If you are following a gluten-free diet, traditional tortillas made with white or whole-wheat flour are off limits. While you can purchase commercially prepared gluten-free tortillas, they may not meet your expectations, as many are brittle or lacking in flavor. However, you can make gluten-free tortillas for tacos, quesadillas, wraps, soup or enchiladas easily at home.
Significance
People who have a condition called celiac disease cannot eat gluten, a protein found in wheat, barley and rye. In celiac disease patients, gluten causes an autoimmune reaction that can cause damage to the small intestine and stomach problems, skin rashes and long-term compromised health. Flour tortillas are usually made with a mixture of wheat flour and water -- meaning they are not gluten- or wheat-free. Corn tortillas made with ground corn and water are gluten-free, but commercial versions are often processed on equipment that also processes wheat.
Ingredients
As no single gluten-free flour is identical to wheat flour, using a combination of gluten-free flours can help make your gluten-free tortillas taste authentic. Use 1 cup of white rice flour, 1/3 cup of potato starch, 1/3 cup of tapioca flour and 1/3 cup of fava bean flour. Because these flours do not have gluten, you need to include 2 tsp. of xanthan gum, a natural thickener. You will also need 1 tsp. of baking powder, 1/2 tsp. of sugar, 1 tsp. of salt, 2 tbsp. of vegetable shortening and warm water.
Preparation
To prepare the tortillas, stir together the gluten-free flours with the xanthan gum, baking powder, sugar and salt. Use two knives or your fingers to cut in the shortening, creating a crumb-like texture. Add about 3/4 cup of warm water and mix until the mixture forms a soft dough. Add more water, if necessary, to make the dough pliable. Pinch off a piece of dough, roll into a ball and then flatten to 1/8-inch thickness with a rolling pin. Cook on a hot griddle until you see bubbles on the surface and then flip it. Finish grilling until the tortilla is browned and cooked through. This recipe makes six to eight tortillas.
Storage and Use
Keep the cooked tortillas from drying out by wrapping in a moist towel until you are ready to serve. Alternatively, freeze the tortillas in a plastic bag for up to three months. Use gluten-free tortillas as you would regular wheat-based flour tortillas. You could make them into full gluten-free meals by wrapping them around skirt steak and grilled onions for fajitas or by filling them with black beans, salsa and avocados.
References
- Living Without: Gluten-Free Tortillas
- "The Complete Book of Gluten-Free Cooking;" Jennifer Cinquepalmi; 2006
- University of Chicago Celiac Disease Center: Celiac 101
