The gluten-free tortillas are ideal soft wraps for rolling, essential for preparing wraps, burritos, fajitas, quesadillas, tacos, and many other delightful Mexican-inspired dishes: an inclusive solution for sharing a meal with friends or family with different dietary needs. Gluten-free tortillas can be filled with an endless variety of ingredients: chicken, rice, beans, vegetables, cold cuts, cheese, making your meals always diverse and delicious.
Making gluten-free tortillas at home is simple and quick: the preparation is similar to that of gluten-free wraps, but in the case of tortillas, baking soda is not used, and most importantly, the wraps must be rolled thinner and cooked for only a few seconds. To keep the wraps soft and without breaking when rolling them, it is essential not to let them dry too much. For this reason, if they are not filled and consumed immediately, it is good to cover them with a slightly damp cloth or a piece of cling film. For this tortilla recipe, I used two gluten-free bread mixes (Revolution and Schar) achieving an easy-to-work dough and a great final taste: if you prefer, you can also use different mixes, but you will need to adjust the amount of water as each mix absorbs liquids differently.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3 tortillas
- Cooking methods: Stovetop
- Cuisine: Mexican
- Seasonality: All Seasons
Ingredients for 3 Gluten-Free Tortillas of 9 Inches in Diameter
- 4.6 oz Revolution mix for bread, pizza, and desserts
- 1.4 oz gluten-free bread mix Schar
- 3.7 fl oz water (warm)
- 1 pinch salt
- 1 tbsp extra virgin olive oil
Tools
- 1 Bowl
- 1 Rolling pin
- 1 Flatbread griddle
How to Prepare Soft Gluten-Free Wraps to Roll Up
To prepare gluten-free tortillas, start by sifting the two types of flour into a bowl and add the salt; then pour in the water (1) and begin mixing with a fork.
Also add the oil (2) and continue mixing until the liquids are completely absorbed. At this point, turn the still rather crumbly mixture onto the work surface (3).
Knead with your hands for a few minutes until you get a homogeneous and elastic dough (4). Divide it into 3 equal parts (5).
Lightly flour the work surface and roll out each dough ball with a rolling pin (6), forming a disc about 9 inches in diameter. A small trick for obtaining wraps of the right size and regular shape is to place a lid on the dough after rolling it out and cut around to remove excess dough.
The wraps must be very thin (7). Once you have rolled out all the tortillas, proceed to cooking: heat a nonstick pan of 10-11 inches in diameter very well on the stovetop, or if you have it, a flatbread griddle.
Cook the tortillas one at a time for about 30 seconds; when bubbles form (8), flip the wrap and cook it on the other side for the same time. As the tortillas are cooked, place them on top of each other to keep them warm (9).
Your gluten-free tortillas are ready to be filled!
How to Store Gluten-Free Tortillas
Since they tend to dry out easily, the best thing is to prepare the tortillas just before filling and consuming them. If you need to store them, you can stack them on top of each other, cover them with a slightly damp cloth, and keep them in the fridge for a maximum of two days.
Tips and Variations
If you want to make tacos with this recipe, you can roll out the dough and cut discs about 4 inches in diameter using a cup or a small bowl as a form.
FAQ (Questions and Answers)
How can I fill the tortillas?
Tortillas are widely used in Mexican cuisine: you can use them to prepare fajitas – a kind of wrap roll that you can also fill with chili or lentils – burritos with guacamole or as a base for Mexican-style eggs.
To stick with more “local” ingredients, gluten-free tortillas can be a good alternative to bread for making a tasty packed lunch: fill them with spreadable cheese, cold cuts, and grilled vegetables, roll them up, wrap them in foil, and put them in the picnic basket!What flours can I use to make soft gluten-free wraps?
You can try to make these tortillas with the bread mix you prefer. As you know, each mix absorbs liquids differently, so it will probably be necessary to recalibrate the amount of water, keeping the other doses unchanged. I tried replacing the Revolution mix with an equal quantity of Farmo fibrepan and I can tell you that, for example, with this one, the required amount of water is about 2.7 fl oz.
