Gluten Free Flour Tortillas Food

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GLUTEN-FREE FLOUR TORTILLAS



Gluten-Free Flour Tortillas image

Holy smokes, I just ate a wrap! Boy was that nice. I found this recipe on the Living Without website. What I like most about it is that I will be able to take sandwichs to work again, since these are good warm or cold.

Provided by Az B8990

Categories     Free Of...

Time 30m

Yield 6-8 torillas, 6-8 serving(s)

Number Of Ingredients 10

1 cup rice flour
1/3 cup potato starch
1/3 cup tapioca flour
1/3 cup fava bean flour
2 teaspoons xanthan gum
1 teaspoon baking powder
1/2 teaspoon sugar
1 1/4 teaspoons salt
2 tablespoons vegetable shortening or 2 tablespoons other shortening
3/4-1 cup warm water

Steps:

  • Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand.
  • Add the warm water, starting with 3/4 cup and mix well.
  • Continue to add water until a soft, cohesive dough is formed.
  • Heat a comal, tapa or griddle to medium heat. Then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round.
  • Dust a work surface with corn starch and, esing a bollilo or rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference.
  • Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks.
  • Bake until the second side has slightly browned - should brown in a very short time.
  • Keep warm in a tortilla keeper or wrapped in a cloth until served.
  • Note: Will freeze in a sealed plastic bag for up to three months.

GLUTEN FREE TORTILLAS



Gluten Free Tortillas image

Make and share this Gluten Free Tortillas recipe from Food.com.

Provided by bearhouse5

Categories     Vegan

Time 30m

Yield 8-10 tortillas

Number Of Ingredients 10

3/4 cup rice flour (white)
1/4 cup chickpea flour
1/2 cup potato starch
1/2 cup tapioca flour
1/2 teaspoon guar gum (or additional xanthan gum)
1/2 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon gluten free baking powder
1/4 cup coconut butter (or olive oil)
1 cup hot water

Steps:

  • Mix dry ingredients together.
  • Add coconut butter or oil and blend until crumbly.
  • Add half a cup of the hot water and knead.
  • Gradually add more of the hot water, a little at a time until you can knead the dough into a ball.
  • Split into 8 or 10 small balls. Cover with a damp paper towel or cloth.
  • Roll out each ball into tortillas, about 6" (15 cm) wide. For a neat tortillas cut around a small plate with a sharp knife.
  • Gently place on to a hot skillet for a few seconds until bubbles appear and then flip over. Cook for a few more seconds.

Nutrition Facts : Calories 101, Fat 0.4, SaturatedFat 0.1, Sodium 298.6, Carbohydrate 21.8, Fiber 1.3, Sugar 0.7, Protein 2.2

GLUTEN FREE TORTILLAS



Gluten Free Tortillas image

I found this recipe at lesleycooks.tripod.com where she has a gluten free category. I had posted a request for tortilla recipes on Zaar because I needed something like a wrap I could make up for my girl's school lunches. After trying a couple I was kindly given, I found this one had a great taste and texture my kids loved. While it may not strictly be a tortilla it meets the purpose. They freeze well if you separate them with greaseproof paper or baking paper. Do not be put off by the runny mixture, and do leave it to stand for 30 minutes before cooking. I doubled the mixture so I only had to make them once a fortnight - it made up 7 large ones, but the number will depend on the pan you use.

Provided by jackandfiona

Categories     Breads

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

25 g chickpea flour
100 g gluten-free cornflour
2 teaspoons tapioca flour
1/2 teaspoon salt
2 eggs
360 ml water

Steps:

  • Place the flours and salt in a mixing bowl and mix together thoroughly.
  • Add the egg and beat until smooth then slowly beat in the water.
  • Cover with clingfilm and refrigerate for 30 minutes.
  • Heat a medium sized frying pan until very hot then brush with oil.
  • Make sure pan is still ver hot, pour in enough batter to just ocver the bottom of the pan.
  • Cook over a high heat until the bottom of the tortilla is golden brown and the edges begin to curl up.
  • Flip the tortilla over cook the other side for 30 seconds only (altho I found it took longer).
  • Transfer tortilla on to greaseproof paper and repeat with remaining batter.
  • Refrigerate or freeze until ready to use.

Nutrition Facts : Calories 60.9, Fat 2.9, SaturatedFat 0.8, Cholesterol 105.8, Sodium 331.5, Carbohydrate 3.8, Fiber 0.7, Sugar 0.9, Protein 4.5

GLUTEN FREE COCONUT FLOUR TORTILLAS



Gluten Free Coconut Flour Tortillas image

The coconut flour tortillas are gluten free, grain free and low in carbohydrates. They are great to use in enchilada recipes or as a sandwich wrap. These will not have the same texture as wheat flour tortillas, however they are a great substitute every now and then when on a gluten free diet.

Provided by TheHealthyAdvocate

Categories     Lactose Free

Time 6m

Yield 3 5-6, 3 serving(s)

Number Of Ingredients 5

1/4 cup egg white
2 tablespoons water or 2 tablespoons coconut milk
1 tablespoon coconut flour
1/16 teaspoon salt
1 teaspoon butter or 1 teaspoon coconut oil, for frying

Steps:

  • Pour egg whites and water into a medium bowl.
  • Sift coconut flour and salt into the egg white mixture.
  • Heat a frying pan and melt 1 teaspoons of butter or oil to grease the bottom of pan.
  • Slowly pour 2-3 tablespoons of the coconut flour mixture onto the pan and quickly (and carefully) spread the batter around into a larger, thin circle by turning the pan.
  • Fry for about 1-2 minutes on the first side, or until the edges start to lift and you can easily move your spatula underneath the cooking tortilla without it breaking. Flip and cook on the other side.
  • Serve.

GLUTEN FREE TORTILLAS!



Gluten Free Tortillas! image

Flour tortillas for those of us who can't eat the ones they sell at the grocery store. They should work just fine with regular flour, too! Thanks, Living Without!

Provided by VNess

Categories     Breads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

1 3/4 cups flour (see my postings for a gluten-free blend)
1/4 cup mesquite flour
1/2 teaspoon salt
1 1/2 teaspoons xanthan gum
1 1/2 teaspoons baking powder
2 tablespoons vegetable oil
1/2 cup cold water
brown rice flour

Steps:

  • Mix first 5 ingredients in bowl.
  • Using mix master or stand mixer with paddle attachment (or a good wooden spoon with elbow grease), mix, adding water in small amounts just until soft dough is formed and well blended. Cover and let rest for 10 minutes.
  • Cut two gallon-size zip-loc bags in half on parallel sides so that they open up into two rectangular sheets. Lightly sprinkle some brown rice flour on one of the ziploc bag halves.
  • divide tortilla dough into 8 equal pieces. shape each piece into a ball and place it on the floured bag.
  • Place the other ziploc bag on top of the ball and flatten it with the bottom of a small, heavy saucepan. Then roll flattened dough out using rolling pin, rotating to maintain a circle-shape tortilla. If dough seems to be sticking, gently peel off the top piece of bag and dust with flour. Replace bag, flip over, and repeat on the other side. Continue until the dough is about 1/8 inch thick.
  • Heat non-stick skillet. Make sure the heat is high. Place one rolled tortilla dough onto hot skillet surface. Cook for a minute or less. Turn over for a few seconds.
  • Continue until tortilla shells are cooked. Keep covered until serving. To keep tortillas warm, wrap them in a damp towel in an oven on low heat or quickly microwave.

Nutrition Facts : Calories 130, Fat 3.7, SaturatedFat 0.5, Sodium 214.3, Carbohydrate 21.1, Fiber 0.7, Sugar 0.1, Protein 2.8

FLOUR TORTILLAS (GLUTEN-FREE)



Flour Tortillas (Gluten-Free) image

I wanted to invite a gluten-free friend over for Cinco de Mayo and found this recipe for gluten-free tortillas from a celiac website.

Provided by Mulligan

Categories     Breads

Time 25m

Yield 12 tortillas, 12 serving(s)

Number Of Ingredients 7

2 cups brown rice flour
1 teaspoon xanthan gum
1 teaspoon sugar
1/4 teaspoon salt
2 eggs
3 cups water
2 tablespoons olive oil

Steps:

  • First mix all the dry ingredients into a bowl.
  • Add the wet ingredients and mix well.
  • Pour 1/3 a cup of the mixture into a good nonstick medium sized frying pan (I have also made these on a griddle but that requires picking up the griddle and tilting it to make larger rounds). Tilt the pan in alternating directions to cover the bottom of the pan.
  • Cook on medium-high heat until the edges begin to pull up from the pan. You will need to pull up on the edge (fingers work better than a spatula - but be careful) and flip the tortilla. If the tortilla breaks try cooking it longer before flipping or you may need to use non-stick spray on the pan.
  • Flip the tortilla ever 2 minutes or so until it puffs up like a balloon. After each tortilla you will need to let the pan cool down a little before starting the next one(Otherwise you get holes in the tortillas - you can use 3 pans and alternate between them).
  • Let the tortillas cool for 10 minutes or so and they will become flimsy.

Nutrition Facts : Calories 129.1, Fat 3.8, SaturatedFat 0.7, Cholesterol 35.2, Sodium 63.5, Carbohydrate 20.6, Fiber 1.2, Sugar 0.6, Protein 3

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