Indulge in our delicious gluten-free tortillas that are also egg-free, dairy-free, and plant-based. Perfect for anyone with dietary restrictions!
Delicious and Allergen-Friendly Tortillas for Everyone
Today we’re going to learn how to make gluten free tortillas, with a slight twist from the original recipe. Even though we ran out of the specified gluten free flour, the end result turned out to be more like corn tortillas than flour tortillas. After some trial and error, we found a new go-to recipe for when we need a delicious wrap.
The original recipe, courtesy of The Loopy Whisk, provided the foundation for our experimentation in the kitchen. Despite the deviation from the exact instructions, the tortillas came out amazing and exceeded our expectations. These gluten free tortillas are sure to become a staple in our meal rotation, offering a tasty alternative for those looking to avoid gluten.
Deliciously Free: Plant-Based Tortillas for Everyone!
We’re either ruining this or like it’s going to be fantastic here in our cloth to keep it oh my gosh okay okay okay okay it’s going everywhere I grabbed one that clay was eating and I like smooshed it like this and he was like stop that you’re wrecking it welcome back to my channel my name is Cari and if you are new here.
I make vegan and gluten-free foods treats regular food I find all the recipes that look good and I try them out so you don’t have to so today I’m going to be making gluten-free tortillas they look so simple and so amazing so I have to try them out because y’all know the struggles of finding a good gluten-free tortilla that.
Does not just like cost an arm and a leg okay let’s go we are experimenting I just bought this celium husk never used it before but this is what is used in the recipe so I picked some up salt oil I have my one to one glutenfree flour which I don’t have very much of so we’re going to do some of this cornflour I don’t know I know it’s called corn meal.
But it’s like very it’s flour okay y’all so we’re going to do probably hopefully half and half all right step number one we’re going to make our celium gel which is going to be the celium husk mixed with water so we’re going to need 5 tablespoons two cups of warm water I was scared this bowl wasn’t.
Going to be big enough and it’s honestly almost not big enough I’m scared okay anyways this is already becoming a gel so that is perfect that’s what we want I’m going to set it aside and then we’ll put our other ingredients in our Bowl we have one to one glutenfree flour and I have like maybe one more tablespoon so I guess this is going to be more the corn.
Flour so this should be interesting it did say in the recipe um you can like add cornflour or other corn or other flowers so 1 cup of one to one gluten-free flour and two cups of our corn flour cornmeal whatever one teaspoon of salt and let’s whisk this up and honestly like I can’t tell the.
Difference between the rice flour so the one to one gluten-free flour is a rice based flour and I would have preferred to just try this recipe with only that to start however I know I have all of this I have that bag and another bag of the Corn the white corn flour so I figured well corn tortillas are very common and I like them so why not just.
Try using both I was hoping to do half and half but obviously that’s fine and now we’re going to make ourselves a little well so just a little hole in the center here Perfection let’s get rid of our whisk next up we’re going to add our oil so neutral tasting oil 1 qu of a cup and then our C celium gel look at how goopy it’s become y’all.
This is so cool wooden spoon and we’re going to stir till it becomes a ball I’m so excited for this even if this is more so like a just like a corn tortilla I’m going to be so excited because I bet you Fresh Tortillas are the best like they’re probably so much better than store.
Bought you know it’s really nice it’s like not sticky like at all I decided to start kneading it because um you can see there’s all this like flour at the bottom the spoon is just not doing it I’m also just terrified that this is going to be too dry but.
We’re going to really put the effort into this okay oh man I don’t know if this is has enough liquids in it if I try to roll this out it’s just going to break for sure it’s so good but it’s also like it will fall apart I think on the edges so I think I’m going to add like a little bit of oil let’s do like half a tablespoon of oil no let’s do a.
Whole tablespoon cuz this is clearly does not have enough moisture and it’s so hard y’all it’s so hard it’s like oh my gosh and I don’t know if this is something you have to be like quick with cuz this is like Play-Doh like it is hard all right I’m going to add water.
So I have a third cup here let’s just start with a little bit first because I have no idea how this is going to react to adding straight up water seems like a lot I went from it was at a third of a cup and I now have a/4 cup left in my measure so whatever is a/4 cup to a third we’re either ruining this or like it’s going to be.
Fantastic yes I’m just holding this piece over here because it’s just too much for the bowl okay so this is my like determining Factor it becomes a ball really nicely really perfectly but then if I was to say try to make it oopsy into a around just with my fingers were falling apart on the edges you know I am debating if I.
Were to roll it out nicely the edges are okay if they’re not like uniform you know what I mean but I don’t even know if I can roll it thin enough for a tortilla I think I’m going to add more water y’all cuz that actually really helped so I have like a/4 cup left okay let’s try that like you can see it’s just so dry in there I think.
I’m going to just start punching it my arm is getting tired y’all like tired and my wrist disgusting that cornflour is so absorbing you guys this is ridiculous let’s do our test we have a ball it’s getting stickier so I feel like that’s a good thing and when I roll it it’s not breaking so before when I was rolling it was just like breaking.
Breaking like that ooh I think we might be good look at how much better that is I just measured the rest of my water I had two very generous very generous tablespoons of water left I think I could add more but I’m just going to try this now and see what happens I don’t even know if this is going to be big.
Enough 12 pieces I’m feeling like maybe I should have done more water I am just totally eyeballing the sizes but they actually seem pretty like the same I think I like this corn it’s not sticky and gross like regular flour where it’s like like I just made pizza dough the other night and oh my gosh the amount of flour I had to add I was like dude like.
Am I even getting anywhere like it’s so sticky all the time and then you have to like use a piece of parchment or something plastic wrap just to like flip the dough cuz it’s so fragile at the end like I don’t like it I’ve decided I’m just going to use a piece of plastic wrap to cover these well sort of cover them because I.
Need my tea toil for when they’re done so I’ll just kind of sort of cover them I have some oil here I’ve done this in the past with pizza dough from the local bakery and I just use a little bit of oil while I’m making them into circles so I think I might try that with some of these as as well see how it goes okay I’m actually so nervous you guys what.
The heck so our pan is preheated to like medium you know if you spray some water on it it’s going to be sizzling it’s just plain non-stick pan now let’s roll them out into 9 in 1 M mm thin rounds it says to dust a lot but as we can see we don’t need the dust okay y’all I’m not sure where the other handle went okay that looks a little bit better okay so.
This is the first one I didn’t add any oil this is just rolling it out we’re doing an experiment and I mean other than the sides looking horrible it doesn’t look bad and it’s not like I can pick it up as one and it’s not like falling apart okay except for where it was like breaking is.
This this is where I’m not sure what is 1 mm thick so we’re just going to go for like very thin okay 45 seconds then we’ll flip it it’s been about a minute so I was kind of flipping up the edges so I’m just going to try to scoot it off here gently and then we we flip.
It okay so it’s supposed to get black and bubbly and stuff like that so we’ll see cuz like I said it’s corn if you seen a corn tortilla they don’t generally do that they generally look like this I might just keep flipping it and flipping it and see what happens forgot to count but it’s feeling crispy and we’re slipping and sliding around so.
I’m going to flip it again all right okay so it looks about the same on this side so let’s see ooh we’ll leave it on here for another 30 seconds or 45 and just kind of keep flipping all right y it’s been like a minute and look it this is kind of bubbling here ooh bubble okay I’m going to flip it.
Again oo it’s get definitely bubbling bubbling okay I think we’re getting somewhere this one might be more closer to like a na because it is thicker so let’s just keep going all right another minute y’all and look at the bubbles that are forming I’m so excited see ooh okay okay okay wait it’s definitely more like non likee this is probably why you.
Should not cook keep flipping it and cooking it because now it’s just hard kind of okay y’all I think I’m going to call this done it’s so poofy and like not very flexible I wish I had some hummus I might just make some hummus up to taste test it let’s get it off the heat into here in our cloth to keep it oh my gosh here we go in our cloth cover.
It up I did reduce the heat a little cuz it’s too hot but um I think that’s a good tempture now I’m going to use some of our oil let’s GR grab another ball and then I’m just going to like put a little oil on it I guess like just dipping my fingers in we’re just going to knead it a little bit like this to get the Oil Incorporated and see what.
Happens okay that’s looking better these edges y’all they’re not staying together and we’re going to make this thin okay we’re much thinner now but we we can still pick it up let’s flip it I waited a little bit longer this time like maybe more than a minute ooh okay they’re all going to look the same for sure you know what I.
Think because they’re corn it’s definitely going to be more like a cornor de I’ve been trying experimenting adding a little bit more oil seems to be able to roll out more in a more uniform Circle however let me show you y’all the last one I did T oh my gosh it actually looks so good now that I just pulled it out.
Like remember to keep them in there okay guys maybe I can try to fix it into more of a circle I don’t know and I tried to make it extremely thin like as thin as it’ll go I also will say too because of the celium husk probably probably shouldn’t eat like all of these since there is 5 tablespoons.
You should probably eat like you know maybe two or three I mean these are small so probably not the worst thing ever but it sticks together still we’re not breaking and when I pick it up I think we have hit the nail on the head these ones are so consistent as you can see I’m literally just two fingers in the oil and then adding it in just a.
Couple times until I feel like we’re not as dry in correctly I will say having I’ll show you guys after having the the ones that are waiting to be rolled and cooked in plastic wrap like the moisture is trapped in there and it’s keeping them nice and moist that that’s definitely something that you have to do not that these are dry but I could see.
Them getting dry and I am thinking about adding something in here so the first one that little ugly one I let clay eat it since he just got home and he was putting some taheen on it and he said that it was so good so we have some everything bagel seasoning as well I might just mix it right in I’m just going to get him to.
Put some of the everything bagel seasoning right in here and I’m going to mix it in know I don’t know sure okay okay okay okay it’s going everywhere cuz it’s like very garlicky and it smells so good look at this SMS everywhere little bird seed let’s roll this out what I’m noticing thing with these.
The thinner the better the more pliable they are and with cooking only 45 seconds to a minute on each head okay look at how well we’ll stick it together it’s a miracle it’s gluten-free y’all clay keeps stealing them so um he’s made a little quesadilla with one when I was in between cooking the wraps and look at the cheese melt that’s just diet looks.
So good did you put something else in there too no just cheese and look at I put put I made some tofu egg in there some cheese and it’s just sticking right to itself and it like actually pulled it up really nicely I’m so impressed by these you guys like we had some scary moments okay.
I was terrified these are not going to work I know I had to mess with the recipe a bunch I will also make sure to link the original recipe in the description I definitely be trying this again with just the one to1 gluten-free flow to see how those turn out I have really high hopes because if these ones turned out so good the ones that have.
Been sitting in the tea towel the longest they’re like you hear that they are sticking to each other but like not in a bad way and they’re staying so warm I grabbed one that clay was eating and I like smooshed it like this and he was like stop that you’re wrecking it but like honestly look at it it didn’t even break y’all I’m going to make make sure.
These are really tightly sealed when I pack them away and keep them in the fridge and I’m definitely going to be making these again these are amazing clay love them I love them too they’re so good I’m like very highly impressed um if I make them again with corn I’m obviously going to like up the Water by like probably half a cup I would much.
Rather than be too wet and need to add extra flour than too dry and like you saw the GU the dough you guys it was so hard to work with is like he’s already like can we make some quesadillas out of this so we might have to make some quesadillas yeah so with the texture there are like a little bit chewy I just peeled off a little piece it’s a little.
Chewy which I think is really nice a wrap should be a little chewy and I was really surprised that it could actually wrap up nicely we’ll see how they do overnight since ayum says like only you should take two teaspoons two to three times a day I told clay like cannot eat like all of these so they’re small but I would make make sure if you’re not used.
To psyllium or like in general probably like maybe eat like three or four maybe I mean I did end up making more than 12 because well you know that’s just how we do it I’m going to enjoy the rest of this and I can’t wait to try these tomorrow and see where they’re at if we reheat them just heat them back up in the pan no problem the next day y’all we.
Decided to make some quesadillas um I’m just sloppy and lazy with it but um um look at that some Beyond some mushrooms spinach diet cheese I’ll show youall Clay’s after CU I’m sure his will be like Immaculate but they heated up really nicely and got nice and flexible again and then they’re kind of like crisping up on the sides.
Here is Clay’s little Masterpiece he cut his into little triangles so it looks super cute and I don’t I think he just has spinach and the meat and cheese super excited did how well this worked I hope you enjoyed I hope you learned something new and I will see you in the next video bye
