Gluten-Free Tortillas

Abstract

Gluten-free tortillas are made from a composition including a gluten-free flour mixture constituting from 50-60% of weight of the composition, with the gluten-free flour mixture consisting of a combination of rice or tapioca flour, oat flour and quinoa flour. In particular embodiments, the flour mixture includes substantially equal amounts of the rice or tapioca flour, oat flour and quinoa flour by weight of the composition. In addition, the composition includes an enzyme for structural integrity purposes. In embodiments utilizing rice flour in the tri-flour blend, the composition can also comprises about 8% by weight of tapioca starch. Further, the gluten-free tortilla may be soft flat tortilla or a soft shaped tortilla having a formed shape selected from a cup, bowl, U- or square bottomed shaped taco shell, boat, tube, envelope or cone.

1 . A gluten-free tortilla composition comprising:
 a gluten-free flour mixture from 50-60% of weight of the composition, said gluten-free flour mixture consisting of tapioca flour, oat flour and  quinoa  flour; and   water in an amount of at least 30% by weight of the composition.   
     
     
         2 . The composition of  claim 1 , further comprising from 1% to 2% of at least one hydrocolloid by weight of the composition. 
     
     
         3 . The composition of  claim 2 , wherein the hydrocolloid includes xanthan gum. 
     
     
         4 . The composition of  claim 1 , further comprising from 1% to 2% of at least one salt by weight of the composition. 
     
     
         5 . The composition of  claim 1 , wherein the  quinoa  flour is present in an amount from 17% to 20% by weight of the composition. 
     
     
         6 . The composition of  claim 5 , wherein the oat flour is present in an amount from 17% to 20% by weight of the composition. 
     
     
         7 . The composition of  claim 6 , wherein the tapioca flour is present in an amount from 17% to 20% by weight of the composition. 
     
     
         8 . The composition of  claim 1 , wherein the composition is free of gluten protein, a fat and a leavener. 
     
     
         9 . The gluten-free tortilla of  claim 1 , wherein the gluten-free tortilla is a soft shaped tortilla having a formed shape selected from a cup, bowl, U- or square bottomed shaped taco shell, boat, tube, envelope or cone. 
     
     
         10 . The gluten-free tortilla of  claim 9 , wherein the soft shaped tortilla is sufficiently cooked to maintain the formed shape at room temperature. 
     
     
         11 . A method of preparing gluten-free tortillas, comprising the steps of:
 A. providing and mixing, at a low speed, a dry composition including a gluten-free flour mixture, said gluten-free flour mixture being a combination of only tapioca flour, oat flour and  quinoa  flour, along with an enzyme to induce annealing;   B. adding liquid ingredients to the dry composition to form a dough mixture and mixing at a low speed, said liquid ingredients including water in an amount of at least 30% by weight of the dough mixture and the gluten-free flour mixture being from about 50-60% by weight of the dough mixture;   C. mixing the dough mixture at a high speed;   D. forming the dough mixture into quantities of individual tortilla pieces each having a thickness of about 1-5 mm; and   E. baking the tortilla pieces to form finished gluten-free tortillas.   
     
     
         12 . The method of  claim 11 , wherein the dry composition further includes from 1% to 2% of at least one hydrocolloid by weight of the dough mixture. 
     
     
         13 . The method of  claim 11 , wherein the dry composition further includes 1% to 2% of at least one salt by weight of the dough mixture. 
     
     
         14 . The method of  claim 11 , wherein the  quinoa  flour is present in an amount from 17% to 20% by weight of the dough mixture. 
     
     
         15 . The method of  claim 14 , wherein the oat flour is present in an amount from 17% to 20% by weight of the dough mixture. 
     
     
         16 . The method of  claim 15 , wherein the tapioca flour is present in an amount from 17% to 20% by weight of the dough mixture. 
     
     
         17 . The method of  claim 11 , wherein the enzyme is α-amylase. 
     
     
         18 . The method of  claim 11 , wherein the forming step includes shaping each of the tortilla pieces into a shape selected from a cup, bowl, U- or square bottomed shaped taco shell, boat, tube, envelope or cone. 
     
     
         19 . The method of  claim 18 , wherein the soft shaped tortilla is sufficiently baked to maintain the formed shape at room temperature.