Gluten Free Tortilla Recipe With Sun Dried Tomatoes
The ultimate comfort food, these Gluten Free Tortilla Recipe With Sun Dried Tomatoes are easy to make and bursting with flavor. Perfect for wraps, tacos, or just on their own, they offer a delightful gluten-free alternative. You'll want to make these tonight!
Equipment
- Skillet
- Frying Pan
- Blender
- Food Processor
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 2 cups + 1 tablespoon Flax Meal
- 1 cup Hot Water
- 1 1/8 teaspoons Salt
- 1/2 cup Roughly Chopped Sun-Dried Tomatoes in Olive Oil
- to taste Black Pepper
- 4 1/2 tablespoons Coconut Flour
- 1 1/2 tablespoons Italian Seasoning
- 1 1/2 tablespoons Olive Oil
Instructions
- In a small food processor, blend 1/4 cup plus 2 tablespoons of flax meal with 1 cup of hot water, 1 1/8 teaspoons of salt, 1/2 cup of chopped sun-dried tomatoes, and a few twists of black pepper until the mixture thickens and the tomatoes break down. Process until smooth. You may need to scrape down the sides a few times.
- Let the mixture stand for about 10 minutes to thicken.
- In a large bowl, combine the remaining flax meal, coconut flour, Italian seasoning, and olive oil. Mix well.
- Add the tomato and water mixture to the bowl. Stir until the dough starts to come together.
- Knead the dough in the bowl for about 3 minutes until it becomes firmer.
- Divide the dough into 10 equal balls.
- Flatten one ball between two sheets of parchment paper and roll it out just under 1/4-inch thick.
- Heat a large frying pan over medium heat and lightly oil it. Cook each tortilla for 20 to 30 seconds per side until they begin to brown.
- Repeat with remaining tortillas.
Notes
- Tip 1: Store leftover tortillas in an airtight container to keep them fresh.
- Tip 2: You can freeze these tortillas for up to three months.
- Tip 3: Serve with fresh dips for a snack.
- Tip 4: Add fresh herbs to the dough for extra flavor.
- Tip 5: Experiment with spices to change the flavor profile.