Fat-Free Gluten-Free Tortillas

Tortillas are so simple, yet so perfect. I really wanted an easy, fat-free, gluten-free tortilla recipe without an array of ingredients like tapioca starch or guar gum or xanthan gum. After a bit of experimentation, I’ve come up with one that I love. These tortillas use brown rice flour instead of wheat flour, and potato starch as the “glue”. Since there is no gluten, something has to hold it all together.

Potato flour, not potato starch: There is a difference. Potato flour is made from cooked potatoes, that are dried and ground into a fine flour. It contains both the flesh and peel of the potato. Potato starch is made from peeled, uncooked, dried, ground-up potatoes. Since it has been cooked, potato flour has more potato flavor and absorbs more water. I used Bob’s Red Mill potato flour because the only ingredient is potato, and that is lovely.

What now? Once you have a fresh batch of these in your fridge, the sky’s the limit. There are tons of delicious things you can make from a simple tortilla. And if you aren’t full of ideas like me, don’t worry I have some recipes coming up featuring them. Here are just a few ideas to get you started:

  • Quesadillas
  • Veggie wraps
  • Burritos
  • Toast them to make chips
  • Or sprinkle them with coconut sugar and cinnamon, then toast them into chips

A tortilla-making video too:

Fat-Free Gluten-Free Tortillas

Makes 4

1 cup brown rice flour

1/4 cup potato flour

3/4 cup water

Optional: 1/2 tsp salt

  1. Combine everything in a large bowl. Knead it together with your hands until it forms a cohesive ball of dough. If it is too dry, add a little more water.
  2. Separate the dough into 4 equal-sized balls.
  3. Roll each ball out until it is quite thin and about 6″ in diameter. It works best to roll them in between 2 sheets of wax paper or plastic wrap.
  4. Heat up a large non-stick skillet. Reduce the heat to medium and place a tortilla in the pan.
  5. Let it cook for about 2 minutes on the first side. Check the underside. Small, light brown flecks should be starting to appear. If so, flip it.
  6. Cook for about 1 minute on the second side.
  7. Remove from the heat. Repeat for the rest of the batch.
  8. Use immediately, or let them cool, then store in the fridge.

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2 thoughts on “Fat-Free Gluten-Free Tortillas

  1. I have tried this recipe four times now, and have failed every time. I subbed the potato flour for tapioca flour since I can’t find potato flour anywhere near where I live. The dough sticks to everything and I don’t know why. Any suggestions???

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    1. I haven’t ever tried it with tapioca flour, so I’m not sure if that is the issue or not. As far as the stickiness, less water and more flour would be my best tips, but it might make the tortillas drier. Do you roll it out on wax paper or plastic wrap so it isn’t stuck to the counter? I’ve made this recipe 3-4 times now and never had that issue.

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