Finally you can enjoy soft, flexible gluten-free tortillas with a copycat authentic taste and texture to traditional homemade recipes! These easy tortillas made with gluten-free flour use only 4 simple ingredients and take 30 minutes start to finish. Whether you are a kitchen novice or not, everyone can learn how to make this simple GF tortilla recipe. I'll show you how!
2tablespoons(27 g) oilcanola, vegetable, or olive oil
Instructions
Use a stand mixer with a paddle attachment (preferred method) or a large bowl and wooden spoon. On low speed mix together the gluten-free flour, psyllium husk, salt. and baking powder.
1 ½ cup (214 g) gluten free all purpose flour, 2 tablespoons (22 g) psyllium husk powder, ½ teaspoon salt, ¼ teaspoon baking powder
Continue to mix on low while the warm water and oil are added. Mix until well combined and the dough starts to form a ball, about 1 minute. If you are not using a stand mixer, you may have to knead with your hands at this point so it's well mixed.
¾ cup + 2 tablespoons (210 g) very warm water, 2 tablespoons (27 g) oil
Shape the dough into a large ball, cover with plastic wrap, and let rest for 10 minutes to hydrate the GF starches and give time for the water to absorb, making the dough easier to work with.
Divide the dough into 6 equal sized balls. Keep covered in plastic wrap while the tortillas are being rolled one at a time.
Heat an ungreased nonstick skillet over medium-high heat for 5 minutes before cooking the tortillas. While it's heating begin to roll the first tortilla.
Flatten the ball into thick disc on a piece of parchment paper. Use a rolling pin to flatten into a 6 1/2-inch diameter circle, rotating quarter turns as you roll. If the dough sticks to the rolling pin, rub a small amount of GF flour on the rolling pin (not the tortilla) and continue to roll. (See recipe notes for more rolling tips.)
Use a knife to go around edges, shaping into a round circle. Save the scraps in a piece of plastic wrap because you can combine them to make an extra tortilla at the end.
Add the tortilla to the hot pan and cook, undisturbed for 45 seconds, or until the underside has brown spots. Flip it over and cook for 15-20 seconds more. The cook time is key for making sure enough time has passed to cook off moisture and not overcook them, making them stiff.
If serving immediately, wrap in a lint-free towel or tortilla warmer to keep warm. Otherwise, transfer to a cooling rack. As one tortilla is cooking, begin rolling out the next tortilla to cook.
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Notes
Note about Dairy-Free
I use and recommend Cup4Cup gluten-free flour blend for the softest texture and best taste. However, this blend does contain milk powder. For a dairy-free, vegan recipe, use King Arthur Measure-for-Measure.
Tips for Handling, Rolling, and Shaping
As you roll, rotate quarter turns to make a round shape. If it begins to become lopsided, simply rip off the bigger side and press wherever dough is needed.
When you begin to roll, the dough may stick to the rolling pin. Dust a small amount GF flour on the rolling pin, not the tortilla, and roll again.
If the parchment begins to crease, simply switch out the sheets every couple tortillas.
You may cut around the edges to make round circles, or refer to this almond flour tortilla recipe to see how you can use a lid or dinner plate to make perfectly round circles.
Storing and Reheating
For storage, once they are done cooking and completely cooled, stack between pieces of parchment or paper towels. Transfer to an airtight container or ziplock freezer bag.Store at room temperature up to one day or in the refrigerator 3 days. They may also be frozen up to 3 months. Stack and wrap securely with plastic wrap before placing in a freezer bag.When ready to enjoy, briefly microwave for 10 seconds or rewarm in a dry, hot skillet. To make sure they are just as soft as the day you made them, wrap in damp paper towel before reheating or lightly spray the skillet with water before rewarming.