Gluten Free Flour Tortillas

Taco Tuesday is no longer limited to corn tortillas for us gluten free folks. Gluten free flour tortillas are back on the menu. Time to salsa! These homemade tortillas are so quick and easy to make, you will wonder why you ever settled for prepackaged, store bought, GF flour tortillas – if you can even find them. Our tasty Tex-Mex flour tortillas are also dairy free, and easily adopt vegan status. Stuff them with your favorite bits and get the fiesta started!

Tasty Tex-Mex Success: Tips to Making the Best Gluten Free Flour Tortillas

The tortilla making process is not a job to shy away from, especially if you have a tortilla press. Our daughter loves to press the dough out! We also take a rolling pin and roll them a bit thinner between the parchment squares as we prefer a thinner tortilla, but this step is optional. If you do not have a tortilla press – no problem! Roll them, press them or have a family contest to see who can most creatively make tortillas. Have fun! And don’t be afraid to make a double batch – they freeze well.

Tortillas love a cast iron pan, which consistently holds the high heat necessary for perfect flour tortillas, (don’t worry if you don’t have one! Use what you have and all will be awesome.) The best surface temperature is 500F. You can tell when your pan is ready without an instant read surface thermometer. Before turning on the heat to low/medium-low, spread a thin layer of oil with a high-heat index, such as avocado oil, on the surface of your pan. Then turn on the heat. Once the pan starts to barely smoke, turn the heat down a bit to just under smoking. Your pan is now ready. Another tip: while one tortillas is cooking, press the next one. It’s important to keep the process moving and not allow the tortilla dough to dry out.

The honey in the recipe is responsible for the lovely dark rings and golden hue of our cooked tortillas. If you are adverse to using a small amount of honey, use cane sugar or agave. If you are sugar free, simply leave it out.

We hope you enjoy our Gluten Free Flour Tortillas as much as we do. Tasty Tex-Mex is always welcome in our kitchen, (any day can be Taco Tuesday!) Please leave a comment in the section provided below the recipe. We love to hear from you.

An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Flour Farm may be purchased through our website or through our partners: Amazon.com & Azure Standard. If you choose to make this with another flour blend, please note that your results may differ.

Peace & LOVE – Teri

P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.
– Teri & Dave

Photos by DuPree Productions; Recipe updated 4.20

Taco Tuesday at Flour Farm

Gluten Free Flour Tortillas

Author: Teri Delany
Total Time: 45 minutes
Yield: 12 Tortillas 1x
Diet: Gluten Free

Print Recipe

Description

Taco Tuesday is now hotter than your sauce! Try our Gluten Free Flour Tortillas, and add a bit of tasty Tex-Mex to your fiesta. Ole!

Ingredients

Scale

Choose Gluten Free, Non-GMO & Organic Ingredients.

Substitutions: Do you need to swap out an ingredient? Click here for suggestions.

Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.

Wet

266 ml (9 oz) Filtered Water, room temperature (1 C + 2 T)
2 tsp Honey (16g)
74 ml (2.5 oz) Oil – we use Avocado Oil (1/4 C + 1T)

Dry

324g (11.4 oz) Flour Farm Organic Gluten Free Flour Blend (3 C spoon & level)
85g (3 oz) Tapioca Flour (3/4 C spoon & level)
1 tsp Pink Himalayan Salt (6g)
1/2 tsp Aluminum Free, Double Acting Baking Powder (2.5g)
1/2 tsp Xanthan Gum (1.5g)
1/2 tsp Guar Gum (1.5g)

Instructions

Equipment: Digital scale (preferred), Tortilla press (optional), Rolling pin, Unbleached parchment, Measuring cups and spoons, Mixing bowl (m), Cast iron or heavy bottom skillet, heavy spoon, Digital infrared laser thermometer (optional), Tortilla warmer or towel & serving plate

Before You Dive In – Prep: Please Read!

Heat the water to 100 F/38 C
Prepare the tortilla warmer or fold a towel into a square shape and place on the serving plate

Step 1: In a liquid measuring cup, dissolve honey in the warm water. Add the oil and whisk together.

Step 2: In a medium bowl, whisk together the dry ingredients.

Step 3: Pour the wet ingredients into the dry blend. Mix well with a heavy spoon to fully integrate the flour with the liquid.

Step 4: Pat the dough into a ball shape and cover the bowl. Allow the dough to rest for 15-30 minutes. Do not allow the dough to dry out.

Step 5: Grease or spray with non-stick spray a cast iron or heavy bottom skillet and heat to 500 degrees Fahrenheit (260 C), or just under the smoking point.

Step 6: Scoop out about 57g (2 oz) of dough and create a ball. The dough should feel smooth – not sticky. Keep the rest of the dough covered in the bowl. You may also divide the dough into 12 equal pieces, then roll each piece into a ball or disk. Keep covered.

Step 7: Work with one dough ball at a time. Use a tortillas press or roll out the dough between two sheets of parchment. You will not need to flour the surface of parchment or dough. The tortilla should peel nicely away from the paper. If it doesn’t, then you have too much liquid or not enough gums (or gum substitute.)

Step 8: Place the tortilla in the hot skillet. Cook for about 2-3 minutes. Peek at the underside. The tortilla is ready to flip when the bottom is golden brown and has dark spots or circles.

Step 9: While one tortilla is cooking, press or roll out another tortilla.

Step 10: Invert or flip the tortilla and cook the other side for about 1-2 minutes. Transfer the tortilla to the tortilla warmer or place within the folds of the towel on the serving plate. Cover with a heavy lid. Tortillas will soften as they steam under cover.

Step 11: Grease or spray the skillet between each tortilla.

Step 12: Repeat steps 8-11 for each tortilla.

Step 13: Fill tortillas with your favorite toppings & sauce.

Enjoy!

Notes

Make Ahead: You can prepare the dough up to 24 hours ahead of time and store covered in the refrigerator. Take the bowl out of the refrigerator at least 30 minutes before shaping. Knead the dough in the bowl a bit before rolling into balls to integrate extra moisture. The bottom of the bowl can get a tad soggy, and you may need to sprinkle a bit of flour to prevent sticky dough.

To store: Place tortillas in an air tight container and store in the refrigerator for up to a week. To reheat, microwave for a few seconds or in a skillet set to low.

To freeze: Place tortillas in a freezer safe container, and freeze for up to one month. Thaw in the refrigerator and reheat in a skillet on low or in the microwave.

The nutrition information provided below is for the recipe as written with avocado oil and honey.