Gluten is a protein found in grains that can cause inflammation in people with celiac disease. Gluten-free tortillas can be made using substitutes like rice or potato flour and binding agents like xanthan gum. They can also be purchased commercially or substituted with corn tortillas.
Gluten is a protein found naturally in grains, such as rye, barley and wheat. In people with celiac disease, consuming foods that contain gluten can cause irritation to the protective lining of the small intestine because their immune systems treat gluten as if it were a dangerous substance, causing inflammation as a defense mechanism. People with celiac disease, as well as those who simply experience negative side effects after consuming gluten-containing products, can follow a gluten-free diet, in which they eat foods that contain no protein. They can also find gluten substitutes in items, such as flour tortillas, which generally contain the protein. A gluten-free tortilla is a product that is typically made with dough that uses a gluten substitute as the base for the dough and can usually be safely eaten by those with gluten intolerance.
There are various gluten substitutes that can be used to make a gluten-free tortilla recipe. Flours made from ground rice or potato starch can be used as gluten-free substitutes for the base flour that generally forms the basis for tortilla dough. Tapioca, a powder made from ground cassava root, also thickens similarly to white or wheat flour, but it doesn’t contain gluten.
To keep a gluten-free tortilla dough from being too thick or crumbly, a binding gum is usually combined with gluten-free flour substitute. A common gluten-free gum that acts as a binder is xanthan gum. Xanthan gum comes from sugar made from corn and can help keep tortillas and other breads from drying out and falling apart, which can happen if you use only a flour substitute. Another binder that can be used is guar gum, which is derived from guar beans and may be recommended if a person has an intolerance or sensitivity to corn products. When used in large quantities, these gluten-free binders can overwet the dough; therefore, they are often used in smaller proportions than flour substitutes, such as 1 teaspoon (4.78 grams) of gum per 1 cup (228.57 grams) of flour.
Gluten-free tortillas can be purchased commercially, but can also be made at home. A basic gluten-free tortilla recipe may consist of a gluten-free flour substitute combined with xantham or guar gum and hot water. The dough is divided into portions for individual tortillas and rolled into flat disks before being cooked on a hot griddle or skillet until golden brown on each side. Commercial corn tortillas are often naturally gluten-free and can be used as a substitute for specialized gluten-free flour tortillas.
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