Best Gluten Free Flour Tortilla Recipe-soft, flexible and perfect for packing burritos for school lunches! These gluten free flour tortillas are easy to make. I will show you step by step how to make the gluten free flour tortillas.
After mixing together your gluten free flour and wet ingredients, divide your dough into 7 ball of dough. Dust generously with tapioca flour.
For thinner tortillas, divide dough into 8 balls.
Roll the dough out and place a 9” plate on top and cut out with a sharp knife.
Place onto a hot cast iron skillet. I keep my flame on low-medium heat. When you see bubbles begin to form, flip over.
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Once flipped, gently press on the tortilla. This helps the gluten free tortilla steam through and create more bubbles.
I used a lot of tapioca flour so I dusted some off with a pastry brush.
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★★★★★4.8 from 4 reviews
Author:Ester Perez
Total Time:30 minutes
Yield:7 nine inch tortillas 1x
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Best Gluten Free Flour Tortilla Recipe-soft, flexible and perfect for packing burritos for school lunches! These gluten free flour tortillas are easy to make. I will show you step by step how to make the gluten free flour tortillas.
Whisk together gluten free flour, xanthan gum, salt and baking powder.
Measure water and stir in oil and honey.
Slowly add hot water to flour while mixing. I use a stand mixer, a dough whisk will work too.
Mix dough well, it will be slightly sticky.
Flour your hands with tapioca flour and separate dough into 7 balls for thicker tortillas and 8 balls for thinner tortillas.
Generously flour surface and rolling pin with tapioca flour. Roll out tortillas to 9” round. Dust with tapioca flour during rolling and flip so tortillas do not stick to surface. I use a 9” plate to cut out the shape of the tortillas. Then add remaining dough to next ball.
Place tortilla onto hot griddle. When bubbles form, flip with a spatula.
Gently press on tortilla with spatula so large bubbles form. Flip. Tortilla is ready when both sides have light brown spots. Dust off tapioca flour with a pastry brush.
Place tortilla in a tortilla warmer to keep warm.
Repeat steps 8-11 until all tortillas are cooked.
Store leftovers in a large ziplock bag at room temperature and reheat on a cast iron skillet.
Notes
Dough can be made ahead of time and stored in the fridge up to 3 days. That way you can have hot tortillas when needed.
If tortilla begins to burn while cooking, reduce the flame, it is too hot.
If tortilla sticks to the pan while cooking, add more tapioca flour while rolling and reduce heat.
If you see translucent parts on the tortilla, press down with a spatula so it cooks through, flip and press on same spot.
If dough is too sticky, work in a little tapioca flour with your hands a teaspoon at a time.
When packing burritos for lunch, wrap in parchment paper and then in another layer of foil. This will keep the tortillas soft and warm. We use these for bean and rice burritos for kids lunches and they hold for several hours.
Nutrition data is for 1 tortilla based on 7 nine inch tortillas plus the 3 Tablespoons of tapioca flour for dusting. If you make 8 tortillas out of this recipe, then the carbs reduces down to 14.4 grams and the sugars reduce down to 1.6 grams per tortilla.
These tortillas are best made fresh so I recommend keeping dough in the fridge until ready to use.
Use a tortilla warmer to keep tortillas warm during a meal. I prefer the round insulated fabric tortilla warmers.
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Ester Perez
I’m a loving wife, mother of two healthy children, and I am obsessed with teaching people how to make delicious and mouth-watering gluten-free/Paleo friendly foods that nurture your gut!
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Best Overall: Bob's Red Mill Gluten Free 1-to-1 Baking Flour
This mix, which has all recognizable ingredients (including sweet white rice flour, which is the main ingredient in mochi, a nice light, powdery, starchy flour that doubles as a binder), worked well in all three of our tests.
If the original recipe calls for 260 grams of all-purpose flour, substitute with 260 grams of your blend. Beat the batter more. Because gluten-free flours provide less structure than all-purpose, the batter or dough you make with them may require more beating than that which you are accustomed.
You might notice a different ratio of ingredients in gluten-free recipes. Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters.
Cake, muffin, and quick bread recipes: Add 1/2 teaspoon xanthan gum or guar gum per 1 cup of gluten-free flour used. Cookie and bar recipes: Add 1/2 teaspoon (or less) xanthan gum or guar gum per 1 cup gluten-free flour used.
Use xanthan gum or guar gum: Gluten-free flours lack the elasticity and structure that gluten provides, so adding a binder like xanthan or guar gum can help to hold the ingredients together and give your baked goods a better texture.
Made from finely milled white rice, rice flour is a great substitute for wheat flour. It works very well as a thickening agent because it prevents liquid separation – it is particularly good for soups, gravies and sauces but can also work for cakes, cookies and crackers.
Xanthan Gum adds thickness and viscosity to gluten-free breads and other baked goods. Without xanthan gum, your gluten-free baked goods would be dry, crumbly and flat. Because xanthan gum is gluten-free and vegan, it's the preferred thickener for those home bakers with food allergies.
Xanthan gum: Critical in gluten-free baking, xanthan gum holds ingredients together, providing elasticity and springiness. Like baking soda or baking powder, you need only a little to make a big difference.
Some tortilla recipes swear by adding baking powder to the dough for softer flour tortillas, but after trying them with and without baking powder, we leave it out. It certainly doesn't hurt to add it, but we didn't find that it made that much of a difference in texture.
It can sit on the counter for up to an hour if needed, but don't go beyond that. Pro Tip: Resting for at least 15 minutes relaxes the gluten so you can roll them out into smooth discs of deliciousness. Once the dough has rested (don't skip this step!!), you are ready to roll the tortillas out and to cook them.
Xanthan gum is safe when up to 15 grams per day are taken. It can cause some side effects such as intestinal gas (flatulence) and bloating. People who are exposed to xanthan gum powder might experience flu-like symptoms, nose and throat irritation, and lung problems.
If you want to buy just one gluten-free flour, we highly recommend the Pillsbury all-purpose gluten-free flour. Not only is it our favorite gluten-free flour, and easy to use in gluten-free recipes, but it's also one of the few gluten-free flours currently on the market that is recommended for baking with yeast.
Gluten-free batter is almost always more wet than traditional batters, and gluten-free baked goods are almost always more dry. The more you practice, the more you'll adjust to this new reality and tweak recipes and baking times accordingly. Never try to make a wheat bread recipe gluten-free.
Introduction: My name is Frankie Dare, I am a funny, beautiful, proud, fair, pleasant, cheerful, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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