Comments on: Homemade Tortillas

By: Elaine McEachern

Elaine McEachern — Sun, 04 Feb 2024 22:52:22 +0000

I found the dough was really stiff and didn’t get flat enough in my tortilla press. Flavour was good though.

By: Katie

Katie — Wed, 23 Aug 2023 01:15:07 +0000

In reply to Barbara. I would recommend cassava flour tortillas or maybe almond flour. I know you can find ones made with almond at the store. I follow another recipe developer who makes cassava flour tortillas (downshiftology.com)

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 20 Feb 2023 20:48:01 +0000

In reply to Barbara. Hi Barbara, I have it on my list to post a corn tortilla recipe one day. If I'm shopping for tortillas at the store I choose corn over brown rice for a better flavor.

By: Barbara

Barbara — Sat, 18 Feb 2023 22:17:19 +0000

Any ideas for good homemade gluten-free tortillas? I buy brown rice tortillas, but they don’t fold or roll well, nor are they very flavorful. They are more utilitarian than satisfying.
Thks!

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 20 Jan 2023 19:13:39 +0000

In reply to Elsa. Hi Elsa, I'm so glad you loved the tortillas!

By: Elsa

Elsa — Thu, 19 Jan 2023 06:38:30 +0000

Hi, I have made these a few times. finally tried them in enchillads and they were perfect, thank you for this delicious recipe. very easy to make

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Wed, 04 Jan 2023 23:12:15 +0000

In reply to Klodis. Hi, we don't calculate nutrition facts for our recipes. If you like, you can plug it into an online nutrition calculator like MyFitnessPal.

By: Klodis

Klodis — Wed, 04 Jan 2023 11:14:55 +0000

What is the nutritional value for this recipe please?

By: Leah

Leah — Wed, 13 Jul 2022 08:10:42 +0000

I’ve made this recipe two times now. The first time my tortillas were way too thick and big with just making a batch of 12. The second time around I measured out the balls of dough to 2 tablespoons each and that made the perfect size for tacos. For flattening, I used a casserole dish first to press them down and then rolled them out very thin. This made the texture and thinness perfect. However the flavor was still lacking a bit. I used the recommended amount of salt, but I think it may need more. I used pink Himalayan sea salt, so maybe that is the reason. Also, I may try increasing the amount of masa and reducing the wheat flour next time. I was disappointed that the flavor was only wheat, really wanted a stronger corn flavor. Overall, this is a good recipe and I’ll keep making this and experiment with salt and flour ratios to get it to my liking.

By: Jeanine Donofrio

Jeanine Donofrio — Tue, 12 Jul 2022 16:45:08 +0000

In reply to Elaine S.. I'm so glad you loved them!