Easy-To-Make Gluten-Free Tortillas

The topic of home made Gluten-Free tortillas probably makes you wonder, “Corn Tortillas are gluten-free.  Why not just buy them?”

I did that for a while, but there are two problems with store-bought corn tortillas:

1. They have nasty-sounding ingredients in them (as do flour tortillas).
2. Corn causes pain in my joints.

So when I stumbled across the two-ingredient recipe at ElaVegan, I seriously considered trying it.  And when my local grocery store had the flour 25% off, I knew I was going to try it.

But I had my doubts.  “Oh, they’ll stick to the pan.”  Or, “they’ll fall apart when I turn them.”

But no, the recipe really is very easy.  If you can make pancakes, you definitely can make these.  It’s very forgiving in terms of how much water you use.  I started with the lower recommendation, which is for thick tortillas.  But as I continued, I kept adding water to see how thin I could make them.  The only limit I reached is when the batter got so runny, it ran to the side of the pan.  Yet, they still held together when I turned them.  I managed to get them a bit over 6" in diameter.  I used an 8" pan.

And despite using a “sticky” cast-iron pan, there was no sticking whatsoever when I applied a thin layer of vegetable oil to the pre-heated pan.

For the second batch, I happened to have a couple of old limes lying around.  They were so hard and shriveled, my wife gave up on them.  But I managed to get maybe 1/8 cup of juice out of them, which I added to the batter.  The juice gave a nice tartness to the tortilla.

Give it a try!

#NaBloPoMo2019