Wholesale

LFGF Tortillas, 5 Ways to Use

Take a trip to old Mexico with these quick and simple gluten free tortillas. Your taste buds won’t want to come home!

Ingredients

  • 2 cups of LFGF All-Purpose Wholemeal Flour
  • 2 teaspoons of oil
  • ¾ cup of warm water

Method

  1. Place LFGF All-Purpose Wholemeal Flour in a bowl; add warm water and oil.
  2. Mix together using a knife; when the dough starts to come together use your hands (floured with Gluten Free flour) to shape the dough into a ball.
  3. If the dough is too wet, add a little more LFGF All-Purpose Wholemeal Flour at a time until it is the right consistency.
  4. Divide the ball of dough into 4 or 5 pieces and roll each piece into a ball on a floured surface.
  5. Roll out until each piece is very thin, just so you can still pick the piece up.
  6. Trim each piece into a neat circle and pack in plastic wrap as you roll them, to stop them drying out.
  7. Heat a heavy-based cast iron frying pan over medium heat.
  8. Place a tortilla in the pan and cook for 1 minute or until the tortilla puffs up and looks nearly cooked.
  9. Turn over and cook for another minute until just slightly brown.
  10. Serve with the filling of your choice.

5 Ways to Use Your Tortillas

  1. Use it as a wrap — fill with your favourite ingredients and roll up.
  2. Pizza — Cook the tortilla in a pan for 1 minute or until it starts to bubble. Turn over and cook for another minute until slightly brown on both sides. Top with your favourite toppings and place in a hot oven until cooked.
  3. Use it as a pastry — Even this thin it will hold a pie together.
  4. Roll and slice into fettuccine — a quick gluten free pasta alternative.
  5. Savoury crackers — At the end of the week if you haven’t used all of the tortillas: cut them into shapes (using cookie cutters), place on a baking tray lined with paper, brush oil on both sides, and bake in a hot oven (180°C–200°C) until brown. Store in an airtight container.

Handy Hints

  • The dough should feel like playdough. Add flour or water to get the right consistency.
  • Dust the bench and the rolling pin to roll out the dough. Don’t use paper — the dough will not roll out with paper underneath.