Gluten-free flour tortillas are a great alternative for those who are gluten intolerant or have celiac disease. They can be made from various gluten-free flours, such as rice flour, almond flour, coconut flour, or a blend of gluten-free flours.
Ingredients:
- 2 cups gluten-free all-purpose flour blend (ensure it includes xanthan gum or add 1 tsp if not)
- 1 tsp baking powder
- 1 tsp salt
- 1/4 cup vegetable oil or melted butter
- 2/3 cup warm water
Instructions:
- Mix Dry Ingredients:
- In a large bowl, combine the gluten-free flour blend, baking powder, and salt.
- Add Wet Ingredients:
- Add the vegetable oil (or melted butter) to the dry ingredients and mix until the mixture is crumbly.
- Add Water:
- Gradually add warm water to the mixture, stirring until a soft dough forms. The dough should be slightly sticky but manageable. If it’s too dry, add a little more water, one tablespoon at a time.
- Knead the Dough:
- Transfer the dough to a lightly floured surface and knead it for a few minutes until smooth.
- Divide and Roll Out:
- Divide the dough into 8-10 equal portions. Roll each portion into a ball, then flatten it with your hands. Use a rolling pin to roll each ball into a thin circle, about 6-8 inches in diameter.
- Cook the Tortillas:
- Heat a non-stick skillet or griddle over medium-high heat. Cook each tortilla for about 1-2 minutes on each side or until lightly browned and cooked through. Adjust the heat as necessary to avoid burning.
- Keep Warm:
- Place cooked tortillas in a clean towel to keep warm and pliable.
Tips:
- Store leftover tortillas in an airtight container in the refrigerator for up to a week or freeze for longer storage.
- To reheat, simply warm them in a skillet or microwave them for a few second
