Here is a tortilla recipe that you’ll need if you make many of the recipes on this site. The gluten free tortillas are necessary for making burritos and enchiladas, but are much cheaper to make yourself.
I‘ve been sitting here for ages trying to figure out what to say about these tortillas. If you’ve been gluten free for long, you can understand why I’m speechless. The wonder of it all… To have tortillas that bend without breaking. That are big enough to actually wrap around something; that taste like flour tortillas.
If you’ve ever used gluten free bread as a wrap for a chicken salad sandwich, you’ll definitely want to give these tortillas a try.
And again, if you’ve been gluten free for long I’ve probably already said enough to convince you to try these. They are inspired by a recipe of Bette Hagman’s, but I’ve changed up the flour mix to add nutritional value (gotta love the iron and fiber in the bean flours) and made the recipe casein free.
If you’d like an idea for something to put into these incredible tortillas, try my recipe for gluten free tacos and stop back by on Friday for a tutorial on rolling tortillas.
Yield: makes 8 tortillas that are gluten free and casein free.
2 c. Gluten Free All-Purpose Flour Mix
2 Tbsp. shortening (or lard, butter, or oil)
1 1/2 tsp. xanthan gum
2 tsp. sugar
1 tsp. salt
1 c. warm water
To get a nicely-shaped circular tortilla, use a tortilla press on each ball of dough first, then finish rolling them out with a rolling pin.