Easy No Corn Gluten Free Tortillas
These Easy No Corn Gluten Free Tortillas are so simple to make with a little time on your hands. Great to make in advance and keep for up to 2-3 days if store correctly. So versatile, these can be made to eat with Mexican food such as chilli and fajita's or use as a wrap filled with all manner of delicious deli fillings. Great for lunchboxes and picnics.
Servings: 6 tortillas
Calories: 231kcal
Equipment
Ingredients
- 200 g rice flour
- 50 g tapioca starch
- 1/2 tsp salt
- 1 tsp psyllium husk powder
- 5 tbsp oil (I use vegetable or sunflower)
- 150 ml warm water
Instructions
- Measure the gluten free plain flour and tapioca starch into a large bowl and add the salt and psyllium husk powder. Give it a stir with a whisk to combine.
- Add the oil one tbsp at a time, using a rounded knife cut through the flour to incorporate, the idea is to create a breadcrumb mixture like a crumble topping.
- Add the warm water 50ml at a time and continue to cut through the mixture with a rounded knife until all water has been added. Don't worry, it will look like a watery paste at first.
- Using a non-stick utensil (I use a silicone spatula) beat the ingredients together. After a while it will form a soft shiny ball of dough.
- Leave to rest for 5 mins.
- Cut ball into half, then make two more cuts so you have 6 equal-sized portions. Each section will weigh about 75-80g.
- Roll each portion into a ball and press flat on a well floured surface. Cover with a damp tea towel or wet kitchen paper to prevent the dough balls from drying out.
- Start to heat a dry, oil free frying pan on a medium heat - I use a crepe pan for an even cook.
- On a well floured surface, press a doughball into a disc and then roll out as thin as you can with a rolling pin. This takes a little time and patience to get the desired thin tortilla shape.
- You can choose at this point to leave as a rustic shape or take a small tea plate and cut your tortilla into a perfect round shape.
- Fry for 30secs on one side and then turn over to repeat for another 30secs on the other side.
- Place the cooked tortilla on a plate and cover with another damp tea towel or wet kitchen paper to keep the tortilla supple.
- Repeat process with remaining dough balls.
- If eating immediately as part of a dinner simply fill with your choice of filling; fajita, chilli. If eating for lunch as a wrap allow to cool to room temperature before filling.
- To store and keep for later I use reusable eco-friendly food bags. These also keep the tortilla's supple and fresh. When you want to use a tortilla simply bring it back to perfection by heating in the microwave for 10 seconds.
Nutrition
Calories: 231kcal | Carbohydrates: 29g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Sodium: 195mg | Potassium: 2mg | Fiber: 3g | Sugar: 1g | Calcium: 20mg | Iron: 1mg