A good make-ahead meal is worth its weight in gold on a busy weeknight. Gluten-free tortillas, like many other types of gluten free bread, can be outstanding in that capacity. … more
A good make-ahead meal is worth its weight in gold on a busy weeknight. Gluten-free tortillas, like many other types of gluten free bread, can be outstanding in that capacity. And when they’re soft and pliable, like these gluten free whole grain tortillas are, they can easily be folded into a burrito, then wrapped up hours before dinnertime.
Burritos don’t care what you put in them, as long as it includes cheese. They’re easy that way. They do care what sort of tortilla you use. Ever try what some gluten-free food companies try to pass off as gluten-free tortillas, made from only brown rice? Yeah, I don’t think so, gluten-free companies. That is NOT gluten free bread, flat or otherwise. We know what you charge for those “tortillas,” we know what they taste like, and we know what happens when we try to fold them.
If I can accomplish only one thing, I hope hope hope it’s that, instead of getting sad when what’s for sale is sub-par, you get mad.
And then I’ll help you get even, Steven. Stop buying that garbage, and they’ll have to stop selling it. It’s as simple as that.
These tortillas aren’t just your everyday tortillas. They make up super fast, and they have that wheat-y taste and chew because they’re fortified with whole grain flours.
An old tortilla trick is to use a zip-top bag, sliced in half and relieved of its zip-top, for rolling them out. I also use a tortilla press, because it makes my life easier.
Then I roll the tortillas thinner with a rolling pin.
Next, sear them in a cast iron skillet. If the skillet is hot enough, they cook in a flash—and they won’t stick. If you’re having a lot of trouble handling the tortillas as you attempt to get them into the skillet to cook, they’re not the right consistency. The dough should be strong and on the dry side, but not so dry that it crumbles. You have to be delicate with them, but not so much that some of them don’t make it all the way to the finish line.
Be sure to follow the instructions very carefully. There isn’t a whole lot of wiggle room when it comes to tortillas.
Practice makes perfect. And when you get good at this, you’ll be assembling burritos ahead of time, wrapping them up right, and freezing them for when you’re behind the 8-ball because you had to work late at the last minute.
- 1¾ cups (245g) high-quality all-purpose gluten-free flour
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 34 grams (4 tablespoons) sweet white sorghum flour
- 25 grams (2 tablespoons) whole grain teff
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- 19 grams (4 teaspoons) extra-virgin olive oil
- 7 fluid ounces water, at room temperature
- In a large bowl, place the all-purpose flour, xanthan gum, sorghum flour, whole grain teff, baking powder and salt, and whisk to combine well.
- Heat a flat cast iron skillet over medium-high heat until very hot. Cut a gallon-sized zip-top bag along the sides, and then in half into two equal rectangles. Cut off and discard the zip-top, and set the plastic aside.
- Create a well in the dry ingredients, add the oil and water and mix to combine with a large spoon. The dough should begin to come together quickly. Press the dough together into a ball with your hands. It should be relatively stiff, but not so dry that it crumbles. If it is too soft, add more all-purpose flour by the tablespoon and work it into the dough. If it is too dry, add more water by the tablespoon.
- Divide the dough into 6 equal parts. Press one piece of dough into a disk, and then place the disk between the two pieces of plastic. Roll out into a round about 7 inches in diameter (about ⅛ inch thick, the thickness of a nickel - no thinner!). Remove the plastic and carefully place the tortilla in the hot skillet. Allow to cook undisturbed until the tortilla begins to pull away from the pan around the edges (about 45 seconds in a hot pan). With a flat, wide spatula, flip the tortilla over and press it down with the spatula for about 15 seconds. This second side will not blacken or brown much. Remove the tortilla from the skillet and cover with a moist tea towel. Repeat with the remaining dough, stacking the tortillas under the towel.
- Wrap the tortillas tightly in the towel until ready to use. They should stay pliable for a few hours wrapped in a moist towel. Drizzle with water and place in the microwave for 30 seconds if they stiffen before you use them.
- Flour tortillas are best served fresh. They freeze very well when assembled into burritos.
P.S. Looking for a recipe for simple, gluten-free Flour Tortillas? There’s one on page 120 in My Cookbook. To everyone who has bought a copy, I thank you for all your support. It’s a true blessing in my life.