gluten-free egg-free fat-free soft flour tortillas

our-growing-edge-badgeI was recently invited by Genie over at the blog Bunny. Eats. Design. to take part in a monthly event she is hosting called Our Growing Edge. Genie describes Our Growing Edge as the part of ourselves that is still learning and experimenting and the aim of this food-related event is to encourage us to challenge ourselves by trying new things. I was very pleased to be invited: as I told her, nearly every time I set foot in the kitchen, I have a challenge of one sort or another facing me! Do check out her round-up of all the entries at the beginning of next month and see what everyone else has been up to. You never know, it may inspire you to try something new as well!

These soft flour tortillas seemed perfect for this challenge. Tortillas are so versatile: they are relatively quick to make, especially if you’ve run out of bread; they’re perfect for making a wrap if you just want a snack at lunchtime but you can also make them into something more substantial, like fajitas or burritos, for an evening meal.

There was just a slight problem though: it was difficult to get them to be both flexible AND soft… oh, AND I wanted to do all this without egg because my mum can’t eat egg whites and I wanted to make something she could eat as well.

I thought my prayers had been answered when I discovered psyllium husk. Psyllium helps to add some much-needed elasticity which is missing from gluten-free flour. What makes gluten so beautiful, and yet so evil all at the same time, is its ability to mimic bubble gum in its uncooked state and then, by some quasi-alchemical process, turn into cotton wool once cooked.

Unfortunately, psyllium husk hasn’t made this pact with the devil: any elasticity it adds in its uncooked state can become somewhat rubbery when cooked if too much is used. And that’s what my first attempt at these was. They rolled beautifully but they also gave your jaw a great workout whilst chewing your way through them.

Then, I had a brainwave: what about mashed potato to add some softness? So I tried it…and it worked! We ate these this evening as chicken fajitas with guacamole, salsa and spicy beans and rice. Delicious.

gluten-free egg-free fat-free soft flour tortillas 2

Serving suggestion: Gluten-free chicken fajitas served with guacamole and salsa

Gluten-free, egg-free and fat-free soft flour tortillas

Makes 6 medium tortillas

1 tsp psyllium husk
3 tbsp cold water
90g cold mashed potato
110 gluten-free self-raising flour
50g potato flour
25g tapioca flour
1/2 tsp salt
1/2 tsp xanthan gum
100g fat-free natural Greek yoghurt (I used Total 0%)

You will also need 6 x approx. 25cm squares baking parchment and a large, non-stick frying pan (skillet)

Put the psyllium husk into a small bowl or mug with 3 tablespoons of water, give it a good stir and set aside whilst you measure out the rest of the ingredients. The psyllium should now be gloopy.

Put everything into the bowl of the food processor. Blitz it until the mixture comes together in one ball of very sticky dough.

Dust your hands with flour and divide the mixture into 6 equal balls (they should be about 70g each). Liberally dust a square of parchment with flour and place a ball of dough in the centre. Using the heel and blade of your hand, gently flatten the dough into a circle, a couple of millimetres in thickness. Then finish it off with a rolling pin until it’s about 1mm in diameter. Prick all over with a fork. This will help to prevent the tortilla from puffing up with air when it’s in the frying pan. Make the remaining tortillas in the same way. These can now be stored in the fridge, stacked and covered with clingfilm until ready to use – although I think they are better cooked from fresh.

Place your frying pan (skillet) over a moderately high heat. When the pan is hot, balance the tortilla, still on its parchment, on the palm of your hand and carefully flip it into the pan. Peel off the parchment from the top of the tortilla. When the tortilla is browned and blistered on the bottom (a couple of minutes), toss it or flip it over with a palette knife and toast the other side.