*Linked to Allergy Free Wednesday*
Oh tortillas. You have given me a fit.
If you remember, the first time I was finally brave enough to try, I ended up with crackers.
Then I tried making wraps from quinoa. Not a true tortilla… but we ate tacos with it anyway. I kept playing with those wraps. But, they just were not right. I wanted tortillas.
Finally, I got brave enough again. I figured out a way to transfer delicate, gluten free, tortillas to the hot griddle where cooking would make them no longer be brittle (more on that below). This idea, and a heavy dose of pysillim seed, made the tortillas possible. They were very flexible and worked for large burritos. But, beyond working there was not that much to say positively about them.
I wanted to try again, without the psyllium husks as, though natural, they are not my favorite ingredient in the world. They can be rough on damaged guts, which my husband has. Out came the bowls and the grain mill. Sorghum, flax, salt, water, and fat. That is it. No starches. No gums.
I rolled the tortillas straight on parchment paper, then transferred the parchment paper and tortilla to the griddle. Flipped it onto it so the tortilla was touching the griddle. Within a few seconds I was able to peel the parchment paper off and finish cooking the tortilla. I used the same piece of parchment paper for every tortilla.
I really appreciated not trying to handle too delicate tortillas, and the fact that I did not have to dirty my counter with flour and dough. I do not like flour and dough getting everywhere. Blech. I shudder just thinking about it.
Then it was time for the true test. We sat down for a meal of lentil tacos. The tortillas performed beautifully! They have a texture that heartier then a flour tortilla, and softer and more flexible then a corn tortilla. I can not wait to try them for enchiladas!
Homemade Gluten and Corn Free Tortillas
- 1½- 1⅔ c. freshly ground sorghum flour
- ¼ cup freshly milled golden flax seed
- ¾ hot c. water
- ¼ c. lard, tallow, olive oil, or butter
- 1 tsp. salt
- ½ teaspoon baking powder (optional, it helps keep the tortillas flexible)
- Arrowroot powder or more sorghum, for rolling out your tortillas
- Mix together the sorghum, milled flax seed, and hot water. Stir to combine. Let sit for at least 10 minutes.
- Add in the the fat and the salt.
- The dough be wetter then regular flour tortillas.
- Let sit out for at least 30 minutes, but I have not tried longer then a couple hours.
- Preheat a griddle over medium heat.
- Divide the dough into 12 balls.
- Cut a square of parchment paper. Roll the dough out on the center of it. You will be getting about a 6" tortilla. Be careful as they are delicate.
- You might need to flour the top of the tortilla to be able to roll it out with sticking to the pin, but do not flour the parchment paper.
- Flip the tortilla (still on the parchment) onto the hot griddle. Make sure even the edges of the tortilla touch the grill. Within a few seconds the parchment paper will start to steam up in the center. Gently remove the parchment paper, using a spatula to go between the tortilla and parchment if needed.
- Cook the tortilla until it bubbles, flip, and cook for another 30 seconds or so.
- Put the hot tortillas into a container with lid or a pie pan topped with a plate to keep the tortillas warm and pliable.
- Repeat with the other eleven balls, using the same piece of parchment paper.