Vegan Gluten Free Tortillas Recipes

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.

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.