I met Baker Dan a year ago, he is the author of
“Beating Arthritis: Alternative Cooking” . The book is amazing. It’s about so much more than just beating Arthritis (which is a feat in itself). It’s also a gluten-free, dairy-free and super healthy cookbook.
He sent out this email with a recipe for healthy tortillas.
Baker
Dan’s Comment:
“Light Tortillas is the recipe that I am the most proud of in my debut cookbook. I was
struggling for a long with a tortilla that could serve as wrap. The secret of
the recipe is in the liquid dough and the way that it is cooked. The trick was
to find the right amount of liquids added to the fine corn flour.”
Ingredients
for 8 tortillas:
2 ½
cups (11.82oz, 335g) fine corn flour
5 ¾
cups (46fl oz, 1362ml) water
½ tsp
(0.11oz, 3g) sea salt
You will
find a recipe for regular tortillas in this book, as well. The recipe here is
for much lighter tortillas. I like to use these for wraps.
Prepare
two mixing bowls, one for mixing the ingredients, and one for the prepared
tortillas.
Use a
clean damp kitchen towel to line the bowl that will hold the prepared tortillas.
Heat a
large non-stick casserole, one with a lid.
Mix all
the ingredients in a bowl. The dough will be soupy.
Use a
medium-sized scoop to place a portion of the dough onto the bottom of the pan
and cover.
When the
edges start lifting up and you see long brown streaks, the tortilla is ready to
flip. Use a wide flat wooden spatula for this purpose.
Lift the
tortilla carefully and flip it to cook on the other side.
Let it
cook until you see brown streaks. Do not overcook.
Lift the
tortilla with the spatula and place in the bowl with the damp towel. Cover with
the towel to keep it fresh.
Serve
warm or cold depending on the filling of the wrap.
Adapted
from Baker Dan (2013) ©: Beating Arthritis: Alternative Cooking. Baker
Dan LLC. New York
If you love this recipe, we highly recommend buying the cookbook for more healthy recipes.
