Gluten Free Tortillas (Vegan Too!)

Gluten free tortillas are expensive. And they are crumbly. And making them myself seemed elusive to me. Everything I found online was too crumbly, too labor intensive or too sticky. What I needed was something fast and easy, something that actually worked. I quit trying for awhile.

After some time and really wanting tacos, I tried again. I had some success, but wasn’t quite satisfied. Then I thought, “Hey, why not use psyllium husks to make them stretchy and bendy?” It worked, quite well, but I still wasn’t quite happy with my flour choices. Then I thought, “Aha, use Cybele’s bread flour mix!” (See post and recipe here).

So, after 3 years of off and on trying (more off than on), I came up with a gluten free tortilla that is fast, is easy, is not crumbly, and bends without cracking. Do they look perfect? No, I’m a real person, a busy mom; I don’t have time to make perfectly round tortillas!

So, psyllium husks are what you need to make these tortillas bendy and stretchy. You can find them in a health food store, or your grocery store pharmacy. This is the container I buy and I keep it in the freezer.

Blog-TortHusks

This is what they look like. I’m adding this because before I learned bought psyllium husks I thought they would look like corn husks (silly me), but they are really just a flaky/powdery thing. They make gluten free items stretchy and bendy and act like a binder in place of gluten.

Blog-TortHusks2When you first start mixing your ingredients it will seem too wet.  But in just a few more stirs, the dough will come together and look like this.

Blog-TortHusks3When you are ready to roll out a tortilla, sprinkle flour on your rolling pin and mat like this.

Blog-TortHusks5Grab a hunk of dough and make it into a ball like this.

Blog-TortHusks4Make the dough into a disk then roll it quite thin like this.

Blog-TortHusks6Place tortilla on a griddle.  Flip when they start to puff up.  This will only take a minute or so.  Cook other side for 1-2 minutes.  These will not brown.  If you keep them on the griddle trying to brown them, they will get too dry and still not brown.

Blog-TortHusks7These tortillas have a very neutral taste.  They are great for tacos, for wraps (sandwiches), and in casseroles that call for tortillas.

Blog-TortHusks8Remember to use the Gluten Free Bread Flour Mix profiled earlier.  See here.

Blog-TortHusks9

Feel free to use the share buttons below to pin it to Pinterest or share on Facebook.  I always enjoy comments too!

Also shared at Fat Tuesday. Gluten Free Wednesday.

Gluten Free Tortillas

Ingredients:

  • 1 cup of Cybele Pascal’s Gluten Free Bread Flour Mix (see http://allergyfreetestkitchen.com/recipes/gluten-free-br…or-credit-line/)
  • 2 T. psyllium husks
  • 1 tsp. coconut sugar (or brown sugar)
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup warm tap water

Directions:

  1. Whisk the first 5 ingredients in a bowl.
  2. Slowly add the warm water.
  3. Stir until dough becomes a ball.
  4. Grab a hunk of dough, pat into disk, and roll out really thin.
  5. Cook on griddle until puffs up about 1-2 minutes.
  6. Flip and cook another 1-2 minutes.
  7. These will not brown.  Do not overcook.
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3 Responses to Gluten Free Tortillas (Vegan Too!)

  1. Airyfairycelt says:

    Sorry about this.. More questions!
    I got the recipe but am following you now, relieved NO YEAST but, about this sugar. Does it make it sweet at all? I hate most sweet and would love a wrap to hold a big salad or roasted vegetables or rice and…… Oh well I’m off.
    Not worried about shape, no-one is perfect here, the home made look is lovely as long as the taste is good and the ingredients safe.

  2. Airyfairycelt says:

    Just to let you know I do not know what WordPress wants, I do not want blog just to your site. Following you on Twitter.

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