These tortillas are soft and flexible and have a delightfully nutty flavor. They can be made ahead and reheat well.
- Dry Ingredients:
- 1/3 cup millet flour
- 1/4 cup quinoa flour
- 1/2 cup tapioca starch
- 1 teaspoon corn-free baking powder
- 3/4 teaspoon guar gum*
- 1/2 teaspoon sea salt
- Wet Ingredients:
- 2 teaspoons pure honey or agave syrup
- 1/3 cup warm water
- 3 tablespoons non-hydrogenated shortening, such as Spectrum
In the bowl of your electric mixer, use the paddle attachment to combine the dry ingredients on low speed.
Add the wet ingredients and continue to mix until a dough forms around the paddle. Mix the dough on medium speed for an additional minute. The dough will be slightly sticky and springy. Wrap tightly in plastic wrap and chill for 30-45 minutes.
After chilling, divide the dough into 6 equal portions and form each into a round ball. Keep the dough balls lightly covered with plastic wrap as you work to prevent them from drying out. On a lightly floured counter, press down one ball at a time with your finger tips, until you have a flattened disk of dough. Using a floured rolling pin, roll out the tortilla to 1/8-inch thickness. Preheat a greased skillet to medium-high. Cook tortillas one at a time for approximately 1-2 minutes on each side, flipping carefully with a thin spatula.
The cooked tortillas will have golden brown spots on both sides and may bubble a bit as they cook. Flip the finished tortillas onto a plate, stacking them on top of each other as you go. Cover lightly with a light cloth or inverted plate. Serve warm. Store in an airtight bag in the refrigerator for 4-5 days. Reheat tortillas on a hot skillet or briefly in the microwave to regain their flexibility.
*Xathan gum can be used if tolerated.
Photos and recipes by Terris Cleary, a graduate of the California Culinary Academy who specializes in creating gluten-free, allergy-friendly recipes. Managing her own celiac disease and her son’s multiple food allergies prompted her to create the food blog, freeeatsfood.com.