Soft Gluten-Free Tortilla Flatbread
A great option when you're looking for a gluten-free tortilla or flatbread. It's soft, pliable, a bit chewy, and just plain good!
Prep Time 30 minutes
Cook Time 30 minutes
Chilling time 1 hour
Total Time 1 hour
Servings 16 6-7" tortillas
Dry ingredients (Volume measurements in the Recipe Notes below):
- 275 g tapioca starch
- 25 g rice flour
- 1/4 tsp salt
- 1 cup Low-fat milk
- 3 tbs Extra light olive oil
- 1 egg room temperature, beaten
- 4 oz. freshly grated mozzarella cheese room temperature
- 2 oz. freshly grated Parmesan cheese room temperature
Sift dry ingredients together. Set aside.
Heat milk, oil, and salt over low heat; do not allow to boil.
Add dry ingredients to milk and stir; mixture will be lumpy.
Transfer to mixing bowl and allow to cool, at least 15-20 minutes. It should be cool to the touch.
Add the egg to the dough mixture and mix well.
Add the mozzarella and Parmesan cheese and beat until smooth and well combined.
(Alternatively, you can use a food processor to blend all the ingredients into a dough. The milk and flour mixture should be complete cooled down in this case so as to not overwork the food processor.)
Using your hands, knead the dough a bit until it forms a cohesive ball.
Divide into two balls and flatten and compact into disks. Wrap each in plastic wrap and refrigerate for at least 1 hour.
Lightly sprinkle work surface with tapioca starch.
Unwrap dough and cut into 8 wedges. (If you want slightly bigger wraps, cut the dough into 6 wedges.)
Roll each dough wedge into a ball and set aside on a plate, keeping it loosely covered with a clean towel to prevent them from drying out.
Make sure your work surface is dusted with tapioca starch. Flatten the dough ball with the heel of your hand, then roll it out thinner with a dusted rolling pin.
Heat a skillet over low-medium heat. Carefully transfer the tortilla to the pan.
Let the tortilla cook for about 2 minutes before flipping. Keep flipping the tortilla until both sides are nicely browned.
Remove the tortilla to a plate and loosely cover with a cloth or tea towel to keep warm.
The tortilla flatbread will keep in the fridge for up to a week. The tortillas will be rigid out of the fridge, but heating them up in a dry pan will soften them up again.
- Volume Measurements:
- 2 3/4 cup tapioca starch
- 2 tbs + 1/2 tsp rice flour
- Please note that gluten-free recipes work best with weight measurements because they are more precise than volume measurements. Gluten-free baking requires more precision and can be less forgiving than baking with regular all-purpose wheat flour.
- These volume measurements were made from spooning each of the flours into the measuring cups/spoons (so they are not packed) and leveling them off.
- The volume measurements are approximate. Make slight adjustments to the recipe as needed, adding a bit more milk or tapioca starch or brown rice flour to achieve the correct dough consistency.
- As I mentioned in the recipe above, I portion each dough disk into 8 pieces to get 6-7" sized wraps. If you want bigger wraps, I suggest cutting the dough disks into 6 pieces. However, keep in mind that once rolled out to a larger size, the dough may take more finesse to transfer to the pain. That being said, if the dough does tear, you just need to press the edges back together and it will heal easily.