Gluten Free Tortilla 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 {DAIRY-FREE, VEGAN}

Steps:

• In a large bowl, combine the gluten-free flour, baking powder, and salt.
• Stir in the warm water and vegetable oil.
• Using a spoon or spatula mix until fully combined.
• Using your hands, continue to mix together the dough until it becomes a dough ball and all of the liquid has been absorbed.
• Turn on your stove to medium-high heat, so you can pre-heat the greased cast-iron skillet (another type of heavy skillet) while you are rolling the dough.
• Pinch off a golf ball-sized piece of dough and roll into a ball. You will have eight dough balls.
• Cover the bowl with the dough in it with a towel while rolling out the balls to keep the dough from drying out.
• Place the dough ball on a piece of parchment paper. Flatten the dough ball with your hand to make a disk shape.
• Place a piece of plastic cling wrap or parchment paper over the dough and use a rolling pin to roll out the dough into a 7-inch circle. The tortilla should be thin.
• Place the tortillas in the greased cast-iron pan. Cook the tortillas over medium-high heat until lightly browned, 30- seconds to 1 minute on each side. If the tortillas feel stiff after cooking, they have been cooked too long or the heat was too high. You want to cook them long enough to get a few bubbles on the top and a few light brown spots on the underside when you filp them.
• Stack the tortillas on a plate and cover with a towel to keep warm.
• Once the tortillas have completely cooled, store them in a plastic storage bag and refigerate.

EASY GLUTEN FREE FLOUR TORTILLA RECIPE

Steps:

• Combine the gfJules Flour, salt and shortening in a food processor, pulsing just until it is evenly distributed and is a fine meal consistency. (You may do this by hand by incorporating the shortening into the dry ingredients with two butter knives or a pastry blender). Turning the food processor back on, slowly pour the water through the feeding tube until the dough forms a nice ball. You may need slightly more or less water to achieve this consistency. Divide and pat the dough into 8 equal-sized discs (55-60 grams each) or 4 larger discs. Set aside on a plate and wrap tightly in clear plastic wrap to keep the dough from drying out. Let sit for approximately 30 minutes. Don't stress about their weight if you don't have a food scale -- they can be different sizes, it's just easier to weigh them if you want them to all be the same size. Meanwhile, prepare your filling for fajitas, burritos, sandwiches, or whatever you prefer. After 30 minutes, preheat a griddle or large skillet to medium-high/high heat (do NOT oil the surface). Roll each disc individually on a clean surface or pastry mat dusted well with gfJules Gluten Free All Purpose Flour. This dough is capable of being rolled extremely thinly without breaking, but keep it a bit thicker to prevent the edges from crisping and cracking when cooking the tortillas. Imagine the thickness of a traditional flour tortilla and roll to that thickness, but no more. Roll in different directions to make the tortillas round. If you are unsatisfied with the roundness of your tortillas, you can always cut free-form or lay a paper plate gently on top and cut a circle around to form even edges with a pastry wheel or butter knife. Lift each tortilla gently using your rolling pin or a spatula to transfer the tortillas one at a time to the hot cooking surface. Only cook the tortillas for a very short time (around 1 minute total if the pan is hot enough), so watch for when the tortilla starts to bubble with air, then flip to the other side to cook for a few seconds only - cook less than you would think you need. It doesn't hurt to overcook the tortillas slightly, but the edges will become crispy and make rolling a bit more challenging. A very hot skillet will cause the most air bubbles to form in the dough, but watch closely to ensure it does not burn. When done, place tortillas on a towel-lined plate and wrap each in layers of the towel until ready to serve; if serving much later, layer between pieces of wax paper and seal the tortillas in the towel inside a zip-top bag once cooled. To reheat later, leave the tortillas in the towel and microwave briefly on medium-low heat.

VEGAN GLUTEN-FREE TORTILLAS

Steps:

• In a medium mixing bowl, add all the dry ingredients, ensure that the coconut flour is fresh with no lumps, or it wouldn't absorb the water properly.
• Whisk the dry ingredients to evenly combine, then pour in the lukewarm water - think the temperature of a warm bath around 40°C/100°F.
• Combine the ingredients using a spoon first, then after 30 seconds, use your hands to knead the dough. It's very wet at first and dry as you go. It takes about 1 minute of vigorous kneading to form a dough ball.
• When the dough ball has formed, set aside in the mixing bowl, at room temperature for 15 minutes, this will allow the fiber to absorb the moisture and make the dough elastic and easy to roll.
• Divide the dough ball into 4 even balls and roll each dough ball between two pieces of parchment paper or silicone mats. This will prevent the dough from sticking to your rolling pin and benchtop.
• Roll, not too thin, or it would be more challenging to cook, about 4mm thick.
• Peel off the top piece of parchment paper. Cut out a circle, about 6 inches (15cm) in diameter. You can use a lid as a guide. Gather the leftover dough to reform a ball and roll another tortilla and make 6 tortillas in total.
• Warm a non-stick pan under medium-high heat for about 1 minute.
• Rub the surface of the pan with some oil using a piece of absorbent paper or a brush. Don't add oil directly to the pan, or it would fry the tortilla.
• When the pan is warm, flip over the tortilla onto the pan, and gently peel off the other layer of parchment paper to release the tortilla onto the pan.
• Cook on medium/high heat for 2-3 minutes on one side or until it is easy to slide a spatula under the tortillas. Flip over and cook for 1 more minute on the other side. Repeat the rolling, cooking process until all tortillas have been cooked. Reuse the same parchment paper pieces to save time and money.
• Cool each tortilla on a plate while making the next one. The hot tortillas are soft and look fragile, but they get all their elasticity and strength to hold food when cooling down.
• Serve the tortillas with any vegan filling of your choice, like Mexican black bean filling or simply raw vegetables and guacamole if keto vegan.

GLUTEN FREE TORTILLAS

Steps:

• Place the flours and salt in a mixing bowl and mix together thoroughly.
• Add the egg and beat until smooth then slowly beat in the water.
• Cover with clingfilm and refrigerate for 30 minutes.
• Heat a medium sized frying pan until very hot then brush with oil.
• Make sure pan is still ver hot, pour in enough batter to just ocver the bottom of the pan.
• Cook over a high heat until the bottom of the tortilla is golden brown and the edges begin to curl up.
• Flip the tortilla over cook the other side for 30 seconds only (altho I found it took longer).
• Transfer tortilla on to greaseproof paper and repeat with remaining batter.
• Refrigerate or freeze until ready to use.

GLUTEN FREE TORTILLA RECIPE

Steps:

• Blend in a blender until fluffy.
• Pour onto non stick, hot skillet. Flip tortilla to cook on both sides
• Remove from pan and fill with your favorite tortilla fillings. 1/4 cup of batter for each wrap will give you three wraps.