Gluten Free Flour Tortillas |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I have yet to try these myself but the original recipe from has rave reviews. Ingredients:
1 1/4 cups gluten-free flour, blend (store bought or i think i will use white rice flour and tapioca starch in half the amount) |
1/2 cup tapioca starch |
1/3 cup sorghum flour (or brown rice flour, finely ground to be corn allergy free) |
2 eggs |
2 tablespoons vegetable oil (or canola oil to be soy free) |
1 1/2 teaspoons xanthan gum (or other gum, 2 tsp if using a gf flour blend that does not contain xanthan gum already) |
1 teaspoon salt |
3/4 cup warm water (plus or minus) |
Directions:
1. Preheat griddle to 375°F.
2. Mix dry ingredients together and set aside.
3. Combine eggs, oil, water and whisk to blend.
4. Add to dry ingredients and mix well until dough forms a ball. Dough should be soft and pliable but able to be rolled out w/out sticking to everything. (Too sticky? Add a bit more flour. Too dry? A bit more water.).
5. Knead on floured surface until smooth. Divide into equal pieces and roll out in a circle very thinly.
6. Place on hot griddle and cook 1-3 minutes on each. Will brown slightly and bubble up.
7. Set aside on a towel and cover. (The steam from the hot bread will help make each one softer.) Repeat until all pieces are cooked.
8. Let cool for a few minutes and then wrap around whatever you’d like!
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