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Soft gluten free tortillas that can be folded
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Corn free Gluten free Tortillas | * Yeast free * Vegan

These gluten free tortillas are soft and can be rolled and folded without breaking! They are also corn free, yeast free and vegan!
Course Dinner, Lunch break
Keyword corn free, gluten free, shells, tortillas, vegan, wheat free, wraps, yeast free
Prep Time 15 minutes
Cook Time 15 minutes
Resting time 10 minutes
Total Time 40 minutes
Servings 4 wraps

Equipment

  • 1 kitchen scale
  • 1 bowl
  • 1 rollling pin
  • parchment paper
  • 1 pan
  • 1 kitchen towel

Ingredients

  • 150 grams (1 CUP) gluten free white rice flour (+ extra for flouring)
  • 75 grams (½ CUP) potato or other gluten free starch
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 170 grams (¾ CUP) hot water
  • 1 tablespoon lemon juice

Instructions

  • first things first, you will need boiling hot water: I usually either use a kettle or microwave, you can boil it on the stove, but anyway tap water is NOT hot enough to make these gluten free flour tortilla wraps (and you can not use cold or warm water either, the dough won't stick together)
  • in a bowl add white rice flour, gluten free starch, salt, baking soda and mix well
  • add the hot water and the lemon juice and immediately stir with a spoon, incorporating as much as possible the dry ingredients to the liquids. The correct result is big dough chunks
  • being careful not to burn yourself if the dough is still too hot (wait a moment if necessary) start kneading the dough with your hands, squeezing the dough so that you incorporate all the ingredients
  • you can knead the dough in the bowl or move it to a floured (rice flour) surface
  • keep kneading until you get a firm and smooth dough ball (should the dough feel too soft, add more white rice flour one tablespoon at a time, knead again, until the dough feels firm enough to be rolled out)
  • cut the dough into four parts and roll them into balls, letting them rest for 10 minutes under a napkin
  • once the resting time is over, place each dough ball between two parchment paper sheets (keeping everything well floured) and roll it out with a rolling pin until the dough is a couple millimeters thick
  • you can place a round plate over the rolled out dough and cut each wrap in a perfectly round shape (honestly, I skip this step when I’m in a hurry to make dinner!)
  • heat a non sticking pan over medium high heat and cook each gluten free tortilla wrap, turning them upside down every other minute, until big “bubbles” form and it’s nice and golden on both sides
  • as you cook the gluten free wraps, place them between a folded napkin, so that they keep warm and soft

Notes

Please note that measurements in cups may be slightly different from the ones in grams, due also to the difference in texture/grinding of naturally-gluten free flours. Which is why the use of a kitchen scale is advised, for a correct outcome of the recipe.