Gluten Free Corn Free Soft Tortillas
Ohhhh yes. These babies are terrific- they don’t get all gross and hard and crunchy. They stay soft and pliable. They taste like The Real Deal. And if you aren’t a fan of rice flour ( not everyone is), do sub in your favorite GF flour- maybe amaranth, millet, quinoa – depends entirely on your taste preferance. *NOTE* for xanthan-free tortillas visit this page.
This recipe is a riff on the original found at Gluten Free Cooking School. However, I changed most of the flours to make it corn and soy free, added more starch to cook a little crispier, took out the sugar, and reduced the xantham gum. Err… so basically its a totally new monster. :) Yay!
I’m just so not going to waste time blathering on and on about it . Must Get To Recipe.
Note: If you want to remove the xantham gum (I’m not very crazy about the stuff myself), try adding 2 tbsp ground flax and 1 packet of unflavoured gelatine to the water and letting it sit for about 5 min before adding to the dry ingredients. Let me know if it works – I’m curious to try that next time around.
FOR A SOFTER TORTILLA: add 1 tsp more xantham gum
- 3/4 cup brown rice flour
- 1 cup arrowroot starch
- 1/2 cup amaranth flour
- 1/4 cup millet flour
- 1 tsp xantham gum
- 2 tsp melted honey (or agave nectar)
- 1 tsp salt
- 1 cup water
- 3 tbsp olive oil
- extra starch, for dusting
- Mix all the dry ingredients together, and combine thoroughly.
- Put the water and honey in the microwave for about 30 seconds to warm the water and melt the honey.
- Add the water/honey mixture to the dry ingredients.
- Make sure you mix with your hands until the dough becomes a solid ball and holds together. You need to do this to activate the xantham gum. Roll the dough into golfball sized balls.
- Place a ball of dough on a piece of parchment paper, lightly dusted with the extra starch, and roll out in a circular shape with a rolling pin. Roll as thinly as possible. If the dough is sticky, dust lightly again. Note: if you use alot of starch, these will get crunchy.
- The uncooked tortilla should hold together fairly well, but is delicate so be careful when transferring it to the skillet.
- Heat a griddle or skillet on a high setting. Add some of the olive oil to lightly coat the bottom- this is important. If you don’t lightly oil the bottom, the tortillas get hard and crunchy.
- Add the tortilla, it shoud start puffing up pretty soon. When there are gold patches on the underside, flip it over. You are done!
- Note for future recipes, for a softer tortilla, : add 1 tsp more xantham gum