Homemade Gluten Free Tortillas Recipes
HOMEMADE GLUTEN-FREE TORTILLAS
Not eating grains but still want a tortilla or flatbread? This yummy recipe is for you!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In small bowl, mix 1/2 cup of the flax meal, the coconut flour, salt and chili powder. Set aside.
- In another small bowl, beat remaining 2 tablespoons flax meal, the hot water and oil with whisk. Add to dry ingredients, and stir until thoroughly combined.
- Place dough on work surface. Dough will be sticky. With gloved hands or in a plastic food-storage bag, knead about 5 minutes or until dough becomes smooth. Divide dough into 4 pieces.
- Roll each piece of dough into a ball, then flatten slightly.
- Place each piece of dough between 2 sheets of cooking parchment paper or waxed paper, and roll out into 5- to 6-inch circles.
- Heat 10-inch nonstick skillet over medium-high heat. Cook tortillas in skillet, one at a time, for 1 minute, then turn and continue to cook until tortilla puffs slightly.
Nutrition Facts : Calories 120, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 5 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 0 g, TransFat 0 g
GLUTEN FREE TORTILLAS!
Flour tortillas for those of us who can't eat the ones they sell at the grocery store. They should work just fine with regular flour, too! Thanks, Living Without!
Provided by VNess
Categories Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 130, Fat 3.7, SaturatedFat 0.5, Sodium 214.3, Carbohydrate 21.1, Fiber 0.7, Sugar 0.1, Protein 2.8
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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.
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