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Gluten-Free Flour Tortillas
MAKES 6 TORTILLAS
© 2011 Thinkstock/Hemera
Gluten-free flour tortillas are best used when they’re still warm. If they stiffen a bit upon standing, wrap them in a moistened paper towel and microwave for 30 seconds. They’ll be good as new. Recipe can be doubled.
2 cups gluten-free all-purpose flour blend of choice
1 teaspoon xanthan gum
1½ teaspoons baking powder
1 teaspoon kosher salt
4 teaspoons vegetable oil
½–1 cup warm water (about 100°F)
1. To make tortillas, place flour blend, xanthan gum, baking powder and salt in a large bowl and mix well. Add 4 teaspoons vegetable oil and stir to combine. Pour in warm water in a slow, steady stream, adding in increments and stirring to combine.
2. Press dough together with wet hands and divide into 6 pieces. Roll each piece separately between two sheets of plastic wrap until about 1/8-inch thick and 8 inches wide.
3. Heat a large cast-iron or nonstick skillet. Once the skillet is hot, place each raw tortilla flat in the skillet, one at a time. Allow each to cook for 45 to 60 seconds or until slightly charred on the underside. (You’re better off under-cooking than over-cooking them. If you burn them, they won’t be pliable.) Then flip tortilla with a large, heatproof spatula and cook for another 30 to 45 seconds. Remove from pan and place on a plate. Continue until all tortillas are cooked.
Each tortilla contains 176 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 537mg sodium, 34g carbohydrate, 1g fiber, 2g protein.
IF YOU MAKE IT: $1.62 for 6 tortillas
If you BUY it: $3.19 for 6 tortillas
Recipe from Gluten-Free on a Shoestring by Nicole Hunn. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2011.
Nicole Hunn (glutenfree-onashoestring.com), author of Gluten-Free on a Shoestring, lives in Westchester County, New York.