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My sons really miss flour tortillas since we have gone gluten-free. So I have tinkered with a bunch of wheat flour tortilla recipes to create one that fits our new diet. These aren't your traditional thin tortillas (basically because I press them by hand) but a nice thick and more chewy-style that reminds me of flat bread.
Prep 20 mins Cook: 20 mins Total: 40 mins Servings: 8 Yield: 8 servings
Gluten Free Tortillas
2 cups gluten-free all purpose baking flour
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons shortening
1 cup hot water
Bread Step 1 Combine flour baking powder and salt in a bowl. Cut shortening into flour mixture until mixture resembles corn meal. Stir in hot water 1 to 2 tablespoons at a time until mixture forms into a ball. Knead dough until evenly combined. Step 2 Cut dough into 8 pieces; roll each piece into a ball. Press each ball into a flat tortilla-shape. Step 3 Heat a griddle or skillet over medium-high heat. Cook each tortilla in the hot griddle until lightly browned 1 to 2 minutes per side.
Servings Per Recipe:8 Calories: 28.6 % Daily Value * Carbohydrates: 0.2g Fat: 3.2g 5% Saturated Fat: 0.8g 4% Calcium: 34.8mg 4% Iron: 0.1mg Magnesium: 0.5mg Potassium: 0.4mg Sodium: 207.2mg 8% Calories From Fat: 28.8
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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