I missed flour tortillas.
Don’t get me wrong, corn tortillas are great – and one of the few inexpensive gluten-free items I can actually afford. But sometimes, I really craved the texture of a thick, hearty flour tortilla.
I’ve experimented – and failed – many times. So many times that I stopped. I cannot afford to waste money on flour for these experiments. (Someone wants to donate flour, fine, but my budget cannot take that kind of hit right now.)
Then, I got Ryze flour in the blue bag.
And my gluten-free life changed for the better.
This flour ROCKS my chocolate chip cookie recipe. And it makes for a stretchy, crispy-on-the-outside-soft-on-the-inside honest-to-goodness tortilla that tastes BETTER than the traditional flour ones I used to buy.
This flour is fluffier and has a texture that feels and tastes are like traditional flour. My husband was blown away when I made my cookies with this flour instead of Bob’s Red Mill All Purpose in the red bag – for which we are EXTREMELY loyal. It is great for flakier biscuits as well (though I still use Bob’s a lot for my drop biscuit recipe).
Now, I have only used the Ryze blue bag so far. The blue bag is for pastries, cookies, pie crusts, scones and the like. The yellow bag (which I have yet to try) is for cakes, breads, pancakes and more. Be sure to check the Ryze website for the uses of each bag before you buy. (These are NOT affiliate links. I don’t make money if you buy.)
This is not carried in any of my local stores, so I purchase on Amazon (where I found it searching for something else). I accidentally bought it on a one-click buy and have not regretted it!
Back to the tortillas…
This recipe makes about six tortillas. Mine are not perfect – I roll them out by hand with a pasta roller. (Who cares if it is perfect, anyway? This is homemade, gluten-free goodness all thanks to Ryze.)
- 1 cup of Ryze flour in the blue bag (other flours produce different results)
- 1 Tablespoon sunflower oil
- 1/2 cup boiling hot water
- Put the flour in a bowl.
- Put the tablespoon of oil in the bottom of a half cup measuring cup.
- Fill that cup the rest of the way with hot water.
- Pour the liquids into the flour and stir until combined.
- Pull the dough together with your hands, if you can handle the hot dough.
- The dough will be slightly gummy. That is okay. You want it to be a bit damp, instead of dry. Like most gluten-free flours, Ryze will dry out as you cook and you will lose some of the texture of the dough.
- Once a dough forms, form six balls about the same size.
- Roll them out until they are the thickness you desire.
- Heat a skillet. (I use cast iron to cook these.) No oil is needed, since there is oil in the dough.
- Once the skillet is hot, add the dough, one tortilla at a time.
- Brown on the first side about 45 seconds, or until the dough starts to crisp.
- Flip the tortilla and cook about 30 seconds on the second side, or until it is the doneness you prefer.
- Keep them separated with wax or parchment paper when they are hot, or they will stick together.
Want to see this recipe more in depth? Check out my video on how to make these wonderful gluten-free flour tortillas.0