This Gluten free tortilla recipe is so easy to make. Couple that with the affordability factor and you’ll be hooked. The minimal ingredients in the tortilla recipe make it such a cost effective option. Stores often charge a pretty penny for anything “gluten free”. And if you’ve ever embarked on the GF journey, you’ll know that store bought items are just not the same. They always have a gummy consistency to them and are often highly processed. That’s why I always recommend that if someone is trying to avoid gluten, that they work on finding a good gluten free all purpose flour and a handful of easy recipes.
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Gluten has become a bit of a culprit for many people but you may be surprised to know that this is often due to the quality of our foods and not necessarily the gluten itself. Most people, even some with celiac disease, can travel to Europe and eat gluten filled meals with little issue. The reason being, the wheat in countries like the USA and Canada is often pesticide laden. Pesticides like glyphosate are being sprayed at an alarming amount over most crops in American countries. Couple that with poor genetically modified seeds and our grain quality is what has caused digestive upset, among other health issues.
By looking at gluten under a microscope, you can actually see rigid edging which would cause abrasion and irritation to the digestive system. This tearing of the internal tissues allows for toxicants like glyphosate to penetrate and cause major digestive upset. By comparison, countries like Italy who have much higher food regulations and organic growing standards use only non-GMO seeds and do not spray their crops with pesticides like glyphosate. The gluten molecule remains smooth and undisruptive to the digestive system as it was intended.
Many people import certain foods from Europe because they are incredibly tolerable. If you’re able to do that, that is fantastic! However, this can become costly and unattainable for many. Because we can’t entirely escape our countries poor food regulations, we must avoid processed and pre-packaged foods as much as possible. The best way to do this is to pick up the traditional skill of cooking from scratch. This may seem intimidating to some but it doesn’t have to be difficult.
Gluten Free Tortilla Recipe
I wanted to share one of the simplest recipes for tortillas that was inspired by Natasha’s Kitchen. You can make these using organic unbleached all purpose flour or a gluten free 1-to-1 all purpose flour. I will share the basic recipe first but I will also include my tips on making a gluten free option. Gluten free flour can be slightly different to work with. But I’ve written down my notes on how to make this recipe gluten free to be able to share with you all.
Easy Gluten Free Tortillas
Ingredients
- 3 cups all purpose gluten free flour (1 to 1)
- 1.5 tsp baking powder
- 1/2 tsp sea salt
- 1/3 cup butter
- 1 cup hot water
Instructions
- Add Flour, Baking powder and Salt to a mixing bowl
- Using your hands, mix butter into the dry mix. Knead the butter in until it is well incorporated and no lumps.
- Add hot water to mixture and stir, you may need to use your hands to mix dry and wet ingredients well.
- Pour dough mixture onto countertop and knead for 5 minutes.
- Take out a piece of parchment paper and brush some olive oil over the surface of the paper
- Separate the Dough into 8-10 pieces and roll them into small balls, place them separated onto oiled parchment paper
- Set dough balls aside to rest for 30 minutes
- Once the dough balls have rested, Take each of them and roll them into thin circles with a rolling pin. Get them as thin as possible without cracking or breaking.
- Heat up a pan on medium-high heat. Leave pan bare (no oils etc.)
- Cook each tortilla approximately 30 seconds each side, flipping half way through
- Place finished tortillas inside a folded clean dishcloth to keep them warm. You can decide to save them for later by placing parchment paper between them before putting in a container of your choice and then the freezer.
Common Issues: Troubleshooting when using Gluten Free Flour
Here are a few tips I wanted to share when making these tortillas with a gluten free flour. You can absolutely make anything gluten free but you need to learn how to work with the dough and what to expect. It can be a bit trickier than your run of the mill all purpose flour, but these tips and tricks will ensure you end up with beautiful tortillas in the end.
- ALWAYS make sure the gluten free flour you’re using is 1-to-1
- Gluten free flour tends to be drier. You may need to add a dash more hot water to the dough to make it easier to work with and so it wont crack when you’re rolling it out later
- After a gluten free dough has rested for 30 minutes, it tends to develop a thin outer crust. It doesn’t retain the same amount of moisture as a regular flour would. I always knead and roll the dough in my hands to soften it back up before rolling it out.
- Always sprinkle some flour over the countertop before rolling out. It will help ANY dough from sticking and breaking.
- Roll it out as thin as possible. But not too thin that you cant pick it up without tearing.
- If you’ve frozen your tortillas to eat later, ensure you warm them up quickly in an oven before enjoying. This takes a minute or two and makes a huge difference. I do this for both gluten and gluten free tortilla.
This recipe is so simple and mostly requires your hands. If you need a good rolling pin, some non toxic parchment paper, or want to know what gluten free flour to use, head over to my Amazon storefront where I save all my personal favorites (and a few wish list items too).
Enjoy!
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