||Black Bean Flour
||White Flour, Unbleached
|1 1/2 tbsp
||Mix together the black bean flour, white flour, baking powder, salt, water and oil in a medium size bowl. Turn out onto a lightly floured work surface and knead about 5 minutes, until elastic, add more water if needed. Let dough rest 15 minutes, divide dough into 6 equal portions and roll into balls. On a lightly floured surface, roll balls out until very thin and round.
||Preheat a 10" or 12" nonstick skillet until hot, do not use any oil. Place tortilla round in skillet and cook each tortilla one at a time until golden brown on each side. Serve immediately. Tortillas can be kept warm in the oven as you cook remaining rounds. Tortillas can be stored in refrigerator up to 3 days or place cooled tortillas in a large ziplock bag and freeze for up to 3-4 weeks.
Makes 6 Tortillas.
Double Active Baking Powder|
Double active baking powder releases carbon dioxide when exposed to moisture and heat, causing doughs and batters to rise. It is all natural and contains no aluminum.
Gluten Free Black Bean Flour
Black bean flour is stone ground from rich, hearty black beans and makes a low fat vegetarian bean dip or burrito filling in only 5 minutes. It's ideal for enchiladas, burritos, tacos and more.
Organic White Flour (Unbleached)
Certified Organic all natural unbleached white flour is milled from a blend of organic hard red spring wheat classes. This silky flour is perfect for baking.
Fine grain sea salt is obtained by the evaporation of sea water. Known for its great taste and texture, it is the perfect substitute for plain table salt.