Flourtortillasglutenfree Recipes

GLUTEN FREE FLOUR TORTILLAS

Steps:

• In a large bowl, place the all purpose gluten free flour blend, xanthan gum, tapioca starch/flour, baking powder, and salt, and whisk to combine.
• Add the coconut oil, and toss it in the dry ingredients. With the tines of a large fork, break up the fat into small pieces about the size of small peas.
• Create a well in the center of the mixture, the water, and mix to combine. The dough should be thick. If there are any crumbly bits at all, add the remaining water by the tablespoonful.
• Knead the dough together and press it into a ball, cover with a moist tea towel, and allow to sit for 20 to 30 minutes. The dough will stiffen a bit as it absorbs more of the water.
• Heat a 10- or 12-inch cast-iron skillet (or a nonstick skillet over medium heat) over medium-high heat. The skillet should be hot enough to sizzle when you drip water on it.
• Divide the dough into four equal pieces. Work with one piece of dough at a time, and cover the rest with a moist tea towel or plastic wrap to prevent them from drying out.
• Sprinkle at least 1 tablespoon of extra tapioca starch on a flat surface, place the first piece of dough on top, and sprinkle again with more tapioca starch. With a rolling pin, roll out the dough about ¼-inch inch thick.
• If the dough seems smooth, proceed with the next step. If it doesn't seem smooth, but instead has what appears to be cracks, gather the dough together again, sprinkle with more tapioca starch, and roll it out again until it appears smooth.
• Using a cake cutter or freehand with a pizza wheel or sharp knife, cut out a round the size you'd like. If you're making 9-inch or 10-inch rounds, you'll only cut out one from each piece of dough. Gather the scraps and set them aside with the other pieces of remaining dough.
• Place the rounds one at a time in the center of the hot skillet. Cook on one side until bubbles begin to appear on the top surface and the tortilla darkens in color a bit on the underside (about 45 seconds).
• Using a wide spatula, flip the tortilla over, and cook on the other side until more bubbles form and the tortilla darkens on the underside (about another 45 seconds). Press down on the top of the tortilla to help it sear a bit. Remove the tortilla from the pan, place on large tea towel, and cover gently.
• Repeat the process with the remaining pieces of dough, including gathering and rerolling all the scraps together.
• If you don't plan to use the tortillas right away, place them, still wrapped in the towel, in a plastic bag to seal in the moisture. Use within a few hours.
• To freeze the tortillas, allow them to cool completely to room temperature. Stack them, wrap tightly with freezer-safe wrap, and freeze until you're ready to use. Allow to defrost at room temperature and refresh in a hot, dry skillet before serving.

GLUTEN FREE TORTILLAS!

Steps:

• Mix first 5 ingredients in bowl.
• Using mix master or stand mixer with paddle attachment (or a good wooden spoon with elbow grease), mix, adding water in small amounts just until soft dough is formed and well blended. Cover and let rest for 10 minutes.
• Cut two gallon-size zip-loc bags in half on parallel sides so that they open up into two rectangular sheets. Lightly sprinkle some brown rice flour on one of the ziploc bag halves.
• divide tortilla dough into 8 equal pieces. shape each piece into a ball and place it on the floured bag.
• Place the other ziploc bag on top of the ball and flatten it with the bottom of a small, heavy saucepan. Then roll flattened dough out using rolling pin, rotating to maintain a circle-shape tortilla. If dough seems to be sticking, gently peel off the top piece of bag and dust with flour. Replace bag, flip over, and repeat on the other side. Continue until the dough is about 1/8 inch thick.
• Heat non-stick skillet. Make sure the heat is high. Place one rolled tortilla dough onto hot skillet surface. Cook for a minute or less. Turn over for a few seconds.
• Continue until tortilla shells are cooked. Keep covered until serving. To keep tortillas warm, wrap them in a damp towel in an oven on low heat or quickly microwave.

FLOUR TORTILLAS, GLUTEN FREE RECIPE - (4.6/5)

Steps:

• In the bowl of a food processor, place the flour, salt, and baking powder. Pulse a few times to mix. If you do not have a food processor, a stand mixer can be used with the wire whisk attachment to mix the ingredients. Add the butter pieces. Pulse until the mixture looks like wet sand. Add the warm water and turn on processor until a dough ball forms. The dough should be soft and pillowy. Once again, a stand mixer with a wire whisk attachment can be used to cut the butter into the dry ingredients. I recommend that the butter be cut in 1/4 tablespoon pieces to facilitate mixing. When the water is added, I recommend that a dough hook attachment be used to perform the mixing, Turn out dough onto a piece of plastic wrap and wrap tightly. Let sit at room temperature for 1 hour. This rest period will help to distribute the water throughout the dough. If you don't plan on using the dough that day, you can refrigerate the wrapped dough. But will need to bring it to cool room temperature before you roll and make the tortillas. Please note that if the dough is too warm, it will be hard to roll and it will be too floppy to move to the pan. It's best when it's on the cooler side of room temperature. When you are ready to make the tortillas, roll your dough into 9 equal balls of about 1/4 cup/65 grams each. Cover the balls with plastic wrap while you preheat your pan. The tortillas need to be cooked in a pan that can be heated to a high temperature. I use a heavy steel non-stick griddle for this. Place pan on medium high heat and let preheat well-for about 5 minutes. If you have a tortilla press, now is the time to use it. Dust the press with tapioca flour (top and bottom). In addition, dust rolling surface with tapioca flour. Place the first dough ball in the middle of the press and firmly press. Open the press. Most likely the disk (which should be about 5 inches/13 cm in diameter) will stick to the upper part of the press (as it does for me). Carefully remove the dough disk and place it on the floured rolling surface. Sprinkle the surface of the dough disk with tapioca flour. If you don't have a tortilla press, proceed to the next step. With a rolling pin give the dough disk (or dough ball if you didn't use a tortilla press) a roll. Give the disk a quarter turn and roll it again. Repeat this process until you have a disk that is roughly 7 inches (18 cm) in diameter. Don't roll these any thinner. If the dough gets too thin it will be almost impossible to transfer from the rolling surface to the pan. If the ragged edges bother you, you can cut them off at this stage with a sharp knife. With a large turner, carefully transfer the dough disk to the heated pan. It might take you a few tries before you are able to transfer the dough disk without it breaking. If your kitchen is hot, the dough might get too warm and might get floppy and be harder to roll and to transfer. If this happens, put dough into the fridge to cool down and firm up. Cook for about 60 seconds-until the surface of the tortilla is covered with puffed up bubbles. Flip and cook on the other side for another 60ish seconds. Both sides should have brown rings where the bubbles have formed. Flip the tortilla onto a dinner plate hot side up. You will now repeat the process with each dough ball. Flip each successive tortilla hot side up onto the tortilla stack. By the end of the process, you will have 9 tortillas. Cover warm tortillas with a towel to keep warm and serve. Tortillas are best fresh-they will be pliable and should roll around a filling fairly easily. Cool completely and then store in an airtight container at room temperature (not in the fridge) for up to 5 day. For longer storage, freeze. To refresh, microwave for a few seconds before use.