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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
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- 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.
Yield: 8
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.
Prep Time
10 minutes
Cook Time
1 minute
Chill Time
1 hour
Total Time
1 hour 11 minutes
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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