Best Gluten Free Flour Tortilla Recipe-soft, flexible and perfect for packing burritos for school lunches! These gluten free flour tortillas are easy to make. I will show you step by step how to make the gluten free flour tortillas.
After mixing together your gluten free flour and wet ingredients, divide your dough into 7 ball of dough. Dust generously with tapioca flour.
For thinner tortillas, divide dough into 8 balls.
Roll the dough out and place a 9” plate on top and cut out with a sharp knife.
Place onto a hot cast iron skillet. I keep my flame on low-medium heat. When you see bubbles begin to form, flip over.
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Once flipped, gently press on the tortilla. This helps the gluten free tortilla steam through and create more bubbles.
I used a lot of tapioca flour so I dusted some off with a pastry brush.
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★★★★★4.8 from 4 reviews
Author:Ester Perez
Total Time:30 minutes
Yield:7 nine inch tortillas 1x
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Best Gluten Free Flour Tortilla Recipe-soft, flexible and perfect for packing burritos for school lunches! These gluten free flour tortillas are easy to make. I will show you step by step how to make the gluten free flour tortillas.
Whisk together gluten free flour, xanthan gum, salt and baking powder.
Measure water and stir in oil and honey.
Slowly add hot water to flour while mixing. I use a stand mixer, a dough whisk will work too.
Mix dough well, it will be slightly sticky.
Flour your hands with tapioca flour and separate dough into 7 balls for thicker tortillas and 8 balls for thinner tortillas.
Generously flour surface and rolling pin with tapioca flour. Roll out tortillas to 9” round. Dust with tapioca flour during rolling and flip so tortillas do not stick to surface. I use a 9” plate to cut out the shape of the tortillas. Then add remaining dough to next ball.
Place tortilla onto hot griddle. When bubbles form, flip with a spatula.
Gently press on tortilla with spatula so large bubbles form. Flip. Tortilla is ready when both sides have light brown spots. Dust off tapioca flour with a pastry brush.
Place tortilla in a tortilla warmer to keep warm.
Repeat steps 8-11 until all tortillas are cooked.
Store leftovers in a large ziplock bag at room temperature and reheat on a cast iron skillet.
Notes
Dough can be made ahead of time and stored in the fridge up to 3 days. That way you can have hot tortillas when needed.
If tortilla begins to burn while cooking, reduce the flame, it is too hot.
If tortilla sticks to the pan while cooking, add more tapioca flour while rolling and reduce heat.
If you see translucent parts on the tortilla, press down with a spatula so it cooks through, flip and press on same spot.
If dough is too sticky, work in a little tapioca flour with your hands a teaspoon at a time.
When packing burritos for lunch, wrap in parchment paper and then in another layer of foil. This will keep the tortillas soft and warm. We use these for bean and rice burritos for kids lunches and they hold for several hours.
Nutrition data is for 1 tortilla based on 7 nine inch tortillas plus the 3 Tablespoons of tapioca flour for dusting. If you make 8 tortillas out of this recipe, then the carbs reduces down to 14.4 grams and the sugars reduce down to 1.6 grams per tortilla.
These tortillas are best made fresh so I recommend keeping dough in the fridge until ready to use.
Use a tortilla warmer to keep tortillas warm during a meal. I prefer the round insulated fabric tortilla warmers.
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Ester Perez
I’m a loving wife, mother of two healthy children, and I am obsessed with teaching people how to make delicious and mouth-watering gluten-free/Paleo friendly foods that nurture your gut!
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Be sure not to roll too thin because although the dough will stretch and let you roll it thin, if it's too thin, the dough will crack and break after it's cooked and make it difficult to roll around your fillings. Cook in a hot un-oiled skillet or frying pan until it begins to puff up …
Since they don't have these gluten proteins, these tortillas are easier on the digestive system. By removing the cause of the discomfort, individuals can enjoy their meals without worrying about the potential digestive problems that may follow.
For flour tortillas, the easiest way is to put them in a microwave with a damp paper towel. OR maybe switch which brand you buy. I buy a certain brand of tortillas that claim to be soft and fluffy like homemade, but then give them a quick char over a gas burner to get rid of the raw flour taste.
When it comes to nutrition, corn tortillas have the advantage of being made from whole grains, with fewer calories, sodium, and carbs but more fiber than flour tortillas. They're also gluten-free. As for cooking and eating, some people complain that corn tortillas break easily.
Flours made from almonds or cassava (a root vegetable with a nutty flavor) are among the most common grain-free base ingredients for wraps. The brand Siete makes paleo-friendly cassava and almond flour wraps (although the almond is more of a taco-size tortilla than a full-size sandwich wrap).
The gluten in traditional flour is what gives dough its stickiness. Without it, gluten-free products can be dry and crumbly. There is a way to compensate for this however — use xanthan gum. Some bakers also use gelatin or agar.
It's important to know that peanuts, peanut butter, peanut flour and peanut oil are considered naturally gluten-free foods. Gluten is a form of protein found in wheat, barley and rye (2).
The simple answer is yes — potatoes are gluten-free. Gluten is a type of protein found in wheat, rye, barley, and other grains. Potatoes aren't grains, they're a type of starchy vegetable. That's good news for people who can't tolerate gluten because they have celiac disease or gluten intolerance.
Yes, pure, uncontaminated oats are gluten-free. The U. S. Food and Drug Administration considers oats a gluten-free grain under its gluten-free labeling regulations and only requires that packaged products with oats as an ingredient contain less than 20 parts per million of gluten overall.
If you overcook them, the tortillas will become hard, but you also don't want to undercook the dough. As a safety net, you can place your tortillas in tin foil to let them gently continue to cook after you've removed them (via Baking Needs).
Baking powder: Baking powder acts as a leavener, giving the tortillas a slightly pillowy texture. Salt: Salt enhances the overall flavor of the flour tortillas. Lard: Lard, a common baking ingredient in Mexican cuisine, adds flavor and helps create the perfect flour tortilla texture.
Taylor recommends choosing 100% whole-grain products whenever available. “Spinach wraps may look and sound healthier,” she notes, “but they contain only trace amounts of spinach and are typically made with refined grains — meaning no calorie or carb savings. And no added fiber.”
A one-ounce slice of bread typically contains 75 to 100 calories. Corn tortillas, the traditional choice for tacos and enchiladas, generally have 60 to 65 calories in each small six-inch piece. Flour tortillas are slightly higher in calories because they contain added fat to make them softer and easier to roll.
Not only do they taste great, but making them at home allows you to control the ingredients they're made with, so there's no binders, refined seed oils (like the typical soybean or canola oil) or other additives.
Steam corn tortillas in the microwave so they stay pliable and don't split under the weight of taco fillings. Wrap a stack of tortillas in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or place in a microwave-safe resealable plastic bag (keep the bag open to vent).
Eat This, Not That suggests frying your corn tortilla in a shallow pan of hot oil for no more than 30 seconds per side. This hardens up the shell a bit without the tortilla becoming crispy and breakable like a chip.
Use Psyllium Husk Powder as a binder for better Gluten Free Bread. Without gluten, bread dough lacks elasticity and the "stickiness" needed to hold together. Binders like xanthan gum, psyllium husk, guar gum and to some extent flaxmeal and chia seeds are used to perform the function of gluten.
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