Gluten-Free Flour Tortillas

Name: Gluten-Free Flour Tortillas
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Southern
Ingredients: 1 teaspoons baking powder; 2 teaspoons granulated sugar; 170 grams 1/2 cups (about white rice flour, plus additional for kneading and rolling tortillas; 1 teaspoons salt; 57 grams 1/2 cup (about tapioca starch; 2 Tbsps lard or vegetable shortening; 177 milliliters cold water, plus more as needed; 1 teaspoon xanthan gum

The recipe Gluten-Free Flour Tortillas could satisfy your Southern craving in approximately 40 minutes. This side dish has 90 calories, 1g of protein, and 2g of fat per serving. This recipe serves 12. This recipe covers 1% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, fodmap friendly, and vegan diet. A mixture of baking powder, tapioca starch, water, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Whisk together white rice flour, tapioca starch, granulated sugar, xanthan gum, baking powder, and salt. Using your hands, cut shortening into flour with a motion that's similar to snapping. No large pieces of shortening should remain.

Ingredients you will need

Granulated Sugar

Xanthan Gum

Shortening

All Purpose Flour

Salt

Equipment you will use

Whisk

Add 1/2 cup water. Stir into dough using a wooden spoon. Dough will be dry.

Ingredients you will need

Dough

Water

Equipment you will use

Wooden Spoon

Add additional 1/4 cup water. Stir. If dough begins to hold together, stop. If dough remains dry, add water, 2 tablespoons at a time, until it beings to hold together but isn't wet. It's a good idea to feel the dough as you add the water. It should feel damp, not wet.

Ingredients you will need

Dough

Water

Turn dough onto generously white rice floured countertop. Begin to knead dough until it's smooth. It should not stick to your hands nor should it be wet. If the dough seems dry, add a tablespoon of water. If the dough is too wet, knead in additional flour. To test the consistency, pinch off a generous tablespoon and roll it between your palms. The dough should form a ball easily and not stick to your hands. Cover dough with plastic wrap.

Ingredients you will need

White Rice

Dough

All Purpose Flour

Water

Roll

Wrap

Equipment you will use

Plastic Wrap

Heat 10-inch cast iron skillet over medium heat. Line a tortilla press with a plastic bag that you've cut open on two sides. Flour the plastic bag with white rice flour. Pinch off about two tablespoons of dough.

Ingredients you will need

White Rice Flour

Tortilla

Dough

All Purpose Flour

Equipment you will use

Ziploc Bags

Frying Pan

Roll into a ball and place in tortilla press. Flatten dough in the press.

Ingredients you will need

Tortilla

Dough

Roll

Remove. If dough seems thick, peel back the plastic bag from the tortilla, dust with a little additional white rice flour, cover and roll out slightly.

Ingredients you will need

White Rice Flour

Tortilla

Dough

Roll

Equipment you will use

Ziploc Bags

Increase skillet heat to high.

Equipment you will use

Frying Pan

Heat until skillet begins to smoke lightly.

Equipment you will use

Frying Pan

Remove tortilla from plastic bag.

Ingredients you will need

Tortilla

Equipment you will use

Ziploc Bags

Place in hot skillet. Cook for about three minutes. Tortilla should be lightly brown. (As your first tortilla cooks, begin pressing out the next tortilla.) Flip and cook an additional minute or two. Second side won't get as brown. Immediately transfer hot tortilla to a plate. Cover with a towel. Repeat process until all dough is used.

Ingredients you will need

Tortilla

Dough

Equipment you will use

Frying Pan

Tortillas are best served right away. However, they can be stored overnight in a sealed plastic bag.

Ingredients you will need

Tortilla

Equipment you will use

Ziploc Bags

Heat before serving to soften.

Equipment

Ingredients

Servings:

1teaspoons

baking powder 2teaspoons

granulated sugar 170grams

1/2 cups (about white rice flour, plus additional for kneading and rolling tortillas 1teaspoons

salt 57grams

1/2 cup (about tapioca starch 2Tbsps

lard or vegetable shortening 177milliliters

cold water, plus more as needed 1teaspoon

xanthan gum

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Schloss Vollrads Riesling Spatlese. It has 4 out of 5 stars and a bottle costs about 29 dollars.