Praise the Goddess Flour Tortillas

READY IN: 21mins
Recipe by Steve P.

These were created for those on special diets but are tasty enough for all to enjoy:) I have not tried this myself. I am posting for a request by a member who can't eat wheat corn or oats.Those on a gluten free diet should not use the barley flour option and stick with the rice flours

Top Review by Sue Masters

I used white rice flour, brown rice flour and potato flour. It was simple to put together although somewhat sticky even with the minimun amount of water. I added more white rice flour while I prepared the dough for pressing. The shape looked like a tortilla, the flavor was good, but it was almost more like a corn tortilla in texture. The tortillas don't roll or bend but we used them for lunch with Queso Flameado and just put the cheese/meat combination on top. My husband, who is on a wheat free/gluten free diet says to hold them and he'll have as flat breads for dinner.

Ingredients Nutrition

  • 34 cup mochiko sweet rice flour
  • 34 cup brown rice flour (if on gluten free diet do not use barley) or 34 cup barley flour (if on gluten free diet do not use barley)
  • 2 tablespoons potato flour, see note
  • 1 teaspoon baking powder
  • 14 teaspoon salt
  • 1 tablespoon oil
  • 23-34 cup water


  1. Mix together dry ingredients.
  2. Whisk together oil and water; pour into the dry ingredients.
  3. Mixing with a fork, and then your hands, work batter into a pliable dough.
  4. Add additional flour or water if needed.
  5. Break off pieces of dough and roll into small balls (golf ball size).
  6. Place one ball between two sheets of plastic wrap; flatten into a circle with the palm of your hand.
  7. Then, with a rolling pin, roll out into a thin tortilla.
  8. Heat a cast-iron skillet or nonstick griddle over high heat.
  9. Lightly oil the skillet.
  10. Gently remove the top wrap from tortilla and flip the tortilla onto the palm of your hand.
  11. Remove the bottom wrap and drop the tortilla into the hot skillet (reuse the plastic wrap for remaining tortillas).
  12. While first tortilla is cooking, flatten another one and get it ready to fry.
  13. Flip tortilla in skillet after 20 to 30 seconds and cook on the other side, until lightly browned on both sides.
  14. Adjust the heat to brown quickly and not dry out the tortillas.
  15. Remove cooked tortilla; place it on a paper towel.
  16. Continue with the remaining tortillas, stacking the cooked tortillas on top of each other.
  17. They will stay warm and pliable.
  18. Use immediately, or refrigerate and use within a couple of days, or freeze.
  19. Warm slightly to make them soft and pliable again.
  20. Note: Do not use potato starch; it's different from potato flour.
  21. Also, before using the rolling pin, you can use a tortilla press instead of your hands to help create a more uniformly round tortilla, but hands work just fine too.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a