breads, savory, snacks
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Gluten Free Flour Tortillas

I like corn tortillas, I really do, but every once in a while I just get this overwhelming desire for a normal, chewy, refined carbohydrate, white tortilla. This is something that seems to be lacking, even in attempt, in the gluten free world.  We have our go-to corn tortillas that are widely available and cheap as can be. The brown rice tortillas that are decent when fresh and properly warmed, although I find them best used as the base of a tortilla pizza crust (it freaks me out when they squeak between my teeth like I’m chewing on yarn). La Tortilla Factory makes these ones from teff flour, which are the best I’ve found, although buying online doesn’t really help with an immediate craving and they’re not always readily available.

I started a few months back just reading various labels of tortillas. Some have next to nothing, some have like 30 things. I knew if I was going to make something it had to be with stuff I would have around normally in the kitchen. Unlike 99.9% of my recipes – I had success on try #1. And it wasn’t even a fluke, I made them again the next night with similar success.

As far as the texture and flavor, they’re quite close to what I remember. Even the roommate gave it his stamp of approval. They are a bit thick still, and I’m working on how to strengthen the dough rolling them even thinner, but if you like a Taco Bell Gordita, you’ll LOVE these. I promise.

You will need:

  • 2/3 All Purpose Gluten Free Flour
  • 4 Tbs Chilled Butter (no margarine substitutes!)
  • 1/3 c Tapioca Starch
  • 1/4 tsp Xanthan Gum
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 1/2 tsp Sugar
  • 1/4 c Warm Water

I like to assemble everything up front and then put it away as I go…


… not that I have any idiosyncracies in the kitchen or anything.

To start, in a food processor (or using a fork if you scoff at using power tools) combine your flour, tapioca starch, xanthan gum, baking powder, baking soda, sea salt and sugar. Quickly pulse (or stir… with a fork… like a caveman) dry ingredients to mix.


 Add the chilled butter to the dry ingredients, diced into small cubes.


Pulse until the butter is well incorporated, about the size of grains of rice.  A pastry cutter will also get the job done.


Transfer the butter/flour mixture into a bowl and immediately add warm water, mixing with a fork to blend well. Adjust water as needed to get a soft but workable dough. If your dough is too wet, add more starch.


It should begin pulling away from the sides of the bowl and forming together in one ball.


Turn your dough out on to a work surface that has been well dusted with tapioca or corn starch and begin gently kneading as you would bread dough.


 Don’t overwork it.  If it’s smooth you’re ready to go.


Divide into the number of tortillas you intend to make. I went with 6 but they came out quite small based on the recipe size.  You could probably make 4 and use the full surface of your tortilla press.


More fun gadgets! I bought this last Christmas and have yet to use it. I was waiting for the right time, which was apparently Monday night. If you don’t have one, you could just roll them out with a rolling pin, but it’s pretty fun to use the press and you can get them for about $15-$20 on Amazon.


 Place a ball of dough in the center of the press.


 Press your first one and realize that you’re going to need some sort of parchment or wax paper.

Otherwise this happens.


 I mess stuff up all the time. All the time. All. The. Time.

Wipe it up, grab some parchment, and try again.



I found that they were still a little thick so I rolled them out a bit more with a rolling pin.


 Preheat a griddle pan to medium-high heat. Remove one side of the parchment (gently!) and place tortilla side down on the hot pan.  Let the dough have 10-15 seconds to set and remove the top layer of parchment.


 Cook 2-3 minutes per tortilla, flipping once. They should begin to lightly brown and bubble. Poke down any big air bubbles before they get out of hand.


Lay out to cool on a plate and serve immediately or store in an airtight ziplock for reheating at a later date.

Look at those.


They’re as yummy and chewy and awesome as I remember.


And for any of the naysayers out there – just look. It folded up in a cheesy chicken taco without breaking. They truly are delicious.


[yumprint-recipe id=’2′]


  1. Amelia says

    Hi there, I was looking through the recipe and couldn’t find how much butter you put in . . . would love to give these a go . . . Please let me know


    • thenaturalginger says

      Hi Amelia! I’m so sorry for the omission of the butter measurement – I used 4Tbs (1/2 stick). I’ve updated the entry and recipe to reflect this. Thanks so much for bringing it to my attention, and let me know if you try them and how they turn out!


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