Eosinophilic Esophagitis Friendly Vegan Flour Tortilla Dough
Total time1 hr 1 min
Prep time15 min
Cook time16 min
4.6(19)
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Learn more →Ingredients
8 servings
- 2 cups all-purpose flour, plus more for dusting
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ tsp salt
- ½ tsp baking powder
- 3 tbsp vegan butter, at room temperature
- ⅔ cup warm water (about 110°f / 43°c)
Instructions
- 1
Whisk together the flour, salt, and baking powder in a large mixing bowl until evenly combined.
- 2
Add the vegan butter and work it into the flour mixture with your fingertips, rubbing until the mixture resembles coarse, slightly clumpy sand with no large pieces of fat remaining.
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