Gluten Free Handmade Flour Tortillas
Don't get me wrong; I do appreciate being able to go out to eat, and many places having gluten free corn tortillas. However, some meals just really call for a flour tortilla. And you certainly can't make a burrito with a tiny corn tortilla. So sometimes we people with gluten intolerances of all shapes and sizes are just going to have to make out own flour tortillas.
Good news is, these are pretty easy to make. And as with most things I do, I make these in double batches and freeze half, so that next time I am wanting to make fajitas, or a burrito, I can do so without too much trouble.
If you want to make a real and delicious gluten free burrito with these tortillas, you should definitely try it! It's a little more challenging because you have to own a skillet/pan big enough to cook that big of a tortilla. But if you have the pan, it will be worth it.
Gluten Free Handmade Flour Tortillas
Prep Time: 15 Minutes
Cooking Time: 10 minutes
Level Of Difficulty: Easy
Servings: 6-8 medium sized tortillas
Ingredients:
1 3/4 C (~9oz) GFK's All Purpose Flour Blend (sift into
measuring cup and level)
1 tsp Kosher Salt
1 tsp Baking Powder
1 Tbsp Organic Evaporated Cane Juice
1 Tbsp Organic Fair Trade Shortening
3/4 C Water, Slightly Warm
Method:
In a medium bowl, add the GFK's All Purpose Flour Blend, kosher salt, baking powder, and cane sugar.
Then mix the shortening into the flour blend with your fingers until it becomes course and crumbly.
Add in the warm water and mix it until it all comes together in a ball. Knead it with your hands a bit, and then divide into about 6 equal pieces for normal to large tortillas, or 8 pieces for smaller tortillas.
On a lightly floured surface, roll out each piece of dough very thin (try to use as little flour as possible to avoid it drying out which will make it less flexible*).
In a skillet over medium heat, cook each tortilla until it becomes slightly golden and begins to bubble and puff up on first side, then flip it and cook on the other side for about 1 more minute.
*If you are having trouble getting the tortillas rolled out without adding too much flour, try placing a disk of the tortilla dough between two sheets of parchment paper and using a rolling pin.
These can be made ahead of time, and refrigerated for about 1 week, or frozen for up to two months. Just reheat in a skillet right before using and you will have an amazingly flexible and delicious homemade tortilla!
Happy Baking (or cooking)!