I think I have mentioned before that I am gluten intolerant. Im not celiac, but I often pay for it after I eat gluten and since I have cut it out of my diet for the most part, I notice the difference when I do eat it. This year I have decided to do my best to remove gluten completely from my diet. I have done pretty good so far, but we are only in the first month! That said, I have twice resisted my most favorite bread in the world at the Keg Restaurant this January. Yes, twice! These would be the times when I usually would cave and just eat it. It was hard to watch everyone else eat it, but I did it!
So to help me get through the year, I will be trying many gluten free recipes so that I can still eat things that I love. This recipe for Tortillas is one of the first that I have tried, and I have to say that they are absolutely fantastic! I was so surprised that they were this good. They are just as pliable and soft as any flour tortilla and they taste great! Even my Daughter and my Man tried them and both said they tasted great. No complaints whatsoever and that’s something! We ate them with the Pulled Pork Carnita Tacos I posted a little while ago.
I realize that the recipe for these will have a number of different flours and it may seem complicated or tedious or even foreign to use these types of flours, but its not difficult. And if you use this combination of flours rather than using a pre-mixed gluten free flour, you will get better results. You can usually find all these flours in the bulk section of the grocery store. So… no excuses 🙂
The only thing about these is that they were a little harder to roll out than regular flour Tortillas. They got a little funny on the edges If you have a Tortilla press, I think they will be super easy for you. Im going to get one and try it for sure. Mine were definitely not perfectly round, but they did the trick. With a tortilla press I think you would have much more uniform tortillas.
Update on the tortilla press: I got one of the aluminum kinds and it sucked balls. Don’t waste your money. I had to roll them anyways, the press doesn’t even come close to getting them thin enough. I am still looking for a proper cast iron one. I have faith that it will be much better. Stay tuned…
I have also made quesadillas with some chicken, cheese and peppers and they were very good. You almost don’t even know that they aren’t made with flour. I actually like the flavor better. Fer real! Im not lying. Try it!
- This recipe makes 8 larger or 12 smaller tortillas
- 1 cup White Rice Flour
- ⅓ cup Potato Starch
- ⅓ cup Tapioca Flour
- ⅓ cup Sorghum Flour
- 2 tsp Xanthan Gum
- 1 tsp Baking Powder
- 1 tsp Salt
- 3 TBs Butter
- ¾ to 1 cup Warm Water
- Combine all of the dry ingredients, then add the Butter and mix until the mixture looks crumbly. I use my kitchen aid mixer but you can cut it in with a pastry cutter or two knives.
- Add the warm water, starting with ¾ cup and mix well and continue to add water until a soft, round ball of dough is formed.
- Turn out the ball of dough onto a counter space and shape into an even disk. Cut the disk into 8 or 12 equal pie shaped slices and roll each section into a ball.
- Heat a pan to medium heat.
- Use a rolling pin to roll into a round disk about ⅛ inch thick and about 8 inches in diameter or to your preference.
- Fry one at a time on a hot griddle (no oil) until the surface bubbles. Turn only once, the first side should have brown flecks. They hardly take any time at all so be careful not to cook them too long or they will get harder than they should be.
- Keep warm in a tortilla keeper or wrapped in a cloth until served.