Somehow having a fajita on a corn tortilla just doesn’t cut it. Nor does having a wrap or pinwheel on one of the store-bought GF flour tortillas that are available on the market. It is not that they are bad, but they are certainly not the same. I want a soft, bendable/rollable GF flour tortilla that tastes like a flour tortilla should taste darn it!
If you have read many of my posts, you probably already know that I am obsessed with trying to replicate certain gluten containing foods, sans the gluten of course. It has become a teeny bit compulsive but I am starting to hit a few home runs here and there, especially with the condensed soup recipe!
So, I tried out about a million different recipes and have landed on one that I think is a very close replica of wheat flour tortillas. I found the recipe on the Living Without website and it was created by none other than New Mexico’s very own Jane Butel of the Jane Butel Cooking School! I have also found a great way to roll them out with little mess and the dough does not even stick to the rolling pin! Plus, a nifty little trick to make them look factory made! All with the Pie Crust Maker and a saucepan lid!
Gluten-Free Flour Tortillas
1 cup Rice Flour (I ONLY use superfine rice flours, they have a silky, powdery feel similar to wheat flour and you will not get the typical gritty texture of regular rice flour).
1/3 cup Potato Starch
1/3 cup Tapioca Starch (I used Expandex)
1/3 cup Fava Bean Flour (I used Garfava Flour).
2 tsp. Xanthan Gum
1 tsp. Baking Powder
1/2 tsp. Sugar
1 1/4 tsp. Salt (I just use 1 tsp. in mine)
2 Tbs. Vegetable Shortening (I use Crisco and I add an additional 1 1/2 tsp. for a total of 2 1/2 Tbs. shortening)
3/4 – 1 cup Warm Water (I usually end up adding 3/4 cup plus half of a quarter cup (1/8 cup), you will get a nice ball of dough and not a batter).
- Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender, 2 knives or your hand (I used my food processor).
- Add the warm water, starting with 3/4 cup and mix well. Continue to add water until a soft, cohesive dough is formed.
- Heat a griddle to medium heat.
The following steps are what I do to try and repicate to store-bought flour tortillas:
Using the Pie Crust Maker, dust the inside with some GF flour (I just used some of the Tapioca Starch that was already out.)
Add a ball of the dough (it does not have to be of any particular size because I am showing you the cheater’s way of making tortillas).
Roll out the dough to about 1/8″ thickness. Make it big enough for whatever size tortilla you want, but do not worry about making a perfect circle, this is what your lid is for!
Use a saucepan lid that is close to the size of tortilla you want, (I make mine around 8-in.) and use it as your tortilla “cookie” cutter!
Cook one at a time on a hot griddle, (I spray mine with cooking spray first) until the surface bubbles. Turn only once, the first side should have brown flecks. Cook until the second side has slightly browned (this should not take long).
Once my tortillas have cooled, I store mine in a sealed ziploc bag and they stay perfectly bendable. Personally, I think they are even better the next day and you do not need to warm them to make them pliable! Woo Hoo! Think we will be having fajitas for dinner tonight!
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