How To Make Gluten Free Tortillas | Re-heat & No Cracking!

flaxseed meal

🥗Healthier: chia seed meal

💰Cheaper: ground oats

Chia seed meal offers similar binding properties and nutrition.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Discuss the challenges of making gluten-free tortillas that don't crack.

Introduce favorite gluten-free tortilla brands: siete, Rudy's, Follow Your Heart, and Noma.

Mention that siete tortillas are made from cassava flour and are grain-free.

Explain that Rudy's spinach tortillas add color and are great for wraps.

Describe Follow Your Heart tortillas as thicker and doughy, suitable for burritos.

Introduce Noma tortillas made from ivory top flour and tapioca.

Wrap tortillas in parchment paper and tinfoil, then place them in an oven preheated to 350 degrees for about 10 minutes to soften them.

Turn on the hot plate and let it heat up.

Place the tortilla on the hot plate and monitor for bubbling around the edges.

Flip the tortilla using tongs when it starts to bubble, being careful not to let it burn.

Continue flipping until the tortilla is soft and pliable, avoiding stiffness that leads to cracking.

Fill the tortilla with desired ingredients once it is soft.

Optionally, place the filled tortilla in a skillet to brown it further, but avoid overcooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens