THE BEST Gluten-Free FLOUR Tortillas. You can literally make these in minutes!!
I’m almost embarrassed at how excited I was after making these…almost! It’s been nearly a year since my daughter’s diagnosis. That’s nearly a year without flour tortillas (yes, I have cut Gluten out of my diet too and have seen dramatic health benefits)! Did I mention I married into a Latino family 🙂 We LOVE Latin food and a big piece of that was missing without these delicious, Gluten-filled disks of joy. Don’t get me wrong, I love corn tortillas too, but when you have come to terms with the fact that you can’t have something anymore, only to find that you can and they taste even better then you remember…well, that’s worth celebrating!
Soooo, a few phone calls, my own private celebration dance party, glass of red wine and two hungry little girls later…we enjoyed THE BEST Gluten-Free Flour Tortillas, ever! I devoured two of these with absolutely nothing on them, just hot off the pan. Yeah, I was feenin’.
Now let’s debunk a few myths…or perhaps skepticism that I, and I’m sure most GF folks have.
1) Come On! Do they actually bend and roll like “normal” flour tortillas, or do they crack like most other Gluten Free food? I swear, these are as malleable as their gluten-filled competitors!
2) Do they taste chewy and gummy like most store bought GF flour tortillas? ABSOLUTELY NOT! They honestly taste just as good as the ones my husband and I enjoyed in Mexico when they were made fresh right in front of us! And yes, that was pre-Gluten Free days.
3) Sure they may taste good, but there’s NO WAY I can do this at home. This must be an all day event and contain waaaaay to many ingredients I haven’t heard of? Wrong again. I made these while my daughters got a bath and the ingredients are easy to find in most grocery stores. In fact, you probably already have them if you have been eating Gluten Free. Note: the longest part of this whole process is letting the dough “rest” for twenty minutes before cooking. Plenty of time to wash the girls and pour myself a glass of wine!
I can’t thank Pinterest enough, because without them I may never have found BarefeetInTheKitchen’s recipe. I did not have to make one alteration…here’s their recipe, exactly. My comments and words of wisdom are in red. The pictures are mine.
The Best Gluten Free Flour Tortillas
recipe adapted from Gluten Free Recipe Box
Yield: 10-12 tortillas (I halfed this recipe, just to test it first and I ended up with ten 6″ tortillas)
2 cups brown rice flour
1/2 cup potato starch
2 teaspoons xantham gum
2 teaspoons kosher salt
1/4 teaspoon baking powder
1/2 cup warm water
1 tablespoon honey
6 tablespoons milk, plus 1 teaspoon vinegar (I used cider vinegar)
6 tablespoons light flavored olive oil (I used vegetable oil)
(Additional 1/3 cup of potato starch for rolling out tortillas)
Combine the milk and the vinegar and let it sit for a few minutes. Stir together the dry ingredients and set aside.
Whisk the honey into the warm water and then add the milk/vinegar and oil. Whisk in the eggs and stir until well combined. Add the wet ingredients to the dry and stir with a spoon until the dough is between the consistency of mashed potatoes and biscuit dough.
It should be wet and sticky. Let the dough rest for 20 minutes! (The resting time is crucial to the final result, if you skip resting the dough, the brown rice flour won’t be absorbed and the texture will be gritty.)
When you are ready to make the tortillas, heat a large non stick pan over medium high heat. (Mine cooked too fast on med-high heat, so I turned it down to medium). Lightly dust a mat or countertop with a tablespoon of potato starch. The amount doesn’t need to be exact, just lightly rub the potato starch across the surface with your hands, so the tortillas won’t stick to the counter. You will dust your work surface with a fresh sprinkling of potato starch for every tortilla! (I used about 2 teaspoons for each tortilla.) This makes a huge difference in the ease of rolling out the tortillas.
Scoop a golf ball size amount of dough and drop it onto the floured surface. Roll it around just a bit to lightly coat the dough with starch. Press down with your hands to flatten the dough. I flip it over a time or two, just to make sure it is coated in the starch to avoid sticking. Use a pastry roller or lightly dusted rolling pin to spread it out into a circle. Use a large spatula to transfer it to the hot pan. Okay, I don’t think rolling is necessary here. I tried and I ended up with better results just using my hands to pat it out to the desired thickness…save yourself time and clean up!
Cook on each side for 60-90 seconds, allowing it to brown and start to bubble before flipping it over.
Wrap the tortillas in a thin tea towel to keep them warm until ready to eat. Serve immediately or let cool and store in an airtight container until ready to serve. Reheat for 10-15 seconds in the microwave or in a hot skillet (always better on a skillet), just before serving. The tortillas should keep nicely at room temperature for a day or two. Enjoy!
Note: Although the thickness will vary, my 6″ tortillas came to approx 18 grams of carbohydrates each.
I was so amazed by the taste and ease of making these that I immediately doubled the dry ingredients and put them in a Ziploc bag so my next batch is that much quicker to make. Oh the possibilities!!