Better Batter Gluten-Free Flour Tortillas

posted on January 18, 2010 by

I’ve already posted one recipe for gluten-free flour tortillas (from Living Without Magazine) that are really good, only the day after they are made.  Fresh off the griddle, they are not all that bendable, but after storing them in a Ziploc bag overnight they soften right up and work really well.

Then I met my new BFF, Better Batter Gluten Free Flour!

I have been experimenting like a mad woman with my new BFF that I got last week, which is one of the reasons I have been slacking on my blog, I can’t stop cooking.

Anyhoo, I am already 3/4 of the way through a 25 lb. bag of flour.

In a week.

I am very thankful for Sam and Luke’s teachers and Mike’s co-workers for being my taste test subjects, because otherwise, I would be up to my ears in baked goods and it is only January 18th.  Too soon into the new year to start gaining weight! :-D

The Batter Batter tortillas are simply AWESOME!!  Right off the griddle.  In fact, they are best if you eat them right away.

Better Batter Flour Tortillas

3 cups Better Batter Gluten Free Flour

2 tsp. Baking Powder

1 tsp. Salt

4-6 Tbs. Shortening (I used 6 Tbs. Spectrum Shortening, which is organic and non-hydrogenated)

About 1 1/2 c warm water

  • Mix all ingredients in a small bowl until well combined.
  • Divide into eight pieces. Roll each piece into a little ball and dust with more flour.
  • Heat up a skillet or iron to 350 degrees.
  • Working quickly, roll each ball out into a circle, about 6-8 inches wide. (I used the same method I did on the other tortilla recipe I posted.  I rolled out the dough then used a saucepan lid to make a perfect circle).
  • Fry for about 15-30 seconds, flip and cook for about 10 seconds more. (I cooked mine on a griddle, like you would a pancake.  I put about 1/2 tsp. Spectrum shortening on the hot griddle first so the tortillas wouldn’t stick)
  • Use immediately.

Nice little air bubbles...

So cool!

I wonder if this is how they make Pita Bread? Better Batter has a recipe for pita that I must try!

Flatten out the air pockets

Not a great photo, it's hard to take a pic while holding a tortilla in one hand!

I see soft tacos in my future!

Here is a video clip on how to make homemade flour tortillas. I wanted to post this to show you the air pockets/bubbles that occur when making gluten flour tortillas. The Better Batter tortillas got the same HUGE air pockets! :-)

Shortening comparisons:

Spectrum:

One ingredient. I like that!

Crisco:

Do you think it is GMO Soy? I don’t know, it is not labeled. Fully and Partially Hydrogenated oils! And what is TBHQ? It “enhances” storage life. So if I eat it, will it “enhance” or preserve my stomach too? It might not be a bad thing to eat if you want to be a mummy. ;-)

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15 Comments
Filed in: Allergy-Free Recipes, Breads, Corn-Free, Dairy/Casein-Free, Dye-Free, Egg-Free, Gelatin-Free, Nut-Free, Quick, Recipes, Refined Sugar-Free, Soy-Free, Vegan
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  • http://www.mypollylops.com Jenny

    Holy cow! I am so excited! I could make one of our family's favorite recipes again! My son can't have corn, either, so I was not able to just swap tortillas. Enjoy this recipe.

    Mexican Lasagna in Slow Cooker
    Ingredients:
    1 lb. ground beef 1 c. baked beans
    1 onion 2-3 c. shredded cheese
    1 can spaghetti sauce 4 large tortillas (fajita or burrito size)

    Directions:
    Brown ground beef and onions. Drain. Add spaghetti sauce and beans to meat. Mix. Lightly grease crock for easier cleaning. Place one tortilla in bottom of crock. Add one-third meat mixture. Top with one-third cheese. Continue layering. You will make three meat/cheese layers. Save a bit of meat mixture and cheese to spread on top of last tortilla. Cook on low for 4 hours.

    Alternation: Use two cans of tomatoes instead of spaghetti sauce and add a can of kidney beans or your favorite bean

    • http://adventuresofaglutenfreemom.wordpress.com adventuresofaglutenf

      Jenny,

      I hope you like the tortillas! We sure do. It is such a great feeling when you can make favorite family recipes again. To be able to reconnect to our past, is such a wonderful feeling. :-) Let me know how they work for you and thanks for the recipe, I will have to try it!

      Heidi

  • Mary

    I can't wait to try them. I just wish we had a place that carried the Better Batter!!

  • http://adventuresofaglutenfreemom.wordpress.com adventuresofaglutenf

    Mary,

    Keep checking back, there just might be a Better Batter Giveaway in the very near future! :o

    Heidi

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  • Sarah

    Tried the tortillas this afternoon- I liked them much better than the vegan cinnamon rolls. Of course, the cinnamon rolls were a hit with my kids so it's not exactly like they were wasted. Anyway, I think you are right that what I'm tasting is the potato flour. It seemed strong again in the first bite of tortilla, but then I polished off 3, so I guess I got used to it!

  • http://my-extraordinary-life.blogspot.com Lisa

    Can you PLEASE come to my house and make me some?!?!?!?! :-D .
    Seriously, I can't for the life of me get home made tortilla's to work out right. They never separate and inflate like yours does in this picture. They get cracks on them and they DO NOT bend . Try as I may to roll them thinner, they don't get thin enough I suppose. Is this better batter really all that as you suggest. You know I just sick to death of trying new flours that turn out to be a major flop for me.

    • http://adventuresofaglutenfreemom.wordpress.com adventuresofaglutenf

      Lisa,

      Okay, first thing first, How old is your Baking Powder? Baking Powder has a 3 – 6 month shelf life depending on how it is stored. Check out this website for instructions on how to test your baking powder to see if it is still "active." http://www.ochef.com/790.htm

      A few more things to check:

      Did you make any other substitutions to the recipe ingredient list? I often do a lot of subbing with ingredients and that can change the outcome sometimes.

      Did you measure out the ingredients exactly as listed? I "eyeball" measurements a lot when I am making meals but I never "eyeball" ingredients when baking or anything with dough… too much of a science to take the risk.

      Did you make sure the water was warm?

      What brand of shortening are you using?

      How thin would you guess you are rolling the tortillas?

      Lastly, you are using the Better Batter Flour and not the Better Batter Pancake and Baking Mix right? ;-) I have done that a few times!

      The Better Batter has worked well for me in everything I have used in in so far, except the egg rolls, but I think I am not rolling them thin enough, and I cannot roll an Egg Roll to save my life. The Better Batter does have Potato Flour in it, and Potato Flour has a notorious bad rap for producing heavy baked goods. I am not super familiar with it, as I have barely used it before Better Batter. After you answer those questions, I will do some detective work!

      I will make some more tortillas today and take more step by step photos of how I make them, maybe that will help us figure this out! :-)

      Hang in there… teamwork! :-D

    • http://adventuresofaglutenfreemom.wordpress.com adventuresofaglutenf

      Lisa,

      I made the tortillas yesterday, and I think I may know why your tortillas are cracking. When the tortillas are FRESH off the griddle, they are prone to cracking (discovered that by accident). Set the tortillas aside to cool for 10 minutes or so, then they are quite pliable.

      Another thing I am realizing about the Better Batter Recipes, many are for large quantities, too much for our family to eat in one meal. Last night I halved the recipe and it was perfect. The tortillas loose their bendability after being stored.

      Hope that helps!

  • http://my-extraordinary-life.blogspot.com Lisa

    That does. Thank you so much!!! I'll put that on the list for next week.

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  • Nancy

    Since being diagnosed Celiac in 2009, I have missed out on so many favorite foods. I only recently discovered your blog and Better Batter flour, and have truly been in heaven! I was able to use your flour tortilla recipe for the first time tonight. I made beef tacos and chicken fajitas. The tortillas turned out perfect….. I only made one change to your recipe. After reading about the air pockets, I applied a pizza dough trick- before cooking simply pierce the tortilla with a fork and no more pockets. Thanks for all your great tips and recipes!

  • carrie

    How are they the next day or day after? I need options for my daughter for when I am at work and my husband is in charge of meals (not a great cook from scratch kind of guy…).

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  • Matt & Alisha Recher

    May I make a suggestion? Try this!

    Authentic Mexican GF Flour Tortillas

    3c Bob’s Red Mill Gluten-Free All-Purpose Flour
    3 tsp xanthan gum
    1 1/2 tsp salt (I use celtic sea salt)
    2 tsp baking powder (I use Rumford Aluminum-free GF)
    6 tbsp oil (I use extra virgin olive oil)

    Mix together ingredients thoroughly in a big mixing bowl by hand. It should be well mixed and feel like sand. (No building castles, stay focused here!) Then add 1c warm water. You may have to add 1-2 tbsp’s more water. Mix and knead well. Make 8 dough balls. Set them back in the mixing bowl and place a clean kitchen towel over them to rest for 15 minutes. Get a griddle pan or skillet pretty hot (I put it on 5). Then start rolling one of the dough balls on a clean dry surface. You roll one way, pick it up and flip it over, roll it again, repeat over and over til it’s the proper size and very thin. Put it on the hot pan until the first air bubble starts, then flip. This is VERY quick!! It seems like seconds. You don’t want to be rolling one out while another is cooking, cuz you will overcook it! These are the BEST tortillas I’ve ever had in my life, gluten-free or wheat!! That is saying a LOT!! Very soft, pliable, foldable, tastey etc!! This is an authentic Mexican wheat recipe I tweaked to be gluten-free. I do that a lot as it seems if I just make a “Gluten-Free Recipe” they tend to stray from what the food item is supposed to be. Check out this video I found that helped me to understand the basics of authentic tortilla making, which I then tweaked.

    http://www.youtube.com/watch?v=BhbWgd11OcM 

    It’s very important that you use Bob’s Red Mill Gluten-Free All-Purpose flour, cuz the last two days I have tried Pamela’s GF Baking Mix with less than successful results and even worse results today with King Arthur Multi-Purpose GF flour.

    Cook up some ground beef w chopped onion, salt, pepper (anything else you want garlic,etc) Add some fresh juiced lime. Put your cooked ground beef mix on your tortilla, with your fav salsa and viola Authentic Mexican GLUTEN-FREE Tacos!!

    Enjoy!!