Gluten-Free Flour Tortilla - Corn Based – a delicious recipe with olive oil, sugar, egg whites, milk, cornstarch, baking soda. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350F and lightly grease a baking sheet (or two if you have them).
2
Using a medium sized bowl- combine the oil and sugar.
3
Add the egg whites and beat until very frothy.
4
Add all remaining ingredients and mix well.
5
The dough will seem thin at first, but keep beating.
6
It should remain fairly thin- like a gluey too-thick gravy.
7
Drop by 1/4 cupfuls onto the prepared baking sheet.
8
Using wet fingertips, press the dough to approx 1/16 inch thickness and a six inch diameter.
9
Press the dough to as thin as possible- almost translucent and as round a shape as possible.
10
Bake for approx 15 minutes, until the edges begin to brown and the bottom has golden brown spots.
367
kcal
Calories
16
g
Fat
44
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 ½ tablespoons sugar, 3 egg whites, ½ cup milk, and more.
Yes, Gluten-Free Flour Tortilla - Corn Based falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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