Gluten-Free Tortillas: wrap and roll!

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The piles of gluten-free tortillas in the grocery stores are doing more than stacking up the carbohydrates in your diet; they’re also raking in the dollars at $5 to $7 per half dozen, which is a lot of investment for something so simple.

Granted, the tortilla is a true Tex-Mex team player, being able to cradle a taco, hug a burrito, and sandwich a quesadilla – versatile like no other.

But still, don’t you want to spend your precious gluten-free food dollars on something you CAN’T make yourself?

Here’s a recipe that’s so easy, you’ll never want to reach out for store-bought tortillas again! As an added bonus, they have the flavor and protein benefits of chickpeas, and are lower in carbs AND cost! That, to me, is worth some time in the kitchen – how about you?

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Just throw these ingredients into your mixer and stir ‘em up!

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Add 1 cup water, 2 tablespoons vegetable oil, and 1 large egg, and blend well.

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Mix at medium-high speed for about 1 minute. The dough should be very thick.

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Allow the dough to rest for about 15 minutes.

In the meantime, prepare a few sheets of half-sheet parchment paper by cutting them in half and spraying one side of each piece with vegetable oil.

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Preheat your stove-top or electric griddle to medium heat. Using a  jumbo cookie scoop (two tablespoons, or 1/8 cup), scoop dough onto one piece of the parchment.

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Like this.

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Cover each scoop of dough with another oiled sheet.

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It’s easy and efficient to do a bunch at a time and have them ready to go onto the griddle, but you’ll use less paper if you only do as many as fit on your griddle at a time; then you can reuse the same paper to do the next round.

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Using a rolling pin or pastry roller, roll dough into a 6 1/2″ circle-like shape.

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I said circle-LIKE!

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When the griddle is hot, peel one of the parchment sheets straight back to remove it from the dough and flip it, exposed side down, onto the hot griddle.

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After about 10 seconds, peel back the second piece of paper by pulling it directly backwards and away from you.

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Flip them immediately and cook for another 15 to 20 seconds, then pull them from the griddle.

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Cool completely before wrapping. Stack with layers of parchment in between to prevent them from sticking together; you’ll be thankful you did! Freeze if desired.

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OK, the dreaded gluten-free storage issue: Do these keep well?

They kept fine overnight in a plastic bag. But beyond that, prior to serving you’ll need to wrap them in a damp cloth and heat them gently in the microwave or warm oven before serving – though isn’t that what you would usually do anyway? Truth be told, after 2 to 3 days, you should surrender them to the oven and toast them up for chips to pair with artichoke dip, salsa or, my 5-year-old’s favorite, yakamole.

Please read, rate and review our recipe for Gluten-Free Tortillas.

Print just the recipe.

 

 

 

 

 

 

Amy Trage
About

Amy Trage is a native of Vermont where she spent much of her childhood skiing and training for the equestrian event circuit. With a strong desire to pursue food writing, Amy took her English degree from Saint Anselm College to the New England Culinary Institute ...

comments

  1. HMB

    If you have trouble finding chickpea/garbanzo bean flour at your local grocery, try an Indian market — look for gram flour or besan. It’s probably also going to be a heck of a lot cheaper there than at your local health food store.

    Reply
  2. mike

    Amy: Correct me if I am wrong, but making tortillas with corn flour is essentially a gluten free product? I, being a yank now living in the south, never gave flour tortillas a second thought. That was until I encountered the taco trucks down here… I cannot and will never eat a flour tortilla again. You take those gamy rubbery circles and toast them on a hot griddle and you are set! The slight char and tooth from the corn flour is sublime. Now back to Making PJ’s chewy rolls!

    I do believe Amy was attempting to make a gluten free flour tortilla. So long as your corn flour is certified gluten free then corn tortillas are perfect as well.-Jon

    Reply
  3. "Momo "

    What I consider to be the only REAL tortilla is naturally gluten free, so why would anyone go to the trouble and expense of making something that won’t even taste authentic? Corn tortillas provide the only authentic tortilla flavor and corn flour has no gluten at all. The also provide calcium and fiber, are cholesterol and sodium free, low calorie, and delicious, unlike garbanzo beans.

    I think Amy was trying to produce a gluten free version of a flour tortilla, however a corn tortilla works as well for gluten free meals.-Jon

    Reply
    1. candace

      I eat corn tortillas and they are my favorite but to make a burrito I like flour. Corn does not taste the same in a burrito. Thank you for this recipe.

  4. "Shelly GF"

    Thank you for the recipe. As someone who is a novice with GF flours, this looks VERY easy. I “pinned” it for future reference. I bet cinnamon sprinkled on them would be yummy.

    Reply
  5. tomastry

    i am from India & this is a dish we eat everyday use some ghee (cream that is heated in pan until it generate oil like substance we call ghee )

    this will not only create great flavour but also will remove the problem of flat bread (roti in hindi ) being too dry
    http://easytocookrecipe.com

    Reply
  6. Suzanne Lavender

    The recipe states it is lower in carbs. What is the carb count? Very important information if you are diabetic.

    We encourage you to use your favorite on-line resource to insert the recipe and calculate the carb count. We like Sparkpeople.com for their ease of use and hope you will like it too. Happy low-carb Baking! Irene@KAF

    Reply
  7. Sara Scott

    Deeelicious! I make mine with potato starch instead of chickpea flour and the texture was so perfect! Can be used as flat naan bread, too.

    Reply
  8. Norma kley

    What do you do to a store bough form tortilla? Do you butter it, heatit and for long so it does not get overlooked?

    Reply
    1. MaryJane Robbins

      Hi Norma,
      I’m not sure what you mean about the store bought tortilla. Now might be a good time to call up and chat with one of our bakers so we can help you out. ~ MJ

  9. Cassidy

    How well does the dough store? I am thinking about not cooking them right away and storing the dough in the fridge or freezer and cooking them just before serving. Any thoughts?

    Reply
  10. Jeannie

    So I do not have the garbanzo bean flour so I’m trying it with almond flour and subbing the xantham gum with flax seed flour. Crossing my fingers!

    Reply

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