Soft. Warm. Doughy. Although these words could be used to describe my belly, they instead describe the most wonderful thing to go in my belly in quite a while.
Since going gluten free I have had to give up many foods that bring me comfort. Truth be told, many of them probably were not that good for me... in particular I'm thinking apple fritters and maple bars. Many though, were just neutral on the health scale... things like flour tortillas.... and some down right horrible, like cup noodles!
Flour tortillas are such versatile items! Burritos, quesadillas, sandwich wraps, peanut butter and banana delivery devices, Frisbee... okay, well maybe not Frisbees, although the store bought gluten free substitutes could be easily mistaken for a Frisbee. Hard, dry, brittle, chewy... yuck!
After reading several recipes, and starting to get the hang of some of the flour substitutes used in gluten free baking I ventured into the world of tortillas and I will never be the same!! If I had only known tortillas were so easy to make, I would have never bothered buying them, gluten free or regular! I have a friend whose mother makes delicious homemade tortillas, but she always seems so magical when I watch her that I never imagined my Irish hands could make such a delight. Boy howdy was I wrong!
Below is the recipe I used. It is a combination and tweaking of a couple different ones I found online and in cookbooks. For a while I have heard that weighing ingredients for baking makes a huge difference in creating a quality product, gluten free or not. One of my new cookbooks stresses this is the only way to successful baking, and the base recipe I started from was in grams, so I stuck with weighing and the results were great!
A few tricks are worth learning for this recipe. My first bit of guidance would be to take a large ziplock bag and cut it down both sides. Roll out your tortillas between the plastic layers and you will have less issue with trying to get a very thin piece of fragile dough off the counter top or baking board. Second, start to roll your tortillas by flattening the ball with the flat bottom of a cake pan or pie plate, this will at least start you closer to an actual circle. Third, have all your pieces of waxed paper cut before you begin to roll, so all you have to do is roll and stack without having to pause and possibly allow your tortillas to dry out. Fourth, If you have a Misto spray oil device, now is the time to use it. I haven't used Pam or other spray oils in so long, but I imagine they are the same in principle. Spray your pan, flop in the tortilla, spray the tortilla. Fifth, as the tortillas come off the pan, place the sheets of waxed paper back in between to keep them from sticking. Finally, keep these babies warm so they are soft, warm and doughy! I keep them in a 200 degree oven until it is time for them to be devoured.
Flourless Flour Tortillas
Makes about 12, 7"-ish tortillas
11 oz Brown Rice Flour
5 oz Potato Starch
2 oz Tapioca Flour or Corn Starch
1 TBSP Sugar
2.5 tsp Xantham Gum
1.5 tsp Sea Salt
1 to 1.5 cups water, depending on humidity
13 sheets of waxed paper
Large Ziplock bag
Measure all dry ingredients into a bowl. Add one cup of water and mix until dough forms, adding more water as necessary. You can do this with a KitchenAid Mixer and paddle or by hand. You are looking for the consistency of pie dough, or play-dough if you are more familiar with that.
Divide the dough into 12 equal size portions and roll into balls. (divide main ball into thirds, then divide each third in half and each half in half... isn't math fun!). Keep the dough balls covered as they wait to be rolled out.
Open your ziplock bag and lightly dust with potato flour. Place one ball in the center between the sheets. Take a pie plate or cake pan and mash the ball down to a flat circle. Using a rolling pin, roll out the tortilla very very thin (less that 1/8"). Carefully peel back the top of the ziplock and very gently remove the tortilla from the other side. Place the tortilla on a sheet of waxed paper and cover with another sheet. Repeat until all the dough has been tortilla-fied. This is the step that can take some practice... they may not be supermarket perfect, but they will taste wonderful even if they are an oval or triangle or other lopsided shape instead of a circle.
Using a frying pan or griddle over medium to medium-high heat, cook tortillas one at a time for approximately 1 minute per side. Spray the pan lightly with oil, carefully peel a tortilla off the waxed paper and flop into the pan, spray with oil around edges to help keep from drying out too quickly, turn tortilla after 1 minute and finish cooking second side. Place on a sheet of waxed paper (use the one you just had separating the uncooked tortillas). Continue cooking and stacking until you are finished. Keep warm in a 200 degree oven until ready to serve, or reheat if making ahead.
I haven't tried freezing these yet, but if you do, let me know how they turn out! I don't think they will ever stick around long enough for me to get them in the freezer!
Serves 3-6 depending on how hungry your belly is
1 lb of meat... thinly sliced beef or chicken, shrimp... maybe even tofu!
3 TBSP Lime juice
3 cloves Garlic, pressed
2 tsp chili powder
1/4 tsp cayenne pepper
1/4 tsp liquid smoke
a few dashes of Green Jalapeno Tabasco
salt & pepper
Mix the above all together and let sit in the fridge for about 4 hours, or overnight
1 red bell pepper, sliced into 1/4" - 1/2" strips
1 yellow, green or orange bell pepper, sliced into 1/4" - 1/2" strips
1/2-1 whole yellow onion, cut into 1/4" to 1/2" wedges and separated into pieces
1-2 tomatoes, cut in wedges
Heat a frying pan over high heat until a drop of water rolls around like a marble. (Do NOT use a non stick as you need to heat it to scorching hot and non-stick will release toxins anywhere above medium to medium-high) Place meat with marinade in a single layer in pan and cook for about 2-3 minutes, stir and cook until done, remove from pan. Add veggies and cook until starting to brown and char (you might want to add a wee bit of water to bring up the seasoning left from the meat to coat the veggies). Quickly add meat back into pan, salt & pepper to taste, stir everything together and bring to the table sizzling hot... YUM!
Serve with salsa, sour cream, guacamole, cheese, re-fried beans and those delicious tortillas you made!
Better Re-Fried Beans
1 can pinto beans, rinsed and drained
1/4 cup diced onion
1/2 TBSP finely minced jalapeno
1 clove garlic, pressed
1 tsp oil
1 tsp cumin
1 tsp chili powder
optional, squirt of lime juice
In a sauce pan over medium heat, saute onion and jalapeno until soft. Add in garlic and cook 1 minute longer. Stir in beans and season with cumin and chili powder, heat through. Mash beans until desired consistency.
1 can re-fried beans (I won't tell you didn't make them from scratch, gasp!)
1/2 TBSP dried minced onion
1 tsp Green Jalapeno Tabasco
1/2 tsp garlic powder
1 tsp cumin
1 tsp chili powder
optional, squirt of lime juice
In a sauce pan, over medium heat, mix everything together and heat through.