Gluten-Free Flour Tortillas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
You will need:2 c. Gluten-free all purpose flour (or 2 c. White rice flour)2 tsp. Xanthan gum or Guar gum1 tsp. Gluten-free baking powder2 tsp. Brown sugar 1 tsp. Salt1 c. Warm water
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.
Nutritional Info 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
Member Reviews
-
CD13555730
To 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
-
CD13023423
I 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
-
THEMAMAJANE
These are awesome!! did not use the sugar, used regular b. powder since I don't have the GF b.pwdr. I did not roll them out with flour, just cut the zip off a gallon size ziplock bag, cut open the sides and rolled the ball out in the folded plastic. Peels away fairly easily! Makes 10 Thanks!! - 7/9/13
-
CD13948426
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
-
SPICYCIM
Wow these are incredible!! They have the soft chewy texture of real flour tortillas. Perfect when I made chicken and cheese quesadillas. I simply cooked the one side until done flipped and added my toppings while the other side cooked. Delicious. I had to use wax paper with cooking spray to roll. - 5/21/16
-
MABW72
Does not taste gluten free. Was rather difficult to roll out but used my parchment on the bottom, plastic wrap on the top method and was fine. Used a lid to cut off excess. I did leave it on the parchment initially to cook(inverted onto griddle)and then peeled parchment off. Made 4 12" tortillas. - 6/26/15
-
KIMBA52
Best gluten-free tortilla or wraps I have tasted! Dough was really sticky so squished it between 2 pieces of parchment sprayed with Pam. Pressed a glass pie plate over it and then used a rolling pin to get them really thin. Remove top layer of parchment, then bottom when starting to cook in pan. - 1/13/15
-
CACTUSROSENAZ1
I made these tonight and they are awesome!! I LOVE them even better than regular flour tortillas! Great texture, lovely brown bubbles :) and great taste. I was surprised that they DO bend. I used them as burritos and put a juicy hamburger mixture inside and they held up really well! - 11/16/15
-
ARTEMISPOTOMA
Great! I used equal parts garfava, rice flour, sweet rice flour, & tapioca for the GF flour mix. I don't like the smell of xanthan gum so I only used 1 tsp and added 1/4 tsp pectin and 2 Tbps olive oil. If you use hot water (150dgrs) they roll easier. Soft.Flexible.Tasty. Thanks for posting! - 2/6/14
-
CD13992192
I followed this recipe exactly only I doubled everything and it was a disaster! The dough was way too sticky to roll out into a tortilla. even after adding an extra cup of flour to try to dry it out. Next time I'll add water slowly until it's dough-y enough to roll it and not have it be so sticky! - 6/8/13