The Mexican Food Staple – Flour Tortillas

Before being diagnosed, I loved nothing more than eating Mexican food with soft warm flour tortillas. Once I could no longer eat gluten, I turned to corn and rice tortillas, but they always seem to fall apart once you add all your fixins and lacked that soft texture found in wheat flour tortillas. Well, you are in luck my friends, this recipe makes a light, and tasty tortilla that will hold everything in, so get that extra dollop of guacamole after all. Enjoy!

P.S. I’ll bet these would work great as wraps also, if you get to try them this way before me, please let me know…

Flour Tortillas
Makes 10-12 Tortillas



1½ cups rice flour
1½ cups tapioca flour
2 tablespoons baking powder
2 teaspoons xantham gum
1 teaspoon salt
2 tablespoons shortening (or Earth Balance Soy Free Buttery Spread)
1 cup water

Combine all dry ingredients into a bowl and mix well.
Add shortening and water and mix well.
If the mix is a little dry, add just enough extra water so you can roll dough into a ball and knead thoroughly.
Cover tightly with plastic wrap and let rest for one hour.
Remove from plastic wrap and roll into balls.
Then roll balls with a rolling pin between parchment or wax paper or on a floured board until very thin.
To avoid cross-contamination, I cut two of the seams of a gallon size plastic bag and roll the dough in between the folded sheet.
Try to keep the tortillas round and smooth.
Carefully transfer the tortilla to a dry preheated nonstick pan on medium-high heat.
Cook 30-45 seconds on each side.

Next up: St. Patrick and Chef Renee share some classic Irish dishes – allergen free.