Frugal Gluten-Free Living: Flour Tortillas that Taste Great!
This recipe is a fantastic substitute for regular flour tortillas. If you're sick of using the rough texture, (and small size) of corn tortillas, try this out. The texture of these are bendable, foldable, and so delicious, they'll be gone before you know it. Make an extra batch if you have guests, and get ready to enjoy burritos again, the gluten-free way.
Gluten-Free Flour Tortillas
(3 parts corn starch, 3 parts white rice flour, 2 parts soy flour, 1 part masa flour)
- 1 ½ teaspoon xanthan gum
- 2 teaspoon sugar
- 1 teaspoon salt
- 1 cup warm water
- 1 teaspoon olive oil
Mix all of your ingredients together. I like to mix the dry ones together first to make sure they're all blended. Use your hands to get everything good and ready. It's a fun texture to play with. Then take your blob and divide it into 8 parts. Place them in a large bowl and cover with saran wrap until you're ready to roll them out. Roll out a ball at a time on a floured butcher block. Use a spatula to scrape off the dough if it sticks and add a little more flour to the rolling pin, if necessary. Gluten-free flour can be a sticky beast, so be patient, and just keep working with it until you're comfortable.
When the tortillas are rolled out, place them on a heated griddle (I use my big pancake one so I can cook 3 at a time). I keep the temperature at around 325 degrees and keep them on there until bubbles form. Then flip and wait for the tortilla to be ready.
I feed these to my husband and kids all the time. It makes burritos a gourmet feast that everyone loves. There is nothing so delicious as freshly made tortillas. Serve them with melted butter and salt. Use them for sandwich wraps. Have fun and enjoy. I promise this one is easy and will be a hit.
Thanks again to gluten-free cooking school, where I adapted this recipe from.