Easy Gluten Free Sourdough Tortillas
Last year I started getting into making gluten free sourdough bread. It took a few weeks, but my starter finally got bubbly and ready to go. (I did later read that gluten free starter sometimes takes a while to take off, fyi.) I have been making different recipes, but these gluten free sourdough tortillas are too good to not share.
First you will want to make sure you have a good gluten free sourdough starter. You can make your own, or you can see if a friend has some you can have. Make sure that it is gluten free however, if you need it to be. Starters are only gluten free if they have been gluten free since the very beginning. There are many great starter recipes online, but here is one that I referenced. It does say 7 days, but remember that mine took longer. It all depends on temperature of your kitchen, along with other variables.
I love these tortillas because they are a quick and easy snack or the perfect gluten free tortilla for tacos. You can make them as big or small as you like, so make your dough balls whatever size you'd like your tortillas.
Do they have to be perfect little balls? Absolutely not! This recipe is supposed to be easy and delicious so don't put too much thought into it.
Make sure to roll them as thin as possible if using a rolling pin or use a tortilla press.
I make my tortillas on a cast iron pan and flip with a thin metal spatula. I also use parchment paper to make sure that my tortillas do not stick to the tortilla press.
IF you want to make this recipe with regular gluten flour, it totally works, by the way!
Enjoy these easy to make gluten free sourdough tortillas!
Gluten Free Sourdough Tortillas
These easy, delicious gluten free sourdough tortillas are great to make ahead and have with tacos or a bit of whipped strawberry honey!
Ingredients
- 1 ½ cups plus 2 tablespoon gluten free flour
- 1 ½ teaspoon salt
- ¼ cup butter or avocado oil shortening (for a dairy free option)
- ⅓ cup plus 1 tablespoon water
- ½ cup sourdough starter
Instructions
- Add flour and salt to your mixing bowl and combine.
- Cut butter or avocado oil shortening to the flour with a fork, mixing into the flour and salt mixture. You can use your hands to mix completely.
- Next, stir in the water and sourdough starter and mix with a spoon or dough hook on your mixer, until a shaggy dough forms, until a ball forms.
- If using a mixer with a dough hook, you can knead for 2 minutes, or until dough is smooth and not sticking to the bowl.
- If you do not have a mixer, turn the dough onto a surface sprinkled with gluten free flour or rice flour and knead for about 2 minutes or until the dough doesn't stick.
- Cut the dough into equal pieces and shape each into a ball. (Roughly 6 for burrito size, 12 for taco size, and 18 for street taco size)
- Cover dough balls with a thin kitchen towel or something like a clean shower cap works well, too. (Don't place by the stove or any place that is too hot.)
- Let dough balls rest for 30 minutes or up to 24 hours in the refrigerator in an airtight container.
- Use a tortilla press with parchment paper to press out each ball into a thin tortilla or use a rolling pin to roll out very thin.
- Heat a cast iron pan or non stick skillet on high or medium-high. Gently use a metal spatula to lay the thin tortilla in the pan and cook until you can tell it isn't see through and looks cooked (about a minute or so,) and then turn over gently. The tortilla should puff a little and turn light brown, (but it is different than when you cook with gluten flour, if you have experience with that.)
- Lay cooked tortillas on a plate to cool.
- Enjoy immediately OR store in an airtight container on the counter for up to 3 days, in the fridge for up to 7 days, or freeze.
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 126Total Fat: 4gSaturated Fat: 0gUnsaturated Fat: 3gSodium: 225mgCarbohydrates: 20gFiber: 1gSugar: 0gProtein: 3g
The writer is not a doctor or nutritionist and this nutritional information is just a guideline. Please consult your doctor or nutritionist for more accurate information.
