Gluten Free Tortilla
Makan Tengah Hari • Malaysia
How to Make Gluten Free Tortilla (Traditional & Healthy Version)
Gluten Free Tortilla is a versatile lunch option, beloved in Malaysia’s multicultural cuisine for its adaptability and health benefits. While tortillas are not native to Malaysia, our culinary landscape embraces global dishes by infusing them with local ingredients like pandan and lemongrass. This recipe highlights the Malaysian spirit of innovation, using rice flour and tapioca starch—a staple in Malay, Chinese, and Indian kitchens—while excluding gluten for those with sensitivities. The result is a soft, pliable tortilla that pairs beautifully with sambal, vegetable curries, or simple salads. The taste is mild, allowing Malaysian fillings such as tempeh rendang or grilled vegetables to shine. This Gluten Free Tortilla is a practical, health-conscious choice for lunch, catering to vegetarians and those seeking lighter meals. Its simplicity and wholesome ingredients make it suitable for quick lunch breaks, packed lunches, or festive gatherings, reflecting Malaysia’s love for sharing food and adapting recipes to suit diverse dietary needs.
Bahan-bahan(untuk 2 medium tortillas per serving)
- 1 cup Rice flour (tepung beras)
- 1/2 cup Tapioca flour (tepung ubi)
- 1/3 cup Santan (coconut milk)
- 1/2 cup Warm water
- 1/2 tsp Salt (garam)
- 2 tbsp Pandan juice (jus daun pandan) - pilihan
- 1 tbsp Extra virgin olive oil (minyak zaitun)
- 1/2 tsp Lemongrass powder (serbuk serai) - pilihan
- 1/2 tsp Baking powder (serbuk penaik)
- 1 tbsp, chopped Fresh coriander (daun ketumbar) - pilihan
Arahan
- 1
Mix rice flour, tapioca flour, baking powder, and salt in a bowl.
5 minutes
Sift flours to avoid lumps and ensure a smooth dough.
- 2
Add santan and warm water gradually, stirring to form a soft dough.
5 minutes
Add water slowly to control dough texture.
- 3
Incorporate olive oil, pandan juice, lemongrass powder, and chopped coriander if using. Knead until the dough is pliable and smooth.
5 minutes
Knead for even distribution of flavors and color.
- 4
Divide dough into 4 equal balls. Flatten each ball between parchment paper into thin rounds (about 6-inch diameter).
3 minutes
Use parchment paper to prevent sticking.
Kenapa hidangan ini sihat
This dish is a healthy lunch choice because it uses whole, plant-based flours and natural flavorings instead of processed ingredients. The inclusion of santan and olive oil provides healthy fats, while rice and tapioca flour are easier to digest than wheat. No artificial colorings or preservatives are used, making it ideal for calorie-conscious eaters. High fiber content supports digestive health, and the recipe is easily adaptable for vegan, diabetic, or weight-loss diets.
This Gluten Free Tortilla is rich in complex carbohydrates from rice flour and tapioca, providing steady energy without gluten. Santan (coconut milk) adds healthy fats, while olive oil offers monounsaturated fats for heart health. Pandan and coriander contribute antioxidants, vitamins A and C, and minerals like potassium and magnesium. The absence of gluten makes it suitable for those with celiac disease or gluten intolerance. Each serving is low in cholesterol and contains only natural plant-based ingredients, supporting digestive health and overall vitality.
Petua
- 💡Tip 1: Use freshly squeezed pandan juice for the best aroma and color.
- 💡Tip 2: Keep tortillas covered with a towel after cooking to prevent drying.
- 💡Tip 3: If the dough is sticky, add a little more rice flour for easier handling.
Penyimpanan & hidangan
Store cooled tortillas in an airtight container for up to 2 days. Reheat on a dry pan or microwave covered with a damp cloth to restore softness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 100.0 kcal |
