Gluten Free Flour Tortillas

Name: Gluten Free Flour Tortillas
Total time: 45 min
Yield: 8 servings
Ingredients: 1 C blanched almond flour; 1/2 C arrowroot flour; 1/2 C tapioca flour; 1 tsp 1/2 tsp salt; 1 tsp baking powder; 1 tsp xanthan gum; 1 tsp. pectin, optional; 2 tsp 1 tsp. brown sugar or palm sugar; 1/4 C extra virgin olive oil + 7-8 Tbsp for frying; 1/2 C very hot but not boiling water

Gluten Free Flour Tortillas takes roughly 45 minutes from beginning to end. For 57 cents per serving, you get a side dish that serves 8. One serving contains 151 calories, 3g of protein, and 8g of fat.

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Cook time

45 min

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Servings

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Ingredients

View Original ↗

Nutrition

per serving

151 kcal

Calories

3 g

Protein

8 g

Fat

18 g

Carbs

Ingredients

For 8 servings

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Instructions

1
In a large bowl, mix together all of the dry ingredients.
2
Stir in 1/4 C olive oil and water until it forms a soft but pliable ball.
3
With greased hands, pinch off about a small golf ball sized piece of dough, roll into a ball, and place on a piece of well-greased parchment paper. Lightly press down on it.
4
Grease another piece of parchment paper and place on top of the dough. Use a rolling pin to roll the dough out. You want it pretty thin, but not so thin that it tears apart. Carefully lift of the top piece of parchment paper.
5
Heat about 1 Tbsp. olive oil in a cast iron skillet over medium heat.
6
When it is heated, invert the parchment paper with dough over the cast-iron skillet.
7
The tortilla will adhere to the hot skillet and the parchment paper will easily come off. Do not force it off, it will pull off easily when ready.
8
After the parchment paper comes off, cook the tortilla another 20-30 seconds then flip. Cook an additional 30-45 seconds or until done.
9
Repeat with remaining dough. Makes 6 to 8 flour tortillas.