Friday, December 12, 2014

Vegan, Gluten Free Tortillas


This recipe was created for my daughter and her family. They are on a vegan, gluten free diet. I have to say, these tortillas are really good! They are soft and pliable just like my original tortilla recipe. So, for all of you vegan's on a gluten free diet, this one is for you! I hope you enjoy them!


Ingredients:

  • 2 cups of All-Purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 2 tablespoons light olive oil 
  • egg substitute for 1 egg (I used 1 tsp psyllium powder with 1/4 cup warm water)
  • 2/3 cup warm water

Combine the teaspoon of psyllium powder and 1/4 cup warm water, mix well and let sit for 5 minutes. It will become gelatinous and sticky!

In a medium sized mixing bowl, combine the remaining dry ingredients and mix thoroughly.
In a small bowl combine the 2/3 cup warm water with the psyllium mixture and stir in the oil. Add the wet mixture to the dry ingredients and mix very well.
Cover the bowl with plastic wrap or a wet paper towel and let rest for 15 minutes. This will allow the flour to fully absorb the water and become a workable dough.
Divide the dough into 8 equal sized pieces for larger tortillas or 10 equal sized pieces for soft taco sized tortillas.
Place a heavy tortilla pan or heavy bottom skillet over medium heat and allow the pan to come up to temperature. It is very important for the pan to be hot before cooking the tortillas. They may turn out gummy and have a weird texture if the pan isn't hot enough.
Place a piece of plastic wrap onto a tortilla press or onto your work surface and spray with non-stick spray. Place one piece of dough into the center of the tortilla press, fold the plastic wrap over the top and press the ball into a disk. Place the tortilla, still in the plastic wrap, onto your work surface and roll until very thin. Re-apply non-stick spray to the plastic wrap as needed as you roll out the remaining tortillas.




Cook each tortillas for 30-45 seconds per side. They will develop little bubbles when they are ready to flip. Try not to over-cook them or they may crack when rolled.

After cooking each one, place them between a folded piece of waxed paper that in covered with a clean towel. This will keep them warm and prevent them from drying out.

If you are making these for later use, allow them to cool completely while covered. Then place a piece of waxed paper between each one and wrap them well in plastic wrap and place in a freezer bag and freeze.
To thaw, simply remove the desired amount of tortillas, wrap in plastic and place onto your counter. Allow them to come to room temperature. You can reheat them in a hot, dry skillet over medium heat. I don't recommend heating these in the microwave, they can become tough. Enjoy!




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