Tuesday, June 15, 2010
Gluten Free Bean Burritos
Soft Tortilla Ingredients
1 cup sweet rice flour
1/2 cup potato starch
3/4 cup millet flour
3/4 cup tapioca flour
2 teaspoon baking powder
3/4 teaspoon salt
2 teaspoon xanthan gum
1 1/4 cup water
1 small sweet vidalia onion (diced)
2 tablespoons olive oil
1 teaspoon garlic salt
2 tablespoons chili powder
2 tablespoons water
and of course, 1 can of refried beans
Begin by whisking together the dry ingredients for the tortilla. Once thoroughly mixed, add the water 1/4 cup at a time and mix thoroughly with dough hooks attached. The dough should be light and airy and a bit crumbly looking when ready.
Gather the dough and work it with your hands into a solid ball. Then divide in half, then in half again. Keep repeating this until you have 12 equal sized balls of dough.
Once slightly browned (where it blisters) place on a plate in a plastic grocery bag and tie shut so they steam. Each one needs to be placed in and the bag tied shut to keep the steam in.
For the Sauce, I started with the onions and the olive oil and the garlic salt. Cook these in a frying pan until softened.
When the onions are softened, add in the chili powder and stir until it comes to a thick paste like texture.
Add the water and stir thoroughly creating the sauce for the burritos. This sauce makes homemade burritos taste like Taco Bell burritos, and that is what Shawn wanted most of all.
Heat up your favorite can of gluten free refried beans.
Last step is to combine the beans and the sauce on a burrito shell and fold. Plate and serve. These were a big hit with Shawn and I know I will be making them again. Well worth the trouble.