Delicious soft pliable tortillas. Your friends will never know they are gluten free. Made with blanched almond flour and tapioca flour. Dough can be stored in the fridge for up to 3 days.
Here are the links to brands I recommend for this recipe:
-Blanched Almond Flour- (affiliate link!)
-Organic Tapioca Flour- (affiliate link!)
-Xanthan Gum, grain free- (affiliate link!)
-Cast Iron Round Griddle- (affiliate link!)
-Tortilla Warmer (must use one to allow tortillas to steam and soften)-(affiliate link!)
Gluten Free Tortillas by Ester Perez
1 cup (100 grams) blanched almond flour
1¾ cups (198 grams) tapioca flour plus more for dusting
½ teaspoon salt
1 teaspoon xanthan gum
2 Tablespoons honey
drizzle of olive oil (optional)
approximately ½ cup hot water (enough to thicken like play dough texture)
1. To a large mixing bowl or KitchenAid mixer using flat beater attachment, add blanched almond flour, tapioca flour, salt and xanthan gum. Whisk until all lumps are removed.
2. Add half of your hot water slowly while mixing. Add honey and drizzle of olive oil. Do not add olive oil if you are packing burritos for lunch or will store tortillas. Only add olive oil for immediate use of tortillas.
3. Add remaining hot water. Watch the dough incorporate and press the dough between your fingers. It should feel like soft play dough and not stick to your hand. Add more tapioca flour or hot water accordingly until you get the right texture. (See video)
4. Dust your hands with tapioca flour and gather dough into a ball. Knead dough for 2-3 minutes.
5. Separate into 3 equal amounts, divide that into two more amounts. You should have 6 pieces of dough. Roll dough into 6 equal balls and store in a plastic wrap or towel covered bowl until ready to roll out.
6. Dust surface with tapioca flour and place a ball of dough in the center. Press down slightly and more on edges.
7. Dust top of dough with tapioca flour and roll out to about 8 inches.
8. Heat a cast iron skillet to medium low heat.
When skillet is hot, add tortilla. Flip once bubbles have formed and fully puffed, about 30-45 seconds.
Heat on other side another 30-45 seconds or until brown spots have formed underneath.
Place in tortilla warmer until ready to serve and repeat steps 4-8 with remaining dough. Store tortillas in a ziplock bag in the fridge until ready to use and reheat on a skillet before serving.