These gluten free tortillas are super easy to make and way tastier than the ones from the store. They’re soft, tender, and can be whipped up in 30 minutes or less!
After sharing those Baked Chicken Chimichangas a few days ago, I thought I’d share with you a gluten free flour tortilla recipe to use for those of you who eat a gluten free diet. They taste amazing and are as flimsy as a regular tortilla, making these perfect for all your tortilla needs!
I think it’s crazy how many people think you need a tortilla press to make tortillas. Really, all you need are your hands, a rolling pin, and a pan. You COULD use a tortilla press, and I have in the past, but the process of rolling out the tortillas really isn’t that laborious nor is it hard.
Start by mixing together your gluten free flour mix and the salt. Whisk it up. Cut the coconut oil into the flour mixture (or in the case of summer, pour it in and stir). Then add the water and stir until a cohesive ball forms. You may have to start using your hands at some point.
If the dough is too wet, add a little bit more gluten free flour (a tablespoon at a time) until it reaches a point where you can work with it.
Divide the dough into 6 balls. You can weigh ‘em if you want to be precise, but I wouldn’t worry about it.
At this point, you’re gonna want to start heating up your skillet. I use a cast-iron skillet that’s 10-inches across, but any pan similar will work. Also, if your pan is seasoned, there’s no need to oil it.
Now start rolling out your tortillas. Make sure to flour your cutting board and rolling pin well to ensure that it doesn’t stick, tear, or do anything else that might make you want to rip your hair out.
Don’t worry if it isn’t a perfect circle or if the edges look a little scraggly—it’s a learning process. It takes time to achieve perfect tortillas. Heck, I’m not even there yet.
Cook the tortillas on medium heat for about 20-30 seconds on each side. As each tortilla is cooked wrap it in a tea towel/kitchen towel to keep the tortillas soft.
And that’s it! Easy as pie, right?
These babies freeze extremely well. Simply stack the tortillas, slide ‘em into a gallon Ziploc bag, and pop them into the freezer for later use. Then, when you’re ready to use them, take them out to thaw for 30 minutes before you plan to use them, and reheat them in a skillet (on medium heat) for 10 seconds on each side. They’ll return right back to their floppy state!
Gluten free flour tortillas are so easy to make at home and are incredibly soft and tender. You won’t be able to go back to the storebought ones after trying one of these tortillas. The 30 minutes it takes to make them is well worth it. Feel free to make a large batch (when you’ve got a good chunk of time to kill) and freeze for later use.
Here’s the recipe:
- 1¾ cups all-purpose gluten-free flour, plus more for sprinkling
- 3 tablespoons modified tapioca starch
- 1¼ teaspoons baking powder
- 1 teaspoon salt
- 4½ tablespoons coconut oil
- ¾ cup warm water
- In a medium bowl, mix together gluten free flour, tapioca starch, baking powder, and salt. Whisk until combined.
- Add coconut oil and cut in (or pour it in and stir if your coconut oil isn't solid) until mixture resembles coarse crumbs.
- Drizzle in the water and stir with a fork until mixture becomes too hard to stir. Use your hands to knead the dough until a cohesive ball has formed. Add extra gluten free flour if dough is too wet.
- Divide dough into 6. Roll each piece of dough into a ball.
- Start preheating a cast-iron skillet or griddle over medium heat.
- Lightly flour your work surface, and roll each ball into a thin circle about 6-8 inches across. Keep unused dough covered with a tea towel until ready to use.
- Cook the tortillas for 20-30 seconds on each side until light golden brown in spots. Transfer to a plate and cover with a tea towel. Repeat with the remaining tortillas.
- Tortillas will keep, refrigerated and sealed in an airtight bag, for up to 3 days. Microwave for 30 seconds under a damp tea towel to reheat or heat in a pan over medium heat for 10 seconds on each side.
Recipe adapted from Gluten Free on a Shoestring
Try my Gluten Free Chocolate Chip Muffins next!
These look great! I went and read your about page and I am totally impressed! You look so young, but your writing style is great, and your photos are too! We share the same interests. My blog is heavily about nutrition and real food because I have recovered from alot of serious health problems. So I am passionate about the power of natural things to help people reverse their health conditions or just prevent problems in the first place.
PS I pinned this!
Margaret Anne says
Thanks so much Kristie! I checked out your blog and it is seriously awesome. You go girl! Thanks for pinning and I hope you have a great week!
Thank you so much for sharing this recipe! It’s exactly what I’ve been looking for. It’s going to be a real life saver for me!
Wow, this looks so easy, and the fact they can be frozen is a bonus. Thank you!
Rachel @ day2dayjoys says
These look so tasty! I have never made my own tortillas- looks pretty simple.
Meredith Wouters says
Yum! I love how simple the ingredients are. Now, rolling out the dough might be another matter, but like you said, it’s a learning process. Can’t wait to give these a try because I haven’t been impressed by the store bought ones. (Found you on Motivation Monday)
I love tortillas and these look delicious! Thanks for sharing at the Merry Monday Link Party!
April Grant says
I guess I always assumed you had to use regular flour to make flour tortillas. Thanks for letting me know different!
bel@ Mums Take Five says
Great! These look really good too !