Good gluten free tortillas are hard to find. Typically, when you remove gluten and wheat flour, the most likely ingredient it is replaced with is corn. When we began our gluten free journey we were still able to have taco night with these amazing La Tiara brand corn taco shells available in my local grocery store. But when we discovered my son’s corn allergy everything changed.
Did you know that it is being discovered that there is a link between wheat gluten and corn gluten? Apparently there is research regarding the similar effects that they both have on the body. The more time that goes by, the more we are learning. Click here to read this interesting article regarding corn gluten.
Although I have not figured out how to make a hard taco shell yet. My soft tortilla has definitely helped bring back some kind of taco night back into our lives. We are so thrilled it tastes so amazing.
I have tried so many gluten free tortillas that are already on the market, but have often found that they are not very soft and lack flavor.
A few months ago, I found that my Whole Foods Market carried a new flour called Cassava (tapioca) flour and on the back of the package was a tortilla recipe. It seemed so simple to make my own that I had to try it. I remember being so excited to make them on the drive home.
Well my excitement quickly fizzled when I ended up with a less than desirable tortilla shell. No one in the family like it, so I went back to the drawing board.
My ingredients and tools
All the flour I used to make these tortillas including the potato starch and arrowroot is Authentic Foods Brand. This is still my preferred flour that I keep in my pantry. If you use a different brand of flour, please keep in mind that not all flours are created equal so the amount of water you add may change.
The one thing you will absolutely need to make these tortillas is a tortilla press. I bought mine from Amazon and love it. I explain in the instructions to use parchment paper on either side of the dough ball before you press it. This is so important or you run the risk of your tortilla sticking to the press.
Cooking time will vary. Watch your tortillas closely. If they are not cooked enough, they will split down the middle and if they are cooked too long, they will become hard.
Also, to get the edges smooth I use a pizza cutter.
My mommy saving tip
The dough balls are great stored in an air tight container for up to four days in the refrigerator. Fill the tortillas with beef one night and chicken a couple of nights later and you can get the most of this recipe.
Once these tortillas are cooked you will want to either fold them over immediately and set them on a plate to be filled, or stack them between pieces of parchment paper.
After weeks of trial and error and eating lots of soft tacos I think you are going to be so pleased with this recipe. Don’t spend another minute wondering about it click below to get full access now.
CLICK HERE TO GET THIS RECIPE NOW
Take a look over my shoulder to see exactly I make these tortillas
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I hope you enjoy this recipe as much as we do.
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