Good gluten free tortillas can be hard to come by. I have yet to find a store-bought ones that aren’t murder to my jaw. Thankfully I stumbled across a gluten free tortilla recipe through Pinterest a couple of years ago. I’ve slowly perfected it since then and I’m really happy with the results.
These are best when they’re freshly made, so I usually keep a bowl of tortilla dough in the fridge and cook them as needed. If you do this, make sure you cover your dough to keep it from drying out.
Prep time: 10-15m
Cook time: 2m
Yields: 6-7 Tortillas (7″)
1 1/2 Cup Brown Rice Flour*
1/2 Cup Tapioca Flour
1 Tsp Xanthan Gum
1 Tsp Baking Powder
Pinch of Salt
4 Tsp Butter (melted)
1 Cup Water (warm)
*One of the best improvements I’ve been able to make to these tortillas is switching to Authentic Foods Brown Rice Flour Superfine. This makes a huge difference in the overall texture of the tortillas.
In a medium bowl, begin by adding all of your dry ingredients and mixing until they’re well blended. Slowly add your melted butter, mixing carefully to incorporate it all throughout. Add half of the water and mix again. Slowly add more of the water (it’s okay not to use all of it, it’s not always exactly a cup). At this point I prefer to use my hands to blend the mixture, this way I can really feel the consistency of the dough (plus I’m just a messy cook…).
Continue to add the water until the consistency is right. You want the dough wet enough to stick a little to your finger tips, but not so wet that is becomes like glue all over your hands. You should be able to mold it with your hands and remove them without a lot of dough sticking to you. If you’re unsure, it’s better to err on the side of dry (at the end of this post I’ll show a trick to make sure your tortillas turn out moist). Once your dough is too wet it’s nearly impossible to work with.
At this point you’ll want to start heating up a dry pan to a medium heat. You’ll also want to pull out two sheets of plastic wrap and your rolling pin. Lay the first sheet down on the counter top and set aside the other sheet. Next you’ll pull out a palm-sized lump of dough, roll it into a ball, and place it on the plastic wrap. With your hands, press the dough down to flatten it slightly. Lay the second sheet of plastic wrap over it and begin to roll it out until the tortilla is evenly flat. You can roll these at whatever thickness you prefer (keep in mind that the thinner they are the more difficult they’ll be to handle). Once the tortilla is rolled out, slowly remove the top layer of plastic wrap.
Flip the tortilla over onto your hand and peal off the bottom later of plastic wrap. Carefully lay the tortilla into your pan. If it folds over or isn’t quite in the center, you should be able to move it around and straighten it out with with your fingers (if you can’t your pan isn’t warm enough). After a minute, flip your tortilla. Cook for another minute, or until both sides develop golden brown spots. They’re done!
If your tortillas are dry when they’re done (especially if they cracked while cooking/flipping), put a plate over top of them for 5-10 minutes before serving.
Have questions? Post them below in the comments!