Thanks for visiting our blog! My mom taught me that a good meal, made from scratch, can solve just about everything.The recipes on this blog are gentle on tummies, tasty, weight-loss promoting, and can be made without a fuss. Most of them are free of gluten, dairy, corn, and sweeteners. Best of all, they help those that eat them become more patient, more loving, and more kind. Please, keep in touch! Thanks again for visiting.

Wednesday, April 9, 2014

Sprouted Brown Rice Tortillas

This week I set off in search of a cheap, organic, sprouted, homemade-with-love, gluten free, low-glycemic, lowfat tortilla recipe and.... didn't find one. So, I made one up. And it worked! Huzzah. 

These are replacing Food for Life Brown Rice Tortillas in my diet. They are a lovely product, but I knew a homemade version
could be cheaper, healthier and better.

No further ado, as I must go to bed, and really want to post this tonight. It is a generous serving for one, but you could probably make it last two meals. Or make little ones and toss them in the dehydrator after stovetop cooking, to make crackers. Enjoy this recipe!! 

2T sprouted brown rice flour
2T sprouted millet flour*
2T sprouted buckwheat flour*
1t psyllium husks (not powder-- I understand you would only need to use a rounded 1/4t of the powder, but haven't tried this myself)
1/4t salt
3T water

Heat seasoned cast iron skillet on the stove (do not add any oil). In a small bowl, whisk together dry ingredients. Stir in the water, a tablespoon at a time, with a fork. Divide and roll into 2 or 3 balls. One at a time, place the ball of dough between pieces of parchment paper. Roll out through the paper with a rolling pin. Place the whole thing, paper and all, in your skillet. Safety note: stay right near the stove to keep an eye on things no matter what! Flip tortilla in the parchment paper after a couple of minutes. Then, once it is apparently fully cooked, remove it from the parchment paper to brown a little. Repeat rolling and cooking steps with remaining ball(s) of dough. 

Scrumptious if I do say so myself!! And at least as flexible as the Food For Life Tortillas, if not more flexible. :) I ate them on their own tonight but burritos are in my future now.

p.s. Full disclosure: I do not yet have sprouted millet or buckwheat flours. I ground hulled unsprouted raw buckwheat in my blender, then unsprouted raw millet, to accomplish this recipe. I did use sprouted brown rice flour from the bulk foods section of my coop. I'm sure this will work with sprouted millet and buckwheat flours. I'm going to start soaking those grains tonight, so I can sprout, dehydrate and grind them. I will report back with an update later. In the meantime, these flours are available pre-sprouted and ground here:

P.p.s. I'll leave you with an image of my kitchen, when I am in mad scientist mode. Many thanks to my partner for patience and photography. :) 

Note added in August: finally got my millet and buckwheat sprouted and dried. Tried this recipe again. My goodness, it was wonderful! Chewy, flexible, moist. Delicious. Instead of dividing into 2-3 balls, I kept it in one piece for a regular-sized tortilla. 

Note added 9/18/14: I just double-checked that this recipe serves one for a THM E meal. It came out at 33.75g net carbohydrate, which leaves a little room for 1/3c beans in your burrito. Yaaay! 

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