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No More Naked Burritos: Gluten Free Flour Tortillas
By: Mary Frances Pickett
Date: April 22, 2008
Prep Time: 5 Min.
Cook Time: 20 Min.
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
- Add the dry ingredients to a large mixing bowl and mix the ingredients thoroughly. If you’re using a solid fat, cut it into the flour so that it’s evenly distributed. (I do all this with my hand)
- Add the cup of warm water to the bowl (and liquid fat if you’re using it) and mix the dry goods into the water with your hand. Just squish it all up until all of the dry ingredients are no longer dry. And then keep mixing a minute longer because it’s fun and we should all be pretend we’re kids once in a blue moon. =)
- Separate the dough into 8 pieces and roll each piece into a ball. Place all but one of the dough balls back into the bowl and cover with plastic wrap until you’re ready to work with them.
- Sprinkle a clean, flat surface with a bit of rice flour and then roll you dough ball into a roughly circular shape. Get is as thin as possible. (If you need some practice on rolling out dough, check back here Friday for a tortilla rolling tutorial)
- Throw the tortilla onto a hot griddle (I use a cast iron griddle on medium heat with just a smidge of shortening or oil) and let it cook approximately 1 minute – or until it has started puffing up and the bottom side is developing those lovely brown spots. Flip the tortilla and cook the other side until is toasty as well.
- Slide the cooked tortilla onto a waiting plate and repeat from step 4 until you’ve cooked all 8 tortillas. I generally roll one tortilla out while another is cooking, so that there’s is always a tortilla on the griddle.
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.
This recipe has been brought to you by the Gluten Free Cooking School.
Be sure to visit www.GlutenFreeCookingSchool.com for more great recipes and information about Gluten-free living!