Tortilla Shell -Gluten Free

20m
Prep Time
10m
Cook Time
30m
Ready In


"The store-bought gluten free tortilla shells are flavourless and fall apart so easily. I decided I had to come up with a tasty recipe for a pliable gluten free tortilla shell. I have been working on this recipe for a bit now and I am finally pleased at how this turned out. You can use coconut oil instead of the bacon fat if you like but the flavour is much nicer with the bacon fat. Make sure you handle the shell gently when flipping it over into the pan or it will crack."

Original is 2 servings

Nutritional

  • Serving Size: 1 (117.4 g)
  • Calories 197.4
  • Total Fat - 2.1 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 2.2 mg
  • Sodium - 619.2 mg
  • Total Carbohydrate - 39.9 g
  • Dietary Fiber - 5.6 g
  • Sugars - 2.3 g
  • Protein - 7.7 g
  • Calcium - 20.2 mg
  • Iron - 1.9 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Sift all the dry ingredients together in a bowl.

Step 2

Add the water and bacon fat and mix with a sturdy wooden spoon.

Step 3

Divide the dough into 2 portions and shape them into a ball.

Step 4

Place a ball between two sheets of parchment paper or wax paper.

Step 5

Flatten the dough out with your hands and roll this out into an 8” circle with a rolling pin.

Step 6

Remove the top layer of paper and cut away the rough edges to form a nice circle.

Step 7

In a large skillet over medium-high heat, melt just enough bacon fat to cover the bottom of the skillet.

Step 8

Gently flip the shell over, dough side down, onto the pan, carefully remove paper.

Step 9

Cook on each side until they are a nice golden brown.

Step 10

Repeat for the next shell.

Step 11

These only keep for a couple of days in the refrigerator.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • If you're unable to find potato flour, you can try substituting with cornstarch.
  • Be sure to buy a bacon fat that is gluten-free, as some brands may contain gluten.

  • Substitute the white rice flour with oat flour for a nuttier flavor. Oat flour is also high in fiber and protein and is a great choice for those with gluten sensitivities.
  • Substitute the bacon fat with coconut oil for a healthier option. Coconut oil is a great source of healthy fats, and is also a vegan-friendly option.

Vegan Variation Replace the bacon fat with a vegan-friendly oil such as coconut, avocado, or olive oil. Use a vegan-friendly sugar.


Mexican Variation Replace the bacon fat with a Mexican-style oil such as lard or chorizo. Replace the sugar with a Mexican-style sugar such as piloncillo or panela. Add 1 teaspoon of chili powder and 1/2 teaspoon of cumin to the mixture.


: Black Bean and Corn Salad

: This easy and delicious black bean and corn salad is the perfect accompaniment to the gluten free tortilla shells. The sweetness of the corn and the creaminess of the black beans contrast nicely with the savory flavor of the shells. Plus, it's a great way to add some extra fiber and protein to your meal.


Grilled Zucchini and Squash: Grilled zucchini and squash are a great way to add a bit of texture and flavor to your meal. The vegetables are lightly seasoned with olive oil, garlic, and herbs, and grilled until lightly charred and tender. This dish is a great complement to the black bean and corn salad, as it adds a fresh, summery flavor to the meal.




FAQ

Q: How long do the tortilla shells last?

A: The tortilla shells will last for a couple of days in the refrigerator.



Q: How should I store the tortilla shells?

A: The tortilla shells should be stored in an airtight container or wrapped in plastic wrap to keep them from drying out.

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Fun facts:

Fun Fact 1: The use of bacon fat in this recipe is a homage to the popular Tex-Mex dish, Fajitas. Fajitas were first created in the 1930s by Mexican ranch workers in South Texas, who would use the bacon fat left over from the cattle they were herding to cook the dish.

Fun Fact 2: This recipe is perfect for those who follow a gluten free diet, as it is made with all gluten free flours. The popularity of gluten free diets has grown exponentially in recent years, with many celebrities, such as Gwyneth Paltrow and Miley Cyrus, being vocal about their commitment to eating gluten free.