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These Gluten-free Tortillas are the real deal: soft and flexible, they’re ideal for folding or wrapping. They’re also effortless to make, with only 5 ingredients that are all gluten-free pantry staples. And you’d never guess that they’re gluten-free! They are perfect for burritos, tacos, and wraps, and can also be used for anything that would work with corn tortillas.
Nothing Beats the Taste of Homemade Tortillas
You’re in for a treat today, friends. There’s no way you would ever guess that these gluten-free flour tortillas are gluten-free.
They are soft and flexible, making them easy to wrap without tearing, and incredibly quick and easy to make.
The recipe only calls for 5 ingredients, including water and salt! The tortilla dough is a joy to work with: you can knead it like “regular” wheat dough, and the individual portions roll easily into lovely round tortillas.
Table of Contents
- Recipe Overview
- What Makes Gluten-Free Tortillas Special
- The Ingredients Needed to Make Gluten-Free Tortillas
- Variations and Substitutions
- How to Use Gluten-Free Tortillas
- Pro Tip
- How to Store Gluten-Free Tortillas
- Tips for the Best Gluten-Free Tortillas
- Frequently Asked Questions (FAQs)
- More Gluten-Free Recipes You Should Try
- Gluten-free Tortillas Recipe
Recipe Overview
Cuisine: Mexican
Cooking Method: Dry cooking on a skillet
Skill Required: Beginner to intermediate
Signature Taste: Neutral, slightly savory
Diet Info: Vegan-Friendly, Gluten-free, Low in sugar
What Makes Gluten-Free Tortillas Special
Here are some reasons you’ll love these gluten-free flour tortillas.
The perfect texture: These gf tortillas are soft, pliable, and adaptable. Because they are gluten-free, you might expect them to be dry or prone to tearing when rolled, but that is not the case!
It’s easy to work with the dough, and you can twist and roll it any way you want; it won’t tear or crack. At the same time, they’re not gummy but have the ideal soft and slightly chewy crumb of a proper tortilla.
Easy kneading: The dough for these tortillas, like all of my gluten-free bread recipes, can be kneaded and handled in the same way that regular wheat flour dough is. You don’t have to worry about it crumbling because it’s wonderfully elastic and supple.
Quick to prepare: The tortilla dough comes together in about 5 minutes, and then all you have to do is roll it out and cook it (about 45 seconds to a minute on each side). That’s all!
The Ingredients Needed to Make Gluten-Free Tortillas
Gluten-Free Baking Flour: It is the base dough. It often has a blend of rice flour, tapioca flour, potato starch, and other starches to give the elasticity and texture similar to the wheat flour but without the gluten.
Baking Powder: It is the leavening agent that helps give the tortilla bread a little bit of fluff and lightness.
Salt: It helps balance the ingredients and enhance the flavor of the tortillas.
Oil: It creates a soft pliable dough preventing it from drying out or becoming too stiff.
Hot Water: It helps the gluten-free dough bind together, making it easier to roll out and resulting in a smoother texture.
Variations and Substitutions
Herbed Tortillas: Feel free to add herbs to the dough like oregano, thyme, or rosemary for an aromatic twist.
Spicy Tortillas: Do you prefer spicy bread? Add spices like chili powder. Perfect for tacos and burritos.
Garlic Tortillas: A fan of garlic? Add some garlic powder or minced garlic for a rich, savory taste.
Cheesy Tortillas: You can add grated cheese like cheddar into the dough for a cheesy flavor.
How to Use Gluten-Free Tortillas
A tortilla is a thin flatbread made from corn or wheat flour with a filling that can be eaten hot or cold. Tortillas are extremely versatile. Tacos, burritos, quesadillas, taquitos, and enchiladas are just a few of the dishes you can make with this thin Mexican flatbread.
Tacos are soft or hard tortilla shells filled with meat, cheese, and vegetables. If you are vegan, you can fill your tacos with vegetables, avocados, chickpeas, and a delicious sauce instead of meat.
Quesadillas are tortillas stuffed with cheese and sometimes vegetables like corn, mushrooms, and potatoes. They’re frequently folded in half and grilled. Use Copycat Taco Bell Quesadilla Sauce to enhance flavors.
Burritos are large tortillas filled with beans, meat, vegetables, cheese, and, in some cases, rice. They are tightly wrapped so that they can be eaten on the go.
Enchiladas are folded tortillas stuffed with chicken and cheese, baked in a spicy salsa.
Have you noticed how these dishes all have one thing in common? The tortilla, indeed!
Pro Tip
If you want to make wraps or burritos with heavy fillings, double the tortillas to prevent tearing. If you prefer a light crunch, toast gluten-free tortillas in the oven or before topping them or dipping them in sauces.
How to Store Gluten-Free Tortillas
Storing: The tortillas are best when still warm from the oven, but they keep well in a zip-lock bag or tightly wrapped in cling film for 2-3 days at room temperature and up to a week in the fridge.
Freezing: After being cooked, these gluten-free tortillas freeze extremely well. They can be stored for up to 2-3 months. So, you can double or even triple the batch to save time. Place a parchment paper between each tortilla to prevent sticking.
Reheating: To soften tortillas, reheat them while re-introducing some moisture. Heat a large nonstick frying pan over medium heat and spray the tortilla lightly with water. Then, in a hot pan with a lid, cook it for 45 seconds to a minute on each side. Finally, once re-heated, cover and wrap it in a dish towel for a few minutes to trap the steam.
Tips for the Best Gluten-Free Tortillas
Use a tortilla press or a rolling pin to roll your tortillas. To keep the ball of dough from sticking, place the dough between two sheets of parchment paper.
A small pizza cutter can help make perfectly round edges – After rolling/pressing the tortillas, you can trim the edges with a pizza cutter slightly.
Make use of a hot pan. A hot pan ensures that the tortillas brown quickly and evenly. Cook for 2-3 minutes, and they should turn brown during that time. If your pan is not hot enough, the tortillas will remain pale after cooking.
Don’t overcook them. If the gluten-free wraps become firm or brittle, it’s because you cooked them too long. Similarly, if your pan isn’t hot enough, the tortillas won’t brown quickly.
Frequently Asked Questions (FAQs)
There’s no need to grease the pan if you cook these tortillas in a hot, dry nonstick pan.
If you end up with a dry dough or dough with cracks when rolled, add a small amount of water until it reaches the right consistency.
It seems that you have kneaded the dough for too long. Also, overcooking the tortillas can get them to be stiff. Check the recipe card and follow the instructions for the best results.
More Gluten-Free Recipes You Should Try
Gluten-free Tortillas
Equipment
- a stand mixer
Ingredients
- 3 cups gluten free baking flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- ⅓ cup oil
- ¼ cup hot water
Instructions
Preparing the Dough
- Add the flour, baking powder, and salt to the bowl of a stand mixer. Mix on low until everything is combined. Mix in the oil until well combined. Slowly pour in the hot water and stir for 1-2 minutes, or until thoroughly combined.
- Form the dough into a ball and wrap it in plastic wrap. Allow for a 15-minute resting period.
Cooking the Tortillas
- Before cooking the tortillas, heat a cast iron skillet over medium-high heat for 5 minutes. Do not use grease.
- Cook the tortilla for 1-2 minutes in the hot cast iron skillet. Cook for another 1-2 minutes on the other side. If you cook the tortillas for too long, they will become stiff. The key is to use a hot skillet so that the tortillas cook quickly and evenly without drying out from overcooking.
- Place the tortillas between two plates or damp paper towels. This will keep them soft and warm. Repeat with the rest of the dough.
