I have a new recipe for Fermented Sourdough Tortillas that I’m so excited to share with you!
These sourdough tortillas are super easy to make and all you need is flour, salt, lard, sourdough starter and water.
The dough sits for a day in the fridge and this allows the dough to ferment. While it ferments it breaks down the gluten and sugars and make it much easier for the body to digest.
FAQ about sourdough:
Why do I recommend eating fermented sourdough and why can it be a healthy choice?
The process of slow fermentation allows the bacteria to break down the carbohydrates and gluten and also neutralizes the phytic acid, making it easier for the body to digest. And, sourdough bread contains healthy resistant starch and doesn’t raise blood glucose levels as much as conventional wheat bread.
To learn more about the science behind fermenting bread, check out this podcast.
Can I eat fermented sourdough if I have a gluten sensitivity?
Fermented sourdough bread can often be tolerated by those with gluten sensitivities and can be a good first bread to try after you’ve been avoiding grains for a long period of time. Keep in mind a gluten sensitivity is very different than a gluten allergy.
If you don’t have a sourdough starter going yet, here is an easy recipe and step-by-step instructions for you.
Should I eat fermented sourdough if I have thyroid autoimmunity and when could I add it back?
As I’ve mentioned before, a grain-free diet isn’t meant to be lifelong. As a rule of thumb, once your symptoms have greatly improved, all gut issues are cleared, and antibodies are back to optimal ranges, then it can be a good time to slowly add properly prepared grains back into your diet with the help of your nutritionist or holistic practitioner.
You can serve these tortillas alone, with butter, or wrap them around your favorite ingredients for taco night!
PrintFermented Sourdough Tortillas
- Prep Time: 10 minutes
- Total Time: 24 hours
- Yield: 8 - 8" tortillas
Ingredients
192 grams organic all-purpose flour
9 grams celtic sea salt
56 grams lard, melted and cooled
125 grams bubbly sourdough starter
118 grams cold water
3 tablespoons unsalted butter for frying
Instructions
Place all ingredients in a food processor and process until smooth. Be careful to not over-process as this can make the dough tough. Place the dough on a floured surface and knead for 1 minute.
Form the dough into a disk and place in a large glass Tupperware or wrap tightly in plastic wrap. Place in the fridge and chill for up to 24 hours (this allows the sourdough to ferment). Remove from the fridge and divide into 8 pieces. Using a rolling pin, roll each piece of dough, on a floured surface, into 8” rounds.
Heat a large skillet over medium-low heat for 2 minutes. Add a teaspoon of butter and swirl the pan to coat. Place one tortilla in the skillet and cook until the bottom is just turning golden brown on the edges, about 2 minutes. Using a pair of tongs, flip the tortilla over and cook until the second side is just turning golden brown on the edges. Remove from the pan and place on a clean towel and wrap the towel around the tortilla. Repeat with remaining dough.
Notes
Makes 8 – 8” tortillas or 16 small tortillas
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