Gluten Free Flour Tortillas Recipes

EASY GLUTEN FREE FLOUR TORTILLA RECIPE

Easy Gluten Free Flour Tortilla Recipe image

Soft, pliable gluten free flour tortillas are something we all miss (corn tortillas just don't cut if for everything!), but luckily, these are homemade tortillas are easy to make and so good!

Provided by Jules Shepard

Time 48m

Number Of Ingredients 4

Ingredients

2 cups (270 grams) gfJules Gluten Free All Purpose Flour
4 Tbs. shortening - vegetable or palm oil shortening Spectrum Organic Palm Oil Shortening) or coconut oil (room temperature) or lard (not vegan)
3/4 - 1 tsp. sea salt
2/3- 1 cup warm water

Steps:

Combine the gfJules Flour, salt and shortening in a food processor, pulsing just until it is evenly distributed and is a fine meal consistency. (You may do this by hand by incorporating the shortening into the dry ingredients with two butter knives or a pastry blender). Turning the food processor back on, slowly pour the water through the feeding tube until the dough forms a nice ball. You may need slightly more or less water to achieve this consistency. Divide and pat the dough into 8 equal-sized discs (55-60 grams each) or 4 larger discs. Set aside on a plate and wrap tightly in clear plastic wrap to keep the dough from drying out. Let sit for approximately 30 minutes. Don't stress about their weight if you don't have a food scale -- they can be different sizes, it's just easier to weigh them if you want them to all be the same size. Meanwhile, prepare your filling for fajitas, burritos, sandwiches, or whatever you prefer. After 30 minutes, preheat a griddle or large skillet to medium-high/high heat (do NOT oil the surface). Roll each disc individually on a clean surface or pastry mat dusted well with gfJules Gluten Free All Purpose Flour. This dough is capable of being rolled extremely thinly without breaking, but keep it a bit thicker to prevent the edges from crisping and cracking when cooking the tortillas. Imagine the thickness of a traditional flour tortilla and roll to that thickness, but no more. Roll in different directions to make the tortillas round. If you are unsatisfied with the roundness of your tortillas, you can always cut free-form or lay a paper plate gently on top and cut a circle around to form even edges with a pastry wheel or butter knife. Lift each tortilla gently using your rolling pin or a spatula to transfer the tortillas one at a time to the hot cooking surface. Only cook the tortillas for a very short time (around 1 minute total if the pan is hot enough), so watch for when the tortilla starts to bubble with air, then flip to the other side to cook for a few seconds only - cook less than you would think you need. It doesn't hurt to overcook the tortillas slightly, but the edges will become crispy and make rolling a bit more challenging. A very hot skillet will cause the most air bubbles to form in the dough, but watch closely to ensure it does not burn. When done, place tortillas on a towel-lined plate and wrap each in layers of the towel until ready to serve; if serving much later, layer between pieces of wax paper and seal the tortillas in the towel inside a zip-top bag once cooled. To reheat later, leave the tortillas in the towel and microwave briefly on medium-low heat.

Nutrition Facts : Calories 86 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 179 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

GLUTEN-FREE FLOUR TORTILLAS

Gluten-Free Flour Tortillas image

Holy smokes, I just ate a wrap! Boy was that nice. I found this recipe on the Living Without website. What I like most about it is that I will be able to take sandwichs to work again, since these are good warm or cold.

Provided by Az B8990

Categories Free Of...

Time 30m

Yield 6-8 torillas, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup rice flour
1/3 cup potato starch
1/3 cup tapioca flour
1/3 cup fava bean flour
2 teaspoons xanthan gum
1 teaspoon baking powder
1/2 teaspoon sugar
1 1/4 teaspoons salt
2 tablespoons vegetable shortening or 2 tablespoons other shortening
3/4-1 cup warm water

Steps:

Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand.
Add the warm water, starting with 3/4 cup and mix well.
Continue to add water until a soft, cohesive dough is formed.
Heat a comal, tapa or griddle to medium heat. Then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round.
Dust a work surface with corn starch and, esing a bollilo or rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference.
Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks.
Bake until the second side has slightly browned - should brown in a very short time.
Keep warm in a tortilla keeper or wrapped in a cloth until served.
Note: Will freeze in a sealed plastic bag for up to three months.

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