Best Gluten Free Flour Tortilla Recipe (Large) | Nurture My Gut (2024)

FAQs

What is the healthiest tortilla? ›

When it comes to nutrition, corn tortillas have the advantage of being made from whole grains, with fewer calories, sodium, and carbs but more fiber than flour tortillas. They're also gluten-free. As for cooking and eating, some people complain that corn tortillas break easily.

Gluten-Free Tortillas Are Part of a Balanced Diet

These tortillas often contain alternative grains like corn or rice, which can provide different nutrients than traditional wheat tortillas. Many gluten-free tortillas have additional vitamins and minerals, further contributing to a balanced diet.

If they are made from white corn and don't contain gluten, then they are gluten free. The white corn are smaller and tend to fall apart a little easier. However that may be because of overfilling them. Mission Tortillas makes a gluten free tortillas that is larger like the flour tortillas.

Warming a flour tortilla, either in a tortilla warmer ( a clay cloche that fits on top of a plate and can be placed in the oven) the microwave, or s few seconds on a warm skillet will add a flexibility to the flour tortilla, and allow it to be rolled or folded without breaking.

If you overcook them, the tortillas will become hard, but you also don't want to undercook the dough. As a safety net, you can place your tortillas in tin foil to let them gently continue to cook after you've removed them (via Baking Needs).

Adding too much flour to knead or to roll out the tortillas will also create hard and dry tortillas.

For flour tortillas, the easiest way is to put them in a microwave with a damp paper towel. OR maybe switch which brand you buy. I buy a certain brand of tortillas that claim to be soft and fluffy like homemade, but then give them a quick char over a gas burner to get rid of the raw flour taste.

Cassava Flour

Although higher in carbohydrates than wheat flour, cassava flour is naturally gluten-free and rich in fiber. It also has a very neutral flavor and soft consistency, making it a great candidate for homemade tortillas or grain-free flatbread.

Bread and corn tortillas have a very similar nutrient profile. However, if you are choosing a flour tortilla, to get the most health benefit, be sure to choose one made with whole-wheat flour rather than refined white flour. Flour tortillas do also usually contain a higher fat content, so be wary of that as well.

A one-ounce slice of bread typically contains 75 to 100 calories. Corn tortillas, the traditional choice for tacos and enchiladas, generally have 60 to 65 calories in each small six-inch piece. Flour tortillas are slightly higher in calories because they contain added fat to make them softer and easier to roll.

Which are the best gluten-free wraps? ›

While some grains contain gluten, there are a number of naturally gluten-free grains that those following a gluten-free diet can enjoy. These include oats, quinoa, brown rice, corn, millet, amaranth, teff, and buckwheat. Most of these gluten-free grains can be purchased at grocery stores.

They're made with tapioca starch, rice flour, and pea protein, which absolutely means they diverge from flour tortillas in terms of flavor, but once they're stuffed with savory fillings, I hardly think you'll notice.

Warm the tortilla wrap before you use it. Simply microwave it for a few seconds or place it on a dry heated skillet on low heat. This will help your tortilla wrap become more malleable, especially if it's been sitting in a fridge for a while. This makes your tortilla wrap less likely to tear when you fold it.

The gluten in traditional flour is what gives dough its stickiness. Without it, gluten-free products can be dry and crumbly. There is a way to compensate for this however — use xanthan gum. Some bakers also use gelatin or agar.

Avoid the disappointment and mess of an exploding or crumbling wrap by selecting a strong, but flexible, outer layer. Tortillas are the usual choice, but crepes and greens are great options too. Use Boston Bibb or Romaine lettuce leaves for their size, shape and crunch.