Gluten-Free Flour Tortillas
Gluten-free flour tortillas are best used when they’re still warm. If they stiffen a bit upon standing, wrap them in a moistened paper towel and microwave for 30 seconds. They’ll be good as new. Recipe can be doubled.
- 2 cups gluten-free all-purpose flour blend of choice
- 1 teaspoon xanthan gum
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- 4 teaspoons vegetable oil
- 1 cup warm water (about 100°F)
To make tortillas, place flour blend, xanthan gum, baking powder and salt in a large bowl and mix well. Add 4 teaspoons vegetable oil and stir to combine. Pour in warm water in a slow, steady stream, adding in increments and stirring to combine.
Press dough together with wet hands and divide into 6 pieces. Roll each piece separately between two sheets of plastic wrap until about 1/8-inch thick and 8 inches wide.
Heat a large cast-iron or nonstick skillet. Once the skillet is hot, place each raw tortilla flat in the skillet, one at a time. Allow each to cook for 45 to 60 seconds or until slightly charred on the underside. (You’re better off under-cooking than over-cooking them. If you burn them, they won’t be pliable.) Then flip tortilla with a large, heatproof spatula and cook for another 30 to 45 seconds. Remove from pan and place on a plate. Continue until all tortillas are cooked.
IF YOU MAKE IT: $1.62 for 6 tortillas
If you BUY it: $3.19 for 6 tortillas
Recipe from Gluten-Free on a Shoestring by Nicole Hunn. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2011.
Written by Nicole Hunn, originally published in Gluten Free & More.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.