Friday, June 25, 2010


Living in Texas, having tortillas is almost a requirement. We eat them in just about everything, from soups to tacos. Having celiac disease says tortillas are out of the question. As I am also stubborn, I have developed my own tortilla that uses my allergen free flours to produce a tortilla I can sink my teeth into.


2  1/2 cups gluten free flour mix of your choice
2 tablespoons butter, melted
1/2 teaspoon coconut oil
2 teaspoons baking powder
1/4 teaspoon sea salt, finely ground
3/4 cup lukewarm goat's milk

One additional tablespoon butter for cooking tortillas

In a large bowl, mix all ingredients together. This will result in a slightly sticky dough. Turn out on a well floured surface and need for 5 minutes. Separate into 10 balls. Let dough rest for about 45 minutes. Roll out each ball as thin as possible. (almost paper thin). Place one rolled tortilla at a time in a lightly buttered skillet set to medium heat. Turn tortilla when it begins to bubble. Remove from heat when tortilla is lightly browned on both sides.

Note: Tortillas cook quickly. Be careful not to over cook. Also, these freeze well. make a large batch to have on hand.

Note: Rolling thicker tortillas results in a wonderful pita type flat bread that is wonderful for sandwiches of all types. I purposely made these for steak gyros with superb results in flavor and texture. 

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