I am so thankful to Sonya, a friend and commenter, for sharing a gluten-free tortilla recipe with me! I didn't follow it exactly, so here follows my modified recipe. The original is Living Without's Gluten-Free Flour Tortillas.
We enjoyed these today as wraps with shredded chicken and shredded goat cheese. We all agreed they were the best tortillas ever! Who needs gluten? These are just as good, if not better!
This recipe makes about 8 tortillas.
- 1-1/4 cup corn flour*
- 3/4 cup brown rice flour*
- 1/3 cup potato flour
- 2 teaspoons xanthan gum
- 1 teaspoon gluten-free baking powder
- 1-1/4 teaspoon sea salt
- 3 tablespoons extra virgin olive oil
- 1 to 1-1/4 cups pure water, room temperature
*Flour Tortilla Variation: Increase the brown rice flour to 1 cup. Use 1 cup of buckwheat flour instead of the corn flour. No other changes are necessary. This is a very yummy variation!
Combine all the dry ingredients. Whisk to combine. Add the oil and cut it in with a whisk or a fork. Add 1/2 cup water. Mix well. Add more until the dough becomes soft and hangs together when made into a ball.
Heat a cast-iron skillet over medium heat.
Generously flour a clean counter-top with corn flour, for rolling. Form a 2-inch ball of dough, then flatten it.
Using natural wax paper (from Natural Value) between the dough and a rolling pin, roll the dough into a 1/8-inch thick circle, about 8 inches in diameter. Rotate the dough as you roll to prevent it from sticking to the counter; dust with more flour as necessary. If the tortilla does stick to the counter, release it by sliding a spatula between it and the counter.
Transfer the tortilla to the heated cast-iron skillet. Oiling is not necessary if the skillet is well seasoned. Allow to cook on the first side until big and puffy, about 1 minute.
The underside with have spots of browning. Flip over and let the second side brown. Transfer cooked tortilla to a dinner plate and cover with a towel to keep soft and warm.
Begin the process again with a new tortilla — shaping it and baking it. Once you develop a rythmn, you'll be able to roll one out while another is cooking.
Unfortunately, this is one of those foods for which I can't figure out a plastic-free method of storage. So, store them in a zipper-seal plastic bag in the fridge or in the freezer for future use.
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