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Taco Tuesdays just got better! This simple tortilla recipe helps use up some of that starch water you might have hanging around from making seitan, and it's perfect for when you're already making shreds.

Ingredients

 2 1/2 cups (about 350g*) flour (plus a little more for dusting)I used bread flour to add a little extra gluten back in, but I think all-purpose would also be fine for this.
 1 tsp salt
 1 tsp baking powder
 1 cup of room-temperature starch water, as much excess water drained off as possible and stirredMine weighed 275g.
 1/4 cup vegetable oil
 1/2 cup warm water (plus a little more if necessary)

Directions

1

Mix flour, salt, and baking powder. Make a well and add the 1c starch liquid, 1/4c vegetable oil, and 1/2c warm water.

2

Combine into a dough ball and add a little more warm water if necessary to bring together. Knead for about 5-10 minutes into a smooth ball. Let it rest for about 20-30 minutes.

3

Divide the ball into 16 even portions. Coat your working surface with a little bit of flour. Roll each piece of dough in the flour, then in your hands to form a ball. Flatten each ball with your hands into about a 4 inch diameter. If stacking, use a piece of parchment paper or something to keep them from sticking to each other. I let the hand-flattened dough balls rest again for another 20-30 minutes.

4

Add a little more flour to your surface if necessary and roll out each tortilla to about 7-8” diameter.

5

Cook on skillet over medium-high heat (lightly greased if you prefer) on each side for a couple minutes, until golden brown on both sides.

6

TIP: These reheat well in the microwave for about 30 seconds when wrapped with a damp paper towel.

*Flour weight based on the average scoop of 140g/cup measure.

More Starch Water Recipes

Vegan White Cheddar Cheese | Wheat Starch WaterBy JenThis vegan white cheddar cheese made with leftover wheat starch water from washing flour to make seitan gets its creaminess from cashews and cheddar flavor from a combination of nutritional yeast and the brine from a jar of olives. It's a hard cheese perfect for your next charcuterie board, but can also be sliced thin for sandwiches or grated onto just about anything for flavor.
Vegan Crepes | Wheat StarchBy JenTurn your leftover wheat starch from flour-washing into delicious vegan crepes! With the additions of JUST Egg (or your favorite egg replacer), plant milk and butter, plus a little extra flour, these skinny pancakes make a great breakfast. Omit the sugar and stuff with your favorite savory fillings for a tasty meal anytime. Yields about 8 crepes.
Starch Water Mild Cheddar CheeseBy JenThis vegan mild cheddar made with leftover wheat starch water gets some umami from mushroom powder and Worcestershire. It's a hard cheese perfect for your next charcuterie board, but can also be sliced thin for sandwiches or grated onto just about anything for flavor. The wheat starch does not get as stretchy as tapioca or potato starch, so while this will soften it won't exactly "melt."
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Ingredients

 2 1/2 cups (about 350g*) flour (plus a little more for dusting)I used bread flour to add a little extra gluten back in, but I think all-purpose would also be fine for this.
 1 tsp salt
 1 tsp baking powder
 1 cup of room-temperature starch water, as much excess water drained off as possible and stirredMine weighed 275g.
 1/4 cup vegetable oil
 1/2 cup warm water (plus a little more if necessary)

Directions

1

Mix flour, salt, and baking powder. Make a well and add the 1c starch liquid, 1/4c vegetable oil, and 1/2c warm water.

2

Combine into a dough ball and add a little more warm water if necessary to bring together. Knead for about 5-10 minutes into a smooth ball. Let it rest for about 20-30 minutes.

3

Divide the ball into 16 even portions. Coat your working surface with a little bit of flour. Roll each piece of dough in the flour, then in your hands to form a ball. Flatten each ball with your hands into about a 4 inch diameter. If stacking, use a piece of parchment paper or something to keep them from sticking to each other. I let the hand-flattened dough balls rest again for another 20-30 minutes.

4

Add a little more flour to your surface if necessary and roll out each tortilla to about 7-8” diameter.

5

Cook on skillet over medium-high heat (lightly greased if you prefer) on each side for a couple minutes, until golden brown on both sides.

6

TIP: These reheat well in the microwave for about 30 seconds when wrapped with a damp paper towel.

Starch Water Tortillas