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Nutrition Facts
Serving Size 1 (71g) Recipe makes 6 servings The following items or measurements are not included below: tapioca flour fava bean flour xanthan gum
Calories 167
Calories from Fat 42		(25%)
Amount Per Serving		%DV
	Total Fat 4.7g	7%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 550mg		22%
Potassium 109mg		3%
Total Carbohydrate 29.0g		9%
	Dietary Fiber 1.2g	4%
	Sugars 0.7g
Protein 2.2g		4%
detailed view... how is this calculated?

Gluten-Free Flour Tortillas

Recipe #342174 | 30 min | 20 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Az G
Dec 8, 2008

Holy smokes, I just ate a wrap! Boy was that nice. I found this recipe on the Living Without website. What I like most about it is that I will be able to take sandwichs to work again, since these are good warm or cold.

SERVES 6 -8 , 6 -8 torillas (change servings and units)

Ingredients

1 cup rice flour
1/3 cup potato starch
1/3 cup tapioca flour
1/3 cup fava bean flour
2 teaspoons xanthan gum
1 teaspoon baking powder
1/2 teaspoon sugar
1 1/4 teaspoons salt
2 tablespoons vegetable shortening or other shortening
3/4-1 cup warm water

Directions

1
Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand.
2
Add the warm water, starting with 3/4 cup and mix well.
3
Continue to add water until a soft, cohesive dough is formed.
4
Heat a comal, tapa or griddle to medium heat. Then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round.
5
Dust a work surface with corn starch and, esing a bollilo or rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference.
6
Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks.
7
Bake until the second side has slightly browned - should brown in a very short time.
8
Keep warm in a tortilla keeper or wrapped in a cloth until served.
9
Note: Will freeze in a sealed plastic bag for up to three months.

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Featured Reviews for This Recipe

From: Chef #1434108

On Nov 8, 2009

FINALLY a tortilla that rolls and taste good!!! ! thank you so much for posting this. A++++++

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From: Chef #572152

On Nov 7, 2009

I am so impressed with this recipie. It is very similiar in taste to wheat tortillas. I didn't change a thing. I did have trouble rolling them out. I think I'm going to invest in a tortilla press. AWESOME!!!

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From: LARavenscroft

On Jun 7, 2009

Made for Aus/NZ Recipe Swap #28. These were good and I was glad to find a tortilla that worked out well I've had many disasters with making tortillas and it didn't happen this time. The only thing that I did different was to omit the xanthan gum (I'm allergic to it) and replace it with 1 T ground flax seed. Thanks Az!

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From: Chef floWer

On Apr 7, 2009

WOW, so easy and very yummy. I had to do a whole lot of searching to find the ingredients but I did and so glad I made this recipe. Rice flour, was found near regular flour section of the supermarket. Potato flour and xanthan gum was in the health food section. Tapioca flour (Also know as Sago flour) was substituted by Arrowroot (Arrowroot is topioca flour with preservative 220). Fava Bean flour was substituted with Chickpea flour also known as Besan, which I found at a newly open Indian shop. Preparing the recipe was easy, I had no problem with the dough. Rolling out the Tortillas was simple with some corn flour/starch. Cooking them was quick and the flavour was wonderful. The Besan flour really stood out but it was fantastic to have a meal which was gluten free. I served them with Stewed Chicken Taco Meat, slice lettuces, tomatoes, cheese and jalapenos. Thank you Az G

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