I have a confession to make. I’ve been slipping off the gluten free wagon for awhile and I need to get back on it. Perhaps it was finding a gluten free supplement that did me in. I slowly became dependent on it and then I guess my tolerance built up… or so I thought. Lately I’m noticing more and more how symptoms are creeping back and I need to be more mindful. Gah… But the good thing is, I have much more confidence now in working with gluten free recipes than I ever did before. One of my favorites which beats any store bought version are these Homemade Flour Tortillas Gluten Free [GF]. You’re only 5 basic pantry staples away from having flour tortillas better than any purchased version.
A few years ago, 2009 to be exact, I made these homemade whole wheat tortillas. I was thrilled because that was when I was trying to incorporate more whole grain and whole wheat flour into my diet.
Fast forward two years, I had to learn how to adapt to a gluten free diet when I realized I had an intolerance to gluten. I was doing really well with my gluten free diet for over a year or so. I lost weight, felt great and looked great. Then I found a gluten free supplement.
I placed a false safety net around the supplement just so I could justify eating all those gluten laden foods again – sometimes not in moderation. Needless to say, I need to take a step back from the supplement and get back on track. I’m going to make a better effort in keeping my gluten free diet and staying away from the supplements. Phew. It feels good to type this out lol.
So anyway, back to this recipe… over the weekend I hosted and taught a ‘On the Border Fiesta Brunch’ and one of the things on our menu were homemade tortillas. The recipe is ridiculously easy and I realized making my own gluten free tortillas was much more easy and more cost effective.
The recipe is something anyone can make – even your kids! – and you can make the tortillas then freeze them if you’d like. Once you make tortillas from scratch (especially knowing how easy and economical they are), you may never buy them again since they taste so much better!
What is Gluten-free Homemade Flour Tortillas?
Gluten-free homemade flour tortillas are a type of tortilla that is free from gluten, a protein found in wheat and some other grains. Gluten-free tortillas are made with alternative flours that do not contain gluten, such as corn flour, rice flour, or chickpea flour. These flours are mixed with water, fat (such as oil or butter), and seasonings to form a dough. The dough is then rolled out into thin rounds, cooked on a hot surface until lightly browned, and then served warm. Gluten-free flour tortillas are a great alternative for individuals who are gluten intolerant or have celiac disease, as they provide a similar texture and taste as traditional flour tortillas without the risk of gluten exposure. Use these tortillas in a variety of ways, such as in tacos, burritos, or quesadillas. It can be paired with a wide range of fillings to suit individual tastes.
Homemade Flour Tortillas [Gluten Free]
recipe adapted from AllRecipes
Homemade Flour Tortillas Ingredients
- 4 cups flour [all purpose or gluten free flour blend*]
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons Crisco shortening
- 1 ½ cups water
Homemade Flour Tortillas Recipe Instructions
- Whisk the flour, salt, and baking powder together in a mixing bowl.
- Mix in the shortening with your fingers until the flour resembles cornmeal.
- Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic.
- Divide the dough into 24 equal pieces and roll each piece into a ball.
- Preheat a large skillet over medium-high heat.
- Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla.
- Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side.
- Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
- *Gluten free flour blend: This is the best combination for my personal uses and has never failed me. I purchased a majority of the ingredients at an Asian market (at less than $.99/lb) and the other ingredients marked were Bob Red Mill brand. Cornstarch was Argo brand. 300 grams superfine brown rice flour (Bob’s Red Mill), 250 grams sweet rice flour (Asian market), 150 grams tapioca flour (Asian market), 100 grams sorghum flour (Bob’s Red Mill), 100 grams potato starch (Asian market) and 100 grams cornstarch (Argo brand)
- Whisk together the above flours and store in an air tight container.
- To use, measure out 140 grams for every cup called for in your favorite baking recipe (NOT yeast bread recipes.)
- Add 1/2 teaspoon xanthan gum for every cup used in the recipe as well to help with texture and binding.
- Voila! You can bake gluten free with confidence!
Additional Ingredients For Making Homemade Flour Tortillas
There are the most important ingredients needed to make gluten-free, homemade flour tortillas.
- Gluten-free flour: This is the most important ingredient in gluten-free tortillas, as it provides the structure and texture of the final product. Different types of gluten-free flours, such as corn flour, rice flour, chickpea flour, or almond flour, each offer unique textures and flavors. Some recipes may call for a blend of different flours to achieve the desired result.
- Binders: In the absence of gluten, add binders such as xanthan gum or guar gum to help the dough hold together. These ingredients provide elasticity and structure to the dough, helping it to roll and cook evenly. Without a binding agent, the dough may crumble and fall apart during cooking.
- Fat: Fat, in the form of oil, butter, or shortening, helps to add moisture and flavor to the dough. This ingredient also helps to create a tender, flaky texture in the finished tortillas. Omitting fat from the recipe may result in a drier, less pliable tortilla.
- Liquid: Liquid, in the form of water or milk, is used to bring the dough together and hydrate the gluten-free flour. The amount of liquid required will depend on the type of gluten-free flour being used, as well as the humidity and temperature of the kitchen. Too little liquid will result in a dry, crumbly dough, while too much will result in a sticky, difficult-to-work-with dough.
- Seasonings: Add salt, baking powder, and other seasonings to the dough to enhance the flavor of the tortillas. Salt is essential for bringing out the natural flavors of the ingredients. Baking powder helps to give the tortillas a light, fluffy texture. Add additional seasonings, such as cumin or chili powder to the dough for extra flavor.
- Additional ingredients: Depending on the recipe, add additional ingredients such as eggs or cheese to the dough for added flavor and texture. These ingredients can help to bind the dough. It provides a richness to the finished tortillas, but they are not essential to the dish.
Thus, each ingredient plays an important role in creating delicious gluten-free tortillas that are tender, flavorful, and easy to work with. Also, it’s important to note that some gluten-free flour blends may already contain binders, fat, and other ingredients. So it’s important to carefully read the ingredients list when using store-bought blends.
Tips For Making Homemade Flour Tortillas
There are some tips to help you a little to make gluten-free, homemade flour tortillas.
- Use the right type of gluten-free flour: Different types of gluten-free flour will affect the texture and flavor of the final product, so choose the right one for your recipe. Some popular options include corn flour, rice flour, chickpea flour, and almond flour.
- Properly measure ingredients: It’s important to measure ingredients accurately to ensure a successful outcome. When making gluten-free dough, using too much or too little of any ingredient can affect the final result.
- Let the dough rest: After making the dough, let it rest for 10-15 minutes. This will help to hydrate the gluten-free flour and make it easier to work with.
- Cook the tortillas on a hot, dry surface: Cook the tortillas on a hot, dry griddle or skillet until they start to brown. Then, flip and cook the other side. This will create a tender, flavorful tortilla with a crispy exterior.
Frequently Asked Questions (FAQs)
When making gluten-free tortillas, it’s important to choose flours that are naturally gluten-free. Some of the most popular options include corn flour, rice flour, chickpea flour, and almond flour. Each of these flours offers its own unique texture and flavor, and some recipes may call for a blend of different gluten-free flours to achieve the desired result. When using a blend of flours, it’s important to make sure that each flour in the blend is gluten-free.
When working in a shared kitchen, it’s important to take steps to prevent cross-contamination with gluten-containing foods. This may include using separate cutting boards, utensils, and cookware, and thoroughly cleaning all surfaces before use. Additionally, it’s a good idea to avoid using shared ingredients, such as cooking sprays or oils, that may have come into contact with gluten-containing foods.
Gluten-free tortillas should be cooked on a hot surface until they are lightly browned on both sides, which should take about 1-2 minutes per side. The exact cooking time will depend on the thickness of the tortillas and the heat of the cooking surface. It’s important to keep an eye on the tortillas as they cook, as they can go from undercooked to burned quickly. To test for doneness, gently press the center of a tortilla with a spatula; if it springs back, it’s ready. Overcooked gluten-free tortillas will become tough and brittle, so it’s important to remove them from the heat as soon as they are done.
Homemade Flour Tortillas [Gluten Free]
Gluten-free homemade flour tortillas are a type of tortilla that is free from gluten, a protein found in wheat and some other grains. Gluten-free tortillas are made with alternative flours that do not contain gluten, such as corn flour, rice flour, or chickpea flour. These flours are mixed with water, fat (such as oil or butter), and seasonings to form a dough. The dough is then rolled out into thin rounds, cooked on a hot surface until lightly browned, and then served warm. Gluten-free flour tortillas are a great alternative for individuals who are gluten intolerant or have celiac disease, as they provide a similar texture and taste as traditional flour tortillas without the risk of gluten exposure. Use these tortillas in a variety of ways, such as in tacos, burritos, or quesadillas. It can be paired with a wide range of fillings to suit individual tastes.
- Total Time: 40 minutes
Ingredients
- 4 cups flour [all purpose or gluten free flour blend*]
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons Crisco shortening
- 1 ½ cups water
Instructions
- Whisk the flour, salt, and baking powder together in a mixing bowl.
- Mix in the shortening with your fingers until the flour resembles cornmeal.
- Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic.
- Divide the dough into 24 equal pieces and roll each piece into a ball.
- Preheat a large skillet over medium-high heat.
- Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla.
- Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side.
- Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
- *Gluten free flour blend: This is the best combination for my personal uses and has never failed me. I purchased a majority of the ingredients at an Asian market (at less than $.99/lb) and the other ingredients marked were Bob Red Mill brand. Cornstarch was Argo brand. 300 grams superfine brown rice flour (Bob’s Red Mill), 250 grams sweet rice flour (Asian market), 150 grams tapioca flour (Asian market), 100 grams sorghum flour (Bob’s Red Mill), 100 grams potato starch (Asian market), and100 grams cornstarch (Argo brand)
- Whisk together the above flours and store in an air tight container.
- To use, measure out 140 grams for every cup called for in your favorite baking recipe (NOT yeast bread recipes.)
- Add 1/2 teaspoon xanthan gum for every cup used in the recipe as well to help with texture and binding.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 212 kcal
- Sugar: 1 g
- Sodium: 241 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 5 g
Seems easy enough, I have never to thought to make my own. Thanks for the idea!
Thanks for sharing the recipe. I would love to try it myself at home.
I had no idea they were that easy to make!
Wow! I always purchase mine…never thought it would be this easy. Great blog!
Oh my goodness! How delicious! Thanks for sharing!
This is something I have really wanted to learn to make as a Celiac and it's always seemed really time-consuming. Thanks for making it seem easy!
I love the gluten-free aspects of your blog. I eat gluten, but like to play around with gluten-free too.
OMG i want to try these now! They sound delicious! thank you so much for sharing!!
I didn't know the recipe was that simple either–at least the ingredients make it looks that way. My husband's the chef in our family. I'd love to have him give it a try!
oh thank you, I am constantly buying this, nice to know this is easy to make!
I have to try these. You made it look easier than I thought it would be
I tried these and had disasterous results. Brittle. Tough. Did not roll well. Has anyone actually tried this recipe?
Anonymous – I'm sorry yours did not come out well. Adding more water will allow the dough to come together better and roll out easier. After the tortillas have been removed from a griddle, placing them in a tortilla warmer or with a slightly damp tea towel will allow them to steam and soften, rather than being tender and brittle. The recipe above was actually made in a class I recently taught and we used both all purpose flour and GF flour blend. You can view pictures of our event along with us making this recipe here via our Facebook page — https://www.facebook.com/media/set/?set=a.730220597004129.1073741836.140421415984053&type=3
Other than adding more water, this recipe made excellent tortillas. My celiac husband and daughter finally got to enjoy eating flour tortillas again. Thank you for sharing this recipe.
Other than having to add more water, these came out perfect. My celiac husband and daughter were finally able to enjoy flour tortillas again!
Where do you find gluten free flour blend? or is this a blend you made? Thank you
Anonymous – I've added the recipe for the gluten free flour blend I use… but you can use a store bought version if you prefer. They are fairly readily available at most national supermarket chains.
Any substitute for shortening? Thanks
Anonymous – you can sub Crisco vegetable, lard, margarine or butter for the shortening.
Loving this! I fell off the gluten free wagon and am going to get healthy. It's tough to make most recipes without flour — love your blend as a substitute. Thanks!
THANK YOU. I have been missing Flour tortillas something fierce. It was a staple in our house growing up to make them with my mother and sisters. I was super bummed about them and had 5 or so different blogs that had recipes that didn't look anything like a flour tortilla. Then I found yours.
From making many many dozens of regular tortillas i knew what I was looking for. When making Flour tortillas you always go by feel and look of the dough with regards to how much water you add. My mother says 1 1/2 cups – 2 cups usually will work for the amount of flour. I used 1 1/2 and it worked well. I also subbed out the crisco….and used Coconut oil for my first try. Not melted but pressed coconut oil (healthier options!!!) The flour blend feels close to regular flour (though a tad grainier). Everything worked well – the shine and everything seemed very familiar.
The only place it failed to mirror regular gluten tortillas was in rolling out. I struggled and have ideas on how it could work better. maybe roll out between two greased (with more coconut oil or pam) wax paper sheets that you can flip onto a griddle. Yes they came off the griddle hard but i always put mine in aluminum foil wrapped in a tea towel to keep warm while I continue to cook the others.
It's taste is so close I'm not sure I could tell the difference (aside from the adverse effects of gluten on my body). Cheers and THANK YOU SO MUCH for sharing!
Hi there, I am also gluten sensitive and was actually wondering what supplement it was you mentioned in this post. id be interested to try it!
@Bethany – the gluten supplement is Glutenease [https://www.enzymedica.com/store/GlutenEase]
can I make these and freeze them? I cook for my sister and her children so she can have GF meals in the freezer.
I do not understand the grams measurements for use of your gluten free flour can you help with that please.
@Anonymous – you will need to use a scale to measure and weigh the ingredients. Grams is a measurement that is reflected on most, if not all metric scales.
when you made these, did you add xanthan gum to the flour blend?
Ohhh it was just a disaster. I just cannot get these to work. I am sure it is me and not your recipe. No matter what I do they are either falling apart or so sticky you cannot r rn roll them out.