|Sunrise on Mt. Sanford a few miles from The Moose Lodge|
I came across a recipe last week and set to work rewriting it to my liking and gathering the necessary ingredients which takes on a whole new meaning when you live at The Moose Lodge.
|Sunrise over the Mentasta Mountains as we pulled out of the driveway|
|Current Road Conditions: The Highway is a Sheet of Ice|
|Halfway between The Moose Lodge and the |
nearest store resembling an actual grocery store
|Two-thirds of the way to the nearest store; this is also where my camera |
battery died and I realized my spare was also dead as a doornail
1 C White Rice Flour
1/3 C Potato Flour
|It was 4 F at our house and -22 F|
by the time we got to the store.
1/3 C Fava Bean Flour
1/4 C Corn Starch
2 t Xanthan Gum
1/2 t Sugar
1 t Baking Flour
1 1/4 t Redmond Real Salt
3 T Virgin Coconut Oil
1 C Water
Additional rice flour and water are required for rolling out the dough.
NOTE: If you are preparing this for someone with celiac disease or a gluten intolerance it is VERY IMPORTANT to make sure the ingredients you are using are in fact gluten-free, as some products may have been processed in a plant that also processes grains containing gluten, even TINY amounts can cause reactions in individuals with celiac or gluten intolerance. The same goes for the counter you roll your dough on and anything else that will come into contact with the dough or finished tortillas. I use the same caution in preparing gluten-free foods as I do when handling raw meat.
1. Measure out and mix together ALL of the DRY ingredients.
2. Work in the coconut oil with a pastry knife or two knives (I had to heat mine slightly as our house temprature was in the low 60's, but it should be "just right" for most people with a house at or near 68 F. It is also important to note that coconut oil turns into a liquid at 76 F.
3. Add in the water 1/2 C to start, then 1/4 at a time until dough has formed.
4. Start with a handful of dough and roll out to 1/8 in thick, using additional rice flour to prevent sticking, and water as needed. As you work the dough dipping your hand into a cup of water then handling the dough will help keep it from becoming crumbly.
5. If you want a perfectly round tortilla use a large biscuit cutter or a pastry wheel, otherwise roll out the dough to the size of tortilla you want and move on to step 6.
6. Heat a skillet over medium heat and cook the tortillas in small batches until each side is lightly golden and slightly puffed.
7. Serve warm and enjoy!
Tortillas can be frozen for future use in a ziploc bag in the freezer for up to three months.