I already have a few gluten free tortilla recipes: Low-Sodium Gluten Free Tortillas (my first attempt – very similar to Trader Joe’s brand – chewy and a little stiff), Gluten Free Naan Bread (so good, but is thick and calls for instant yeast), and Soft Whole Grain Gluten Free Wraps – Tortillas (when you use Expandex (modified tapioca starch these are the best!). However, I will continue to work on a soft flour tortilla using easily accessible and natural ingredients without the use of yeast. Today, I present you with another soft gluten free tortilla recipe.Note: Though this recipe does not contain commercial yeast, it calls for buttermilk or vinegar which both contain different types of yeast used in fermentation.
A soft gluten free flour tortilla that may be rolled without cracking. It is a thicker than a standard tortilla, but oh so good!
- 3/4 cup brown rice flour
- 1/4 cup potato starch + more for dusting
- 1/4 cup cornstarch (or more potato starch for corn-free)
- 1 teaspoon guar or xanthan gum
- 3/4 teaspoon fine sea salt
- 1/8 teaspoon gluten-free baking powder
- 1/4 cup hot water
- 1/2 Tablespoon honey
- 3 Tablespoons buttermilk* (or 1 1/2 teaspoons apple cider vinegar* + enough milk to make 1/4 cup) (gluten free rice milk for dairy-free/vegan)
- 3 Tablespoons cooking oil
- 1 large egg, beaten
- To a bowl, add the dry ingredients, whisk thoroughly, and set it aside.
- In a larger bowl, dissolve the honey in the warm water. Add the buttermilk, oil, and beaten eggs, and whisk well.
- Add the dry ingredients to the wet ingredients, and using a rubber spatula, stir them until the dough reaches the consistency of creamy mashed potatoes. Allow the dough to rest for 20 minutes to prevent the rice flour from creating a gritty texture.
- Once the dough is just about ready, preheat a heavy skillet, preferably made of cast iron, over medium heat.
- Scatter at least 2 tablespoons of potato starch to a clean, flat surface. Scoop 1/4 cup of dough at a time and add it to the floured surface. Knead the dough with dusted hands, adding additional potato starch as needed. Shape the dough into a disk shape as wide as your spatula and dust the top with starch. Using a large spatula (a pizza spatula works well), transfer the dough disk to the preheated skillet. (Alternatively, you can dust a sheet of plastic wrap and roll the dusted dough out as thin as possible. Then just pick up the plastic wrap with the rolled out dough and flip it into a preheated pan. Tuck any excess plastic wrap behind and between your fingers so that it doesn't melt on the hot skillet.)
- Using starched fingers or a starched pastry roller, immediately flatten and distribute the dough within the pan, working from the center, moving outwards. (Be careful not to burn your forearm on the pan.) Then using the back of the spatula press the naan down to even it out. Fry each tortilla on each side for approximately 2 minutes.
- Repeat with the remaining dough, adding additional potato starch as needed. Allow them to cool and store in a zipper storage bag in the freezer. They are best served once they are reheated in the microwave at a low temperature or steamed for a short period in colander over simmering water. As you are rewarming them store them in a tortilla warmer between sheets of parchment or wax paper.
* Vinegar contains yeast, therefore, if you are on a yeast-free diet, please avoid it.
The next time I make these I will be using less starch and more rice flour. I think that may perfect this recipe.
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