Prep 15 mins
Cook 15 mins
Gluten free flour tortillas that taste like the real thing.
- 177.44 ml rice flour (white)
- 59.14 ml chickpea flour
- 118.29 ml potato starch
- 118.29 ml tapioca flour
- 2.46 ml guar gum (or additional xanthan gum)
- 2.46 ml xanthan gum
- 4.92 ml sea salt
- 4.92 ml gluten free baking powder
- 59.14 ml coconut butter (or olive oil)
- 236.59 ml hot water
- Mix dry ingredients together.
- Add coconut butter or oil and blend until crumbly.
- Add half a cup of the hot water and knead.
- Gradually add more of the hot water, a little at a time until you can knead the dough into a ball.
- Split into 8 or 10 small balls. Cover with a damp paper towel or cloth.
- Roll out each ball into tortillas, about 6" (15 cm) wide. For a neat tortillas cut around a small plate with a sharp knife.
- Gently place on to a hot skillet for a few seconds until bubbles appear and then flip over. Cook for a few more seconds.
The first time I made these, they were too thick, and they broke when folded, so the second time, I made some changes to the recipe, and they came out perfect. I don't think it was really my changes of ingredients but my change of rolling technique that made the difference: I cut a large Ziplock bag in half down the sides, so it opened out flat, then put the dough between the halves to roll it. I did not use any extra flour to roll them. About half way through, I had to cut a new bag, because the one I was using was beginning to stick. I didn't bother cutting circles, because I was working very quickly. Between the pieces of plastic, I was able to get the pieces very thin, and I think that made all the difference. For the record, however, the ingredient changes were: white rice flour instead of brown which I had used the first time (the recipe doesn't specify), Bob's Red Mill baking mix instead of chickpea flour (just the closest thing I had on hand), all tapioca flour instead of tapioca and potato starch (I used up my potato starch making gluten, egg, and corn free marshmallows) 1 1/2 tsp xanthan gum and no guar gum (don't have any, and I thought it needed more than the original recipe called for, to prevent breaking and make them more flexible), and regular butter (don't have coconut butter, and didn't want olive oil). Whether it was these changes, especially extra xanthan gum, that made them more flexible and easier to make them thin, or rolling them between pieces of plastic, I don't know. But, for any curious readers, there they are. After dinner, I took the leftovers and froze them between layers of wax paper. I did this also with the last recipe, and they kept well. I serve the rest of my family regular food, so this way, when they are having store bought tortillas, I can pull one out of the freezer and have one, too.
Recuded to water to 3/4 cup and used a Guar Gum because that is what I had. Made these 1st trying to roll out that dough and had a mess. DS like the flavor though and they were soft and pliable. Decided to buy a tortilla maker (the electric kind) and these were a HUGE success. DS ate 4 at dinner. Definitly a keeper as far as our future tortilla recipes go. They became hard in the fridge so we warm them up in a skillet with a little oil. Just like fresh!
Thanks for posting. I make these often, always a double batch because they freeze well. I use 3/4 cup brown rice flour, 3/4 cup white, 1/2 cup pinto bean flour, 1 cup sorghum, 1 cup of arrowroot, 2 teaspoons guar gum, no salt (because it improves the texture not to) and always only end up using only half of the water. The dough is a lot easier to work with if you spend 10 or so minutes kneading it. I don't put anything between them to freeze and don't find that they stick.