Homemade Gluten-Free Tortillas Recipe

These homemade gluten-free tortillas are a skillet flatbread built on an all-purpose gluten-free flour blend instead of wheat flour. Xanthan gum binds the dough in place of gluten, and a small amount of baking powder gives the cooked tortillas a lighter, airier texture.

The dough needs no special equipment: it can be beaten briskly by hand with a spoon, or mixed for about 3 minutes in a stand mixer using its beater attachment. Potato starch, dusted over the work surface, the dough and your hands, keeps the dough manageable. If shaping is still tricky, each portion can be sandwiched in waxed paper for rolling.

One batch makes 8 tortillas about 7 inches across. They cook one at a time in a lightly oiled skillet over medium heat, cast iron being a good choice, for 1 to 2 minutes per side, just until both sides have browned in spots.

Homemade Gluten-Free Tortillas

Seven-inch tortillas made from a gluten-free flour blend with xanthan gum and a little baking powder, shaped with potato starch and cooked in an oiled skillet. Makes 8.

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Prep Time 20 minutes mins

Cook Time 32 minutes mins

Total Time 52 minutes mins

Servings: 8 tortillas

Course: Bread

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

• 2 cups (280 g) gluten-free all-purpose flour blend without added gum
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon baking powder gluten-free
• 1 1/2 teaspoons xanthan gum
• 3/4 cup water
• 3 tablespoons vegetable oil or light olive oil
• Potato starch for dusting
• Oil for the pan

Method

 

1. In a large bowl, stir together the flour blend, sea salt, xanthan gum and baking powder.
2. Pour in the water and the 3 tablespoons oil. Beat for about 3 minutes, either vigorously by hand with a spoon or on medium speed in a stand mixer fitted with the beater attachment.
3. Dust a work surface with potato starch and turn the dough out onto it. Cut the dough into 8 equal portions, about 60 g each, and roll each into a ball. Keep the balls covered with a clean towel or plastic wrap so they do not dry out.
4. Dusting the dough and your hands with more potato starch as needed, roll or pat each portion into a round about 7 inches across. If that proves difficult, dust the portion with potato starch, lay it on a sheet of waxed paper, cover with a second sheet and shape it that way.
5. Heat a 10-inch or larger skillet, preferably cast iron, over medium heat and brush it lightly with oil.
6. Cook the tortillas one at a time for 1 to 2 minutes on each side, just until lightly browned in spots. Stack them in a clean kitchen towel as they come out of the pan to keep them warm and soft, and brush the pan with a little more oil every few tortillas.

Notes

Use a flour blend without added gum, such as this homemade four-flour gluten-free mix. If a store-bought blend already contains xanthan or guar gum, leave out the added xanthan gum.

If the dough cracks at the edges when it is rolled, it is too dry; knead in more water 1 teaspoon at a time. Resting the covered dough for 10 to 15 minutes before rolling also helps the flours absorb the water.

Store cooled tortillas in a sealed bag in the refrigerator for up to 3 days, or freeze them with parchment between the layers for up to 2 months. Warm them in a dry skillet for 20 to 30 seconds per side before using, so they are soft and pliable again.

For wheat tortillas, see these homemade flour tortillas.

Inspired by a tortilla recipe from Taste of Home magazine.