Gluten Free Tortilla Recipe (2024)

FAQs

How do you keep gluten free tortillas from falling apart? ›

Why is my tortilla dough crumbly? For soft tortillas, make sure your raw dough is wet enough that you can use plenty of additional tapioca starch to roll out and shape the rounds. If your dough is crumbly, continue to add more warm water by the tablespoonful until it holds together and almost feels a bit greasy.

Cassava & Almond Flour Tortillas

Flours made from almonds or cassava (a root vegetable with a nutty flavor) are among the most common grain-free base ingredients for wraps.

The tortilla dough comes together in about 5 minutes and then you just need to roll them out and cook them (about 45 seconds to a minute on each side). That's it! Only 5 ingredients!!! And they're all (gluten free) pantry staples: gluten free flour blend, psyllium husk, salt, oil and water.

If your dough is hard to manage (it falls apart) when you try to roll it into small balls or it cracks when you press it, then it's too dry. Test this by checking the edges of your pressed raw tortillas. If they're jagged and crackly, the dough lacks a bit of moisture.

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

Warming a flour tortilla, either in a tortilla warmer ( a clay cloche that fits on top of a plate and can be placed in the oven) the microwave, or s few seconds on a warm skillet will add a flexibility to the flour tortilla, and allow it to be rolled or folded without breaking.

Storage: Refrigeration is NOT required but we do recommend storing them in a cool, dry place with the package properly sealed.

The water-binding agents in gluten-free flour are more sensitive. If the dough is worked too hard, they will tear and release the water. This water can no longer be bound properly and will lead to a dough that is sticky - because unprocessed cold starch does not bind water.

Sourdough is not gluten free, but we know that many people with IBS, gluten intolerance, or gluten sensitivity can tolerate sourdough bread. This is because the methods used to make sourdough break down some of the gluten in the flour so it is easier to digest. Think of sourdough as low-gluten rather than gluten-free.

The most popular brand of masa harina is, by far, Maseca. The Maseca brand is so ubiquitous that many people simply refer to all masa harina as Maseca (much like band-aid, Xerox, or Kleenex). Now, while Maseca makes a perfectly serviceable tortilla, there is some untapped potential here. Enter: Masienda.

How wet should tortilla dough be? ›

It should be moist but not tacky. You should not feel any dough stick to it when you press your finger into it. 4Divide the dough into 8 equal pieces and roll into balls. Cover the balls with a damp towel while you press and then cook each tortilla.

To successfully make a gluten-free pie crust that won't fall apart, add one egg to your dry ingredients before adding any water. Fully combine the egg and then add only the amount of water you need to form the dough.

The main error people make when cooking with these is treating them exactly like wheat-based wraps. This means they may bake or grill them for too long, causing them to break or become hard. To get the most out of gluten-free wraps, heat them gently and briefly in a dry skillet or microwave just until warm.

With the sides folded in, use your thumbs to bring up the bottom of the tortilla. This is almost like wrapping a present; tuck in the ends while bringing up the bottom flap. Bring up the bottom of the tortilla and pull it tightly. Roll the bottom of the tortilla tightly.