Amaranth Tortillas Gluten Free Recipes

AMARANTH TORTILLAS - GLUTEN FREE

Steps:

• In a small bowl, mix the amaranth flour and chili powder.
• Stir in water, then evaluate the consistency.
• The dough should be soft, but not wet, and mold easily into shapes.
• The dough will easily form a ball as you stir it.
• If necessary, add a bit more flour or water to achieve the proper consistency.
• Pinch off balls of dough the size of golf balls.
• Roll them in additional flour to coat well.
• 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.
• Repeat with all dough.
• Heat a heavy nonstick frying pan or griddle. Use no oil.
• Place each tortilla in the hot pan, and cook for a few minutes on each side.
• Tortillas should become lightly brown and start to appear dry. Cool on wire racks.

AMARANTH PIE CRUST - GLUTEN FREE

Steps:

• Preheat oven to 400F and lightly oil a 9-inch pie pan; set aside.
• Combine dry ingredients and blend well.
• Combine oil and 3 tablespoons water and blend with fork; add all at once to flour.
• Stir only until a ball forms.
• If ball appears dry and crumbly, add a little more water, one teaspoon at a time, until ball hangs together. (Moisture content of flour varies.).
• Pat or roll crust to fit into pie pan.
• Dough tears easily, but mends easily using extra bits to patch.
• Prick with fork.
• Bake 3 minutes at 400F, fill pie and finish baking the time required for filling or bake about 15 minutes until brown and crisp.
• Cool and fill.