Description
The best homemade Gluten-Free Tortillas! This easy 5-ingredient recipe creates unbelievably soft, flexible, and pliable tortillas that are perfect for tacos, wraps, and quesadillas. No more stiff or crumbly store-bought tortillas!
Ingredients
1 1/2 cups gluten-free all-purpose flour with xanthan gum
1 teaspoon gluten-free baking powder
1/2 teaspoon salt
3/4 cups very warm water
2 tablespoons vegetable oil
Instructions
1. In a large bowl, combine the gluten-free flour, baking powder, and salt.
2. Stir in the warm water and vegetable oil until a shaggy dough forms.
3. Using your hands, knead the dough in the bowl until it comes together into a smooth ball.
4. Divide the dough into 8 equal pieces and roll each into a ball. Keep them covered with a towel.
5. Pre-heat a greased cast-iron skillet over medium-high heat.
6. On a piece of parchment paper, flatten a dough ball. Place another piece of parchment on top and roll into a thin, 7-inch circle.
7. Carefully place the tortilla in the hot pan and cook for 30-60 seconds per side, until lightly browned with a few bubbles.
8. Stack the cooked tortillas on a plate and cover with a towel to keep them warm and steamy.
9. Once cool, store in a plastic storage bag in the refrigerator.
Notes
Use a Good Flour Blend: This recipe works best with a high-quality gluten-free all-purpose flour like Better Batter.
Don’t Overcook: The key to soft tortillas is a very quick cook time. If they become stiff, they were cooked for too long or on too high of heat.
Storage & Reheating: Refrigerate leftovers. To reheat, use a warm pan or microwave between two damp paper towels for 15-20 seconds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Bread, Side Dish
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tortilla
- Calories: 105
- Sugar: 1g
- Sodium: 199mg
- Fat: 4g
- Saturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg