Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 147.7
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 351.9 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 0.9 g
- Protein: 2.4 g
View full nutritional breakdown of Gluten-Free Flour Tortillas calories by ingredient
Gluten-Free Flour Tortillas
Submitted by: MRS_MORRIS
Introduction
If you are gluten-free like me, you should know how hard it is to find a recipe for gluten-free tortillas that bend without breaking; that are big enough to actually wrap around something; and that taste like flour tortillas! Well look no further... here it is! If you are gluten-free like me, you should know how hard it is to find a recipe for gluten-free tortillas that bend without breaking; that are big enough to actually wrap around something; and that taste like flour tortillas! Well look no further... here it is!Number of Servings: 8
Ingredients
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You will need:
2 c. Gluten-free all purpose flour (or 2 c. White rice flour)
2 tsp. Xanthan gum or Guar gum
1 tsp. Gluten-free baking powder
2 tsp. Brown sugar
1 tsp. Salt
1 c. Warm water
Directions
1) Add the dry ingredients to a large mixing bowl and mix the ingredients thoroughly.
2) Add the cup of warm water to the bowl and mix the dry ingredients into the water with your hand until its an even mixture.
3) 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.
4) Sprinkle a clean, flat surface with a bit of buckwheat flour and then roll your dough ball into a roughly circular shape and get as thin as possible.
5) Throw the tortilla onto a hot griddle (I use a cast iron griddle on medium heat with just a smidge of olive oil) and let it cook approximately 1-2 minutes 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.
6) Slide the cooked tortilla onto a covered plate to stay warm 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 is always a tortilla on the griddle.
7) Serve these warm with your favorite filling!
*Makes 8 good size tortillas*
Number of Servings: 8
Recipe submitted by SparkPeople user MRS_MORRIS.
2) Add the cup of warm water to the bowl and mix the dry ingredients into the water with your hand until its an even mixture.
3) 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.
4) Sprinkle a clean, flat surface with a bit of buckwheat flour and then roll your dough ball into a roughly circular shape and get as thin as possible.
5) Throw the tortilla onto a hot griddle (I use a cast iron griddle on medium heat with just a smidge of olive oil) and let it cook approximately 1-2 minutes 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.
6) Slide the cooked tortilla onto a covered plate to stay warm 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 is always a tortilla on the griddle.
7) Serve these warm with your favorite filling!
*Makes 8 good size tortillas*
Number of Servings: 8
Recipe submitted by SparkPeople user MRS_MORRIS.
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Member Ratings For This Recipe
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4 of 4 people found this review helpful -
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1 of 1 people found this review helpfulI used equal parts garbanzo flour, corn starch, and tapioca flour. It worked great for this. I used the tapioca flour for rolling becuase I didn't have any buckwheat flour. They were great like a cross between tortilla a pita. I'm with LAURLAUR74 on the it's not so easy part. Don't give up tho :) - 2/9/13
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1 of 1 people found this review helpfulTo make rolling them easy and unsticky, use baking paper twice the size of your tortillas and fold in half then use the rolling pin to roll out the tortilla. Then chuck it in the hot pan baking paper and all. as it cooks it will seperate from the baking paper you will need to filp it a few times. - 1/18/13
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Fantastic, this is not difficult to make and the result is way better than supermarket bought torillas (with or without gluten)
One little thing I did was sprinkle rice flour on the table and on top of dough ball. Then press ball flat (this will make the edges round and not jagged when you roll) - 5/21/13
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These were okay. In making traditional tortillas I never add salt; these definitely need salt. I did not use sugar but some oil. I also added a bit more rice flour to the general purpose flour. To roll them I used a non-stick spray. Plan to work on this recipe till it is closer to the original.
- 5/2/13
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