gf and me’s potato flour tortillas

These gluten free tortillas taste like wheat tortillas and won’t go soggy when baked in dishes like enchiladas. Originally posted in April, we wanted to re-post this recipe for our new followers and because we discovered a way to make them even easier than before. “How?” you ask. Mix the dry ingredients together in a large batch and store in a sealed container. When you want a tortilla, combine the dry mix with water at a ration of about 2:1, adding water by the tablespoon if needed. In other words, one cup of dry ingredients and 1/2 cup water will make 4 four-inch tortillas, 1/2 cup dry ingredients and 1/4 cup water will make two!

TIP: If you find yourself missing a good ol’ peanut butter sandwich, try slathering a tablespoon or two of your favorite peanut butter onto one of these. Amazing! OR Try one wrapped around a hotdog for a great summer treat. Awesome!

What you’ll need:

½ tablespoon oil

2/3 cup corn starch

2/3 cup tapioca flour/starch

¼ cup + 3 tablespoons of potato flour

3 ½ tablespoons sorghum flour

1 teaspoon xanthan gum

1 teaspoon GF baking powder (use 1/2 teaspoon for thinner tortillas)

2 teaspoons brown sugar

1 teaspoon salt

1 cup + 1 tablespoon warm water

What you’ll do:

Heat the oil on a griddle set at 350 degrees or in a pan on medium high heat.

Sift dry ingredients together in a large bowl.

Make a well in the flour mixture and add the water. Mix with your hands until well blended. Divide into 9 or 10 balls.

Place balls one at a time into a tortilla press and flatten to make a 6 inch tortilla.

TIP: To make a thinner tortilla, “triple press” it. After pressing, rotate the tortilla twice and repress after each rotation. Use parchment paper on your press if the dough sticks.

You can also use a rolling pin and roll out the tortillas between two pieces of parchment paper. We have even “squished” them flat between two lightly greased flat bottom side plates. (We were camping and were rather desperate! But it worked.)

Put the tortillas on your hot griddle and cook for one or two minutes or until the dough puffs up slightly and develops nice brown spots on the bottom. Flip and cook the second side.

Cover to keep warm until you are finished cooking all the tortillas. Now fill with your favorite filling and enjoy!

Like these? You might also like

Dolores’s Delicious Enchiladas

or try them with

Tina’s 3-ingredient Pulled Pork

Photo credit gf and me 2013