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Gluten Free Tortillas

Best Gluten Free Flour Tortilla Recipe


  • Author: Ester Perez
  • Prep Time: 23 mins
  • Cook Time: 7 mins
  • Total Time: 30 minutes
  • Yield: 7 nine inch tortillas 1x

Description

Best Gluten Free Flour Tortilla Recipe-soft, flexible and perfect for packing burritos for school lunches!  These gluten free flour tortillas are easy to make. I will show you step by step how to make the gluten free flour tortillas.


Scale

Ingredients

  • 2 1/4 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
  • 2 teaspoons xanthan gum
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 cup hot water
  • 3 Tablespoons avocado oil or light olive oil
  • 3/4 Tablespoon honey or coconut nectar
  • tapioca flour for dusting about 3 Tablespoons

Instructions

  1. Heat cast iron skillet to medium low heat.
  2. Heat water until it is simmering.
  3. Whisk together gluten free flour, xanthan gum, salt and baking powder.
  4. Measure water and stir in oil and honey.
  5. Slowly add hot water to flour while mixing.  I use a stand mixer, a dough whisk will work too.
  6. Mix dough well, it will be slightly sticky.
  7. Flour your hands with tapioca flour and separate dough into 7 balls for thicker tortillas and 8 balls for thinner tortillas.
  8. Generously flour surface and rolling pin with tapioca flour.  Roll out tortillas to 9” round. Dust with tapioca flour during rolling and flip so tortillas do not stick to surface. I use a 9” plate to cut out the shape of the tortillas.  Then add remaining dough to next ball.
  9.  Place tortilla onto hot griddle. When bubbles form, flip with a spatula.
  10. Gently press on tortilla with spatula so large bubbles form.  Flip.  Tortilla is ready when both sides have light brown spots.  Dust off tapioca flour with a pastry brush.
  11. Place tortilla in a tortilla warmer to keep warm.
  12. Repeat steps 8-11 until all tortillas are cooked.
  13. Store leftovers in a large ziplock bag at room temperature and reheat on a cast iron skillet.

Notes

  • Dough can be made ahead of time and stored in the fridge up to 3 days.  That way you can have hot tortillas when needed.
  • If tortilla begins to burn while cooking, reduce the flame, it is too hot.
  • If tortilla sticks to the pan while cooking, add more tapioca flour while rolling and reduce heat.
  • If you see translucent parts on the tortilla, press down with a spatula so it cooks through, flip and press on same spot.
  • If dough is too sticky, work in a little tapioca flour with your hands a teaspoon at a time.
  • When packing burritos for lunch, wrap in parchment paper and then in another layer of foil. This will keep the tortillas soft and warm. We use these for bean and rice burritos for kids lunches and they hold for several hours.
  • Nutrition data is for 1 tortilla based on 7 nine inch tortillas plus the 3 Tablespoons of tapioca flour for dusting. If you make 8 tortillas out of this recipe, then the carbs reduces down to 14.4 grams and the sugars reduce down to 1.6 grams per tortilla.
  • These tortillas are best made fresh so I recommend keeping dough in the fridge until ready to use.
  • Use a tortilla warmer to keep tortillas warm during a meal. I prefer the round insulated fabric tortilla warmers.