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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Gluten Free Flour Tortillas

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.58

$0.58 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,fodmap friendly,vegan side dish
spoonacular Score:10%

Spoonacular Score: 10%

 

You can never have too many side dish recipes, so give Gluten Free Flour Tortillas a try. One portion of this dish contains approximately 3g of protein, 8g of fat, and a total of 146 calories. This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe serves 8 and costs 58 cents per serving. This recipe from Foodista has 1 fans. From preparation to the plate, this recipe takes about about 45 minutes. If you have blanched almond flour, salt, xanthan gum, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 7%. This score is very bad (but still fixable). Try Gluten-Free Flour Tortillas, Gluten-Free Flour Tortillas + a giveaway, and Wholegrain Flour Tortillas - Gluten Free & Vegan & Now Paleo for similar recipes.

Ingredients

Servings:
1 cup
1 cup blanched almond flour
blanched almond flour
0.5 cups
0.5 cups arrowroot flour
arrowroot flour
0.5 cups
0.5 cups tapioca flour
tapioca flour
1 tsp
1 tsp salt
salt
1 tsp
1 tsp baking powder
baking powder
1 tsp
1 tsp xanthan gum
xanthan gum
1 tsp
1 tsp pectin
pectin
2 tsps
2 tsps palm sugar
palm sugar
0.25 cups
0.25 cups extra virgin olive oil
extra virgin olive oil
0.5 cups
0.5 cups water
water
1 cup blanched almond flour
1 cup
blanched almond flour
0.5 cups arrowroot flour
0.5 cups
arrowroot flour
0.5 cups tapioca flour
0.5 cups
tapioca flour
1 tsp salt
1 tsp
salt
1 tsp baking powder
1 tsp
baking powder
1 tsp xanthan gum
1 tsp
xanthan gum
1 tsp pectin
1 tsp
pectin
2 tsps palm sugar
2 tsps
palm sugar
0.25 cups extra virgin olive oil
0.25 cups
extra virgin olive oil
0.5 cups water
0.5 cups
water

Equipment

baking paper
baking paper
rolling pin
rolling pin
frying pan
frying pan
bowl
bowl
baking paper
baking paper
rolling pin
rolling pin
frying pan
frying pan
bowl
bowl


Instructions

In a large bowl, mix together all of the dry ingredients. Stir in 1/4 C olive oil and water until it forms a soft but pliable ball. With greased hands, pinch off about a small golf ball sized piece of dough, roll into a ball, and place on a piece of well-greased parchment paper. Lightly press down on it. Grease another piece of parchment paper and place on top of the dough. Use a rolling pin to roll the dough out. You want it pretty thin, but not so thin that it tears apart. Carefully lift of the top piece of parchment paper. Heat about 1 Tbsp. olive oil in a cast iron skillet over medium heat. When it is heated, invert the parchment paper with dough over the cast-iron skillet. The tortilla will adhere to the hot skillet and the parchment paper will easily come off. Do not force it off, it will pull off easily when ready. After the parchment paper comes off, cook the tortilla another 20-30 seconds then flip. Cook an additional 30-45 seconds or until done. Repeat with remaining dough. Makes 6 to 8 flour tortillas.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.58
Ingredient
1 C blanched almond flour
½ Cs arrowroot flour
½ Cs tapioca flour
1 teaspoon baking powder
1 teaspoon xanthan gum
1 teaspoon pectin
2 teaspoons palm sugar
¼ Cs extra virgin olive oil
Price
$2.24
$0.69
$0.36
$0.04
$0.20
$0.34
$0.10
$0.64
$4.61

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Cooking Tips

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • You can make your own almond flour/meal by grinding whole almonds or blanched almonds in a food processor. Just be careful not to grind them too long or you'll end up with almond butter (though worse things have happened!).

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
145 Calories
2g Protein
7g Total Fat
18g Carbs
1% Health Score
Limit These
Calories
145
7%

Fat
7g
12%

  Saturated Fat
0.59g
4%

Carbohydrates
18g
6%

  Sugar
1g
1%

Cholesterol
0.0mg
0%

Sodium
306mg
13%

Get Enough Of These
Protein
2g
6%

Fiber
2g
8%

Calcium
60mg
6%

Phosphorus
45mg
5%

Iron
0.72mg
4%

Manganese
0.04mg
2%

Potassium
66mg
2%

covered percent of daily need

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