Discover how to make soft and flexible Gluten-Free Flour Tortillas with our easy-to-follow recipe. Perfect for tacos, burritos, and wraps, these tortillas are allergy-friendly and taste just like the traditional ones. Learn tips for getting them just right every time!
HOW DO I MAKE MY GLUTEN-FREE FLOUR TORTILLAS?
1. Add the flour, salt, and fat In a large bowl.
2. Blend until the texture of wet sand.
3. Slowly add the warm water and continue mixing until the dough is smooth about 3 minutes.
4. Add a little more at a time until the texture of the dough is tacky.
5. Then remove the dough from the bowl and place it on a sheet of plastic wrap.
6. Wrap and refrigerate for at least 1 hour, or up to one week.
7. When need to make tortillas, remove the dough from the refrigerator, and pinch off a ball the size of a 6-inch.
8. Roll on a well-floured counter or a parchment circle one way out from the center, move the dough a quarter turn and roll out from the center again until you have the desired thickness and size of the tortilla.
9. Heat a dry skillet or griddle over medium-high heat (or high heat for cast iron).
10. Carefully add a tortilla, and cook on one side for about 20-30 seconds (or until you start seeing little bubbles).
11. Flip using a spatula and cook for an additional 20-30 seconds on the other side.
12. If large air bubbles form, you can pop them with the corner of your spatula if you’d like.
13. Remove the tortilla from the skillet and wrap it in a tea towel to keep warm until all the tortillas have been cooked.
14. Serve warm or at room temperature.
Gluten-Free Flour Tortillas Ingredients
INGREDIENTS
- 2 cups (270 grams) gfJules Gluten Free All Purpose Flour
- 6 tbsp lard, shortening, or softened butter
- 1 teaspoon kosher salt
- ¾ cup warm tap water, plus additional warm water as needed
- extra flour for sprinkling the surface
INSTRUCTIONS
- Add the flour, salt, and fat In a large bowl.
- Blend until the texture of wet sand.
- Slowly add the warm water and continue mixing until the dough is smooth about 3 minutes.
- Add a little more at a time until the texture of the dough is tacky.
- Then remove the dough from the bowl and place it on a sheet of plastic wrap.
- Wrap and refrigerate for at least 1 hour, or up to one week.
- When need to make tortillas, remove the dough from the refrigerator, and pinch off a ball the size of a 6-inch.
- Roll on a well-floured counter or a parchment circle one way out from the center, move the dough a quarter turn and roll out from the center again until you have the desired thickness and size of the tortilla.
- Heat a dry skillet or griddle over medium-high heat (or high heat for cast iron).
- Carefully add a tortilla, and cook on one side for about 20-30 seconds (or until you start seeing little bubbles).
- Flip using a spatula and cook for an additional 20-30 seconds on the other side.
- If large air bubbles form, you can pop them with the corner of your spatula if you’d like.
- Remove the tortilla from the skillet and wrap it in a tea towel to keep warm until all the tortillas have been cooked.
- Serve warm or at room temperature.
Gluten-Free Flour Tortillas
Do you love tortillas but ditching gluten? Make them yourself! This easy recipe uses common flours for soft, flexible gluten-free tortillas.
Ingredients
- 2¼ cups + 2 tablespoons (333g) Kim's gluten-free BREAD flour blend
- 6 tbsp lard, shortening, or softened butter
- 1 teaspoon kosher salt
- ¾ cup warm tap water, plus additional warm water as needed
- extra flour for sprinkling the surface
Instructions
- Add the flour, salt, and fat In a large bowl.
- Blend until the texture of wet sand.
- Slowly add the warm water and continue mixing until the dough is smooth about 3 minutes.
- Add a little more at a time until the texture of the dough is tacky.
- Then remove the dough from the bowl and place it on a sheet of plastic wrap.
- Wrap and refrigerate for at least 1 hour, or up to one week.
- When need to make tortillas, remove the dough from the refrigerator, and pinch off a ball the size of a 6-inch.
- Roll on a well-floured counter or a parchment circle one way out from the center, move the dough a quarter turn and roll out from the center again until you have the desired thickness and size of the tortilla.
- Heat a dry skillet or griddle over medium-high heat (or high heat for cast iron).
- Carefully add a tortilla, and cook on one side for about 20-30 seconds (or until you start seeing little bubbles).
- Flip using a spatula and cook for an additional 20-30 seconds on the other side.
- If large air bubbles form, you can pop them with the corner of your spatula if you'd like.
- Remove the tortilla from the skillet and wrap it in a tea towel to keep warm until all the tortillas have been cooked.
- Serve warm or at room temperature.
Notes
The recipe makes 8 soft taco size tortillas (or 4 large burrito size)
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Can I use a tortilla press?
Yes you can.
How quickly do these have to be consumed? Can they be frozen? Can they be kept in fridge? … for how long?
Can other gluten free flours be used with good results?