For years our go-to gluten-free tortilla has been one made from scratch at home with Maseca, a popular corn masa flour. (You'll find the recipe on page 126 of the 2nd edition of Artisanal Gluten-Free Cooking.) But from time to time, we've "crossed over" and tried store-bought gluten-free flour tortillas. Most recently, we reviewed the new gluten-free tortillas from Rudi's Gluten-Free Bakery last month. What timing, then, that the theme of this month's Gluten-Free Ratio Rally is tortillas and wraps!
From the outset, we knew that we wanted to make a straightforward flour tortilla as a gluten-free equivalent to the wheat flour tortillas the rest of the world eats. As simple as that goal sounds, we found it required a surprising amount of finesse. At first—inspired by the delicious Mandarin pancakes in Laura Russell's The Gluten-Free Asian Kitchen—we experimented with a mix of millet flour and tapioca starch, but we were dissatisfied with the texture for flour tortillas. Next, staying true to our roots of using a single all-purpose GF flour blend, we broke out our familiar Artisan Gluten-Free Flour Blend.
We initially used butter in the tortillas, but the combination of flour and butter tasted too much like a savory crepe, rather than a tortilla. Then, desiring to make the tortillas dairy-free, we played around with coconut oil, but a coconut flavor came through way too strongly. At last, we found success using our signature flour blend with canola oil.
|Thinly sliced chicken, lettuce, and garden-fresh tomatoes in a gluten-free tortilla|
And be sure to visit Brooke over at B & the boy, the host for this month's Rally, where you'll find links to plenty of other tasty tortillas for your tastebuds. (Sorry, couldn't resist sneaking in a little alliteration there toward the end of the sentence...)
|Nice and flexible!|
Makes 8 tortillas
188g (1 1/2 cups) Artisan Gluten-Free Flour Blend
1 1/2 tsp xanthan gum
1 tsp GF baking powder
1/2 tsp salt
3 tbsp canola oil
~2/3 cup warm water
1. Mix all the dry ingredients together.
2. Add the oil, and mix with your hands to incorporate.
3. Add enough warm water to make a soft and slightly sticky dough.
4. Let the dough rest for 5 minutes. The dough will absorb water until it loses its tackiness.
5. Put a flat pan or skillet over high heat. (We used our pancake griddle.)
6. Divide the dough into 8 equal pieces (each about the size of a golf ball).
7. Place a ball between two pieces of plastic wrap, flatten with your hand, then roll out with a rolling pin until about 8 inches in diameter and thin.
8. Remove the top pieces of plastic wrap. Drape the tortilla over a rolling pin, remove the bottom piece of plastic wrap, and transfer to your heated pan. The dough is very tender and rips easily; take care.
9. Cook for 15 seconds on the first side. Use a metal spatula to separate from the pan, flip, and cook for 10 more seconds on the 2nd side.
11. Repeat for all remaining dough balls.
Degrees of Free-dom
This recipe is: gluten-free, dairy/lactose/casein-free, peanut-free, tree-nut-free, fish-free, shellfish-free, soy-free, vegetarian.
If you're averse to using canola oil, substitute another vegetable oil.