Gluten Free Corn (Tortilla) Chips
11 year old Miss Thermie is the absolute queen of handling gluten free dough and deserves full credit in the production of these deliciously healthy corn chips! I act merely as sous chef, process the grains to make the flour and offer advice and/or assistance here and there … then clean up the mess afterwards!
As an acknowledgement, these little gems are inspired by a recipe of TV Chef and Coeliac UK’s Food Ambassador, Phil Vickery, from his book “Gluten Free Cooking for Kids”, but we’ve tweaked somewhat and adapted to Thermie methods!
So, here we go:
Grind on speed 9 / 1-2 minutes, until fine:
- 35g brown rice
- 35g white rice
- 50g polenta
- 10g tapioca pearls (or use the flour, if easier)
Add in and mix on speed 5 / 10 seconds:
- 20g potato flour
- 3/4 tsp xanthan gum
- 1/2 tsp GF baking powder
- 1/4-1/2 tsp salt (to taste)
- 1 tbs milled parmesan or yeast flakes
Add and blend on speed 6 / 6 seconds, until a soft dough forms:
- 90g warm water
- Now set the lid to the closed position and knead for 2 minutes. Meanwhile, dust your bench-top with cornflour.
- Pre-heat your oven to 210deg or 200deg f/f.
- Turn your dough out onto the bench-top, releasing the blade, if necessary, to scrape out all of the dough.
- Shape and divide into 4 dough balls. Put 3 into the fridge for the moment, whilst taking the fourth piece of dough to roll out as thinly as possible. Cut into small triangles (a pizza cutter is good for this), popping onto a greased baking sheet as you go.
- Repeat this process with the rest of the dough balls.
- Place in the oven for 5 minutes to harden up a little, then pull out, brush with oil and sprinkle over with a little extra salt and chilli powder or smoked/sweet paprika or Chinese five-spice powder – or whatever takes your fancy!
- Put back into the oven and bake for another 5 minutes or so, until golden and crispy.
- Serve with your favourite dip!