Gluten Free Tortillas Recipes
GLUTEN-FREE FLOUR TORTILLAS
Holy smokes, I just ate a wrap! Boy was that nice. I found this recipe on the Living Without website. What I like most about it is that I will be able to take sandwichs to work again, since these are good warm or cold.
Provided by Az B8990
Categories Free Of...
Time 30m
Yield 6-8 torillas, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand.
- Add the warm water, starting with 3/4 cup and mix well.
- Continue to add water until a soft, cohesive dough is formed.
- Heat a comal, tapa or griddle to medium heat. Then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round.
- Dust a work surface with corn starch and, esing a bollilo or rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference.
- Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks.
- Bake until the second side has slightly browned - should brown in a very short time.
- Keep warm in a tortilla keeper or wrapped in a cloth until served.
- Note: Will freeze in a sealed plastic bag for up to three months.
GLUTEN-FREE TORTILLAS
A Sally Wise recipe from "My Kitchen to Yours". Recipe makes 8 tortillas. You can use a dairy-free margarine if wished. Use a blended gluten-free plain flour for this recipe. Use for mexican style dishes. A good gluten-free option using pantry/fridge staples.
Provided by Jubes
Categories Breads
Time 40m
Yield 8 tortialls, 4 serving(s)
Number Of Ingredients 7
Steps:
- Using a large bowl, add the flour, cornmeal or polenta, salt and baking powder.
- Make a well in the centre of the dry mix, add the eggs and water. WHisk until smooth.
- Lightly grease a frying pan and place over a medium heat.
- Pour about 3 tablespoons of the batter into the pan, swirl to spread over the base to resemble a thin pancake. Cook each side for about 2 minutes.
- Do not allow tha pnacakes to brown as they will become too hard.
- Repeat with the remaining batter.
Nutrition Facts : Calories 241.6, Fat 7.4, SaturatedFat 3.5, Cholesterol 116.4, Sodium 408, Carbohydrate 35.9, Fiber 2, Sugar 0.4, Protein 7.7
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- Process the ingredients in your food processor (or just whisk them together in a bowl). Use 3/4 cup of water if you plan to make thicker tortillas for tacos. Add about 1 cup of water if you want to make thin tortillas for burritos. You can use up to 1 2/3 cups (400 ml) for very thin wraps/crepes.
- Heat a little oil in a non-stick pan/skillet over medium heat. Pour about 1/3 cup into the pan/skillet (1/4 to 1/3 cup is a good size for a taco). If you plan to make burritos use more batter for each tortilla.
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