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Easy Gluten-Free Homemade Tortillas
My husband and I love making our own tortillas, and as these are one of the staples in our household, it helps to know how to make them in bulk.
What's even better is that we can turn around and make our own chips (another staple) with an additional 6 minutes or so of our time.
We use these for my Tomato Bacon Chicken Tacos, burritos, my The Best Ever Chicken and Cheese Flautas, my The Best Ever Sweet Potato Enchiladas, tostadas, my Black Bean and Corn Quesadillas, my Quick and Easy Chicken Tortilla Casserole, and even my The Best Ever Easy Chicken and Dumplings recipe.
We use these for everything!
And what's great about this recipe is that you can use your own choice in flour for a gluten-free tortilla. I suggest quinoa flour for this recipe, but you can also use tapioca flour, bean flour, soybean flour, nut flour, or any other version you'd prefer.
Flaxseed also has some amazing benefits, especially as a source of omega-3 fatty acids that you'd normally find in fish. These are wonderful for your health but very few people get the amounts needed in their diet.
Flaxseed is also an antioxidant-rich food providing cardiovascular benefits, improving blood pressure, lowering fasting glucose level, and even providing special support to the intestinal tract. (WHFoods)
You can know that even as you are eating your tortillas, you are doing your body a favor, where normal tortillas are packed with unhealthy carbs that we are taught to avoid. Enjoy!
Have you ever made your own tortillas from home?
- 1 cup quinoa flour, (or other alternative for all-purpose flour)
- 1 cup ground flaxseed
- 1/2 cup olive oil, or coconut oil
- 1 cup water
- 1/2 teaspoon paprika
- In a large bowl add your quinoa flour and ground flaxseed. Mix lightly just to distribute evenly.
- Add in your olive oil and mix thoroughly, preferably by hand. You want your ingredients to be very well blended together to cook correctly.
- Add in 1 cup of water with your paprika and mix very well.
- You will want to end up with a dough-like consistency that is able to be divided and rolled out. If your mixture is too dry, add more water. If it's too wet, add more flour.
- Pour your dough out onto a clean surface. Knead for about 10 minutes to remove all bubbles, mix thoroughly, and get an even consistency ready to cook.
- Cover your dough with a moist towel and let it rest for about 30 minutes before working with it again.
- Divide your dough into about 8-10 small balls and set aside. Prepare a small saucepan on your stove by heating it to medium high. You can use a tiny bit of oil if you wish, but it is not necessary.
- While your pan is heating, roll out each of your balls into thin, flat circles, which will become your tortillas once cooked.
- When your pan is hot, lay one of your circles into the center of the pan and cook for about 1-2 minutes on each side. You want to see brown patches and a dry look on each side to know that it is cooked thoroughly.
- As they are cooked, lay each on aside on a plate and repeat the process with the rest of your tortillas.
- If you wish to make them into some great tortilla chips, simply cut them into triangles, lay them out on a prepared cookie sheet and cook them at 350 degrees for about 6 minutes until crunchy.
- Keep in mind that each of my recipes may be a tad bit different for you in amounts of water and cooking times because of the altitude of my home. WOrk with them a bit and make them your own!
- Enjoy! Yummy! Yummy!
|Serving size: 1 tortilla|
|Calories from Fat||72|
|% Daily Value *|
|Fat 8 g||12%|
|Saturated fat 1 g||5%|
|Unsaturated fat 4 g|
|Carbohydrates 13 g||4%|
|Sugar 0 g|
|Fiber 4 g||16%|
|Protein 6 g||12%|
|Cholesterol 0 mg|
|Sodium 80 mg||3%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Remember my warnings are completely gluten-free diets.
Where eating healthier is always a good thing, it is not safe to completely avoid gluten altogether unless you have been instructed to by a doctor or you have a gluten intolerance. Read my article on What It Means to Be Gluten-Free for more information on this topic.
Also be careful using "gluten-free" ingredients in your recipes as too many of them still contain at least 20 parts per million. This is a reasonable amount for many with a gluten-intolerance, but for too many more individuals, these levels are still extremely unsafe.
You are really going to enjoy these tortillas! I would love to know what you think!
How likely would you be to make this recipe at home?
© 2013 Victoria Van Ness