Prep 30 mins
Cook 15 mins
Based on a recipe from Bette Hagman’s, The Gluten-free Gourmet cookbook. She says, “Finally! A flour tortilla for those who can’t have wheat. These are made in the traditional way by flattening and rolling, then cooking on a hot griddle. Use them for enchiladas, burritos, or fajitas. These keep well in the refrigerator or freezer.” You can either use 2 cups of GF Mix Gluten-Free Flour Mix #470769 or use the approximate measurements included in the recipe below under GLUTEN FREE MIX. Nutrition info per serving: calories 190, fat ½ g., carbohydrate 44g, cholesterol 0g., sodium 5 mg., fiber 1 g, protein 2g.
GLUTEN FREE MIX
- 295.73 ml rice flour, white
- 118.29 ml potato starch, flour
- 59.14 ml tapioca flour
- 7.39 ml xanthan gum
- 9.85 ml sugar
- 4.92 ml salt
- 9.85 ml powdered milk (or 2 teaspoons nondairy substitute)
- 236.59 ml warm water
- In the bowl of a mixer, blend gluten free mix ingredients, xanthan gum, sugar, salt, and milk powder. Add the water and beat on medium speed for 1 minute.
- Remove dough from mixer and form a ball. Divide into 6 or 8 parts and roll out each piece very thin until it forms a 10” to 12” round. Roll all the pieces, separating them with plastic wrap or wax paper before cooking.
- Heat a griddle to medium-hot or hot and cook each tortilla about 1 minute per side.
Wow! I've only recently went gluten/wheat free, and these are just as good as any flour tortilla I've had! Good texture, clean flavor. Great for veggie wraps and whatever else! Oh, and easy. I ended up rolling them on parchment and cooking one side while the parchment was still attached (batter was sticky, and it wouldn't come off without tearing). Once it was ready to flip, the parchment pulled off easily. Definitely going to become a standby for me.
These are some of the best tasting and textured gluten free tortillas that I have tried. I did make a few adjustments to the recipe. For half of the tapioca flour I used Expandex which is a modified tapioca starch that is used to increase the shelf life of gluten free products. A combination of 1 teaspoon xanthan gum and 1/2 teaspoon guar gum was used. I had read somewhere that the combination produced a better browning at least in gluten free yeast products. The dry ingredients were placed in the bowl of the food processor and mixed together, with the processor running I added in the warm water. After the dough formed a smooth ball, the dough was separated into 10 small balls with wet hands. The balls were placed into a bowl, covered with a warm damp towel and allowed to rest for a few minutes. I really need to practice rolling these out. My best efforts were to slit a plastic food storage bag, spray in lightly with non-stick cooking spray and using my tortilla press form them into 6 inch tortillas. These are nice and pliable with a delicious flavor. I will practice and see if I can't get a better round tortillas. Thank you for posting.
Excellent tortilla recipe! I'm not great at making tortillas at all, but this worked like a charme for me. Followed the recipe exactly, using powdered almond milk for the powdered milk. Thanks for sharing, now finally I have a flour tortilla recipe that works well and tastes great!
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