Gluten-free tortillas

Simple. Delicious. Easy.

These are the best tortillas we have eaten since going gluten-free. We actually prefer them over regular tortillas. I got the recipe from the blog Art of Gluten-Free Baking and made a few substitutes and additions. These will change your gluten-free life!

Ingredients:
2 cups Pamela’s Artisan Gluten-free Flour blend (you can find at Kroger and Natural Grocer)
1 1/2 teaspoons sea salt
2 teaspoons aluminum free baking powder
1-2 tablespoons of tomato powder (optional or your favorite spice)
5 tablespoons unsalted organic butter, cold and cut into 1 tablespoon pieces
3/4 cup warm water

Each batch makes about 8 tortillas – we usually double the recipe.

In your food processor mix flour, salt, baking powder and tomato powder.

Add your butter pieces and mix until it looks like wet sand.

Then add the warm water and mix until a dough ball forms.

Place the dough ball in plastic wrap or in a container with a lid for 30 – 60 minutes at room temp. This will help distribute the water through the dough. You can refrigerate the dough if you aren’t going to use it the same day.

When you are ready to make tortillas, roll the dough into 8-9 balls.

Then roll out the dough balls. We use two pieces of parchment paper and a rolling pin unless you have a tortillas press. Then place the tortilla in a pan heated to medium with oil (we use Grapeseed oil). Cook for about 60 seconds while bubbles form on the top and then flip and cook the other side.

We love to use them as tortillas for homemade breakfast burritos. We fill them with a mix of breakfast sausage, eggs, green chili, hash browns and spinach. Then we roll them up in foil and freeze them for a super simple and delicious breakfast during the week. Just stick them in the oven for 30-45 minutes while getting ready and then grab and go!