Tortillas are a big part of my family’s culture. I know you can’t tell but I am hispanic. I grew up eating lots of corn and flour tortillas.
I love to scoop up delicious stew with tortillas. These tortillas are perfect for fish tacos, burritos and any yumminess you would need a tortilla for.
My daughter loves these so much that she started rolling them out herself! She did not want to wait for me! They are that easy to make!
Let me show you how easy it is to make these gluten free tortillas with this step by step tutorial. For all you visual learners, watch me make these delicious gluten free/Paleo Tortillas below: GLUTEN FREE TORTILLAS RECIPE.
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How to Make Gluten Free Tortillas:
You Will Need:
- blanched almond flour
- tapioca flour
- xanthan gum
- hot water
- wooden rolling pin
- griddle, I love using this cast iron griddle for even heating
- Kitchen Aid mixer with flat beater or mixing bowl with Danish Dough Whisk
- tortilla warmer or aluminum foil with towel to keep tortillas soft & warm
Some key ingredients you will need are finely ground blanched almond flour, tapioca flour and xanthan gum. My current favorite brand for buying flour is Anthony Goods, they have the best prices, mostly organic flours, certified gluten free and great quality!
After making the dough in a mixer, roll into 6 balls, I made a double batch so I have more in my ziplock below. Store in a ziplock between rolling so they do not dry out. You can also store in the refrigerator for a few days until ready to use.
Next, flour up your surface with tapioca flour and press dough down into a disc. Try to press the edges down. This will prevent the edges from cracking.
Roll out the dough to about 8-10 inches with a wooden rolling pin. They are medium sized tortillas.
Roll out to about 1/8 inch thick.
Heat on a cast iron griddle. I love a cast iron griddle because it heats quickly and evenly. Tortillas work best on cast iron, trust me on this one! (Sorry the lighting is horrible in the photo above but I want you to get the visual picture).
My heat is medium-low. After placing a tortilla on the skillet, it starts to slowly form bubbles and then they puff up really nice. It takes about 45 seconds on the first side and then 30-45 on the second side. You want little brown spots throughout. Do not overheat or the tortillas will crack when you fold them.
They fold perfectly into a burrito. My daughter loves quesadillas, my son loves these with avocado and bacon and my favorite it to have them with my Paleo Chili and avocado. Yum!
You can wrap these in a paper towel and then cover in aluminum to pack for a lunch box. Your kids will be pleased!
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Check out these delicious recipes we use these gluten free tortillas with:
Thai Shrimp Curry to be scooped up with these yummy tortillas
Paleo Friendly Chocolate Chili (Whole30) for burritos
Gluten Free Beer Battered Fish for fish tacos
- To a large mixing bowl orKitchenAid mixer using flat beater attachment, add blanched almond flour, tapioca flour, salt and xanthan gum. Whisk until all lumps are removed.
- Add honey and hot water slowly while mixing. Watch the dough incorporate and press the dough between your fingers. It should feel like soft play dough and not stick to your hand. Add more tapioca flour or hot water accordingly until you get the right texture.
- Dust your hands with tapioca flour and gather dough into a ball. Separate into 3 equal amounts, divide that into two more amounts. You should have 6 pieces of dough. Roll dough into 6 equal balls and store in a plastic wrap until ready to roll out.
- Dust surface with tapioca flour and place a ball of dough in the center. Press down slightly and more on edges. See photo above.
- Dust top of dough with tapioca flour and roll out with a wooden rolling pin to about 8 inches.
- Heat a cast iron griddle to medium low heat.
- When skillet is hot, add tortilla. Flip once bubbles have formed and fully puffed, about 45 seconds.
- Heat on other side another 30-45 seconds or until brown spots have formed underneath.
- Place in tortilla warmer until ready to serve to prevent them from getting stiff and repeat steps 4-8 with remaining dough. Store tortillas in a ziplock bag in the fridge until ready to use and reheat on a skillet before serving.
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