Prep 20 mins
Cook 10 mins
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.
- 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.
I had no fava bean flour so I tried making these with my usual blend of gluten free flour #438139 as the combinations are quite similar. The results were great the texture was as it should be and the taste wonderful,,,my only problem is the yield is not enough as my NON CEOLIAC husband ate them all.
WOW, so easy and very yummy. I had to do a whole lot of searching to find the ingredients but I did and so glad I made this recipe. Rice flour, was found near regular flour section of the supermarket. Potato flour and xanthan gum was in the health food section. Tapioca flour (Also know as Sago flour) was substituted by Arrowroot (Arrowroot is topioca flour with preservative 220). Fava Bean flour was substituted with Chickpea flour also known as Besan, which I found at a newly open Indian shop. Preparing the recipe was easy, I had no problem with the dough. Rolling out the Tortillas was simple with some corn flour/starch. Cooking them was quick and the flavour was wonderful. The Besan flour really stood out but it was fantastic to have a meal which was gluten free. I served them with Stewed Chicken Taco Meat, slice lettuces, tomatoes, cheese and jalapenos. Thank you Az G
These were tedious to make but my husband thought they were great. Probably be a lot less work with a tortilla press. I used Bob's Red Mill Gluten-Free All Purpose Baking Flour instead of the flours, and coconut oil instead of the shortening. They came out very nice and rolled without breaking. I found that rolling the dough ball between saran wrap worked best for me. Spritzing the counter with a little water before laying down the saran wrap helped keep it in place. Then I had to carefully peel off the top layer of saran wrap, and then flip the tortilla over onto my widespread palm to carefully peel the bottom layer of saran wrap off. Then I had to very slowly and carefully lay the tortilla bit by bit onto the hot skillet lest it folded over and got stuck to itself. I tried the cut baggy method and the parchment paper method, but this is what worked best for me. We're new to gluten-free so these didn't taste amazing to me, but my husband liked them a heck of a lot better than the gluten-free tortillas we got at Trader Joe's which broke up when I tried to roll them and which my husband said tasted like old shoe leather. LOL.