High-protein & High-fibre

Ingredients:

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1 cup   Gluten-free flour

⅓ cup  Potato starch

⅓ cup  Cornmeal (fine)

⅓ cup  Besan flour

1 tbs.  Psyllium husk powder

1 tbs.  Chia seeds (optional)

1 tbs.  Flax seed meal

2 tsp. Baking powder

¼ tsp.   Cream of tartar

¼ tsp.  Citric acid

½ tsp.  Guar gum

¼ tsp.   Xanthan gum

½ tsp.  Salt

1 tbs.   Sunflower oil

1 tbs.  Olive oil

1 cup   Milk alternative (eg. oat milk)

 

Method:

1. Sift all the dry ingredients into a mixing bowl

2. Add the oil

3. Slowly stir in the milk and combine it into a dough

4. Cover the dough in a cool place for 1 hour

5. Divide the dough into 8 equal parts

6. Roll each portion into a ball

7. Flatten, then using a rolling pin, gently roll each one out onto a floured board till 3 cm thick

8. Cut out 1 large pie shape from each portion

9. Rework the remaining dough, and cut another 4 to 6 large pie shapes

10. Heat a large fry pan with a little oil, to medium heat

11. Cook the tortillas as you go, for a few minutes on either side, flipping them to avoid burning

12. Add a little more oil to the pan when needed

13. The tortillas should puff up and turn a golden brown

14. Remove them, and pile them up into a tower on a hot plate to keep them warm

15. Serve warm with dips, salads, or sweet jams, or simply eat them plain.

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