The Best Flour Tortillas from SCRATCH!

Photo Credit: Homestead Dreamer

Most recipes taste better homemade, and this recipe for flour tortillas from scratch is no exception. These days flour tortillas are so readily available that most people don't even consider making the recipe themselves. But all that will change, once you try this easy to make tortilla wrap recipe. The good news about this easy to make recipe is that it will also save you money, as tortilla wraps can be quite expensive. This easy to make tortilla recipe uses flour, salt, water, lard and baking powder, so chances are you already have the ingredients in your kitchen. For the full step by step tutorial on this easy homemade tortilla wrap recipe you will want to take a look at the Homestead Dreamer site.

When it comes to buying flour for use in your food ideas and baking recipes you probably have flour that you know and trust. Flour has two different types of protein that give bread its structure; these include glutenin, which is what creates elasticity and then chewiness, and gliaden, which creates the extensibility in bread, which is the protein's ability to stretch to achieve a higher rise. These proteins in flour need water to connect and to form gluten, which is the supporting structure of bread. The bubbles of carbon dioxide in the bread mix are the result of fermentation and held in place by the gluten strands until the bread is baked and the starch gelatinizes and sets. There are different types of wheat flour that contain different amounts of protein. Unbleached all-purpose flour has the lowest amount of protein, which is around 10.5 percent. Whereas bread flour contains between 12 to 12.7 percent. With high-gluten and whole-wheat flours having about 14 percent protein.

Whole-wheat flour makes for a more wheaty and substantial bread recipes. Recipes that call for white all purpose flour can be adapted to include some whole-wheat flour in the recipe. For every cup of whole-wheat flour that is called for, add one tablespoon plus two teaspoons of water. This is because the bran and the high protein content of whole-wheat flour make it very absorbent, so the flour needs more water. If you want to substitute whole-wheat flour for all of the white all purpose flour in the bread recipe, it's best to add two teaspoons of vital wheat gluten per cup because the bran that is contained in whole-wheat flour cuts through gluten and weakens the structure of the bread. The vital wheat gluten is what helps to restore some of that lost structure. For each teaspoon of vital wheat gluten, you want to add 1 1/4 teaspoons more water. Also, once you exceed 50 percent whole-wheat flour in a recipe, you will need to keep the dough recipe very sticky after mixing, and slightly sticky after the second dough rises, then add the flour only as needed when you are shaping. This is because the bran in the whole-wheat flour will be slower to absorb the moisture evenly. When making bread recipes with whole-wheat flour, only allow the dough to rise to 1.5 times its size rather than double. Whole-wheat flour makes the dough less extensible, so if you let the dough double in size, it will not be able to support the rise and will lose much of its loft. If you change up your bread recipes to include whole wheat flour, you will need to experiment to get the recipe right.

You will find this tortilla wrap recipe on the Homestead Dreamer site. On the site, you will find all sorts of homesteading ideas from recipes and food ideas to DIY ideas for a more self-sufficient life. **

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