Gluten Free Flour Tortillas

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Total Time
30mins
Prep
15 mins
Cook
15 mins

Posted for ZWT7 Central & South America. I have yet to try these myself but the original recipe from beyondthewheat.com has rave reviews.

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Ingredients

Nutrition
  • 1 14 cups gluten-free flour, blend (store bought or I think I will use white rice flour and tapioca starch in half the amount)
  • 12 cup tapioca starch
  • 13 cup sorghum flour (or brown rice flour, finely ground to be corn allergy free)
  • 2 eggs
  • 2 tablespoons vegetable oil (or canola oil to be soy free)
  • 1 12 teaspoons xanthan gum (or other gum, 2 tsp if using a GF flour blend that does not contain xanthan gum already)
  • 1 teaspoon salt
  • 34 cup warm water (plus or minus)

Directions

  1. Preheat griddle to 375°F.
  2. Mix dry ingredients together and set aside.
  3. Combine eggs, oil, water and whisk to blend.
  4. Add to dry ingredients and mix well until dough forms a ball. Dough should be soft and pliable but able to be rolled out w/out sticking to everything. (Too sticky? Add a bit more flour. Too dry? A bit more water.).
  5. Knead on floured surface until smooth. Divide into equal pieces and roll out in a circle very thinly.
  6. Place on hot griddle and cook 1-3 minutes on each. Will brown slightly and bubble up.
  7. Set aside on a towel and cover. (The steam from the hot bread will help make each one softer.) Repeat until all pieces are cooked.
  8. Let cool for a few minutes and then wrap around whatever you’d like!