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Amaranth Tortillas - Gluten Free

Recipe #301202 | 25 min | 20 min prep | 1 batch (Change Servings)

RECIPE BY: Molly53

A recipe from Bob's Red Mill as contributed by Marjorie Hunt Jones, R.N. and posted in response to a recipe request. Cooking time approximate.

Posted on: Apr 29, 2008

Ingredients

  • 1 1/4 cups amaranth flour (Bob's Red Mill Organic preferred)
  • 1/2 cup water
  • teaspoon chili powder (store bought, Chili Powder, or your own recipe)
  • Directions

    1. 1
      In a small bowl, mix the amaranth flour and chili powder.
    2. 2
      Stir in water, then evaluate the consistency.
    3. 3
      The dough should be soft, but not wet, and mold easily into shapes.
    4. 4
      The dough will easily form a ball as you stir it.
    5. 5
      If necessary, add a bit more flour or water to achieve the proper consistency.
    6. 6
      Pinch off balls of dough the size of golf balls.
    7. 7
      Roll them in additional flour to coat well.
    8. 8
      Knead each ball a bit as you pat or roll it into a flat circle that's about 1/8" thick and 5" - 6" across.
    9. 9
      Repeat with all dough.
    10. 10
      Heat a heavy nonstick frying pan or griddle. Use no oil.
    11. 11
      Place each tortilla in the hot pan, and cook for a few minutes on each side.
    12. 12
      Tortillas should become lightly brown and start to appear dry. Cool on wire racks.

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    Nutrition Facts

    Serving Size 1 batch 246g

    Recipe makes 1 batch)

    Calories 475
    Calories from Fat 77 (16%)
    Amount Per Serving %DV
    Total Fat 8.6g 13%
    Saturated Fat 2.2g 10%
    Monounsaturated Fat 1.9g
    Polyunsaturated Fat 3.8g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 54mg 2%
    Potassium 507mg 14%
    Total Carbohydrate 84.1g 28%
    Dietary Fiber 12.5g 50%
    Sugars 0.2g
    Protein 18.4g 36%
    Vitamin A 770mcg 15%
    Vitamin B6 0.4mg 18%
    Vitamin B12 0.0mcg 0%
    Vitamin C 6mg 11%
    Vitamin E 1mcg 4%
    Calcium 200mg 20%
    Iron 9mg 54%

    how is this calculated?

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