Category Archives: Gluten Free Doughs

Gluten Free Tortilla Wraps

One of my all time favourite cuisines, has to be Mexican food! I just love every dish, flavour, dips and all the spices, so you can understand why I was a little bit miffed when I was diagnosed with coeliac disease!

Although us fabulous coeliac’s can still eat some Mexican food, [I’ve just discovered we can eat Taco’s – see my post here] sometimes I really miss the good old fashioned tortilla wrap! The good thing about these wraps is that they’re so versatile that you don’t have to use them to just make fajitas/burritos, you can also make them into healthy lunch time sandwiches!

So back in the dreary summer of 2011, I decided to make some gluten free tortilla wraps to go alongside my home made 3 bean chilli. I followed a basic tortilla recipe I found on the internet and embarked on a mission to change the ingredients to suit us coeliacs [i.e changing the flour to gluten free flour and so forth!]

But the whole process turned out to be a complete nightmare! Not only did it break when I rolled it [or even look at it for that matter!], when I finally manage to salvage one and cook it in a frying pan, it turned rock solid! I was worried I’d end up losing a part of my tooth if I took a bite and when I did bend the ‘wrap’, it just snapped in two!

[My first time making tortillas!]

So I vowed never, ever, EVER try and make gluten free tortillas again! I decided that maybe tortillas are my kryptonite and no matter how many times I practised, I would still fail. But every day that passed I kept thinking of these flipping’ gluten free tortilla wraps and I had visions of tortillas mocking me and laughing at me [to be fair, I must have been going a little crackers]. So when I planned to make 3 Bean Chilli again for me, Mike and Pete, I thought it’d be a good time to attempt to make gluten free wraps again!

However, this time I decided to use my secret weapon – my dad! He’s such an amazing cook and he has such a passion for it too. He can literally make a top notch meal that’s fit for a king, with just a few shoe laces and old dust bin lid! [All right, I may be a little biased since he’s my dad but trust me, he’s an amazing cook!]. But having him on the other side of the phone, helped me with my confidence with making these again!

Firstly I was going to add Xanthan gum which I didn’t use before [if you’re unsure what that is, I wrote about it here] to the mixture. I’d decided that I was not going to roll them out too thinly as this made them rock hard too and I was also going to roll the dough in between two pieces of cling film, [a little tip my friend Fiona gave me-thanks Fi!] which I found worked an absolute treat!

Another little tip my dad did give me was to stop obsessing with rolling the tortilla out into a perfect circle. The thing is, I’m so bad a rolling dough out and no matter how many videos I watch on how to roll dough into a perfect circle, it just never happens. Plus the whole point of cooking is for it to enjoyable and I was not enjoying this at all!



  1. 1 teaspoon of Xanthan Gum
  2. 1 teaspoon of Sugar
  3. 1 teaspoon of Salt
  4. 1/2 teaspoon of Baking Powder
  5. 125g Gluten Free Plain Flour
  6. 200ml Warm Water
  7. 2 tablespoons melted Butter or Oil


  1. Add all the dry ingredients [xanthan gum, sugar, salt, baking powder and flour] into a bowl and mix together 
  2. Add the melted butter/oil and gradually add the water until it forms a dough 
  3. On a well floured surface, kneed the dough and then separate them into 4 balls 
  4. Generously flour two sheets of cling film and pop one of the dough balls in between the sheets and gently roll them out [not too thin remember!] and do this for the rest of the dough balls too 
  5. Add a little oil in a non stick frying pan and carefully add the rolled out tortilla 
  6. Cook on the frying pan until golden on both sides 
  7. After you’ve cooked the tortillas, now it’s time to tackle the kitchen and clean up the aftermath of the flour explosion! 

Easy Gluten Free Pizza Dough

I’ve decided to dedicate this blog post to the second, most awesome woman [after my mum!] – The mighty Madonna!

I have been a huge, huge, HUGE fan of Madonna since I was about ankle high. I’m still crazily obsessed with her and since it’s her birthday today, I thought I’d dedicate a blog post and recipe to her, because I’m nice like that!

I’ve been so worried about making my first gluten free pizza dough from scratch. I’d been using frozen gluten free pizza bases before, but my only fault with them was the fact that the base was so thick, whereas I’m a thin crust kind of gal!

So copying my dad’s recipe he uses for making his own pizza dough, I made a few modifications and came up with my own easy gluten free pizza dough!


  • 225g gluten free flour [I used Glutafin White]
  • 1 teaspoon of Xanthan Gum
  • pinch of salt
  • 1 teaspoon of caster sugar
  • 1 teaspoon of yeast
  • 1 egg
  • 3 tablespoons of oil
  • 130ml water


  1. In a bowl, mix all the dry ingredients together  
  2. Make a well in the middle of the dry ingredients and add the egg and oil 
  3. Gradually add the water and mix together with a spoon. The dough will seem sticky but this is normal for gluten free pizza dough 
  4. Knead the dough on a well floured surface  
  5. Let is rest in a bowl, covered with a towel, for 30 minutes. 
  6. Whilst waiting, oil a baking tray/pizza tray and pre-heat an oven at 200°C
  7. Roll out dough to thickness you require [Once rolled, I ended up pulling the dough with my hands to fit the baking tray/pizza tray] 
  8. Pop into an oven for 10/15 minutes. After, take pizza base out and spread with tomato purée and add your cheese 
  9. Pop back in the oven for a further 10/15 minutes or until the edge has browned 

Make Your Own Gluten Free Pasta

Pasta is usually made with Tipo ’00’ flour [yeah – not heard of it either!] but apparently this type of flour is unsuitable for us coeliacs as it has a HUGE gluten content! So that scratches that off the list! Could you make pasta without using that type of flour?

I’d been wanting to make my own gluten free pasta for a long time, yet assumed it was ‘dead hard’, as you needed a pasta machine to even make the stuff and the right flour too!

I could have got myself a pasta machine, but which student in the right mind would fork out money on a piece of kitchen equipment that’s gonna collect dust in the back of your utensils cupboard?! However, if you’re adamant that a pasta machine would be a worth while investment, then I recommend Argos’s £17.99 pasta machine, but if you aren’t blessed with the chance of having one – help is at hand! I made gluten free pasta WITHOUT a pasta machine and it came out tasting glorious!

If you didn’t think that was possible, [I didn’t either] then take inspiration from the old ladies in Italy who have been making home made pasta for years, without a pasta machine!  [This probably explains their muscularly, toned arms!]. So with that in mind, and deciding to use gluten free plain flour instead of Tipo flour, I thought I’d attempt to make my own gluten free pasta!

Check it out!

I actually made it, and although my arms feel like they could drop off and the kitchen may look like a flour bomb exploded all over it, I actually found the whole process quite easy to make! Just remember to ALWAYS dust flour on your rolling pin and surface when rolling out your dough [it’s super sticky!] and also remember that the dough is very stiff and ‘dry’, this too is completely normal for gluten free pasta dough.



  • 1 medium eggs
  • 140g gluten free plain flour [I used Doves as this contains Xanthan Gum]
  • A pinch of salt



  1. In a clean bowl, add the flour, one egg, salt and mix together with a fork 
  2. Keep stirring until the mixture resembles course breadcrumbs 
  3. With clean hands, mix together the ‘breadcrumbs’ until you form a dough ball and all the ‘breadcrumbs’ are combined 
  4. On a floured surface, knead the dough until it becomes quite stiff 
  5. Cover the dough ball in cling film, or if you’re cling film less [ like I was] use a damp tea towel and wrap up tightly – leave covered for up to an hour 
  6. After an hour as passed, cut the ball in half with a sharp knife 
  7. Really dust the clean surface with flour and with a rolling pin, roll the dough out as thinly as possible! [This may take some time and I highly recommend that after every roll, dust the rolling pin, surface and rolled dough with flour] 
  8. Once you have rolled the dough out, trim the edges neatly with a knife 
  9. With the same knife, gently cut strips of pasta from the dough [you don’t have to be neat and you certainly don’t need them all looking the same – mine was horrendously mismatched, just remember, practice makes perfect!] 
  10. Once you have cut your dough, bring a pan of salt water to the boil, add your pasta and cook for 2 minutes
  11. Drain and add a knob of butter [this is optional, but I like it] 
  12. Now run around impressing people with your gluten free pasta making skills!