Tortillas were something that BA (before allergies) I greatly enjoyed. They were such a versatile food that we used for everything from a wrap for lunch, to an apple dessert, and even cut and fried as chips. When food allergies changed our world, tortillas dissappeared from our kitchen ... They were either grose tasting, nearly impossible to find, or had parabens in them (YUCK!). So the only consistent option was to try making them myself.
Armed with a corn tortilla mix and a tortilla press I tried, and tried, and tried to get them to work. In the end I was frustrated, covered in dough and mix, and left with only a handful of small edible tortillas. Not a successful endeavor in my books.
Now, almost 2 years later, I seem to be drawn to tortillas again. This time however, I figured I would play it safe and use a recipe from the same book my flour recipe came from. Finally, Success!! Not only were they easy to make, but the turned out perfect on the first try. The only thing I changed was the size of the tortillas, the recipe originally made 8, but in an effort to make them more WW point friendly and to make them a more kid friendly size I made 12 - 8.5" tortillas. My only other suggestion ... make lots, they 12 I made have dissappeared from my fridge rather fast (lol).
Gluten Free Tortillas
- makes 12 tortillas @ 3WWpts each
2c GF flour
4tbsp margarine (or shortening)
2/3-1c very warm water
-combine flour, salt & margarine; mix until it looks like a fine meal (margarine should be evenly distributed)
-mixing on low, slowly add 2/3c + of water until dough forms a ball
-divide into 12, flatten into discs, set aside covered for 30 min
-heat griddle or large frying pan to medium-high heat (*do not add any oil to pan*)
-roll dough to the thickness of traditional flour tortillas, you will be able to roll them to slightly larger than a lunch plate (This dough is really easy to roll without ripping, just make sure you flour the board and rolling pin well); place an 8.5" lunch plate on top of dough and trim rough edges to make a neat round tortilla
-gently transfer tortilla to frying pan and cook until tortilla starts to bubble, flip and cook on other side as well (it will take less time to cook than you would think)
-cool completely on a wire rack
-store in fridge or freezer with tortillas separated by layers of parchment paper