Gluten-free Flour Tortillas

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Gluten-free Flour Tortillas

Description

Holy smokes, I just ate a wrap! Boy was that nice. I found this recipe on the Living Without website. What I like most about it is that I will be able to take sandwichs to work again, since these are good warm or cold.

Cooking Time

Preparation Time :20 Min

Cook Time : 10 Min

Total Time : 30 Min

Ingredients

Serves : 6-8
  • 1 baking powder


  • 1⁄3 potato starch


  • 1⁄3 tapioca flour


  • 1⁄3 fava bean flour


  • 2 xanthan gum


  • 1 baking powder


  • 1⁄2 sugar


  • 1 1⁄4 salt


  • 2 vegetable shortening


  • 3⁄4-1 warm water

Directions

  • Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand.
  • Add the warm water, starting with 3/4 cup and mix well.
  • Continue to add water until a soft, cohesive dough is formed.
  • Heat a comal, tapa or griddle to medium heat. Then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round.
  • Dust a work surface with corn starch and, esing a bollilo or rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference.
  • Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks.
  • Bake until the second side has slightly browned - should brown in a very short time.
  • Keep warm in a tortilla keeper or wrapped in a cloth until served.
  • Note: Will freeze in a sealed plastic bag for up to three months.
Az B

Az B

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