Bread - Homemade gluten free tortillas recipe

Author: Ernest Brown  

Soft, pliable gluten free flour tortillas are something we all miss (corn tortillas just don't cut if for everything!), but luckily, these are homemade tortillas are easy to make and so good! Soft, flexible gluten free flour tortillas are easy to make in any size, and they’re perfect anywhere you’d use a corn tortilla, plus for burritos, tacos, and wraps.

Gluten Free Flour Tortillas

Gluten Free Flour Tortillas
Soft, flexible gluten free flour tortillas are easy to make in any size, and they’re perfect anywhere you’d use a corn tortilla, plus for burritos, tacos, and wraps.
Provided by: Nicole Hunn
Total time: 40 minutes
Cook time: 10 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: Mexican
Number of ingredients: 7
  • 1 1/2 cups all purpose gluten free flour blend (I used Better Batter; click for more info)
  • 3/4 teaspoon xanthan gum (omit if your blend already contains it)
  • 5/8 cup tapioca starch/flour (plus more for sprinkling )
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 4 tablespoons virgin coconut oil
  • 3/4 cup very warm water (about 90°F) (plus more by the tablespoon as necessary)
How to cook:
  1. Make the tortilla dough
  2. In a large bowl, place the all purpose gluten free flour blend, xanthan gum, tapioca starch/flour, baking powder, and salt, and whisk to combine.
  3. Add the coconut oil, and toss it in the dry ingredients. With the tines of a large fork, break up the fat into small pieces about the size of small peas.
  4. Create a well in the center of the mixture, the water, and mix to combine. The dough should be thick. If there are any crumbly bits at all, add the remaining water by the tablespoonful.
  5. Knead the dough together and press it into a ball, cover with a moist tea towel, and allow to sit for 20 to 30 minutes. The dough will stiffen a bit as it absorbs more of the water.
  6. Heat a 10- or 12-inch cast-iron skillet (or a nonstick skillet over medium heat) over medium-high heat. The skillet should be hot enough to sizzle when you drip water on it.
  7. Shape the tortillas
  8. Divide the dough into four equal pieces. Work with one piece of dough at a time, and cover the rest with a moist tea towel or plastic wrap to prevent them from drying out.
  9. Sprinkle at least 1 tablespoon of extra tapioca starch on a flat surface, place the first piece of dough on top, and sprinkle again with more tapioca starch. With a rolling pin, roll out the dough about ¼-inch inch thick.
  10. If the dough seems smooth, proceed with the next step. If it doesn't seem smooth, but instead has what appears to be cracks, gather the dough together again, sprinkle with more tapioca starch, and roll it out again until it appears smooth.
  11. Using a cake cutter or freehand with a pizza wheel or sharp knife, cut out a round the size you'd like. If you're making 9-inch or 10-inch rounds, you'll only cut out one from each piece of dough. Gather the scraps and set them aside with the other pieces of remaining dough.
  12. Cook the tortillas
  13. Place the rounds one at a time in the center of the hot skillet. Cook on one side until bubbles begin to appear on the top surface and the tortilla darkens in color a bit on the underside (about 45 seconds).
  14. Using a wide spatula, flip the tortilla over, and cook on the other side until more bubbles form and the tortilla darkens on the underside (about another 45 seconds). Press down on the top of the tortilla to help it sear a bit. Remove the tortilla from the pan, place on large tea towel, and cover gently.
  15. Repeat the process with the remaining pieces of dough, including gathering and rerolling all the scraps together.
  16. Make-ahead instructions
  17. If you don’t plan to use the tortillas right away, place them, still wrapped in the towel, in a plastic bag to seal in the moisture. Use within a few hours.
  18. To freeze the tortillas, allow them to cool completely to room temperature. Stack them, wrap tightly with freezer-safe wrap, and freeze until you're ready to use. Allow to defrost at room temperature and refresh in a hot, dry skillet before serving.
Notes: Gluten-Free Tortillas, These easy, gluten-free flour tortillas are perfect for tacos, quesadillas, burritos, Plus making them is easy! TAP HERE TO GO TO THE FULL RECIPE!

How To Make Gluten Free Soft Tortillas

Today I am making gluten free soft flour tortillas. These are soft, pliable and perfect for tacos
Duration: 10:10

The Best Gluten-Free Tortillas (No Corn Or Wheat & So Easy!)

Easy gluten-free tortillas with just a few ingredients. If you create Duration: 1:39

Soft Gluten Free Flour Tortillas

These soft gluten free flour tortillas are SO easy to make, you don't need any special Duration: 4:42

Easy Gluten Free Flour Tortilla Recipe

Easy Gluten Free Flour Tortilla Recipe
Soft, pliable gluten free flour tortillas are something we all miss (corn tortillas just don't cut if for everything!), but luckily, these are homemade tortillas are easy to make and so good!
Provided by: Jules Shepard
Total time: 48 minutes
Cook time: 3 minutes
Prep time: 45 minutes
Yields: 8 servings
Cuisine: Latin
Number of ingredients: 4
  • 2 cups (270 grams) gfJules Gluten Free All Purpose Flour
  • 4 Tbs. shortening — vegetable or palm oil shortening Spectrum Organic Palm Oil Shortening) or coconut oil (room temperature) or lard (not vegan)
  • 3/4 - 1 tsp. sea salt
  • 2/3- 1 cup warm water
  • Calories: 86 calories
  • Carbohydrate: 1 grams carbohydrates
  • Cholesterol: 4 milligrams cholesterol
  • Fat: 9 grams fat
  • Fiber: 0 grams fiber
  • Protein: 0 grams protein
  • Saturated Fat: 4 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 179 milligrams sodium
  • Sugar: 0 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 4 grams unsaturated fat
How to cook:
  1. Combine the gfJules Flour, salt and shortening in a food processor, pulsing just until it is evenly distributed and is a fine meal consistency. (You may do this by hand by incorporating the shortening into the dry ingredients with two butter knives or a pastry blender).
  2. Turning the food processor back on, slowly pour the water through the feeding tube until the dough forms a nice ball. You may need slightly more or less water to achieve this consistency.
  3. Divide and pat the dough into 8 equal-sized discs (55-60 grams each) or 4 larger discs. Set aside on a plate and wrap tightly in clear plastic wrap to keep the dough from drying out. Let sit for approximately 30 minutes. Don't stress about their weight if you don't have a food scale -- they can be different sizes, it's just easier to weigh them if you want them to all be the same size.
  4. Meanwhile, prepare your filling for fajitas, burritos, sandwiches, or whatever you prefer.
  5. After 30 minutes, preheat a griddle or large skillet to medium-high/high heat (do NOT oil the surface). Roll each disc individually on a clean surface or pastry mat dusted well with gfJules Gluten Free All Purpose Flour.
  6. This dough is capable of being rolled extremely thinly without breaking, but keep it a bit thicker to prevent the edges from crisping and cracking when cooking the tortillas. Imagine the thickness of a traditional flour tortilla and roll to that thickness, but no more.
  7. Roll in different directions to make the tortillas round. If you are unsatisfied with the roundness of your tortillas, you can always cut free-form or lay a paper plate gently on top and cut a circle around to form even edges with a pastry wheel or butter knife.
  8. Lift each tortilla gently using your rolling pin or a spatula to transfer the tortillas one at a time to the hot cooking surface. Only cook the tortillas for a very short time (around 1 minute total if the pan is hot enough), so watch for when the tortilla starts to bubble with air, then flip to the other side to cook for a few seconds only – cook less than you would think you need. It doesn’t hurt to overcook the tortillas slightly, but the edges will become crispy and make rolling a bit more challenging.
  9. A very hot skillet will cause the most air bubbles to form in the dough, but watch closely to ensure it does not burn.
  10. When done, place tortillas on a towel-lined plate and wrap each in layers of the towel until ready to serve; if serving much later, layer between pieces of wax paper and seal the tortillas in the towel inside a zip-top bag once cooled.
  11. To reheat later, leave the tortillas in the towel and microwave briefly on medium-low heat.
Notes: Authentic Corn Tortilla Recipe (Gluten-Free Tortillas), This authentic corn tortilla recipe requires just two ingredients: masa harina and water – with salt being optional. These tortillas are a

Easy Gluten Free Flour Tortillas

Easy Gluten Free Flour Tortillas
These gluten free flour tortillas are the real deal – wonderfully soft and flexible, they’re perfect for folding or wrapping. They’re also incredibly quick and easy to prepare, requiring only 5 ingredients, all of which are gluten free pantry staples. And you couldn’t possibly guess that they’re gluten free!
Provided by: Kat | The Loopy Whisk
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: Dairy Free,Gluten Free,Vegan
Number of ingredients: 5
  • 24 g (5 tbsp) whole psyllium husk (rough husk form) ((If using psyllium husk powder, use only 20g.))
  • 480 g (2 cups) warm water
  • 360 g (3 cups) plain gluten free flour blend, plus extra for flouring the surface
  • 1 tsp salt
  • 50 g (¼ cup) sunflower oil or other neutral-tasting oil of choice
How to cook:
  1. In a bowl, whisk together the psyllium husk and warm water. After about 15-20 seconds, a gel will form. Set aside until needed.
  2. In a separate large bowl, whisk together the gluten free flour blend and salt.
  3. Make a well in the middle of the dry ingredients, and add the oil and psyllium gel.
  4. Mix with a wooden spoon until the dough starts coming together. Then, give it a thorough knead by hand. Squeeze the dough through your fingers and work your way around the bowl, scraping off the sides as necessary. Make sure that there are not patches or clumps of dry flour. The final dough should come away from the sides of the bowl and be very springy to the touch. It shouldn’t be too sticky. Don’t worry if doesn’t have a perfectly smooth surface – so long as it’s homogeneous with all the ingredients well combined and no clumps of flour or psyllium gel, you can proceed to the next step.
  5. Turn out the dough onto a lightly floured surface. Divide it into 12 equal portions.
  6. Shape the pieces of dough into balls. Don’t worry if the surfaces of the dough balls aren’t perfectly smooth – that’s due to the lack of gluten and won’t matter in the end, as you’ll be rolling them out anyway. Cover them with a dish towel to prevent them from drying out.
  7. Lightly flour your work surface and also the top of a dough ball.
  8. Use a rolling pin to roll it out into an approximately round tortilla, about 9 inches (23cm) in diameter and about 1mm thin. Make sure to rotate it frequently to prevent it from sticking to the surface and also to maintain the round shape (but don’t worry if it’s not perfectly round). As necessary, dust the surface and the top of the tortilla with more flour. Tip 1: You want the tortillas to be very thin, about 1mm – this will make them easy to use as wraps, while also ensuring that they will puff up while cooking in the pan.Tip 2: I usually roll the tortillas while cooking them at the same time (that is, while one tortilla is cooking, I’m working on rolling out the next one). However, you could roll out all the tortillas first and then cook them. In that case, stack them with pieces of baking/greaseproof paper between them to prevent sticking and cover with a dish towel to prevent them from drying out.
  9. Pre-heat a large non-stick frying pan over medium-high heat. The pan is ready when a droplet of water sizzles on its surface.Tip: I don't recommend using a cast iron skillet, as the tortillas frequently stick to it (which makes it difficult to correct their shape if they’ve folded over while you were putting them into the skillet). They also puff up less and dry out more quickly when cooked in a cast iron skillet.
  10. Place a tortilla into the hot non-stick frying pan and cook it for about 45 seconds. You need to flip it once you see bubbles appearing on the surface and its underside is dry with occasional light brown spots.
  11. Once you flip it, it should puff up in places with bubbles of varying size appearing. Cook it on the other side for about 45 seconds to 1 minute. The tortilla is done when you see large dark brown spots on its underside.Tip: If your tortillas are cooking/browning too quickly, reduce the heat. If they're taking longer than a minute per each side to cook, increase the heat.
  12. Transfer it to a clean dish towel and cover it well – this will trap the steam and ensure that it stays nicely soft and flexible. Continue cooking the remaining tortillas.
  13. The tortillas are best served warm immediately after cooking.
  14. Storage: The gluten free flour tortillas keep well in a zip-lock bag or wrapped tightly in cling film for 2-3 days.
  15. Re-heating next-day tortillas: To soften next-day (or day 3) tortillas, heat a large non-stick frying pan over medium heat and lightly spray the tortilla with some water. Then, cook it in the hot pan with the lid on, for about 45 seconds to a minute on each side. Finally, once re-heated, cover and wrap it for a few minutes in a dish towel to trap the steam.
Notes: Soft Gluten Free Flour Tortillas, These soft gluten free flour tortillas are SO easy to make, you don't need any special Duration: 4:42
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