Backstory:
https://piefed.social/c/cooking/p/1453727/making-simple-oat-wraps-from-scratch-recipe-and-notes
Homemade oat-tortillas formed in to tacos, then air-fried a bit to firm and crisp-up ‘em up. Absolutely delicious, but also proved to be one of Hercules’ fabled labors in order to get 'em right.
FILLINGS:
- smoky kidney-bean stew, slow-simmered
- fresh sriracha
- sliced green cabbage as the base
TASTE:
Absolutely crispy, crunchy loverly, but this is just WAY too much work, mon’!
KEY CONCLUSIONS:
- Absolutely, positively, DO NOT delude yourself that a general-mesh sifter is enough to sift your oat-flour. No-- you’ll absolutely need a fine-flour sifter in order to even begin a proper trial of this approach.
- More to say in future, probably upsetting the wide-world of bread & pasta lovers, but…
You may want to look elsewhere if you need a gluten free specific twist as this one can use wheat flower or spelt wheat flour, but here’s the base for what I do:
https://www.asweetpeachef.com/sweet-potato-tortillas/
Super easy with a Vitamix or similar good blender (step 3 after baking I skin and blend them), then I use a dough scraper to man handle it with the flour and salt directly on the table.
If you make it and feel it needs more fluffiness, add 1/2 cup or 100 grams of baking soda and a bit of salt to start.
It matches well with melted Queso Oaxaca and a sprig of cilantro dipped in limon btw… classic mexican quesadilla with a twist.
Hmm.
Well, I have no particular issues with gluten, maybe because I’m extremely wary of the stuff?
But I appreciate the education upon such. There cannot be a more ‘lazy vegetarian’ than I am.