I do not like GF tortillas you find in the store. I think they are made by mission. I have tried both the white ones and the green ones. Both were sticky, gummy, pastieand flavorless; not to mention EXPENSIVE!
I have had the Scottish Tattie Scone recipe forever, but I have only made them once since we moved 2 years ago. Why? I forgot about it. But we used it with a soup the other night. But tonight I had the chicken in my crock-pot and everyone else could use a flour tortilla, so I decided to try to make a GF tattie scone and see if it would work. Not only does it work, but it tastes AMAZING.
So I used leftover mash to make these, and DS2 made the mash so there was butter, parmesan, garlic and half and half in them. Which, by the way, were amazing yummy spuds. Rules with GF flour, it has to be cooked through, for some reason. It may seem this dough is too dry, but honestly it all mixes in, and makes a wonderful dough.
The spuds we used are called Huckleberry Golds, and they are one of the ugliest potatoes I have ever seen. Purple skin, that is kind of warty, with beautiful golden flesh.
They are very dense and delicious.
I took two pictures, one with and one without the flash. The purple is very vibrant in the sunlight. The interior flesh is a wonderful yellow gold.
I used Mom's Place GF flour blend (locally made) , link is in the name. I love Mom's Place, so far theirs is the only gf blend I like.
Scottish Tattie Scones
Half pound boiled mashed potatoes (King Edwards if you can get them)
2.5 oz (65 g) all-purpose flour (wheat OR GLUTEN FREE)
1 oz (25 g) butter (OR coconut oil, olive oil, ghee, etc)
pinch of salt
pinch of pepper
1/4 tsp baking powder
Boils spuds in salted water until tender. Drain, mash with butter, S & P, and baking powder.*
Mix in flour to make stiff dough (exact amount depends on type of potatoes used).
Roll out on floured surface to 5 - 6 mm thick. Cut into rounds, use a saucer or small tea plate as a guide. Prick all over with fork and score dough to mark 4 equal wedges. Cook in lightly greased heavy pan or griddle over medium heat. About 3 minutes per side or until golden brown.**
*OR use leftover mash potatoes, add S & P, baking powder and flour, mix until stiff dough.
**Divide into 4 pieces, and roll into a ball. Then take a ziplock gallon bag and cut the sides open. Place ball in center of one side, put other side on top and use a heavy pan to flatten ball. If that is not enough then gently roll out to 4 to 6mm thick.
When making GF, I roll these out to 3mm thick, but you could go thicker, they will take longer to cook.