Get the Recipe: Gluten Free Tortillas
User Reviews
3.0
6 reviews
Average
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
12 tortillas
-
Calories
87 kcal
-
Course
Main Course, Snacks
Get the Recipe: Gluten Free Tortillas
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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!
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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.
Nutrition Information
Show Details
Calories
87kcal
(4%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Sodium
115mg
(5%)
Potassium
0.1mg
(0%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12tortillas
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Calories | 87kcal | 4% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 115mg | 5% |
| Potassium | 0.1mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.0
6 reviews
Average
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