Gluten Free Flour Tortillas

Pliant, delicious tortilla

In general, I’m not so keen on citing pre-made mixes in recipes, because companies go out of business, they don’t necessarily sell their product everywhere, and sometimes the nutritional value is questionable. However, I made an exception with this recipe (for now) because these tortillas really are very good, hot or cold. Later I will figure out how to replace the flour mixture with my own mix of flours. Later, later ……

The tortillas are pretty bland (which is a good thing here), and they are easy to cook. Make sure to cook them fairly quickly. If it takes you 10 minutes to cook each one, not only will you be hungry, but they will be stiff. By the time the pan is properly up to temperature, each side will take about 1 minute to cook. Makes 8 small tortillas, or 4 burrito size tortillas (but you do need a big frying pan for large tortillas.)

Since I first wrote this post, it has come to my notice that the tortillas come out better if the dough is blended by machine for a minute rather than by hand in order to develop the xanthan gum.

2 cups Bob’s Red Mill All-Purpose Flour
2 tsps xanthan gum
1 tsp baking powder
1 tsp salt
2 tbsp vegan margarine (e.g. Earth Balance) or oil
3/4 cup (6 fl. oz) cold water

By hand:

Preheat a cast iron pan or griddle to medium heat.

Using oil rather than margarine makes this a quicker recipe.
Combine all of the ingredients in a mixing bowl, and mix thoroughly with a wooden spoon or butter knife until a soft dough is produced. Add a little more flour if necessary to stop it from being too sticky. However, a damp dough makes a softer, better, tortilla!
Kneed the dough for a minute to develop the xanthan gum (by hand or with the spoon/knife).
Cut the dough into 8 (or 4) equal sized pieces, and form into flattened balls.
Sprinkle the work surface with gluten-free flour, then roll the dough ball into a round disk about ⅛ inch thick.
Cook the tortillas one at a time on the cast iron pan until the top surface bubbles (about 1 minute once your pan is at the correct temperature).
Turn over once the first side has some brown flecks on it.
Cook the second side until it too has slightly browned.
Turn the tortilla out onto a plate covered with a clean kitchen towel (or paper towel); it will become softer while it waits.
Serve as a wrap, or quesadilla with faux cheez, or burrito covering.

By machine:

Preheat a cast iron pan or griddle to medium heat.

Combine all of the dry ingredients and margarine or oil in a small food processor.
Add the warm water slowly with the processor running, starting with 1/2 cup and then check the consistency.
Continue to add water until a soft, cohesive, slightly sticky dough is formed.
Cut the dough into 8 (or 4) equal sized pieces, and form into flattened balls.
Sprinkle the work surface with gluten-free flour, then roll the dough ball into a round disk about ⅛ inch thick.
Cook the tortillas one at a time on the cast iron pan until the top surface bubbles.

Bubbles forming on 1/2 cooked tortilla.

Turn over once the first side has some brown flecks on it.
Cook the second side until it too has slightly browned – about a minute once the pan is up to temperature.
Turn the tortilla out onto a plate covered with a clean kitchen towel (or paper towel); it will become softer while it waits.
Serve as a wrap, or quesadilla with faux cheez, or burrito covering.

Advertisements

I'd love to hear from you. :-)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s