Homemade Gluten Free Tortillas Recipes

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.

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.

Steps:

• Using a large bowl, add the flour, cornmeal or polenta, salt and baking powder.
• Make a well in the centre of the dry mix, add the eggs and water. WHisk until smooth.
• Lightly grease a frying pan and place over a medium heat.
• Pour about 3 tablespoons of the batter into the pan, swirl to spread over the base to resemble a thin pancake. Cook each side for about 2 minutes.
• Do not allow tha pnacakes to brown as they will become too hard.
• Repeat with the remaining batter.

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.

Steps:

• In small bowl, mix 1/2 cup of the flax meal, the coconut flour, salt and chili powder. Set aside.
• In another small bowl, beat remaining 2 tablespoons flax meal, the hot water and oil with whisk. Add to dry ingredients, and stir until thoroughly combined.
• Place dough on work surface. Dough will be sticky. With gloved hands or in a plastic food-storage bag, knead about 5 minutes or until dough becomes smooth. Divide dough into 4 pieces.
• Roll each piece of dough into a ball, then flatten slightly.
• Place each piece of dough between 2 sheets of cooking parchment paper or waxed paper, and roll out into 5- to 6-inch circles.
• Heat 10-inch nonstick skillet over medium-high heat. Cook tortillas in skillet, one at a time, for 1 minute, then turn and continue to cook until tortilla puffs slightly.

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.