Gluten-Free Flour Tortillas
Gluten-Free Flour Tortillas
Ingredients
- 2 cups gluten-free all-purpose flour blend, with xanthan gum
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 3/4 cup warm water, plus 1-2 tablespoons as needed
Instructions
- 1
In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, baking powder, and salt until well combined.
⏱️ 2 min
- 2
Add the vegetable oil to the dry ingredients. Use your fingertips or a pastry blender to cut the oil into the flour mixture until it resembles coarse crumbs.
⏱️ 3 min
- 3
Gradually add 3/4 cup of warm water to the flour mixture, mixing with a spoon or your hands until a shaggy dough forms. If the dough is too dry, add the remaining 1-2 tablespoons of warm water, one tablespoon at a time, until the dough comes together.
⏱️ 3 min
- 4
Turn the dough out onto a lightly floured surface (using gluten-free flour) and knead gently for 2-3 minutes until it forms a soft, pliable ball. Do not over-knead.
⏱️ 3 min
- 5
Place the dough back into the bowl, cover it with a damp kitchen towel or plastic wrap, and let it rest at room temperature for at least 30 minutes. This resting period is crucial for the dough's hydration and elasticity.
⏱️ 30 min
- 6
After resting, divide the dough into 8 equal portions. Roll each portion into a smooth ball.
⏱️ 2 min
- 7
Lightly flour your work surface and a rolling pin with gluten-free flour. Take one dough ball and roll it out into a thin, approximately 7-8 inch circle. Aim for a consistent thickness.
⏱️ 8 min
- 8
Heat a cast-iron skillet or non-stick griddle over medium-high heat. Do not add any oil. Once hot, carefully place one rolled tortilla onto the dry skillet.
⏱️ 1 min
- 9
Cook for 30-60 seconds per side, or until light golden-brown spots appear and the tortilla begins to puff up. Flip and cook the other side for another 30-60 seconds.
⏱️ 8 min
- 10
As each tortilla finishes cooking, transfer it to a plate and immediately cover it with a clean kitchen towel to keep it warm and soft. Repeat with the remaining dough balls.
⏱️ 2 min
- 11
Serve the warm gluten-free tortillas immediately or store them in an airtight container once cooled. They can be reheated gently in a skillet or microwave.
Kitchen Tools
Nutrition Facts (per serving)
Gluten-Free Flour Tortillas
- 2 cups gluten-free all-purpose flour blend, with xanthan gum
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 3/4 cup warm water, plus 1-2 tablespoons as needed
Instructions
- 1
In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, baking powder, and salt until well combined.
⏱️ 2 min - 2
Add the vegetable oil to the dry ingredients. Use your fingertips or a pastry blender to cut the oil into the flour mixture until it resembles coarse crumbs.
⏱️ 3 min - 3
Gradually add 3/4 cup of warm water to the flour mixture, mixing with a spoon or your hands until a shaggy dough forms. If the dough is too dry, add the remaining 1-2 tablespoons of warm water, one tablespoon at a time, until the dough comes together.
⏱️ 3 min - 4
Turn the dough out onto a lightly floured surface (using gluten-free flour) and knead gently for 2-3 minutes until it forms a soft, pliable ball. Do not over-knead.
⏱️ 3 min - 5
Place the dough back into the bowl, cover it with a damp kitchen towel or plastic wrap, and let it rest at room temperature for at least 30 minutes. This resting period is crucial for the dough's hydration and elasticity.
⏱️ 30 min - 6
After resting, divide the dough into 8 equal portions. Roll each portion into a smooth ball.
⏱️ 2 min - 7
Lightly flour your work surface and a rolling pin with gluten-free flour. Take one dough ball and roll it out into a thin, approximately 7-8 inch circle. Aim for a consistent thickness.
⏱️ 8 min - 8
Heat a cast-iron skillet or non-stick griddle over medium-high heat. Do not add any oil. Once hot, carefully place one rolled tortilla onto the dry skillet.
⏱️ 1 min - 9
Cook for 30-60 seconds per side, or until light golden-brown spots appear and the tortilla begins to puff up. Flip and cook the other side for another 30-60 seconds.
⏱️ 8 min - 10
As each tortilla finishes cooking, transfer it to a plate and immediately cover it with a clean kitchen towel to keep it warm and soft. Repeat with the remaining dough balls.
⏱️ 2 min - 11
Serve the warm gluten-free tortillas immediately or store them in an airtight container once cooled. They can be reheated gently in a skillet or microwave.