Gluten Free Tortillas

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A plate of gluten free flour tortillas, anyone?

Yes! Gluten free tortillas are possible and I swear you can not (really) tell the difference between these and regular wheat flour tortillas. I don’t know how many of you have dealt with the awful conundrum that is Mexican food. Here are the problems that gluten free eaters need to be aware of:

  • Corn tortillas can be delicious and perfectly safe. However, sometimes they do have other types of flours in them. Also, many people with celiac or gluten intolerance also have difficulties digesting corn.
  • The gluten free tortillas available on the market are really gross. They are so bad that when I tasted them, I seriously wanted to return them to the store. Don’t buy them.
  • Beans and sauces sometimes have wheat flour added to thicken them.
  • Corn tortilla chips served at Mexican restaurants are usually fried in oil that wheat tortillas have been fried in, technically making them NOT gluten free.

Be sure to talk with waitstaff and even kitchen staff to guarantee safety. I’m here to let you know, however, that you can make delicious Mexican food at home. Here is the key to your success— homemade gluten free flour TORTILLAS.

RECIPE
1 3/4 c all purpose gf flour (Better Batter/Cup4Cup/King Arthur Flour’s basic gf flour blend)
2-3 T Ultratex-3
1 t baking powder
1 t salt
4 T vegetable oil
3/4 c warm water

Mix everything together, form a ball, and cover with a wet tea towel for about 20 minutes.

Use extra gf flour as bench flour, dust the surface, rolling pin, and dough with it. Divide into four sections. Roll out to desired thickness with rolling pin. I used a small salad plate to create medium sized tortilla, turning the plate upside down and placing on the dough and then using a knife to cut it out. Make a pile of the cut out tortillas on a plate. You should make about 10-15, depending on their diameter.

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A cut out tortilla, waiting to be cooked.

Heat a large frying pan to medium high. Place one tortilla at a time in the pan, flipping once. They will puff up a little and get pretty little brown spots.

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So, maybe some of mine were not perfectly round . . .

When completed, they are ready to serve. If you make them ahead, you can turn the oven on low and stick them in there for 5 minutes to heat them up and make them pliable.

Fill them with ground turkey, beans, etc. Make a quesadilla. The possibilities are endless.

Do I wish I could find good gluten free flour tortillas at the grocery store? YES! But I will make these every month or so as a treat. Because they are good. And this is one of the great things about being gluten free–before discovering I was intolerant to gluten, I had always wanted to make my own tortillas but never did it. Being gluten free has made me try new making new things and be adventurous in the kitchen. Have fun making these in yours.

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