Corn Tortillas Gluten Free Batter Style Recipes

CORN TORTILLAS -- GLUTEN-FREE, BATTER STYLE

Steps:

• Heat a cast-iron skillet over medium heat.
• Mix all ingredients in a medium-size mixing bowl.
• You want to achieve a runny batter, so add more water or more corn flour depending on whether you need to thicken or thin the batter.
• After cooking these a few times, you will know what consistency of batter you prefer.
• Lightly grease the skillet with the grapeseed oil.
• Pour 1/4 cup (scant) of the batter into the skillet.
• Tilt the pan to spread the batter over the entire flat surface of the skillet.
• Cook until the tortilla releases itself from the pan, which is evidenced by the edges curling up, Also, the tortilla will be covered with bubbles. This should take about a minute, but the amount of time may be different depending on your pan and/or stove.
• Flip the tortilla over and let it cook until browned on the second side. This doesn't take very long.
• You will want to make sure the tortilla is thoroughly cooked in the middle.
• Additionally, you may choose to cook it more crisply. This is all personal preference.
• When the tortilla is cooked and browned on both sides, transfer it to a waiting plate, which has been lined with a paper towel**, to absorb oil.
• Cover it with another piece of paper to make it ready for the next tortilla.
• Pour another scant 1/4 cup batter into the pan and repeat cooking instructions for remaining tortillas.