Gluten free tortilla

Recipe from: 22 November 2010

Ingredients 8
Servings 1
Minutes 20 - 30 mins (fridge)


Serving Change
  • 100
    tapioca flour
  • 70
  • 110
    millet flour
  • 1
    xantham gum
  • 1/2
  • 1/4
    blossom margarine
  • 3/4
    warm water (I found that I needed a little extra water to form the dough)
  • Extra flour for rolling


20 - 30 mins (fridge)
Mix flour & salt together in a bowl.
Rub margarine into flour with fingers until the mixture has a fine even texture.
Stir in water to make a soft dough - add more water if needed.
Knead on a lightly floured board until smooth - about 2 - 3 min.
Divide dough into 8 equal pieces, Form the dough into balls. Cover with plastic wrap and allow the dough to rest in the fridge for 20-30min.
On a lightly floured board, roll out to 15cm diameter rounds, turning it over several times. As the dough thins out, it becomes quite fragile. Work gently.
Set aside & stack between wax paper.
Repeat with rest of dough.
Heat an ungreased, large heavy skillet to med/high heat.
Place a tortilla in skillet & cook until the top is bubbly & the bottom is flecked with brown. Flip over and brown other side.

These babies need to be cooked quickly. If you do it slowly and on low heat, they'll become crunchy, rather than the soft bendable texture of a proper white flour tortilla.

Reprinted with the permission of Halfway to Healthnut. To visit Halfway to Healthnut's blog click here.

Read more on: sauté


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.