Using my homemade bread flour blend, you can make these super-soft and tasty gluten-free flour tortillas to go with so many fillings. They can be eaten warm or cold.
Best of all, they can easily be frozen and thawed quickly, so if you like the idea of having gluten-free flour tortillas on standby, double the recipe and make a stack for your future meals.
How to eat flour tortillas:
As a cold sandwich wrap: They roll beautifully into a wrap. I usually fill my tortilla with a mixture of salad ingredients, grated cheese and cold meats such as ham or salami, but any filling of your choice is doable. Simply cover the rolled tortilla with plastic wrap and chill until needed.
The tortilla stays soft and palatable even after a few hours in the refrigerator, providing they are covered well.
Enjoy a warm breakfast burrito wrap! Fill the flour tortilla with some freshly made scrambled eggs. Add some sprinkled cheese, sliced onions and some hot sauce. Roll the tortilla, bringing in the sides too. Cover with plastic wrap and pop it in the microwave for 15 minutes to warm up the tortilla.
As a toasted quesadilla: Heat up a frying pan or a panini. Between two cooked flour tortillas, sprinkle some grated cheese, sliced onions, sliced pickled jalapeños, fresh coriander/cilantro and store-bought or homemade fajita seasoning.
Cook on both sides, pressing down until the flour tortilla is toasted and the cheese has melted. Cut into triangles and serve with sour cream or/and hot sauce.
To mop up a curry or dhal: Indian bread such as roti or chapati have a soft texture similar to this flour tortilla recipe, although not an authentic version, they do the job as far as mopping up the curry or Chana Dhal sauces.
Used to hold various warm fillings: These are ideally served to hold typical Mexican/Tex-Mex warm dishes such as Crispy Pork Carnitas, Fajitas, Chipotle chicken or Chilli con Carne. Each filling can be topped with endless condiments like cheese, lettuce, tomatoes, avocadoes sliced raw onions, grilled peppers and/or sour cream, plus hot sauce (depending on how spicy you like it).
Gluten-Free Flour Tortillas
- 300g store-bought or homemade gluten-free bread flour
- ½ teaspoon xanthan gum
- 1 teaspoon psyllium husk powder
- 2 teaspoons salt
- 40g butter, chilled and cubed
- 2 tablespoons olive oil
- 400ml boiling water
Tapioca flour, for rolling (if needed)
A crepe pan or a flat medium frying pan
- Sift and combine the flour, xanthan gum and salt together in a medium bowl, using a balloon whisk.
2. Rub the butter into the flour mixture using your fingertips until the mixture appears slightly crumbly.
3. Make a well in the centre and add the olive oil and half the amount of boiling water.
4. Using a wooden spoon, bring the water mixture together with the flour mixture, gradually adding more water until the dough comes together into a soft ball.
5. Cover the dough with a clean tea towel and allow to rest for 30 minutes.
6. Divide the dough into 6 equal size balls.
7. Preheat a flat pan or crepe pan to medium-high heat.
8. Between two sheets of baking paper, roll out each dough ball into a circle measuring approximately 18 cm in diameter.
9. If you prefer a perfect circle shape, tidy up the edges by cutting away the rough edges either using a pizza wheel or a knife.
10. Lift the tortilla by also lifting the baking paper underneath and flip it over on to the other sheet of baking paper. Peel off the baking paper from the tortilla. Then flip it on to the frying pan and carefully peel off the baking paper. This step makes it easy to transfer the tortilla to the pan without breaking it.
11. Fry each side for 1 minute or until the tortilla is slightly bubbly. The first cooked side should have some golden specks and charred spots. If not, increase the heat for the next tortilla.
12. Remove and place on to a plate and cover, while continuing with the remaining dough balls.
13. Cover the cooked tortillas with some cling film or a tea towel if not using straight away.
- Makes 6 medium tortillas
- Suitable to freeze
Serve with either Crispy Pork Carnitas
The flour tortillas can be reheated gently on a hot pan for a few seconds or in the microwave uncovered for 15 seconds on HIGH.