Can gluten-free be both healthy and delicious? Yes, according to Jillayne Clements author The Secrets of Gluten-Free Baking: Delicious and Healthy Recipes for Everyday Cooking. (See realfoodtraveler.com’s Lisa George’s review of this book.)
Editor’s note: This recipe calls for nimtamal flour, which is available in many health food stores. Nixtamalization is the process of treating ground flour with lime so that it sticks together. The liming process also makes certain B vitamins more available, improves the availability of the corn’s amino acids, greatly increases its calcium content, offsetting corn’s overabundance of phosphorus and neutralizing its calcium-binding phytic acid, softens and allows you to remove the indigestible husks, and improves the taste. Liming your own corn flour is quite a process and you can buy pre-limed masa as nixtamal flour instead.
Here’s Jillayne’s recipe for corn tortillas from her new book.
½ cup water
1 tsp. olive oil
¼ tsp. sea salt
½ cup nixtamal flour
Bring water, oil, and salt to a boil in a saucepan. Pour nixtamal in all at once and stir until it forms a ball of dough. If a little more water is needed, add a little more, 1 tablespoon at a time, until it forms a ball. If it is too wet, you may add a little more nixtamal flour. Working quickly, divide the dough into 5 or 6 balls.
Place a ball between two sheets of plastic wrap and press down on the top of it with a plate. (You can also use a tortilla press, which makes this process easier.) Remove top layer of plastic and place tortilla in hot skillet. Cook about 1 minute before flipping to the other side. Cool on a plate. Repeat with remaining dough balls.