Meaningful Eats
Gluten-Free Flour Tortillas
10 tortillas
These easy, gluten-free flour tortillas are perfect for tacos, quesadillas, burritos, wraps and more. They turn out delicious and are well worth the effort. Plus making them is easier than you'd think! This blog post has all the tips and tricks you need to successfully make gluten-free tortillas at home. Be sure to see the video and step-by-step photos!
Ingredients
- 3 cups gluten-free 1:1 baking flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ⅓ cup oil
- 1 ¼ cups hot water
Instructions
- In the bowl of a stand mixer, add the flour, baking powder and salt. Mix on low until combined. Add the oil and mix until combined. Slowly add the hot water and for 1-2 minutes until completely combined.
- Form the dough into a ball and cover the bowl with plastic wrap. Let sit for 15 minutes.
- Heat a cast iron skillet over high heat for 5 minutes before cooking the tortillas. Do not grease.
- Cut a gallon-size ziploc bag up the sides (see pictures and video) and place it over a tortilla press. Spray the bag with cooking spray. Grab a small ball of the dough (2-3 tablespoons) and roll into a ball. Place in the lined tortilla press and flatten. You can also roll the tortillas between parchment paper with a rolling pin. Cut the edges with a pizza cutter to make a more perfect circle if desired.
- Add the tortilla to the very hot cast iron skillet and cook for 1-2 minutes. Flip and cook for another 15-20 seconds. Do not cook for too long or the tortillas will be stiff. The key is to have a very hot pan so the tortillas cook quickly and get brown spots without drying out from cooking too long.
- Place the cooked tortilla between 2 plates to keep warm or in a tortilla warmer. Repeat with the remaining dough. Serve warm and enjoy!
Video
Notes
Ingredient Notes:
- Gluten-Free 1:1 Baking Flour: I like to use gluten-free measure-for-measure flour blend like King Arthur Flour in my baked goods. It works best to use a blend that contains xanthan gum in this recipe.
- Oil: Vegetable oil or another neutral flavored oil works best in these tortillas.
- Hot water: Adding hot water helps the dough come together and hydrates the flour.
- Use a tortilla press or a rolling pin - Either one will work great! I use this tortilla press. I like to line it with a greased ziploc bag I've cut open (see the photos) so the tortillas don't stick. A rolling pin and parchment paper also works great.
- A small pizza cutter can help make perfectly round edges - If you like you can trim the edges with a pizza cutter slightly after rolling/pressing the tortillas.
- Use a hot pan - A hot pan ensures the tortillas brown nicely and quickly. You want to cook them for a total of 2-3 minutes but they should get brown during that time. If your pan isn't hot enough they will look pale.
- Don't cook them too long - Or the tortillas will be stiff. The key is to have a very hot pan so the tortillas cook quickly and get brown spots without drying out from cooking too long.
- Store the tortillas in a tortilla warmer (or between 2 plates) as you cook them - This helps to keep them soft and pliable.
Nutrition
Calories: 212kcal | Carbohydrates: 24g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 241mg | Potassium: 194mg | Fiber: 2g | Sugar: 1g | Calcium: 46mg | Iron: 1mg