****OK….So please don’t mind this picture. I need to remake these again and take a better picture with some prettier shaped tortillas, BUT I was way too excited to get this recipe out to you and decided NOT to keep you waiting any longer!
Can I just say what a WIN this is for me!!! I have been attempting to create a delicious, pliable, foldable, storable gluten free flour tortilla for the past year and have been left feeling defeated. I refused to believe that the closest I could come to was store bought Rudi’s GF Tortillas which have much more ingredients than I’d like to see in the listing. Don’t get me wrong, those are some pretty good tortillas, but there is nothing like a FRESH flour tortilla. I tried various recipes, tried my own variations and creations, all to no avail!
…UNTIL NOW THAT IS!
I am so excited about this combination of ingredients and how it just all came together on whim really. I literally was sitting at the computer, working on the blog, feeling an angst deep within to create something in the kitchen, and BOOM…it came to me. I immediately got up, checked what ingredients I had available on hand and well…let’s just say I was extremely pleased!!!
I tried a few other grain variations and they can be done, but don’t yield as great of results as this original combination. I am still working on some recipe testing for other variations because I find it important to be able to be versatile and plus, I want to give you more than one option. I will also play around with other flavors common to tortillas (ie: spinach, roasted red pepper, garlic & rosemary, etc)…We shall see!!!
Gluten Free Flour Tortilla
Gluten Free/Soy Free/Egg Free/Dairy Free/Vegan/Vegetarian
This should yield about 6-8 medium sized tortillas
3/4 cup White Rice Flour (I use freshly milled Basmati)
1/2 cup Potato Starch
1/4 cup Millet Flour
1/4 cup Quinoa Flour
1/4 cup Sorghum Flour
2 tsp Xanthan Gum
1 tsp GF & Aluminum Free Baking Powder
1 tsp Salt
2 tsp Raw Honey (sub for Vegan: Agave, Brown Rice Syrup)
1 cup Warm Water
Whisk together dry ingredients in a medium to large bowl. In a liquid measuring cup, dissolve honey in warm water. Slowly pour water into dry mixture and using your hand stir in a circular motion to incorporate dry and wet ingredients.
Important Note: Do NOT use all of the water at once. While stirring with your hand, the dough mixture will be quite sticky, but then you will notice the dough beginning to un-stick from your hand and the bowl, forming a nice dough ball. Once this happens, STOP pouring the water and finish forming the dough into a ball. If the dough seems dry add a tsp more of the water at a time until the dough forms an un-sticky ball. If you added too much water, incorporate in 1 tbsp of white rice flour at a time until the dough forms an un-sticky ball.
Once you have finished the dough, sprinkle the counter with potato starch. Separate a golf ball sized portion of the dough and form into a small ball. Cover the remaining dough with plastic wrap to keep from drying out. Pat the small dough ball in the palm of your hand and begin rolling out the dough, turning and flipping, and rolling some more until you have a very thin raw tortilla. (Now, a Tortilla Press would work great here, I just do not have one of those yet so I am giving you the way I did it!)
You can use a flat fry pan or flat griddle cook top to cook these. Set to medium-high heat.
Using a silicone basting brush, lightly brush pan with oil (you can use any oil or melted butter for this – coconut oil has great properties – if you don’t have a basting brush just lightly spread oil/butter around the pan). Gently lift the thin raw dough and carefully place on the pan (if it folds, just gently straighten it out as best as you can). The top will bubble just a little and should cook for about 1-2 minutes. When lifted, it should just begin to have brown spots. Flip over and it should begin to make big bubbles in the middle of the dough. Cook for another minute or so until the other side has brown spots and set on a plate. REPEAT this same process until all the dough is used, laying each cooked tortilla on top of each other in a stack. Once finished you can store in an airtight circular container, even if the edges are curled up a little. This can stay on the counter for 2-3 days in the airtight container, BUT….I highly doubt they will last that long. This should yield 6-8 tortillas depending on the size.
I was very detailed in my instructions, but once you see how easy these are to make, you will find yourself whipping them up for dinner often.
Please note…I had never made homemade wheat flour tortillas before I began my attempts at GF Tortillas, so this may seem even easier to you if you have!