The week has as usual rushed by, and tomorrow it´s Friday again!
In Sweden it has become a tradition in many homes to eat tacos on Fridays. We eat our tacos either with hard corn bread or soft tortilla bread. Original Mexican tortilla breads are made with just corn flour and water but in Sweden we make them with wheat flour. Those wheat flour tortilla breads are the only ones we can buy in stores and they contain a lot of additives.
It´s very easy to make your own corn tortilla breads and they taste so much better than the store bought version. You never have to buy mass-produced again!
Recipe from a swedish cookbook called “Nytt bröd – baka gott utan gluten” by Maria Blohm and Jessica Frej. Find link here: http://www.koket.se/nyhetsmorgon/jessica-frej/glutenfritt-tortillabrod/.
Photos: Fredrik Övgård
Gluten free Corn Tortillas
Makes 10 large tortillas
400 g Cold Water (14 ounces)
1 teaspoon Baking Soda
50 g Rice Flour (1.8 ounces)
150 g of Corn Meal/Flour (6 ounces)
0.5 teaspoon Salt
30 g Psyllium Husk (1 ounce)
- Mix all ingredients until smooth. Leave to swell for 15 minutes.
- Divide the dough into 10 pieces and roll them out thin on floured surface with corn flour.
- Fry tortilla breads over high heat in a dry frying pan on both sides for a few minutes until they are golden brown and feels light.
- Put them on top of each other on a plate and cover immediately with a cloth so they do not dry out.
Works great to freeze.