Baked Plantain Tortillas (Gluten Free)
Plantain tortillas are a delicious gluten-free alternative to traditional tortillas. They're pliable, flavorful, and the perfect accompaniment for any Mexican food or your next taco night. Plus, you only need a handful of simple ingredients to make them.
Ingredients
- 2 medium large greenish-yellow or yellow plantains
- ¼ cup avocado oil or olive oil
- 2 tablespoons water
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- pinch of salt
Instructions
- Preheat your oven to 425ºF/220ºC and line two baking sheets with sheets of parchment paper or a silicone baking mat.
- With a sharp knife, cut the tip off each end of a large plantain, cut them in half, and then slice lengthwise from end to end through the skin. Use your hands to remove the peel from the plantain then slice it into rounds.
- Add the chopped plantain pieces to the bowl of a food processor along with the avocado oil, water, cream of tartar, baking soda, and salt. Blend until a smooth batter forms, scraping down the sides of the machine as needed.
- Drop ¼ cup of batter onto the lined baking sheets then use a silicone/rubber spatula to spread the smooth puree into a thin round shape. Continue with the rest of the batter, leaving some space in between each tortilla. I find 3 tortillas on each half-sheet pan work best.
- Bake for 10 minutes in the middle of the oven. Let cool for a few minutes, then carefully peel off the lined baking sheet.
Notes
See the blog post for helpful tips and storage instructions.