Tonight a little miracle occurred at the dinner table! My kids ate soft, yes SOFT tacos with homemade Gluten Free Tortillas for the first time EVER!! Needless to say, we all did a little happy dance and the kids begged for seconds.
These Soft Gluten Free Tortillas actually roll, bend & wrap without cracking and have a wonderful taste & texture!
Thanks to Vanessa – The Crafty Gemini who recently posted an authentic Tortilla Recipe Video Tutorial (using regular flour & pastured lard), which inspired me to create a Gluten Free variation that’s also Vegan using my Erika’s All Purpose Gluten Free Flour Mix! Be sure to subscribe to Vanessa’s YouTube channel while you’re checking her out – she’s wonderful!
The Tools & Ingredients Used in this Recipe:
This Soft Gluten Free Tortilla Recipe is also Vegan. Makes approx. (12) 8″ Tortillas
- In your KitchenAid Stand Mixer fitted with the whisk attachment, combine the Gluten Free Flour with Baking Powder, Salt & Palm Shortening.
- Mix on a Medium speed until everything is well blended – Your mixture will appear slightly moist, but much like how brown sugar grains look/feel.
- Slowly drizzle in the 1 Cup of warm water until the mixture forms a ball – the dough will be moist, but puffy & soft to touch… Better that the mixture be slightly moist, then too dry.
- Using a spatula, scrape the dough from the whisk back into the bowl and press all of the dough into a ball.
- Set the dough aside to rest while you pre-heat your skillet & prepare your work space.
- Pre-heat your cast iron skillet on a medium heat (5-6) for about 5-10 minutes, then turn down to a low setting (2-4) when cooking the tortillas.
- On a well floured work surface (I use a cutting board lined with parchment paper) take a small pinch (about 4 Tablespoons or 1/4 Cup) rounded ball of tortilla dough and roll it in your floured hands until you make a small disk about 3 inches in diameter.
- Place the dough on the floured surface and use your rolling pin (or tortilla press if you’re using one) to roll the dough out very thinly (maybe an 1/8″ thick). You may have to dust the surface or rolling pin again with flour if need be.
- Once the tortilla is rolled/pressed out, flip the parchment paper gently over on your hand or directly in the skillet to to release the raw tortilla and transfer it to the pre-heated skillet.
- Cook the tortilla approximately 30-45 seconds on each side. You may begin to see little bubbles forming as it cooks – that ok! Unlike regular tortillas, these shouldn’t make large bubbles.
- It’s important not to over cook the tortillas (this took me a few tries to figure out) – Otherwise, you’ll end up with a very crisp/fried disk that looks nice, but isn’t as tasty!
- If eating immediately after cooking, stack the tortillas on a plate covered with a kitchen towel to keep them moist & warm until serving. If you are saving some for later, keep the tortillas under the towel until you’re all done cooking them – then transfer them to a ziplock bag and keep them on the counter for up to 3-4 days. You can also warm them up in the microwave for a few seconds if need be.
- Serving Size: 1 Tortilla
- Calories: 130