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

FAQs

Can I just replace flour with gluten-free flour? ›

Gluten-Free Bread Flour can be swapped 1:1 for all-purpose flour and bread flour by both weight and volume.

“Corn tortillas are beneficial for weight loss because not only are they fiber-rich, but they are also lower in calories and total fat compared to flour tortillas.

2) When adding xanthan gum to a recipe that doesn't already call for it (and baking with a gluten-free flour that doesn't include it), use about 1/4 teaspoon per cup of flour. Blend it evenly into your dry ingredients before mixing.

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.

Xanthan Gum

It serves many roles in gluten-free baking. Because gluten-free flours have less protein than wheat flours and are not capable of forming the same network required to stretch and surround starch granules, they need reinforcement. Xanthan gum strengthens these networks and also makes them more elastic.

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

Xanthan Gum adds thickness and viscosity to gluten-free breads and other baked goods. Without xanthan gum, your gluten-free baked goods would be dry, crumbly and flat. Because xanthan gum is gluten-free and vegan, it's the preferred thickener for those home bakers with food allergies.

When starches do not gelatinize, the baked good can have a gritty texture, and this commonly happens with flours such as cornflour. If say you bake a basic Victoria sandwich cake and simply substitute the flour for gluten free, the finished product is likely to be dry, crumbly, and will fall apart more easily.

The best bread for weight loss is a bread that is the most filling and contains the least unnecessary calories. When shopping, look for options that contain the lowest amount of added sugar and the highest amount of fiber. This combination for the best weight loss bread is usually 100% whole grain bread.

Corn tortillas are a good source of fiber because they are considered whole grain – just like whole grain bread – and magnesium, which plays a vital role in brain, heart, and muscle health. They are also lower in carbs, calories, and fat, than flour tortillas.

What happens if you add too much xanthan gum to gluten free flour? ›

And actually, adding too much xanthan gum can compromise the texture of your baked goods, making them too sticky and gummy.

The more xanthan gum powder added, the thicker your sauce will be. Just be careful not to add too much. Xanthan gum in large amounts will negatively impact the texture of your good and may cause digestive upset.

If not enough xanthan gum is used, your baked goods will be crumbly and lack moisture. If too much is used, the dough/batter will become overly sticky, making it hard to mix and spread.

Use either foil or parchment paper to secure the wrap. This helps hold everything together, especially if you're not planning on eating the wrap right away. Just be sure to keep the wrap refrigerated until you're ready to eat. Prior to serving, cut the wrap in half and secure the halves with a toothpick.

Mix the Additives in Before the Wet Ingredients

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.

Steam corn tortillas in the microwave so they stay pliable and don't split under the weight of taco fillings. Wrap a stack of tortillas in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or place in a microwave-safe resealable plastic bag (keep the bag open to vent).