****OK….So please don’t mind this picture. I need to remake these again and take a better picture with some prettier shaped tortillas, BUT I was way too excited to get this recipe out to you and decided NOT to keep you waiting any longer! 

Can I just say what a WIN this is for me!!! I have been attempting to create a delicious, pliable, foldable, storable gluten free flour tortilla for the past year and have been left feeling defeated. I refused to believe that the closest I could come to was store bought Rudi’s GF Tortillas which have much more ingredients than I’d like to see in the listing. Don’t get me wrong, those are some pretty good tortillas, but there is nothing like a FRESH flour tortilla. I tried various recipes, tried my own variations and creations, all to no avail!

 

…UNTIL NOW THAT IS!

I am so excited about this combination of ingredients and how it just all came together on whim really. I literally was sitting at the computer, working on the blog, feeling an angst deep within to create something in the kitchen, and BOOM…it came to me. I immediately got up, checked what ingredients I had available on hand and well…let’s just say I was extremely pleased!!!

 

I tried a few other grain variations and they can be done, but don’t yield as great of results as this original combination. I am still working on some recipe testing for other variations because I find it important to be able to be versatile and plus, I want to give you more than one option. I will also play around with other flavors common to tortillas (ie: spinach, roasted red pepper, garlic & rosemary, etc)…We shall see!!!

 

Gluten Free Flour Tortilla

Gluten Free/Soy Free/Egg Free/Dairy Free/Vegan/Vegetarian

This should yield about 6-8 medium sized tortillas

DRY INGREDIENTS

3/4 cup White Rice Flour (I use freshly milled Basmati)

1/2 cup Potato Starch

1/4 cup Millet Flour

1/4 cup Quinoa Flour

1/4 cup Sorghum Flour

2 tsp Xanthan Gum

1 tsp GF & Aluminum Free Baking Powder

1 tsp Salt

 

WET INGREDIENTS

2 tsp Raw Honey (sub for Vegan: Agave, Brown Rice Syrup)

1 cup Warm Water

 

INSTRUCTIONS

Whisk together dry ingredients in a medium to large bowl. In a liquid measuring cup, dissolve honey in warm water. Slowly pour water into dry mixture and using your hand stir in a circular motion to incorporate dry and wet ingredients.

Important Note: Do NOT use all of the water at once. While stirring with your hand, the dough mixture will be quite sticky, but then you will notice  the dough beginning to un-stick from your hand and the bowl, forming a nice dough ball. Once this happens, STOP pouring the water and finish forming the dough into a ball. If the dough seems dry add a tsp more of the water at a time until the dough forms an un-sticky ball. If you added too much water, incorporate in 1 tbsp of white rice flour at a time until the dough forms an un-sticky ball.

Once you have finished the dough, sprinkle the counter with potato starch.  Separate a golf ball sized portion of the dough and form into a small ball. Cover the remaining dough with plastic wrap to keep from drying out. Pat the small dough ball in the palm of your hand and begin rolling out the dough, turning and flipping, and rolling some more until you have a very thin raw tortilla. (Now, a Tortilla Press would work great here, I just do not have one of those yet so I am giving you the way I did it!)

You can use a flat fry pan or flat griddle cook top to cook these. Set to medium-high heat.

Using a silicone basting brush, lightly brush pan with oil (you can use any oil or melted butter for this – coconut oil has great properties – if you don’t have a basting brush just lightly spread oil/butter around the pan). Gently lift the thin raw dough and carefully place on the pan (if it folds, just gently straighten it out as best as you can). The top will bubble just a little and should cook for about 1-2 minutes. When lifted, it should just begin to have brown spots. Flip over and it should begin to make big bubbles in the middle of the dough. Cook for another minute or so until the other side has brown spots and set on a plate. REPEAT this same process until all the dough is used, laying each cooked tortilla on top of each other in a stack. Once finished you can store in an airtight circular container, even if the edges are curled up a little. This can stay on the counter for 2-3 days in the airtight container, BUT….I highly doubt they will last that long. This should yield 6-8 tortillas depending on the size.

 

I was very detailed in my instructions, but once you see how easy these are to make, you will find yourself whipping them up for dinner often.

Please note…I had never made homemade wheat flour tortillas before I began my attempts at GF Tortillas, so this may seem even easier to you if you have!

 

ENJOY!!!!

christina signature

    • They never last long enough for me to freeze them, with my always hungry family haha so I haven’t tried. I’m not sure if the taste or texture would be slightly compromised given there aren’t many ingredients. If you try it please let me know how they come out. I’d suggest not attempting longer than a 30day freeze.

  1. Marie-Claude Carrier says:

    Hi when I cooked them, there were no bubbles? Too tin or too thick? I use coco flour 1/4 (more water because of it), rice flour, quinoa flour,,potato starch and a bit of flaxmeal. Use a cup of water and little bit more. Made 15!! Sorry I speak frech if I made spelling errors. They look fine, will test tonight

    • Hi Marie,
      The coconut flour and flax meal probably caused the change. I’m not sure of the best water/flour ratio using coconut flour. I definitely need to work on some more test recipes using different flours. I would suggest using a little less flour and a little more starch with the extra liquid.

  2. Hi. I just made the tortilhas for dinner and it is amazing!! I used my own mix of flour and worked very well. I made it in small sizes. Thanks a lot for the recipe.

    • It is hard when most gf options contain rice. You can actually moot rice and use finely ground Sorghum, Millet, Amaranth, Corn, Coconut, Almond, etc instead of the rice. Rice flour has a very thin consistency and texture when used compared to other gf grains/seeds/nuts, but you should def try it without and see how they turn out for you! It would more be about flour to liquid ratio changes to get the desired outcome! Let me know!!

  3. Hi Christina

    I found this link and recipe while hunting for good vegan food. These sound and look delicious! I’ve worked in a gluten free bakery and know how hard it is to make something like this.

    The only thing is… they aren’t vegan – because of the honey. Can you suggest a substitute?

    Thanks!

    • Hi Leigh…thanks, I’ll add substitutes in there. You can use Agave, Brown Roce Syrup or sugar in place of the honey and it will still yield a same result. Let me know how they turn out for you!

  4. These look amazing! I’ve attempted gluten free tortillas a few times and given up for a bit, but I am going to try this recipe! Glad I discovered your site, I’ll be checking out a few more of your recipes, too!

  5. Hi, could I use Bob’s gluten free flour for this? I know I don’t have all of these flours on hand but I do have Bob’s 🙂
    thanks for going the extra mile for all of us who can’t have the normal tortilla.

    • Hi Wendy, yes you can sub with an all-purpose flour just keep in mind different flour blends will change the texture a little bit. Just add a little more flour or water as needed to reach desired consistency. I am NOT a fan of the all-purpose bean flour blends as far as taste and texture go. Hope that helps, please let me know how they turn out for you. 🙂

    • …..to be specific you can use the Bob’s Red Mill All Purpose Flour in place of the flours, starch, and anthem gum (unless your ap flour doesn’t contain a “gum” then use what I have listed. Then add the baking powder and salt and as you add liquid and mix, just watch the consistency. Depending on the flour blend you use (because Bob’s has more than one ap flour) the taste will be slightly affected. I wish you success with this. The key to gf baking for me has been using a mix of flours — yields better results and tastes more like what I’ve been missing. Hope that clarity helps! HAPPY BAKING/COOKING! 🙂

  6. These are delicious! Tastes just like regular tortillas, something I’ve missed lately, especially here in NEw Mexico. Now I can have these with all the NM cuisine. 🙂 thank you!!!

  7. Hi there! I made these today, and they were so amazing. Seriously the best tortillas I’ve had since I went gluten free earlier this year. Thank you for your persistence to come up with a delicious recipe and for sharing! 🙂

    • Hi Teryn, I’m so glad you enjoyed them!!! Thanks! It’s funny how we take something as simple as a piece of bread or tortilla for granted until we can no longer have it. I’m so thankful that being GF does not mean bread free 🙂

  8. Eleanore Pullen says:

    I’m allergic to most of the ingredients listed. Can’t wait for your variations of this recipe. Congrats on pulling this off. I know it was a major breakthrough.

      • These look great and simple!
        Do you have an alternative to quinoa? In the last year I’ve become highly sensitive (allergic) to it.
        While not as sensitive to rice, it would be great to have an alternate to use when allergies are in a tizzy.

        Thanks

        • Hi there Kristen! You can sub more of the rice, millet, or sorghum flour in place of the quinoa without disrupting the consistency much. I’ve done it before when I haven’t had enough of a particular grain. Hope this helps! Let me know how they turn out for you! 🙂

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