Gluten Free Tortilla Recipe

The Best Gluten Free Bread Recipe!

Picture
 Ingredients
  • 7oz/ 200g brown rice flour
  • 7oz/ 200g potato flour
  • 3½ oz /100g soya flour
  • 1 teaspoon salt
  • 1 sachet dried yeast, about 1/4 oz / 7 g
  • 1½ teaspoon honey
  • 1 teaspoon  olive oil (extra virgin preferred)
  • 14 fl oz / 400ml hand-hot water
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoon cream of tartar

Method

  1. Sift all the flours with the salt into a large dish.
  2. Remove around one-quarter of the mixture and place on one side. 
  3. Stir the yeast into the mixture left in the bowl and make a dip in the center.
  4. Add the honey and olive oil to the dip, together with the hand-hot water. Stir the dry ingredients into the liquid to make a smooth, thick batter.
  5. Cover the bowl with cling film and leave in a warm place for 30 minutes to allow the yeast to become active. Towards the end of this time, preheat the oven to 400ºF/ 200ºC/ Gas mark 6
  6. Mix the bicarbonate of soda and cream of tartar with the set-aside flour mixture, then sift it on top of the yeast batter. 
  7. Stir gently until combined; the mixture will look foamy. 
  8. Transfer it to a well-greased non-stick 2lb/ 900g loaf tin.
  9. Bake for 25–30 minutes or until firm, crisp and golden brown. 
  10. Turn out onto a wire rack to cool. This bread can be kept for up to 2 days and is very good toasted.  


Free image courtesy of FreeDigitalPhotos.net