Since graduating as a Naturopath and Nutritional Therapist, many of the people I meet or cook for always ask me how to replace bread, when it is a food, it seems, they cannot live without.
My answer is always the same: Do not stress about it!
If eating – or not eating – bread causes you stress then you have already lost your battle.
I have, therefore, come up with several gluten-free recipes, some also grain-free and some so very delicious, so much so that if you want to avoid wheat products and gluten as a whole, you can still enjoy a wonderful piece of bread and be happy about it.
I was experimenting with making naan bread and at one point, rolling the dough slightly thinner, I realised I had just made Tortillas.
The taste is wonderful and the texture is as close as possible to one regular tortilla made with wheat flour.
Recipe (Serves 10 Tortillas or 5 Naan breads):
250 g Brown Rice Flour
100 ml Water (warm)
65 ml Almond (or Rice) Milk
65 ml Coconut (or any vegetable) Oil
60 g Potato Starch (or Corn Flour)
5 g Xanthan Gum
5 g Salt
2 medium eggs
1 tbsp Honey (Brown Rice or Agave Syrup)
1 tsp Apple Cider Vinegar
1/2 tsp Cumin Seeds (toasted – optional)
1/4 tsp Baking Powder
1. First, make the vegan buttermilk by mixing the vinegar into the milk.
Set aside for about 10–15 minutes, or until curdle.
2. Stir the honey into the warm water and then add the buttermilk.
Add the eggs and whisk until well combined.
3. Combine the flour, potato starch, xanthan gum, salt and baking powder inside a large mixing bowl.
4. Stir the wet ingredients into the dry and stir until a dough forms. It should be somewhat wet and sticky.
Let the dough rest for at least 30 minutes. You can also let it rest overnight in your fridge by placing it in a freezer bag or an airtight container.
5. To maximise the flavour, use a skillet and heat it up over low-medium heat. You can also use a pancake pan or a non-stick pan..
Lightly dust the countertop with some brown rice flour and potato starch so that the dough does not stick to the surface.
6. Divide your dough into 10 or 5 balls, about the size of a golf ball for the tortillas or slightly bigger to make naan bread. The shape of the ball does not really matter for naan bread, for it looks much more authentic if rolled freely; however, for the tortillas, making balls and rolling them evenly will produce perfect round tortillas.
7. One by one, flatten the dough and, using a rolling pin, spread it out into a circle. If you are making naan bread, once rolled into the ideal shape you can sprinkle the cumin seeds and pressing with the rolling pin to encrust them into the dough. This will give flavour to the whole bread as it cooks.
Take the bread dough and place it on the hot skillet.
8. Cook the Tortillas for a minute or a minute and a half on each side and about 2 minutes if making naan bread. While the surface in contact with the skillet is browning the top should bubble before you turn it over. If it browns too quickly reduce the heat.
Once cooked, you can place the tortillas into a tea towel and serve them immediately. You can also cook them in advance. Let the tortillas cool before placing them inside a large freezer bag or a airtight container. They can keep at room temperature for a couple of days.
To re-heat place in a pre-heated oven at 110˚c for 5 minutes or you can also place them in your microwave for 10 seconds maximum.
Use any filling to make these delicious gluten-free tortillas your own. Ideal snack and a great friend for your packed lunch.
For another great recipe, click on the link below:
It is all about FOOD!!!™
This Blog offers an easy-to-read condensed descriptive of food groups, nutrients, and their role on our body; cooking processes; world news with major impact on food and consumers; comprehensive reviews of restaurants (Menus, Food-on-plate and Quality of Service); and easy-to-follow Exquisite recipes, as well as healthy snacks and juices.
Olivier is a Michelin trained chef, a registered Naturopath and Nutritional Therapist, embracing fully his passion for good food and healthy eating.