Gluten-free tortillas
A simple pancake, but so very popular.
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- 300 ml of water
- 260 g Universal mix Liana
- 55 g pork fat
- 40 g tapioca flour
- 1 tbsp psyllium
- 1 tsp salt
- 1 KL Liana baking powder
- Liana rice flour for sprinkling
- We soak psyllium in water and leave it until it has a jelly consistency. Sometimes we can mix.
- Make a dough from Universal mix, tapioca flour, salt, baking powder, fat and psyllium. Wrap in foil and leave in the refrigerator for 30 minutes.
- We take pieces from the dough, sprinkle them with rice flour and roll them into a pancake. Fry in a dry pan and immediately after removing to a plate, cover e.g. pot lid.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 300 ml of water
- 260 g Universal mix Liana
- 55 g pork fat
- 40 g tapioca flour
- 1 tbsp psyllium
- 1 tsp salt
- 1 KL Liana baking powder
- Liana rice flour for sprinkling
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