Get the Recipe: Gluten Free Tortillas
These homemade gluten free tortillas are expertly crafted for a delicate, pliable texture! This quick and easy recipe takes under 30 minutes. They are great for wraps, sandwiches, tacos, burritos, enchiladas, and more!
Ingredients
- 2 cups gluten free flour, see note
- ½ tsp salt
- ½ tsp baking powder
- 2 tbsp olive oil
- ¾ cup warm water
Instructions
- First, in a large mixing bowl, whisk together the gluten free flour, salt, and baking powder until well combined.
- Add the olive oil to the flour mixture and mix it in with a fork or your hands until the mixture becomes crumbly.
- Gradually add warm water to the mixture, starting with ½ cup, and mix well. Continue adding water, 1 tablespoon at a time, until the dough comes together and is soft and pliable. The dough should not be too dry or too sticky.
- Transfer the dough onto a lightly floured surface and knead it for a few minutes until it becomes smooth.
- Divide the dough into equal-sized portions. The number of portions will depend on the size of tortillas you prefer.
- Take each portion of dough and roll it into a ball. Flatten the ball with your hands.
- Place a sheet of parchment paper on the countertop and dust it with gluten-free flour.
- Put the flattened dough on the parchment paper and cover it with another sheet of parchment paper. Using a rolling pin, roll out the dough into a thin, round tortilla shape. If the dough sticks to the rolling pin or parchment paper, dust it with more gluten free flour.
- Next, heat a non-stick skillet or griddle over medium heat.
- Carefully transfer the rolled-out tortilla onto the preheated skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla puffs slightly and has golden brown spots. Adjust the cooking time accordingly to achieve your desired level of doneness.
- Remove the cooked tortilla from the skillet and place it on a plate. Repeat the process with the remaining portions of dough, rolling out and cooking each tortilla individually.
- Finally, serve the gluten free tortillas warm or let them cool for later use.
Notes
- I love King Arthur Flour gluten free 1 to 1 flour for this recipe.
- Bob's Red Mill gluten free baking flour is another good option.
- The dough should not be sticky or dry.
- Feel free to use a tortilla press instead of rolling out the dough.
- Cook the tortillas in a dry hot pan. Do not add oil or butter to the pan.
- Store leftover tortillas in a Ziplock bag or wrapped in cling wrap for up to 3 days.
- To make the tortillas pliable again, reheat them in a warm skillet. Sprinkle a few dots of water on top. Then, heat with the lid on. This allows the tortillas to become more moist and soft.
Calories: 87kcal, Carbohydrates: 15g, Protein: 2g, Fat: 3g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Sodium: 115mg, Potassium: 0.1mg, Fiber: 2g, Sugar: 1g, Calcium: 23mg, Iron: 1mg