Easy Gluten-free Vegan Tortillas

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 10 tortillas (6 inches)

Easy Gluten-free Vegan Tortillas have great taste, texture, and require only 4 ingredients. Sandwich some vegan cheese and veggies between for a fabulous plant-based quesadilla! Flexible enough to make a great enchilada, taco, or wrap!

Ingredients

1 tablespoon golden flax meal

3 tablespoons warm water

1-1/2 cups white rice flour (more for flouring surface when rolling tortillas)

1/2 cup arrowroot

1/2 teaspoon finely ground sea salt

3/4 cup boiling water

Instructions

1) In a small bowl combine golden flax meal and warm water. Set aside.

2) In a medium mixing bowl combine white rice flour, arrowroot, and finely ground sea salt.

3) Add flax mixture to flour mixture and stir together. A slicing motion with a wooden spoon combines the two thoroughly. Then add boiling water and mix together with wooden spoon. Once most of the dry ingredients are incorporated, form dough into a ball. If dough is too dry add more hot water one tablespoon at a time. If too moist add more rice flour one tablespoon at a time.

4) Flour surface with white rice flour and knead dough four to six times. Wrap in plastic wrap to prevent exterior drying while making tortillas.

5) Flour surface with white rice flour. Break off portion of dough and form into ball (2 tablespoons of dough yield about ten 6 inch tortillas). Press into flour on surface and flatten two times on each side, then roll out with rolling pin (see pictures in post).

6) Cook tortilla in a medium, greased (I use olive oil), non-stick skillet over medium or medium/high heat for about 2 minutes on each side. Place on a baking sheet or plate lined with parchment or wax paper to cool. Leftover tortillas can be refrigerated in a sealed bag for a few days. To reheat, cover with wax paper or damp paper towel and place in microwave for 15 seconds on high.

Vegan Quesadilla

To make the plant-based quesadilla, I used a mix of Daiya cheddar and mozzarella shreds (about 1/4 cup) and fresh chopped jalapeno and onion. Although, any combination of veggies would be delicious! Place desired filling (but not too thick, or the cheese won't melt) on one tortilla and top with second tortilla. Place in non-stick pan over medium heat until cheese begins to melt. Then, flip to opposite side and complete melting.

Notes

For more details and photos on how to prepare tortillas for cooking please refer to the Easy Gluten-free Vegan Tortilla post at Nutritionicity.com

Don't pay too much for your arrowroot! In most cases arrowroot is not economical to buy in the spice section of your grocery store. It is usually much cheaper when purchased in a larger quantity. For example, Bob's Red Mill sells a one pound bag for about the same cost as a 1.87 oz. container found with other condiments.

Dough will store in refrigerator for several days. This makes it possible to make the dough ahead of time and use on an as needed basis for pan fresh tortillas!

Receta de

Nutritionicity