When I first went gluten-free I ate a lot of corn tortillas. Stacks of corn tortillas. I told myself that it was no big deal and that I had always liked corn ones better than flour ones. (lie)
They were my vehicle for everything from sandwiches to tacos to snacks. They were my crutch and I was grateful. I just wasn’t ready to delve into the whole “bread thing” and tortillas helped me easily navigate that obstacle.
By the time my son was diagnosed with a corn allergy three years ago I was happily baking comforting loaf breads and rolls but we were missing our taco nights. Corn tortillas were suddenly on the “no-go” list and many of the gluten-free brown rice tortillas had too many off-limits ingredients for his sensitive system.
So the era of burrito bowls (sans tortillas) was ushered in to my family’s weekly repertoire of meals. Once again I played the game, telling myself that I liked taco night better this way. (lie)
What I was really longing for was a soft, flexible tortilla that wouldn’t fall apart when filled generously with ingredients. I wanted it to remind me of traditional flour tortillas with their delicious golden brown spots and nutty flavor.
This recipe delivered the tortillas I wanted.
- 1/3 cup millet flour (or brown rice flour)
- 1/4 cup quinoa flour
- 1/2 cup tapioca starch
- 1 teaspoon corn-free baking powder (Hain brand or homemade for corn-free)
- 3/4 teaspoon xanthan gum or guar gum (I use a corn-free variety from Authentic Foods)
- 1/2 teaspoon sea salt
- 2 teaspoons pure honey or agave syrup
- 1/3 cup warm water
- 3 tablespoons non-hydrogenated shortening, such as Spectrum
Makes 6 tortillas
In the bowl of your electric mixer use the paddle attachment to combine the dry ingredients on low speed.
Add the wet ingredients and continue to mix until a dough forms around the paddle. Mix the dough on medium speed for an additional minute. The dough will be slightly sticky and springy. Wrap tightly in plastic wrap and chill for 30-45 minutes.
After chilling, divide the dough into 6 equal portions and form each into a round ball. Keep the dough balls lightly covered with plastic wrap as you work to prevent them from drying out. On a lightly-floured counter, press down one ball at a time with your finger tips, until you have a flattened disk of dough. Using a floured rolling pin, roll out the tortilla to 1/8 inch thickness. Preheat a greased skillet to medium-high. Cook tortillas one at a time for approximately 1-2 minutes on each side, flipping carefully with a thin spatula.
The cooked tortillas will have golden brown spots on both sides and may bubble a bit as they cook. Flip the finished tortillas onto a plate, stacking them on top of each other as you go. Cover with an inverted plate as the little bit of steam that’s created is key. Serve warm. Store in an airtight bag in the refrigerator for 4-5 days. Reheat tortillas on a hot skillet or briefly in the microwave to regain their flexibility.