Recipe by perwin
"My sons really miss flour tortillas since we have gone gluten-free. So I have tinkered with a bunch of wheat flour tortilla recipes to create one that fits our new diet. These aren't your traditional thin tortillas (basically because I press them by hand) but a nice thick and more chewy-style that reminds me of flat bread."
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gluten-free all purpose baking flour
This is tough to judge! Gluten free will taste different, and even cook differently. I just haven't adjusted my taste buds, though! This really has a "dry" taste to it. I could not cook this the same way I made whole wheat flour tortillas because this breaks apart if rolled out thin. If left thick, these 4" cakes couldn't be called tortillas. Either way,they fell apart when cooking! With a desire for gluten free tortilla shells, possibly substituting another kind of flour for some of the gluten free flour might help!
I added 1/4 teaspoon xanthan gum to the dry ingredients, (which I add to anything calling for gluten-free flour) and they turned out fantastic. I was able to make them thin and they're flexible enough to roll into a burrito shape without cracking. A new staple recipe for my kitchen! Used Gluten-Free King Arthur Flour.
These tortillas turned out very well. They taste so much better than the standard store-bought flour tortillas and much lower in sodium. I did cover the pan so they would cook through, they puff up but will flatten out when cooled.
didn't work out at all.
I am new to gluten free, but these were good! The only thing I did different is to add xanthan gum. I made them more like flat bread. I loved the taste!
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten Free Tortillas
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 38
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Tastes and looks just like wheat bread!
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