Making homemade gluten free sourdough tortillas is way easier than you think
We’ve been eating a lot less bread around here so I’ve been looking for more uses for our sourdough started. I love sourdough naan – simple and SO good when we make homemade pizza. But these gluten free sourdough tortillas are amazing. If you’re not gluten free, this recipe works equally well with regular all-purpose flour.
We’re working on developing and trying more gluten free recipes. My daughter is gluten sensitive, so I want to be well versed in gluten free baking when she gets home from this semester of college. I’ll do a post going into what gluten sensitivity is and how it’s different than celiac disease, but for now, if you deal with bloating or other digestive issues, brain fog, depression or anxiety, achy joints you may want to do some research and talk to a doctor (find a functional doc!) to see if gluten could be a problem for you. Check out this article from Healthline to learn more.
I started transforming my sourdough starter to gluten free by feeding it flours like garbanzo flour, sorghum flour, brown rice flour, or a gluten-free blend like I used here. If you’re dealing with celiac disease it’s important to start your sourdough starter at the beginning with gluten free flour. I’m just gradually transitioning my starter over since we’re not in that situation and I’ve had Ricky the starter going for about a year now and want to keep him 😉
There are a lot of different gluten free flours. We often choose chickpea (garbanzo) flour. You can do a 1:1 substitutions with regular flour. I also like the nutty flavor of almond flour. Coconut flour is a little tricky as it absorbs a lot of moisture. There are also all-purpose gluten free flours out there that are generally a mixture of several different flours. That’s what we are using today.
As far as gluten free all-purpose flours, I like Bob’s Red Mill brand the best. While slightly grittier than regular flour, it bakes up nicely and has good flavor. I order most of my gluten free flours from Thrive Market. They have a great selection at really good prices. I love not having to run around to different stores to get all the things I need.
We use tortilla for all kinds of things: sandwiches, fajitas, tacos, tostados. We fill them with beans, cheese, grilled vegetables – you name it. And these gluten free sourdough tortillas really don’t take long to make. Now I’ll admit this batch isn’t as pretty as I would like, but I kept getting “but-firsted” and didn’t get these started until really close to dinner time. However my impatience didn’t effect the taste.
Let us know what your favorite gluten free flour is in the comments.
Gluten Free Sourdough Tortillas
- In a large bowl, stir together the sourdough, olive oil and water.
- Add the gluten free all-purpose flour and sea salt, mixing until the dough is formed. Knead for 1 to 2 minutes, until everything is well combined with no dry spots.. If your dough is too sticky, add 1 tablespoon more of all-purpose flour and knead until absorbed. It it’s too dry add a small amount of water.
- Cover the dough with a damp towel and let it rest for 30 minutes.
- Preheat a large skillet on high heat. Cast iron is m preference
- Divide the dough into 8 to 10 pieces. Flatten each ball with the palm of your hand. Roll each piece of dough into a circle. The tortillas should be rolled to 1/8”-1/4” thickness. I’ve found it easier to get a thinner tortilla and transfer to the skillet when I roll the tortilla out on a piece of wax paper.
- Cook individually on high heat for about 1 minute on each side. Flip it as soon as bubbles appear and the edges look firm: the tortilla should have nice brown spots.Serve warm. Store leftovers in airtight container for up to 5 days (but they won't last that long)