Gluten Free Soft Flour Tortillas





When I was exclusively gluten-free a few years back it was one of the hardest diet changes I had ever made because gluten is in practically everything.  And it can be hidden with weird names so unless you are doing a ton of research you would still be eating it without even knowing it. But for me that wasn't even the hardest part.  As time when on l learned what to look for in ingredients.  For me the hardest part was actually making some of the food.  

How hard is it to make these tortillas?
 
Bread and bread products are some of the hardest items to recreate when you are eating a gluten-free diet.  It takes time and practice to get good at making your favorite foods gluten-free style.  I've also found that not all gluten-free flours are the same and it really takes the right individual flours in the right ratios to make a perfect gluten-free flour blend.  After YEARS of struggling with not being able to find the right flour blend I finally was able to create my own and it truly changed the outcome of my baking! This recipe solves BOTH of those problems!  It is super simple to make, with minimal ingredients AND you don't need a lot of cooking skills to make this.   Even as a beginner in the world of gluten-free cooking and baking you can have a easy, quick bread on the table in a hurry!


What can I use these for?

These tortillas are perfect for soft tacos, quesadillas, Mexican breakfast sandwiches or ANY OTHER use that you can think of!  So if you've been missing out on some of your favorite Mexican cuisine, WORRY NO MORE!  Now, you can enjoy all your fav's again!

Do they stay soft like regular tortillas?

Yes.  Right after they are cooked I put them in a plastic ziplock bag to cool.  This helps retain some moisture to keep them soft.  If you don't eat them right away for a meal, they may start to get less pliable.  I find that microwaving them for 15 seconds or reheating them on a griddle works well to make them soft again.

Do I need any special equipment to make these?

No.  When I first started cooking gluten-free years ago I made a lot of breads and baked goods for a long time just mixing them by hand or with a cheap hand mixer and had somewhat decent results some of the time.  However, after I got a Cuisinart Precision Master stand mixer and started using it with the paddle attachment to make my gluten-free bread and baked goods the outcome of my recipes went from just somewhat decent to OUTSTANDING!  Even though I am no longer exclusively gluten-free, I still use this mixer almost daily and in my opinion a nice heavy duty stand mixer is a NECESSITY in the kitchen, especially if you are gluten-free.


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What are the ingredients?

230g Easy Gluten Free All Purpose Flour Blend-my specially designed blend is the base of this recipe and created to give excellent results for baked goods.
2 tsp. Baking powder-provides a little be of levening and fluffiness.
1 tsp. Salt-adds flavor
2 tbsp. whipped butter-adds fat and moisture.
¾ cup warm water-adds necessary moisture and binds the ingredients together

How do I make this?

1.First combine the gluten-free flour, salt, baking powder, margarine, and water in the mixing bowl of your stand mixer.  Using the paddle attachment, mix on medium speed for several minutes until the dough is well combined and comes together. If you don't have a stand mixer then mix it by hand.  The dough with be really stiff so a hand mixer won't work well.  The dough will be soft but not sticky and will hold it's shape once it is thoroughly mixed.   

2. Take out a piece of the dough that is slightly larger than a golf ball and place it on a piece of greased wax paper. Using your hands gently flatten and press the dough into a round shape about 4-6 inches in diameter.  If you desire, you can use a rolling pin and GENTLY smooth the surface after you have pressed it into shape with your hands. 

3. Invert the tortilla with the wax paper onto your hand.  Gently peel off the wax paper.  Don't throw it away you will use it to make the rest of the tortillas. Flip the tortilla from your hand onto a medium-hi preheated griddle.  If the tortilla doesn't land smoothly on the griddle you have a few seconds to gently fix it so it lays flat.  Bake until bubbles start to form on the top of the tortilla and dark spots form on the bottom.

4. Flip the tortilla over and cook for another minute or two until the under side is dry and begins to get brown spots. When the tortillas are done I remove them from the griddle and place them in a clean dish towel that is folded over to keep them warm and soft while the others are cooking.


How do I store the tortillas?

These are best served fresh while they are still warm.  Store them in a plastic bag in the refrigerator for up to a week.  Reheat them on the stove on a warm griddle or wrap them in a damp paper towel and heat them in the microwave for a few seconds until they are soft and pliable again.

 





Gluten-Free Flour Tortillas

Soft and pliable, fast and easy to make.


Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hr

Makes: 4 to 6 servings


INGREDIENTS



INSTRUCTIONS

  1. First combine the gluten-free flour, salt, baking powder, margarine, and water in the mixing bowl of your stand mixer.  Using the paddle attachment, mix on medium speed for several minutes until the dough is well combined and comes together.

  2. Take out a piece of the dough that is slightly larger than a golf ball and place it on a piece of greased wax paper. Using your hands gently flatten and press the dough into a round shape about 4-6 inches in diameter.  If you desire, you can use a rolling pin and GENTLY smooth the surface after you have pressed it into shape with your hands. Invert the tortilla with the wax paper onto your hand.  Gently peel off the wax paper.  Don't throw it away, you will use it to make the rest of the tortillas. Flip the tortilla from your hand onto a medium-hi preheated griddle.  

  3. If the tortilla doesn't land smoothly on the griddle you have a few seconds to gently fix it so it lays flat.  Bake until bubbles start to form on the top of the tortilla and dark spots form on the bottom. Flip the tortilla over and cook for another minute or two until the underside is dry and begins to get brown spots. When the tortillas are done I remove them from the griddle and place them in a clean dish towel that is folded over to keep them warm and soft while the others are cooking.

  4. These are best served fresh while they are still warm.  Store them in a plastic bag in the refrigerator for up to a week.  Reheat them on the stove on a warm griddle or wrap them in a damp paper towel and heat them in the microwave for a few seconds until they are soft and pliable again.


NOTES --------------------------------------------------------------------------------------


If you don't have a stand mixer then mix it by hand.  The dough with be really stiff so a hand mixer won't work well.


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