These are homemade gluten-free tortillas. During my gluten-free days, I really missed having them. While there are gluten-free options available in stores, I was never able to find one that I liked well enough at the time to justify spending the money. Well, today I tried making gluten-free tortillas at home.
I adapted a tortillas recipe by Taste of Home Magazine. I substituted my gluten-free flour mix for the all-purpose wheat flour called for in the recipe. I added xanthan gum for binding, used sea salt, and added a little baking powder to give the tortillas a light, airy texture.
The dough can be easily be prepared in a bowl using a spoon, or in the bowl of a stand mixer with the beater attachment.
- 2 cups all-purpose flour blend
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoon xanthan gum
- 3/4 cup water
- 3 tablespoons oil
- potato starch, for handling
- oil, for the pan
In a large bowl, combine the gluten-free flour, baking powder, xanthan gum and sea salt.
Add the water and oil. Beat the ingredients with a spoon, or with the beater attachment of a stand mixer; use a rapid mixing pace with a spoon, or mix at medium speed, mixing for about 3 minutes.
Turn the dough out onto a work surface dusted with potato starch. Divide the dough into 8 portions and using potato starch to dust thd dough and your hands for easy handling, roll or pat out each portion of dough into a circle, approximately 7-inches wide. If rolling or patting the tortillas out seems difficult, try placing the dough between two sheets of waxed paper, and use potato starch to dust each portion of dough.
Cook the tortillas in an oiled skillet, preheated over medium heat; I prefer cooking my tortillas on cast iron. Cook the tortillas a couple of minutes or so on each side, or just until the tortillas have lightly browned on each side.