The cardboard-like unbendable tortillas have long been the bane of a gluten-free existence. No delicious soft wraps for us! Well, until now!
We were super excited to find this delicious (& easy!) recipe for gluten-free tortillas from King Arthur Flour, which we have converted for the Thermomix.
Ingredients:
210g GF plain flour (we used a store bought mix)
150g besan / chickpea flour (you could also use dried chickpeas and grind your own)
1 tsp salt
1 tsp xanthan gum
210g water
20g oil (we used grape seed oil)
1 egg
Method:
- Add the dry ingredients to the TM bowl. If using dried chickpeas, add these first and grind 1 min, Speed 9.
- Mix with 4 Turbo blasts
- Scrape down sides. Add wet ingredients. Mix 1 min, Speed 5. Sit for 15 minutes.
Cooking:
The cooking process is an interesting one, and much easier to understand by watching Joe in the video below. Otherwise, written instructions are below the video.
- Heat a pan or sandwich press. Cut out two pieces of baking paper (roughly to the size of what you will be cooking in) and spray one side of each with oil.
- Put a good tablespoon dollop of the mixture on the oiled side of the baking paper. Put the oiled side of the other baking paper on top and use your rolling pin to roll out thinly.
- Put the baking paper / tortilla bundle in the sandwich press or on the stove. Leave for 15-30 seconds. Take top baking paper off and flip tortilla over. Take other paper off too. Cook for about 15 seconds before flipping to other side. (Note: if using a sandwich press, no need to flip)
Your delicious, flexible tortilla is now ready to be enjoyed!
PS. What are you going to have with those tortillas? Check out our Mexican-themed Thermomix podcast for ideas!
Print
Gluten Free Wraps
- Total Time: 5 minutes + approximately 1 minute per wrap
- Yield: approx. 15 wraps, depending on size
Description
The cardboard-like unbendable tortillas have long been the bane of a gluten free existence. It’s very hard to find delicious soft wraps! Well, until now! We were super excited to find this delicious (and easy!) recipe for gluten free tortillas from King Arthur Flour®, which we have converted for thermo mixers. The cooking process is an interesting one, and much easier to understand by watching Joe in the video below.
Recipe Tester Feedback: “This recipe will now be a staple in our house. Tasty, soft, flexible wraps without gluten – who would have thought it possible. These are amazing and so quick to make!” – Kylie
No: Gluten / Dairy / Nuts
Contains: Egg
Ingredients
- besan / chickpea flour – 150g, or dried chickpeas
- plain flour – 210g, GF (we used a store-bought mix, Orgran™ brand)
- salt – 1 tsp
- xanthan gum – 1 tsp
- water – 210g
- oil – 25g
- egg – 1
Instructions
- If using dried chickpeas (150g), add these to the bowl first. Program 1 minute / Speed 9.
- Add plain flour (210g), salt (1 tsp) and xanthan gum (1 tsp) to the bowl. Mix Closed Lid / Turbo / 4 x 1 second blasts. Scrape down sides.
- Add water (210g), oil (25g) and egg (1) to the bowl. Mix Speed 5 / 20 seconds. Scrape down sides.
- Program 1 minute / Closed Lid / Kneading Function.
- Due to the sticky nature of the gluten free dough, it is best to roll out the dough (1 dessertspoon per wrap) between two pieces of lightly oiled baking paper. We cook ours on a flat grill toasted sandwich maker.
Notes
Dough can be frozen
Keywords: Free Thermomix Recipes, Thermomix Side Dishes, Thermomix Snacks
We had the most awful corn tortillas the other night. Can’t wait to try these. Yay
Yum – great idea – can’t wait to try as store bought ones are … foul!!!! Love the look of these – how long do they last if you don’t eat them all up in one sitting?!!!!!
Agreed, store bought ARE foul! Well, we had them again the next day and they were still good, although didn’t roll AS well (but still rolled). We would recommend saving the DOUGH and making them fresh as you need them. The dough should freeze well. If you do make them and then freeze, put a sheet of baking paper in between… and let us know how you go!
I was so happy to come across your site today when googling ‘thermomix gluten free tortillas’. I’m really looking forward to trying out some of your other recipes too – looks like my kind of cooking!
Awesome! We hope you enjoy them Judith – we think they are pretty yum!
These were fab. Store bought have nasty numbers and are like cardboard. These were tasty and pliable. Had left over dough and they were just as good next day. The kids had them instead of sandwich bread. From a coeliac family, thank you
That’s awesome Terri… glad you liked them!
Hi
Just wondering what you think I could substitute the egg for as my son is allergic.
Thanks 🙂
Hi Chloe! Have you tried the basic egg replacer mix? Otherwise a ground up chia mix would be my next best guess!
Has anybody cooked these in a frying pan not sandwich press please?
Alisha, I cooked them in a large flat frying pan because my sandwich press is small, and they worked out really well!
Looks a great recipe …what flour can I use instead of chickpea as I can’t eat any pulses please?
Hi Sandie! Do you have any sorghum on hand? You could try that!
Hi Bec and Joe! I finally got around to making these tonight (have been meaning to for ages) they were well worth the effort! I made them as part of TRTLMT’s chimichangas. Easy to make, and once I got into the groove, I was able to cook one while I roll out the next one quickly. They would be amazing too if you cut them into “chips” and use with dips etc. Awesome amount of crunch when baked! Love the tip above about using sorghum, will try to remember that in case I’m ever out of chickpeas in future. Thanks so much! Love your work guys.
Thanks so much for letting us know Sally! So good to hear outcomes of recipes, and very helpful to everyone that you reported back – THANKS!
Hi
Cannot wait to make these! Planned it all weekend while I was away and just got home and I have no xanthem gum 🙁 My health food store is closed already. Has anyone seen it at woolies/coles? or is there another option? I have pork slow roasting in the oven and have promised the family pull pork burritos! I can’t not serve them with tortillas!
You can get it from Coles!
Hi
These look fantastic, and no weird ingredients… just checking if there is any other flour that would work instead of besan?
Hmm… great question! We haven’t tried it with anything else but it would need to be heavier flour. Maybe sorghum?
Will these freeze for use later or do they have to be eaten soon after cooking?
Thanks.
Hmmm. We haven’t tried freezing them and defrosting. We’d be inclined to freeze the dough and make them fresh… but worth a shot either way!
Thanks for the great gf wraps recipe. So easy and so much tastier than store bought. My kids loved their lunch wraps 🙂
That is so great to hear! Thanks so much Olivia!
Can this dough sit in your fridge instead of freezing? If so, how long for? Thank you
It can! Due to the egg I would say only up to 48 hours though.
Really yummy and easier than I thought. Even the chickpea process worked. Won’t be buying them from the shop again!
That’s so great to hear Oliver!! Thank you for sharing!
Made wraps out of these today. Very yum. I found 20 seconds on each side was enough to leave them cooked but still pliable. Shredded chicken, coleslaw and wraps all made in the thermomix. How good is this machine?!? Thank you 4 Blades for giving me the confidence to try these…and lots of other recipes…
SO good! The things we can do!
Hey i know this is an old post but wanted to add i made these egg free – 1 tbls chia 3 tbls water – and they came out awesome. Great recipe.
Thanks.
Thank YOU for sharing your experience Charmaine!