Gluten-Free Tortillas with Roasted Vegetables
How I longed to taste a soft and delicious tortilla again! I scoured gluten-free cookbooks and never found a recipe with the right consistency. After some more hunting and a little creativity, I combined a few different recipes together, made some additions and subtractions, and I came up with a tortilla that actually holds together and more importantly tastes good (and not gluey as my kids had described my earlier attempts!).
Gluten-Free Tortillas with Roasted Vegetables
Tortilla Ingredients:
- ¾ cups rice flour
- 1/3 cup potato starch
- ¼ ccup tapioca flour
- 1 ½ teaspoons sugar
- 1 tsp salt
- Pinch of pepper
- 1 cup water
- 1/3 cup oil for frying
Vegetable Filling Ingredients:
- 5 multicolored peppers
- 3 carrots
- 1 green onion diced
- 1 whole zucchini
- 1 large sweet potato
- Bean Sprouts
- 2 ripe avocados
- Garlic Powder
- Salt and pepper to taste
Tortilla Cooking Directions:
- Add all tortilla ingredients into a mixing bowl (except oil for frying) and mix on low with hand mixer until consistency becomes smooth and doughlike.
- Roll dough into a large ball and divide into 8 smaller balls.
- Roll each tortilla separately on a piece of baking paper to create thin round pancakes.
- Heat 3 tablespoons of oil in a frying pan per tortilla. (Add more as necessary.)
- Cook tortillas for 1 to 2 minutes per side until golden. Let cool for 5 minutes before adding filling.
Can be refrigerated.
Vegetable Filling Directions:
Slice peppers, carrots, zucchini, sweet potato and onions into strips and place in a baking dish. Sprinkle vegetables with olive oil to taste (approximately 3 tablesppons) and season with garlic powder, salt and pepper. Roast vegetable at 400 until soft and slightly browned. Let cool.
Separately, slice avocados into strips. Combine roasted vegetable mixture with sliced avocado and sprouts. Divide mixture into 8 parts and add a scoop to each tortilla. Spread mixture across tortilla and simply roll into an oblong “wrap”.
thanks to Rosemary Radcliffe for the image.
14 Responsesto “Gluten-Free Tortillas with Roasted Vegetables”
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This looks great! I haven’t yet tried to make “flour” tortillas – I’ve made corn, but that’s a whole different texture. Definitely want to try this.
Your recipes are great. Thanks for all the wonderful ideas. Nancy
Thanks for this recipe! I’m really excited because I typically will just use corn tortilla’s, but I really don’t care for those too much. I’ll have to give these a try!
~Aubree Cherie
Hi Jen,
I just wanted to let you know that I linked this recipe to My Fav (Top 10) Recipes from Last Week!
~Aubree Cherie
Sounds phantastic.
I always homemake a salsa sauce with it. Is rather easy and tastes great.
Thanks and best regards
Mathias
Do the tortillas have to be fried or can they be cooked like a traditional tortilla on a skillet?
Hi Lisa, I’ve done them both ways. I don’t much care for fried, so I discovered the traditional approach works great too! Play with it and let us know.
I love the roasted veggies that go with these tortillas. Mainly because I hardly ever get to eat tortillas.. I hope this recipe isn’t very heavy, it looks great!
-Jenny
Kitchen Scales
How do you cook a traditional tortilla on a skillet?
Hi Crystal, Thanks for asking. I’ve found the best way is in an iron skillet – old fashioned kind (heavy!) – on medium heat. 30 seconds to a minute and then it will start bubbling. (Like a pancake). Flip and another 30 seconds to a minute. No oil… just that great skillet. Good luck and enjoy! ~J.
Hi there,
I just tried this and I double checked my measurements and everything…it came out like soup. Is it really supposed to be a cup of water. THat seems like a lot…another recipe I saw used about 2 cups flours to 1 cup water. That seems more like a correct ratio.
Thank you!
Hi Heather – I agree. Too much water. We will look this recipe up in our archives and get it adjusted. Feel free to post your findings if you cook it with less water. I’m going to this weekend with 1/2! ~J.