Simple gluten-free tortillas
- 1 cup of freshly ground flax seed, divided into 2 portions of ½ cup each
- 1 cup of boiling hot water
- ½ tsp. coarse Celtic sea salt
- ¾ cup of freshly ground almonds, (unblanched)
- ½ cup buckwheat flour
- 1 tbsp. sesame seeds, ground
- 1 tbsp. toasted sesame oil
- Additional coconut oil for frying
- Make a flax slurry using ½ cup of ground flax seed plus 1 cup of boiling water. I beat mine with a fork for about 5 minutes to get the slurry as thick as possible.
- Add in the salt and continue beating for a minute longer.
- Add to the flax slurry the remaining ½ cup of flax, the almonds, buckwheat flour, and the sesame seeds and sesame oil.
- Mix it together until it forms a soft ball.
- Begin to knead it with your hands until the ball becomes dry and pliable. It will begin to get the consistency of playdough.
- Form into 8 balls the size of a kiwi fruit.
- Roll the balls in your hands, moistening your hands with water, if necessary to keep the dough from sticking.
- Using a single piece of parchment paper, folded in half, on the bottom of a tortilla press, makes it easier to work with these gluten-free tortillas.
- Place a ball of dough inside the unfolded parchment paper.
- Fold the parchment paper to cover the ball of dough.
- Press down on the tortilla press to flatten the ball of dough.
- Open the tortilla press and turn the parchment paper 180 degrees and press down a second time.
- Heat ½ tsp. of coconut oil or lard in a skillet on medium heat. Do not allow the oil to smoke.
- Peel the tortilla from the parchment paper and place in the preheated frying pan.
- Cook the tortilla on one side for 60 seconds and gently flip the tortilla to cook the other side for an additional 30 to 60 seconds.
- Remove tortilla from frying pan and place on a plate that you have covered with a folded tea towel.
- Cover cooked tortillas while you press and fry the remainder of your dough, one tortilla at a time.
- Add additional oil, ½ tsp. at a time as the oil in your frying pan is absorbed in the cooking.
- If your frying pan is dry, your gluten free tortillas may stick to the pan and tear.