Today’s the day to ditch the store-bought and embrace the homemade with these gluten-free tortillas that promise to be as forgiving as they are delicious. Trust me, your tacos will thank you.
Why This Recipe Works
- Uses a blend of gluten-free flours for the perfect texture that doesn’t crumble.
- No weird aftertaste, thanks to the careful balance of ingredients.
- Easy to roll out, thanks to the addition of xanthan gum which mimics gluten’s elasticity.
- Cook up soft and pliable, making them perfect for wraps, tacos, or quesadillas.
- Quick to make, with most of the time being hands-off as the dough rests.
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup almond flour
- 1/4 cup tapioca flour
- 1 tsp xanthan gum
- 1/2 tsp salt
- 3/4 cup warm water
- 2 tbsp olive oil
Equipment Needed
- Mixing bowl
- Rolling pin
- Non-stick skillet
- Measuring cups and spoons
Instructions
Mix Your Dry Ingredients
In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, tapioca flour, xanthan gum, and salt until well combined. This ensures your tortillas have a uniform texture without any lumps. Tip: Sifting the flours can help achieve an even smoother dough.
Add Wet Ingredients
Create a well in the center of your dry ingredients and pour in the warm water and olive oil. Stir until a dough begins to form. The dough should be soft but not sticky. If it’s too dry, add a tablespoon of water at a time until it comes together.
Let the Dough Rest
Cover the dough with a damp cloth and let it rest for 10 minutes. This allows the flours to hydrate fully, making the dough easier to roll out and resulting in more pliable tortillas.
Roll Out the Tortillas
Divide the dough into 6 equal portions. On a lightly floured surface, roll each portion into a thin, round tortilla, about 6 inches in diameter. Tip: Place the dough between two pieces of parchment paper to prevent sticking without adding extra flour.
Cook to Perfection
Heat a non-stick skillet over medium-high heat. Cook each tortilla for about 1 minute on each side, or until lightly browned spots appear. Keep them warm under a towel until ready to serve. Tip: Don’t overcook; they should remain flexible for folding.
Tips and Tricks
For those looking to elevate their gluten-free tortilla game, consider these pro tips. First, if you’re not strictly gluten-free, adding a teaspoon of vinegar can help tenderize the dough. Second, for extra flavor, try infusing the water with herbs before adding it to the dough. Lastly, storing the cooked tortillas in a sealed container with a damp paper towel can keep them fresh for days.
Recipe Variations
- Herb-Infused: Add dried herbs like oregano or cilantro to the dry ingredients for a flavorful twist.
- Cheesy Delight: Mix in a quarter cup of grated vegan or dairy cheese into the dough for a cheesy flavor.
- Sweet Version: Add a tablespoon of sugar and a teaspoon of cinnamon for a dessert tortilla.
- Spinach or Beet: Puree spinach or beet and replace half the water with it for colorful, nutrient-packed tortillas.
Frequently Asked Questions
Can I make these tortillas without xanthan gum?
Yes, but the texture will be more crumbly. Xanthan gum acts as a binder in gluten-free baking, so without it, your tortillas might not hold together as well. If you’re avoiding xanthan gum, try using psyllium husk powder as a substitute.
How do I store leftover tortillas?
Leftover tortillas can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, lightly toast them in a skillet or wrap them in a damp paper towel and microwave for a few seconds.
Can I freeze the dough or cooked tortillas?
Absolutely! Both the dough and cooked tortillas freeze well. Wrap the dough tightly in plastic wrap and freeze for up to 3 months. Cooked tortillas can be layered between parchment paper and stored in a freezer bag for easy access.
Summary
These gluten-free tortillas are a game-changer for anyone looking to enjoy soft, pliable wraps without the gluten. With simple ingredients and easy steps, you’ll never miss the store-bought version again.
