brown and start to appear dry. Cool on wire racks.



    Store in the refrigerator up to 2 weeks, or freeze. Reheat in a toaster or warm oven.



    Makes about 6 Tortillas.
Recipe Notes

*Use a premixed Mexican seasoning or try a combination of oregano, chile powder, cumin, garlic, onion, cloves and cinnamon.

Products Used in this Recipe
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