These gluten free and dairy free tortillas taste like wheat tortillas and won’t go soggy when baked in dishes like enchiladas. They taste great and are easy to make. The recipe below makes 9 – 10 tortillas but you can also mix the dry ingredients together in a large batch and store in a sealed container. When you want a tortilla, combine the dry mix with water at a ration of about 2:1, adding water by the tablespoon if needed. In other words, one cup of dry ingredients and 1/2 cup water will make 4 four-inch tortillas, 1/2 cup dry ingredients and 1/4 cup water will make two!
TIP: If you find yourself missing a good ol’ peanut butter sandwich, try slathering a tablespoon or two of your favorite peanut butter onto one of these. Amazing! OR Try one wrapped around a hotdog for a great summer treat.
Scroll down for the recipe!
Like this? You might also like these other recipes from gfandme.com:
tortizzas (a mash-up of tortillas and pizza, these are great for a quick snack)
gluten free tortillas from gfandme.com
What you’ll need:
½ tablespoon oil
2/3 cup corn starch
2/3 cup tapioca flour/starch
¼ cup + 3 tablespoons of potato flour
3 ½ tablespoons sorghum flour
1 teaspoon xanthan gum
1 teaspoon GF baking powder (use 1/2 teaspoon for thinner tortillas)
2 teaspoons brown sugar
1 teaspoon salt
1 cup + 1 tablespoon warm water
OPTIONAL: 1/2 cup mashed potato or mashed sweet potato
TIP: For thinner and more pliable tortillas, add 1/2 cup mashed potato or mashed sweet potato. The tortilla in the photo has 1/2 cup mashed potato added, and we tend to make them this way all the time now. A big THANKS to Fitness, Food, and Feeling Good for the suggestion! We love it when people make our recipes even better!
What you’ll do:
Heat the oil on a griddle set at 350 degrees or in a pan on medium high heat.
Sift dry ingredients together in a large bowl.
Make a well in the flour mixture and add the water. Mix with your hands until well blended. Divide into 9 or 10 balls.
Place balls one at a time into a tortilla press and flatten to make a 6 inch tortilla OR using a rolling pin, roll between 2 pieces of plastic wrap or parchment paper.
TIP: To make a thinner tortilla, “triple press” it. After pressing, rotate the tortilla twice and repress after each rotation. Use parchment paper on your press if the dough sticks.
We have even “squished” them flat between two lightly greased flat bottom side plates. (We were camping and were rather desperate! But it worked.)
Put the tortillas on your hot griddle and cook for one or two minutes or until the dough puffs up slightly and develops nice brown spots on the bottom. Flip and cook the second side. Tortillas made with mashed potato will take a bit longer to cook through.
Cover to keep warm until you are finished cooking all the tortillas. Now fill with your favorite filling and enjoy!
Don’t forget to follow our blog for our latest recipes (see the left hand side of your screen). OR LIKE us on facebook for 2 to 3 gluten free recipes delivered to your newsfeed every week.
Photo credit: gfandme.com
Gluten free recipes from Red Deer, Alberta, Canada