Gluten-Free Flour Tortillas
For years I’ve relied upon Food for Life’s Brown Rice Flour tortillas as a convenience food. They’re big, thin, flexible when steamed, and crisp when sautéed. I was sure my homemade versions wouldn’t stack up. Then I read a post over at Gluten-Free Girl about homemade gluten-free flour tortillas – not imitations of the factory produced ones – but imitations of real, homemade tortillas. This idea inspired me to try developing my own homemade gluten-free flour tortilla recipe.
I’m so glad I tried! My adaptations to Shauna’s recipe resulted in these soft, pliable, and rewarding flatbreads. They’re a quick and easy compromise food with handmade character and flavor – who doesn’t occasionally need that!
1 2/3 cups Gluten-Free All-Purpose Flour Mix, plus more for rolling out the dough
¾ cup brown rice flour
2 tablespoons psyllium seed husk powder
1 teaspoon flax or chia seeds
1 teaspoon whole cane, date, or palm sugar
½ teaspoon baking soda
½ teaspoon finely ground, unrefined sea salt
¼ teaspoon acerola cherry powder or vitamin C powder (see cooks note)
1 cup boiling water
3 tablespoons butter or non-hydrogenated lard from pastured pork
In a large mixing bowl combine the Gluten-Free All-Purpose flour, brown rice flour, psylluim husk powder, flax seeds, sugar, baking soda, salt, and acerola cherry powder. Use a wooden spoon or the dough hook attachment to slowly mix the dry ingredients. Pour the boiling water over the mixture of dry ingredients. Continue to stir until a thick dough forms, about 1 minute. Add the butter. Stir and knead until the fat becomes fully incorporated into the dough. Cover tightly and set aside to rest for 10 minutes.
While the dough is resting pre-heat a cast iron griddle (or 8-10-inch skillet) over medium-high heat. After the dough has rested, use a bench scraper or chef’s knife to divide it into 8 equal portions. Dust the pieces of dough with Gluten-Free All-Purpose flour. Roll each piece between your hands to form it into a ball. Set the balls of dough aside. Cover them again.
To roll out the tortillas, dust a work surface or pastry cloth with Gluten-Free All-Purpose flour. Add small amounts of flour as you work to ensure the dough doesn’t stick. Use your fingers to press one of the balls into a thick round, about 4 inches in diameter and ¼-inch thick. Use a rolling pin to smooth out the tortillas rolling them into a round about 4 inches in diameter and 1/4 –inch thick.
Cook tortillas on an unoiled, pre-heated griddle or skillet until they begin to bubble, about 1-2 minutes (cook 2 tortillas simultaneously if you use a griddle). Flip and continue cooking until they begin to brown on the bottom, another 1-2 minutes. Remove the tortillas from the heat, stack, and wrap with a flour sack towel or other kitchen towel to steam for 5 minutes before serving. This step is crucial for making a soft pliable tortilla.
When cool, store tightly covered. Reheat gluten-free flour tortillas on an unoiled skillet or cut into wedges and sauté in oil until crisp.
Acerola cherries are frequently used as a food-based supplement for vitamin-C. The vitamin is denatured through cooking, but in this recipe the cherry powder functions to acidify the dough. This lowers the ph of the mixture and makes the dough react a little more like a ‘regular’ dough when its cooked. It can be purchased online through Mountain Rose Herbs.