Are homemade gluten-free tortillas (with no gums!) possible? YES! The dough can be tricky to work with but totally doable. These tortillas make excellent quesadillas!
- 110g whole grain sorghum (about a cup of flour)
- 55g quinoa (about 1/2 cup flour)
- 40g millet (a scant 1/3 cup flour)
- 40g brown rice (about 1/3 cup flour)
- 30g garbanzo beans (about 1/3 cup chickpea flour)
- 1 Tbs. psyllium husk
- 1 tsp. baking powder
- 1 1/2 tsp. Real salt
- 2 Tbs. palm shortening
- 1/2–1 c. room temperature water (we used 3/4 cup)
- Weigh and grind all the whole grains to make flour in a medium bowl.
- Add the psyllium husk, baking powder and and stir until uniform.
- Use a pastry blender to cut the palm shortening into the flour mixture. If there are large chunks, get your hands in there and pinch them between your fingers to incorporate them into the flour until no fat is larger than the size of a pea.
- Add water bit by bit and mix into the dough (just use your hands!) until all the flour is pulled into the mixture. It will be a bit sticky but not too crazy.
- Let dough rest 30 minutes (this is important for the psyllium husk to do its binding work).
- Make 12-16 balls of dough.
- Heat a cast iron griddle or skillet to medium.
- Use two pieces of parchment paper and roll the dough into a circle as best you can. It’s much softer than whole wheat tortilla dough, so use a gentle touch at first.
- Peel the top piece of parchment paper off, and flip the tortilla over on the cast iron surface once it passes “the sizzle test” with water. (We teach kids how to do that in our Kids Cook Real Food course!)
- Wait about 10-15 seconds and then the top parchment will be really easy to peel off. (DON’T use waxed paper!)
- Check the bottom of the tortilla, and when it’s just starting to brown, flip it over. The second side takes less time to cook.
- Remove to a plate and keep cooking all the tortillas. They are pliable enough for tacos but REALLY good as quesadillas!