I don’t know about you, but I LOVE tortillas! I’ve been making my own homemade tortillas for over 10 years. They are convenient and a way better alternative to sliced bread in my opinion. Though, my grandmother is mexican so I suppose it’s just in my blood.
I love all tortillas corn, white flour etc. Though, the more I learned about gluten and how hard it is on our digestive system the more I slowly weaned from it. The last to go was my beloved tortillas. I felt like it was a decision worth making for my health even though it was a lifelong comfort food. Also, after getting the results back from my “gut test” it showed that I was highly sensitive and reactive to gluten and I knew the time had come to be gluten free 100%!
I tried sooooo many different “alternative” tortillas and they were fine enough I guess, just, none of them ever stuck around. I never really felt compelled to remake any of those gluten free alternative tortillas I tried until now!
Try out the recipe below and let me know if you love them just as much! Only 6 simple ingredients, you can’t beat that!
“Best Gluten Free Tortilla with only 6 simply ingredients.”
Prep: 15 mins Cook: 25 mins Yield: 8 tortillas
1 1/2 cups Cassave Flour
3/4 sea salt
1/4 cream of tartar
1/8 tsp. baking soda
3/4 cup warm water
6 Tablespoons olive oil or avocado oil
1.) Combine the flour, salt, cream of tartar, and baking soda in a mixing bowl. Add the water and oil and mix until stiff ball forms. If the dough is stick use a bit more flour and if the dough is crumbly use a bit more oil.
2.) Divide the dough in half and then in half again until you have 8 equal portions. form each piece into a ball.
3.) Place a dough ball in between two pieces of parchment paper or wax paper. Roll the dough out to about 8″ to 10″ rounds. You can stack them on one piece of the parchment paper.
4.)Pre-heat a well seasoned cast iron large skillet, medium to medium high if using stainless steel.
5.)When the skillet is hot, peel a rolled-out raw tortilla off the paper or place the tortilla side down on the hot pan and peel off the paper. Cook for 1 minute, until the bottom has a few pale brown spots. The top will show a few little bubbles. flip and cook for 30 more seconds. ( Ideally the tortilla will be soft with a few small pale golden spots on the surface.)
6.) Serve warm or let cool for later use. Store in an airtight container up to 24 hours room temperature. To freeze, separate the tortillas with sheets of parchment t or wax paper and place in a plastic bag; they can be frozen indefinitely.
Adapted from “Paleo Principles”