|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
A nice substitute for corn tortillas.
How to make it:
- 1-1/2 cups quinoa flour
- 1/4 teaspoon sea salt
- 3/4 to 1 cup of lukewarm water
- ghee or olive oil for cooking
- Mix everything up with a fork.
- Gather the dough into a ball and knead until it is no longer sticky, then cover with a towel and let it stand 1 hour. (If you have trouble with stickiness, try adding a little rice flour to the mix.)
- When you are ready to roll out the dough, put a heavy skillet to heat on a medium setting and add a few drops of ghee or light olive oil.
- Put down some plastic wrap on a flat surface like a counter or big bread board and sprinkle both the wrap and your rolling pin with a little quinoa flour.
- Pinch off a ball about the size of a walnut and recover the bowl with the towel.
- Place it in the middle of the plastic wrap and cover it with another piece of plastic wrap.
- Roll it out carefully to about a 4-5 inch diameter.
- The tortilla should be about 1/8th inch thick.
- Place the tortilla in the heated skillet and let it bake for about 30 seconds. It will blister and rise a little.
- Turn over and bake the other side.
- Remove from the skillet and place on a plate lined with a paper towel.
- Cover with a towel.
- It takes a few tries, but once you get the knack of rolling out and peeling the tortilla from the plastic, you can make a tortilla while one is baking in the skillet and have a nice assembly line going.
- These tortillas are best eaten fresh, but they can be refrigerated for a day or two and frozen as well.
- If you really like making them, it's a good idea to invest in a tortilla press, which helps simplify and streamline the process.
- You can also make chips from these tortillas by cutting them into wedges and baking them in the oven at 350 degrees until crispy.