Monday, January 15, 2007

Gluten-free tortillas

One of the foods that I missed most was tortillas. I tried the corn tortillas that we bought in the store, but I didn't like them very much. My mom found this recipe on the Delphi Forums Celiac site. The person who posted it on Delphi found the recipe from a support group in Texas. Thanks for the great recipe! I always look forward to having the tortillas!

Tastes just like wheat tortillas! ( They are very flexible)

1/4 cup each cornstarch, tapioca flour, potato starch, white rice flour and brown rice flour
1 tsp salt
1 1/2 tsp xanthan gum
1 generous tsp baking powder
1 1/2 tablespoon oil
1/2 cup water, more if needed

Mix dry ingredients and add water. Let rest 10 minutes. Divide into balls, roll into tortillas, and cook on a hot oiled skillet until it starts to bubble. Flip and cook on the other side. Makes 4 - 6 largish tortillas.

Some tips we learned from the people on Delphi and from making this recipe a lot:

-- You can roll the tortillas out using a rolling pin. It helps a lot to put the dough between parchment paper because it is very sticky. We bought a tortilla press, so we now put a ball of dough in the press between two pieces of parchment paper, then roll it out some more to get the tortillas really thin.

-- If the dough is a little sticky when you roll it out, dust it with white rice flour.

-- As each tortilla is finished, put it into a zip lock plastic bag while you are cooking the rest. It keeps them moist and flexible.

-- I like to have a wrap for lunch in school, but it takes too much time to make the dough in the morning. We've made the dough and rolled it out the day before and stored it in the refrigerator in between damp paper towels in a plastic bag. It only takes a couple of minutes in the morning to fry the tortilla and make a wrap. (I wrap the whole wrap in aluminum foil so it doesn't fall apart.)

-- If you like the recipe, you can mix up several batches of the dry ingredients and store in plastic bags. Then, when you want to make the tortillas, just add the oil and water and you are ready to go.

10 comments:

Claire said...

Hi Emily!! That's so cool that you and your mom have a blog for GF recipes and ideas. What a great idea! The tortilla recipes sounds really good, and I can't wait to try it. I agree with you; those wheat-free tortillas from supermarkets taste awful >_<. The Celiac support group thingy we went to a little while ago was really fun, and helpful. We should do that again sometime. See you later!
-Claire Velez

Gluten Free Mom to Many said...

Thank you for the recipe! I can't wait to try it! My daughter took Buckwheat Pete's rice flour pitas to school this week for sandwiches. (You can google him and find his site. The recipes are not free though. :o( )
Can't wait to see your other blog entries. I love people who share what they learn.
visit us at- www.myglutenfreekids.blogspot.com

Lynnea said...

Thanks for writing this.

Ellen said...

Has anyone tried freezing these? It would really help for quick meal prep . . . Thanks for the forum and the recipes!

HotCake said...

I am also curious about freezing them. Is there a reason why you would roll and store the uncooked tortilla as opposed to cooking them and keeping them in the fridge or freezer?

Thanks!

Anne WithanE said...

Oh, thank you so much. I just tried making a batch of Pamela's gf bread, which tastes ok though the loaf was shaped a bit weird. I've been really missing wheat tortillas and can't wait to try these. I've been managing with corn tortillas but honestly sometimes it's just better to roll up lunchmeat and cheese and eat it as is. Hope you have a great day!

t said...

Hi guys,
Love this recipe, have used it a whole lot as flour tortillas are a hit at our home. I sub a few items, for instance we can't do rice so use millet flour instead. The taste is still exquisite. However everytime I'm having some trouble with the dough being really, really sticky so wanted to ask a couple questions:
1. do you measure your flours by the dip, level, pour? Carol Fenster's books suggest not because you get almost 2 tblp more flour but if its needed, then its needed.
2. do you ever kneed the dough prior to putting it into the tortilla press?
3. when you say generous tsp baking powder, is this mounded or just ensuring its full? I always fill it then level it off.
Thanks for the help,
Tammi

schwarzie said...

would also like to know about freezing these. Also, if they can't be frozen, can you keep the unfried wraps in the fridge for an extra day (provided they're in a ziploc kind of bag)?

Dana said...

Thank you so much for this recipe - I totally agree about the corn tortillas, just not the same.
Cheers!

Claire said...

I just made these and ate the first one straight out of the pan as it was so good to have a lovely soft bread again. I made salad and vegan sausage wraps. But the tortillas I had left have turned really hard and brittle. Can I make them soft again somehow?

A teen and her family's experiences living gluten-free.