Thin and flexible with a slight chew and enough surface area to let the fillings shine, these little tortillas are good enough to never miss wheat tortillas again come taco night. The key to soft, pliable tortillas is to place the hot tortillas into a sealable container to “steam” before serving.
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Gluten-Free Sourdough Starter
Gluten-Free Sourdough Starter
Not eating gluten? No problem! With the help of our gluten free sourdough starter culture, you can make tangy, fluffy sourdough bread that’s gluten-free.
The GF sourdough starter is an heirloom culture, meaning you'll make endless bread dough all from one starter! Just add water and gluten-free flour.
Sourdough is perfect for beginners, and this gluten free sourdough bread starter is a very forgiving culture and one of the easiest to work with!
- 1 cup sorghum flour
- 1/2 cup sweet rice flour
- 1/2 cup tapioca flour
- 1/2 tsp. salt
- 3/4 tsp. baking soda
- 1 tsp. xanthan gum
- 1/4 cup palm shortening or cold butter
- 1 cup gluten-free sourdough starter
- 1/4 - 1/3 cup milk, depending on the hydration of the starter and the humidity of your environment
- In a medium bowl, whisk together the flours, salt, baking soda, and xanthan gum. Cut the palm shortening or cold butter into the flour mixture. Pour in the gluten-free sourdough starter and 1/4 cup of milk and stir to combine. Mix together with clean hands. If the dough is still crumbly or does not completely come together, add additional milk, one Tbsp. at a time, up to 1/3 cup total.
- Moisten hands with water and knead dough for 2-4 minutes or until it is well-mixed and smooth. At this point the dough can be made into tortillas straight away or it can be fermented for 6-24 hours, depending on your preference.
- To prepare tortillas, heat a large griddle or skillet over medium heat. Pull off ping pong ball-sized pieces of dough to roll or press. Dust with sorghum flour if sticky.
ROLLING OR PRESSING THE TORTILLAS:
- If rolling, flour a clean work surface with sorghum flour and roll out carefully using a floured rolling pin.
- Tortillas can also be pressed in a corn tortilla press. To do so, line the tortilla press with wax paper or a freezer bag cut on three sides to fit the tortilla press. Place dough balls between the wax paper or plastic sheets, dusting the dough with sorghum flour if it is sticky. Press the dough gently until thin.
COOKING THE TORTILLAS:
- Transfer rolled or pressed tortillas carefully to preheated griddle. Cook on the first side for 2-3 minutes or until brown and set. Flip and cook two more minutes or until brown spots begin to appear.
- Transfer tortillas to a bowl and cover bowl with a lid or tight-fitting plate. (This will continue to steam the tortillas to make them flexible and tender when served.) Continue with remaining tortillas until all of the dough has been cooked.
Serve with favorite taco or other fillings. Best eaten directly after cooking.