Gluten-Free Atta Tortillas
Discover the perfect way to enjoy soft, pliable tortillas without the gluten with this easy Gluten-Free Atta Tortilla recipe! Made with gluten-free atta flour, tapioca starch, and a touch of xanthan gum, these tortillas are delightfully flexible yet sturdy enough to wrap around your favorite fillings. The recipe is quick to prepare, with just 20 minutes of prep time, and requires no special equipment—just a rolling pin and a hot skillet! Lightly seasoned with olive oil and a pinch of salt, these tortillas are ideal for tacos, wraps, or even as a side to your favorite soups and stews. Whether you're following a gluten-free diet or simply seeking a wholesome alternative, these homemade tortillas are a game-changer in your kitchen. Enjoy them warm and fresh, or store them for later use—either way, they’re sure to elevate your mealtime!
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Recipe Information
Ingredients
- 2 cups Gluten-Free Atta Flour
- 1 cup Tapioca Starch
- 1 teaspoon Xanthan Gum
- 0.5 teaspoon Salt
- 1 teaspoon Baking Powder
- 3 tablespoons Olive Oil
- 1.5 cups Warm Water
Instructions
In a large mixing bowl, combine the gluten-free atta flour, tapioca starch, xanthan gum, salt, and baking powder. Mix well to ensure all dry ingredients are evenly incorporated.
Create a well in the center of the dry ingredients and add the olive oil and warm water.
Using a wooden spoon or your hands, mix the ingredients until they come together to form a dough. The dough should be soft and slightly tacky but not sticky. If the dough is too dry, add a little more water, one tablespoon at a time.
Turn the dough out onto a clean surface and knead it lightly for about 2-3 minutes until smooth and elastic.
Divide the dough into 8 equal pieces and roll each piece into a ball. Cover the dough balls with a damp cloth to prevent them from drying out while you work on each one.
Lightly dust a clean surface with some gluten-free atta flour and roll each dough ball into a thin circle, about 8 inches in diameter. Try to keep the thickness even for even cooking.
Heat a non-stick skillet or a cast-iron pan over medium-high heat.
Place a rolled out tortilla onto the dry skillet. Cook for about 1 minute on each side or until light brown spots appear and the tortilla is cooked through.
Remove the cooked tortilla from the skillet and keep it warm under a clean kitchen towel. Repeat the process with the remaining dough balls.
Serve the gluten-free atta tortillas warm. They can be used immediately or stored in an airtight container for later use.
Nutrition Facts
Calories |
1286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1662 mg | 72% | |
| Total Carbohydrate | 225.8 g | 82% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 8.4 g | ||
| Protein | 0.6 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 28 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
