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http://www.durgan.org/URL/?OJWIO 13 February 2015 Brown Rice Tortillas
Eighteen Tortillas were made using brown rice. The rice about one liter was made into flour in a Wonder Mill. About 500 ml of nixtamalized corn was blended smooth with water. This was mixed with the brown rice flour and some maseca commercial corn flour to make dough of appropriate texture to make tortillas. There was sufficient adhesion material to make good tortillas. The tortillas were cooked at 400F in the oven for ten minutes and stored in plastic containers in the refrigerator until required.Pictures depict the procedure.
Eighteen Tortillas were made using brown rice. The rice about one liter was made into flour in a Wonder Mill. About 500 ml of nixtamalized corn was blended smooth with water. This was mixed with the brown rice flour and some maseca commercial corn flour to make dough of appropriate texture to make tortillas. There was sufficient adhesion material to make good tortillas. The tortillas were cooked at 400F in the oven for ten minutes and stored in plastic containers in the refrigerator until required.Pictures depict the procedure.