Ingredients
Equipment
Method
Making the Gluten Free Flour Tortilla Dough
- In a large mixing bowl, combine all gluten free flours and dry ingredients.80 grams White Rice Flour, 80 grams Brown Rice Flour, 70 grams Tapioca Starch, 34 grams Potato Starch, 4 grams Xanthan Gum, 5 grams Salt, 4 grams Baking Powder
- Use a whisk to cut in the palm shortening into the flour until the mixture resembles coarse crumbs with small, even pieces. If using oil, whisk till combined.50 grams Palm Shortening
- Pour about 2/3 of the hot water into the flour mixture and stir the dough with a spatula until it comes together.180 grams Hot Water
- Gradually add the remaining water depending on how the dough is responding. If it looks dry, add a little bit at a time until it comes together and is fairly smooth. If it looks too wet, let sit for 5 minutes and then reevaluate.
- Transfer the dough to a clean surface and knead it for 1–2 minutes to ensure all the flours are fully hydrated and evenly mixed.
- Transfer the dough into a bowl and cover with a damp tea towel or plastic wrap. Let it rest for 20 minutes. This resting time helps soften the flours and removes any unwanted grainy texture.
How to Roll Out Gluten Free Flour Tortillas
- Cut 2-3 large squares of parchment paper, making sure each piece is larger than the size of tortillas you want to make.
- If you desire perfectly round tortillas, use the lid from a saucepan or a bowl that is the size you want. You can use it like a cookie cutter to cut perfect circles.
- Break off a piece of dough, the amount will depend on what size you want your tortilla to be (Fajita, Taco, Burrito/ Wrap). Roll the dough into a rough dough ball and place it between two pieces of parchment paper.
- Roll the dough out evenly and thin, but not too thing. It should be about 1 millimeter thick. Too thin, and they will be crispy. Too thick and they won't be as pliable.
- Carefully peel off the op layer of parchment paper. Next, press your lid or bowl into the dough like a cookie cuter if you want a perfect circle. Scrap the excess and add it back into the bowl of gluten free tortilla dough. (You can also leave the edges untrimmed for a rustic look.)
- Preheat a cast iron skillet over medium-high heat. It's ready when a few drops of water sizzle and dance across the surface.
- Carefully flip one gluten free tortilla into the hot pan at a time. Leave the parchment paper on for about 5-10 seconds, and then it will remove easily once it starts to cook.
- Cook for about 30 seconds per side, just until light golden spots appear and the tortilla is cooked through.
- Remove from heat and stack on a plate with a tea towel to keep them warm as you finish cooking the rest.
- Repeat this process until all the tortillas have been cooked and all the dough is used up.
Nutrition
Notes
This recipe makes about 10 taco-sized tortillas. If you make larger tortillas for burritos or wraps, you’ll get fewer total tortillas from the same batch, but it doubles very well.
Do You Need a Cast Iron Skillet for this recipe?: Yes, it is ideal for this recipe because it can handle high heat without warping or damaging the surface. It also holds and distributes heat evenly, helping your tortillas cook quickly with those perfect golden spots.
Finish your tacos with my fan-favorite Cilantro Lime Cream Sauce, it's the perfect topping for any kind of taco!
Ingredient Notes and Substitutions
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- Palm Oil Shortening Substitutions: Sunflower Oil, Avocado Oil, Lard, Crisco (or other vegetable shortening) or Coconut Oil also work well. Use something with a high smoke point.
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Using a Store-Bought Gluten-Free Flour Blend:
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This recipe was tested with specific gluten-free flours for best results. The finished results reminds me of The Mission Brand's Gluten Free Tortillas.
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- If using a gluten free blend, I recommend Bob's Red Mill 1:1 for this recipe, as it gave the best results during testing.
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- King Arthur’s Measure for Measure or Gluten-Free Bread Flour, gave fair results but were more dense.
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- To use a blend, use the total amount of flours plus Xanthan gum which would be 268 grams. Do not add any more xanthan gum, since those blends already include it.
Recipes Tips and Trick
To keep things moving, roll out the next tortilla while one is cooking. It saves time and keeps the process smooth. I like to use three pieces of parchment paper to make rolling and flipping easier:-
- Roll your dough between two sheets.
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- When it’s time to cook, flip the tortilla into the skillet, now the bottom sheet becomes the top.
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- After a few seconds of heat, that top sheet peels off easily without tearing the dough.
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- The third piece of parchment? That’s ready and waiting so you can roll the next one right away.
Same Day:
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- Keep cooked tortillas wrapped in a clean kitchen towel or inside a tortilla warmer.
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- This keeps them soft and pliable until you’re ready to serve.
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- If they cool and stiffen, reheat briefly to soften (see tips below).
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- Let tortillas cool completely.
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- Store in an airtight container or zip-lock bag with sheet of parchment paper between each one to prevent sticking.
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- Use within 3–4 days for best texture.
Freezer:
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- Once cooled, stack tortillas with parchment paper between each one.
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- Place the stack in a freezer-safe bag or container.
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- Freeze for up to 2 months.
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- Thaw in the fridge overnight or on the counter for about 30 minutes.
How to Reheat Gluten-Free Tortillas
For best results, use dry heat to bring back their flexibility and softness: Stovetop (Best Method):-
- Heat a dry skillet over medium heat.
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- Warm each tortilla for 10–15 seconds per side, just until soft and pliable.
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- Wrap 1–2 tortillas in a damp paper towel.
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- Microwave for 15–20 seconds.
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- Check for softness; microwave a few seconds longer if needed.