If you can't eat gluten because of celiac disease or a gluten allergy, you may be interested in how to make gluten-free tortillas. Being unable to eat gluten severely limits your dietary options, making it difficult to enjoy treats such as Mexican food. If you make your own gluten-free tortillas, however, you can use them for delicious foods you may have missed, such as burritos, tortillas and enchilladas.
To make gluten-free tortillas, you will need:
- 2/3 cup brown rice flour
- 2/3 cup cornstarch or tapioca starch
- 1/2 cup soy flour, fava bean flour or garbanzo bean flour
- 2 tablespoons plus 2 teaspoons masa harina or almond meal
- 1 1/2 teaspoons xanthan gum
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 cup warm water
- extra flour for rolling tortillas
- mixing bowl
- rolling pin
- cast iron griddle
- Combine flours, xanthan gum, sugar and salt in a mixing bowl. The xanthan gum takes the place of the gluten, giving your gluten-free tortillas the right texture.
- Add warm water. Mix all ingredients until fully combined.
- Pre-heat a cast iron griddle over medium heat. Lightly oil it before you cook the gluten-free tortillas.
- Divide the dough into eight equal balls. Roll each out on a lightly floured surface until they're as thin as possible.
- Cook each tortilla for about one minute on each side, until they puff slightly and develop brown spots.
- Roll out each gluten-free tortilla as you're cooking the one before it, to keep the tortillas fresh.
This gluten-free tortilla recipe is also casein-free, making it safe for people who are allergic to casein (a protein found in dairy).
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