Best Gluten Free Flour Tortilla Recipe (Large) | Nurture My Gut (2024)

FAQs

How do you make gluten-free tortillas not fall apart? ›

Be sure not to roll too thin because although the dough will stretch and let you roll it thin, if it's too thin, the dough will crack and break after it's cooked and make it difficult to roll around your fillings. Cook in a hot un-oiled skillet or frying pan until it begins to puff up …

2) When adding xanthan gum to a recipe that doesn't already call for it (and baking with a gluten-free flour that doesn't include it), use about 1/4 teaspoon per cup of flour. Blend it evenly into your dry ingredients before mixing.

For flour tortillas, the easiest way is to put them in a microwave with a damp paper towel. OR maybe switch which brand you buy. I buy a certain brand of tortillas that claim to be soft and fluffy like homemade, but then give them a quick char over a gas burner to get rid of the raw flour taste.

When it comes to nutrition, corn tortillas have the advantage of being made from whole grains, with fewer calories, sodium, and carbs but more fiber than flour tortillas. They're also gluten-free. As for cooking and eating, some people complain that corn tortillas break easily.

The gluten in traditional flour is what gives dough its stickiness. Without it, gluten-free products can be dry and crumbly. There is a way to compensate for this however — use xanthan gum. Some bakers also use gelatin or agar.

Make sure that you lightly grease your dish, which will help keep the tortillas from sticking to the pan. Fry each of your tortillas in hot oil before adding in your enchilada filling. This will help keep the tortillas from soaking up too much of your sauce too quickly, which can also cause them to break apart.

And actually, adding too much xanthan gum can compromise the texture of your baked goods, making them too sticky and gummy. If you've ever had a recipe that simply won't bake through no matter what you try, we recommend checking the amount of xanthan gum you're using – that could potentially be the culprit.

Xanthan Gum Sensitivity

For others, it can cause a bit of digestive upset. If you find that your stomach hurts after eating xanthan gum, it's possible that you've used too much or that you have a sensitivity to it.

The more xanthan gum powder added, the thicker your sauce will be. Just be careful not to add too much. Xanthan gum in large amounts will negatively impact the texture of your good and may cause digestive upset.

Baking powder: Baking powder acts as a leavener, giving the tortillas a slightly pillowy texture. Salt: Salt enhances the overall flavor of the flour tortillas. Lard: Lard, a common baking ingredient in Mexican cuisine, adds flavor and helps create the perfect flour tortilla texture.

Why do my homemade flour tortillas come out hard? ›

Adding too much flour to knead or to roll out the tortillas will also create hard and dry tortillas.

If your gluten free bread is falling apart, you didn't use a binder in the flour blend. Gluten in wheat is the “glue” that holds regular baking together. Gluten free flour doesn't have the same “glue,” so you have to add it. Ensure the gluten-free flour blend contains either xanthan gum, guar gum, or psyllium husk.

Covering cooked tortillas in a wet paper towel and wrapping tightly in aluminum foil will preserve them for a day or two (although honestly, these guys are meant to be enjoyed immediately). Using a ceramic tortilla warmer or steaming them before serving will keep them pliable.

They crack when too cold, either didn't get heated up enough or have cooled back down. Heat corn tortillas thoroughly over a flame or on a griddle, this takes some patience. Flip them over a few times so they don't burn. Microwaves are right out.