Need Help With gluten-free Flour Tortillas

[Chrissyb]

I made gluten-free flour tortillas for the first time the other day this is the recipe I used.

Gluten Free Flour Tortillas

(makes 8 tortillas that are gluten free and casein free)

2 c. Gluten Free All-Purpose Flour Mix

1 1/2 tsp. xanthan gum

2 tsp. sugar

1 tsp. salt

1 c. warm water

The flour mix I use was.

1 1/2 cups soughum flour

1 1/2 cups potatoe starch

1 cup tap flour

I usually make a double batch.

My husband and I both liked the flavor but they came out kind of gummy or chewy. I never made tortillas much before going gluten free so not sure how to fix this. Any help would be appreciated. If anybody has a different recipe that might be better I will take that too, I really miss flour tortillas and all the ones I have tried that are store bought to me are just not anywhere close.

[JNBunnie1]

I made gluten-free flour tortillas for the first time the other day this is the recipe I used.

Gluten Free Flour Tortillas

(makes 8 tortillas that are gluten free and casein free)

2 c. Gluten Free All-Purpose Flour Mix

1 1/2 tsp. xanthan gum

2 tsp. sugar

1 tsp. salt

1 c. warm water

The flour mix I use was.

1 1/2 cups soughum flour

1 1/2 cups potatoe starch

1 cup tap flour

I usually make a double batch.

My husband and I both liked the flavor but they came out kind of gummy or chewy. I never made tortillas much before going gluten free so not sure how to fix this. Any help would be appreciated. If anybody has a different recipe that might be better I will take that too, I really miss flour tortillas and all the ones I have tried that are store bought to me are just not anywhere close.

I would try using corn starch instead of potato starch. Potato starch can be pretty gummy. Keep the tapioca starch, it'll keep the tortillas from falling apart.

[Roda]

I would try using corn starch instead of potato starch. Potato starch can be pretty gummy. Keep the tapioca starch, it'll keep the tortillas from falling apart.

That is a great idea if you can tolerate corn. Another alternative is to use arrowroot starch. You may have to increase the liquids because arrowroot will make them drier.

[purple]

You might try switching the sorghum to rice flour. I made pastry with rice flour and when I added a bit of sorghum in place of some of the rice the pastry was sticky.

I used to make them with this recipe:

Open Original Shared Link

and

https://www.celiac.com/gluten-free/index.php?showtopic=47650

(scroll down to find recipe)

works with df sour cream

you can compare ingredients or make a sample batch