Gluten Free Multi-Flour Tortillas

Recently I was asked what I eat to get enough fiber in my diet.  As you may have guessed, gluten free products are usually lacking in fiber.  Here are a couple of things that I do to get the recommended 25-35 grams a day.  When it's time for a snack I usually stick to fruits, veggies, almonds, and popcorn.  I try to use brown rice instead of white and I eat beans at least once a day - usually with a quesadilla and salsa at lunchtime.  I usually use corn tortillas to make my quesadillas, but after adapting a recipe for gluten free rice flour tortillas by Bette Hagman, I might just switch over to using these - they've each got 5 grams of fiber and 160 calories.  Plus they're easy to make and taste great!  

GF Multi-Flour Tortillas

1 Cup Brown Rice Flour

1/2 cup Buckwheat Flour

1/2 cup Soy Flour

1 1/2 teaspoons xanthum gum

2 teaspoons sugar

1 teaspoon salt

2 teaspoons milk powder

1 cup warm water

Put all of the ingredients into a mixing bowl and beat on medium for 1 minute.  Divide dough into 6 equal parts.  Dust work surface with corn starch and roll out each piece very thin to form a 12" circle (unless you're a superstar roller, expect your circle to be a bit jagged around the edges like the picture above).  If you are going to roll them all out before cooking them, use plastic wrap to separate each tortilla so they don't stick together .  Otherwise, cook the first one while rolling out the next, continuing until you've done all 6.

To Cook:  Heat a large griddle to medium-hot and cook each tortilla 1-2 minutes per side. Serve immediately or store in an air-tight container in the refrigerator.  These tortillas reheat nicely in the microwave.

Buen Provecho!