I hope everyone had a happy Thanksgiving!
For about a month now I’ve been taking some medications prescribed to me by the doctor I saw at the Mayo Clinic, but it hasn’t been helping. The first one seemed to make my night sweats even worse, and the one I’m taking now I think is making me extremely fatigued. The next option is a low dose of a certain antidepressant, which seems odd but apparently it works for some people!
It’s frustrating not to be able to continue on with my fructose malabsorption elimination diet, so I’ve just been eating foods that are safe for the “cleanse phase.” Thankfully, these tortillas are awesome and so easy to make! Just like my classic pancakes, white rice flour works really well for these tortillas.
- 175 grams of superfine white rice flour
- 75 grams of potato starch
- 25 grams of tapioca flour
- 2 teaspoons of dextrose
- 1 teaspoon of xanthan gum
- 1 teaspoon of salt
- 1 cup of warm water
- Hand or stand mixer
- Parchment paper
- Rolling pin
- Extra flour
- Cooling rack
Mix together all ingredients and beat with your dough hook(s) until the dough is smooth.
Divide the dough into 8 pieces and set on a piece of parchment paper.
Lay out another sheet of parchment paper and sprinkle with extra flour.
Put the dough on the floured paper and sprinkle more flour on top of the disc.
Place another piece of parchment paper on top and roll it out until it’s about 10 inches. Go as flat as you dare!
Repeat with all balls of dough.
Heat a skillet over medium-high heat and spray with cooking spray.
Cook each tortilla for about 1 minute on each side and let cool on a cooling rack.
You can eat right away or put in the refrigerator to use later!
Elimination Diet safe: Yes!