favorite flour tortillas, that wouldn't taste like a gluten free version. Finding a combination of ingredients that would produce the perfect tortilla and in the process not taste like weird, chewy cardboard is something I almost gave up on many times.
While this recipe contains three times as many ingredients as traditional tortillas with their simple combination of flour, salt, water and oil; the ingredients aren't complicated ones. Each of these items works with the others to create the perfect tortilla. I've tested this recipe six times now and the tortillas have turned out well every time. We've had more breakfast burritos and breakfast tacos in the past month than we've eaten in the past two years. My whole family is thrilled with this recipe.
COOK'S NOTE: You can roll these tortillas thicker, like naan bread, or as thin as possible. If you are more of a perfectionist than I am, you can even roll the lightly floured dough into a ball and create much more perfectly round tortillas.
The Best Gluten Free Flour Tortillas
recipe adapted from Gluten Free Recipe Box
Yield: 10-12 tortillas
2 cups brown rice flour
1/2 cup potato starch
2 teaspoons xanthan gum
2 teaspoons kosher salt
1/4 teaspoon baking powder
1/2 cup warm water
1 tablespoon honey
6 tablespoons milk, plus 1 teaspoon vinegar
6 tablespoons light flavored olive oil
(Additional 1/3 cup of potato starch for rolling out tortillas)
the milk and the vinegar and let it sit for a few minutes. Stir
together the dry ingredients and set aside. Whisk the honey into the
warm water and then add the milk/vinegar and oil. Whisk in the eggs and
stir until well combined. Add the wet ingredients to the dry and stir
with a spoon until the dough is between the consistency of mashed
potatoes and biscuit dough. It should be wet and sticky. Let the dough
rest for 20 minutes! (The resting time is crucial to the final result,
if you skip resting the dough, the brown rice flour won't be absorbed
and the texture will be gritty.)
When you are ready to
make the tortillas, heat a large non stick pan over medium high heat.
Lightly dust a mat or countertop with a tablespoon of potato starch. The
amount doesn't need to be exact, just lightly rub the potato starch
across the surface with your hands, so the tortillas won't stick to the
counter. You will dust your work surface with a fresh sprinkling of potato
starch for every tortilla! (I used about 2 teaspoons for each tortilla.) This makes a huge difference in the ease of
rolling out the tortillas.
Scoop a golf ball size
amount of dough and drop it onto the floured surface. Roll it around
just a bit to lightly coat the dough with starch. Press down with your
hands to flatten the dough. I flip it over a time or two, just to make
sure it is coated in the starch to avoid sticking. Use a pastry roller
or lightly dusted rolling pin to spread it out into a circle. Use a
large spatula to transfer it to the hot pan.
each side for 60-90 seconds, allowing it to brown and start to bubble
before flipping it over. Wrap the tortillas in a thin tea towel to keep
them warm until ready to eat. Serve immediately or let cool and store in
an airtight container until ready to serve. Reheat for 10-15 seconds in
the microwave or in a hot skillet, just before serving. The tortillas
should keep nicely at room temperature for a day or two. Enjoy!
~ Click here to Subscribe to Barefeet In The Kitchen by Email and receive new recipes in your inbox every day. ~