Tortilla strips atop of a tempeh taco salad
We’re on a wheat-free, low fat, low sodium weight loss plan. With that, we’re learning of alternative ways to get complex carbs into our diet. We’ve come across some pretty creative recipes, such as a burger bun made out of mashed potatoes. However, one of our now favorite ones has been for Oat Flour Tortillas, using a recipe found on Bob’s Red Mill site.
Artie and I both found difficulties in making the dough for the tortillas at first. The flour to water ratio seemed a bit off. Also, the tortillas dried out water quickly while I was rolling out the dough. However, I found that if I brushed them with water once or twice, everything worked itself out.
The tortillas had great flavor, thanks to the taco seasoning (we made a no salt added mix), and worked well as strips atop of a warm taco salad and later as garnish on the carrot-ginger soup we made in our new Vitamix. It also could work well as a flatbread substitute.
Oat Flour Tortillas
Source: Bob’s Red Mill
Makes about 4 Tortillas
- 1 cup Oat Flour
- 1 tsp Taco Seasoning
- 1/2 cup Water
- In a small bowl, mix the flour and 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. In necessary, add a bit more flour or water to achieve the proper consistency
- Pinch off balls of dough the size of golf balls. Toll them in additional flour to coat well. Knead each ball a bit as you pat or roll it into a flat circle that is about 1/8 inch thick and 5 inches across. Repeat with all dough
- Heat a heavy 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