Gluten Free Flour Tortilla Recipe

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Gluten Free Tortilla RecipeI am always looking for ways to lower the cost of our gluten free food items- and I have also discovered in the 3 years I have been gluten free that homemade is almost (not always, but almost) better.  The fact is that you can seriously pay an arm and a leg for gluten free products- it’s pretty crazy.  When I do buy it is usually markdowns that I thrown in the freezer.  Today I found some markdown GF raisin bread and the markdown price was still $3- I didn’t buy it since we still have a small stash in the freezer.  But I also saw some GF tortillas (they were marked down to $2) and I have been thinking about trying to make some with the Thai Fine Ground Rice Flour I have discovered recently.  (You can see the flour I am using at the Amazon link- please know that is a terrible price!! I pick it up at my local Thai market for $.99 a bag).

The flour makes almost indistinguishable chocolate chip cookies, so I have been wanting to do some more experimenting with it.  If you try this recipe please know if will turn out very different if you use regular rice flour- which has a grainy texture.  The flour I am using has a consistency between corn starch and regular wheat flour. Also to note- these tortillas do not really have any nutritional value, but this time my goal was to try and mimic regular flour tortillas, not really create a super healthy recipe.

So I Googled “Flour Tortilla recipe” to get some ideas off what to use and modified them to suit the gluten free version and here is what I came up with:

Gluten Free Tortilla Recipe

1 1/2 cups fine ground rice flour ($.38)
1 tsp. baking powder ($.05)
1/2 tsp. salt ($.01)
1 tsp. Xanthan gum ($.20)
2-3 Tbsp. vegetable shortening ( I used 3, I think next time I would lean towards 2) ($.10-.15)
1/2-3/4 cup warm water

Mix dry ingredients in a large bowl.

Add vegetable shortening and cut it in with a fork until the mixture mixture resembles coarse meal and the pieces of shortening are pea size.

Add the warm water a little at a time until your dough is soft but not sticky. Then knead the dough just to incorporate all the flour mixture, it does not need to be completely smooth. Pull off pieces of dough to form 6-8 dough balls.

Heat up your skillet on Medium. (no oil is necessary)

Using a rolling pin or a tortilla press place a dough ball between 2 pieces of wax paper and either press until thin with the tortilla press or roll out to between 5-6 inches in diameter (depending on if you make 6 or 8 dough balls).

Peel the uncooked tortilla off the wax paper and place in skillet. Cook on each side for around 2 minutes (or until it changes color). Note: I did not get a lot of browning on my tortillas and don’t over cook, they will get hard.

Place in a tortilla warmer or under a clean towel to keep warm. Serve immediately.

Cost- around $.75 for the batch
The verdict-  Pretty good, and the price is right (way better than the $2 markdowns).  They are chewier than regular flour tortillas and a bit thicker (but I probably could have pressed them a little thinner).  But over all I like them and would make them again- I think they would make a nice little quesadilla- tonight we are having chicken tacos with them.

Next day Update:  They are good the 2nd day, too- I just heated one up ion the microwave and put some butter on it- still tasty!!

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  1. says

    It’s really unbelievable how expensive gluten-free food products are. Most of the ingredients in baked gluten-free foods are less expensive than regular flour, so I don’t know why everything has to costs twice as much. You’re right, making your own gluten-free food is a much better idea.

    Thanks for the recipe.

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