Prep Time 10 minutes. Cook Time 20 minutes. Total Time 30 minutes. Servings Author GlutenFreeBaking. Instructions In medium bowl, whisk together white rice flour, tapioca starch, baking powder, xanthan gum, and salt. Using your hands, cut in the shortening. Do this by using a snapping-like motion with your fingers. No large pieces of shortening or lard should remain. Stir with a wooden spoon. Dough will be dry. Feel the dough. If it starts to hold together and feels damp, stop adding water.
If the dough feels dry, add another two tablespoons water. Repeat until dough is moist but not wet. Generously white rice flour your countertop. Turn dough out onto counter. Flour your hands lightly with white rice flour. Gather dough into a ball. Knead the dough until smooth. If the dough is too wet, knead additional white rice flour into it; if the dough feels dry, knead a splash more water into it.
You want the dough to be easy to work with. Pull off a little. It should not stick or fall apart. The dough's texture should be similar to clay or play-doh. Cover dough with plastic wrap. This prevents a skin from forming. Heat inch cast iron skillet non-stick pans don't work well. They don't get hot enough.
While skillet heats, line a tortilla press with a cut open plastic bag. Only cut open the bag on two sides. The "hinge" of the bag should line up with the hinge of the press.
Dust the bag with white rice flour. Pinch off a dough ball, about two tablespoons. Prep Time: 30 minutes. Cook Time: 10 minutes. Yield: 4 to 6 tortillas. Author: Nicole Hunn. Add the coconut oil, and toss it in the dry ingredients. With the tines of a large fork, break up the fat into small pieces about the size of small peas.
Create a well in the center of the mixture, the water, and mix to combine. The dough should be thick. If there are any crumbly bits at all, add the remaining water by the tablespoonful. Knead the dough together and press it into a ball, cover with a moist tea towel, and allow to sit for 20 to 30 minutes. The dough will stiffen a bit as it absorbs more of the water.
Heat a or inch cast-iron skillet or a nonstick skillet over medium heat over medium-high heat. The skillet should be hot enough to sizzle when you drip water on it. Shape the tortillas Divide the dough into four equal pieces.
Work with one piece of dough at a time, and cover the rest with a moist tea towel or plastic wrap to prevent them from drying out. Sprinkle at least 1 tablespoon of extra tapioca starch on a flat surface, place the first piece of dough on top, and sprinkle again with more tapioca starch.
If the dough seems smooth, proceed with the next step. If it doesn't seem smooth, but instead has what appears to be cracks, gather the dough together again, sprinkle with more tapioca starch, and roll it out again until it appears smooth. Using a cake cutter or freehand with a pizza wheel or sharp knife, cut out a round the size you'd like. If you're making 9-inch or inch rounds, you'll only cut out one from each piece of dough.
Gather the scraps and set them aside with the other pieces of remaining dough. Cook the tortillas Place the rounds one at a time in the center of the hot skillet. Cook on one side until bubbles begin to appear on the top surface and the tortilla darkens in color a bit on the underside about 45 seconds.
Using a wide spatula, flip the tortilla over, and cook on the other side until more bubbles form and the tortilla darkens on the underside about another 45 seconds. Press down on the top of the tortilla to help it sear a bit. Remove the tortilla from the pan, place on large tea towel, and cover gently.
Repeat the process with the remaining pieces of dough, including gathering and rerolling all the scraps together. Use within a few hours. To freeze the tortillas, allow them to cool completely to room temperature. Stack them, wrap tightly with freezer-safe wrap, and freeze until you're ready to use. Allow to defrost at room temperature and refresh in a hot, dry skillet before serving.
Recipe changed slightly to replace Expandex with tapioca starch and shortening with virgin coconut oil. Some photos and most text new. Be sure to flip them relatively quickly, and then press in the center of the cooked side with a broad spatula. Make sure your skillet is hot enough. The tortillas should cook quickly. It really helps to ensure the tortillas are rolled evenly.
If your edges are very rough, the ragged parts will cook very unevenly. I discuss the answer to your question in the post: They stack really well, and will keep in the freezer for months if you wrap them well only you can prevent freezer burn! The best method really is to weigh the gluten-free flour but I don't have the ingredient weights for all my recipes yet.
Re-heat these gluten free tortillas either in pan over low heat on the stovetop, or microwave them in-between two damp paper towels for seconds. To freeze gluten free tortillas, first let them cool the room temperature. Once they are cooled, place a piece of parchment paper in between each tortilla, and place them in a zip lock bag or airtight container in the freezer for up to 3 months.
No worries, you can use a rolling pin and roll them out in between to pieces of parchment paper or wax paper. Line a tortilla press with a small plastic bag that is open on all sides, but one side the seam. Lightly dust the inside of the bag with gluten free flour.
Roll dough into 2-inch balls and place a dough ball into the floured-bag on the press. Close to flatten. Slide the bag off the tortilla press. Gently remove the gluten free tortilla from the bag. If you love gluten free wraps you can now make your own at home. Use this gluten free flour tortilla recipe to make your favorite gluten free wraps. These tortillas are pliable and they are perfect for making gluten free wraps. If you are on a low carb diet, try these low carb tortillas.
Did you make these gluten free tortillas? Did you enjoy them with gluten free tacos or did you make a gluten free wrap? Let us know in the comments below. Using a pastry blender, cut in the shortening until the shortening is the size of small peas. The dough will be dry. Work the dough with your hands until it starts to come together into a ball. Place a piece of wax paper on your counter.
Sprinkle gluten free flour over the surface. Have you signed up for weekly updates yet? If not, fill out the form in the comments section or on the Home Page and never miss a recipe post again! This page may contain affiliate links. This means that if you click on a link and go on to buy the product recommended, I will get a very small commission.
You will not however be charged any more than if you went direct to the site. I will only ever recommend products that I actually have in my kitchen or would buy myself. Please note that where a recipe contains alcohol, it is NOT suitable for children. Always drink and use alcohol responsibly. For more information, see the Drink Aware website. I love sharing what I do and supporting our amazing gluten free community.
Those who have contacted me, will know that I also give my advice freely and willingly as I know how important it is to cook and eat great food. But running the website and creating the amazing recipes that I openly share is expensive. So, can I cheekily ask a small favour? Thank you xxx. Oh wow — they look amazing! Your flour tortillas look incredible. So glad to have stumbled upon these gluten-free versions. Thank you Sandhya. Absolutely love them xx.
What a great recipe — we eat a lot of wraps in our family and I while we are not gluten intolerant, I am trying to reduce the amount of gluten we consume. I will have to try this recipe out, thank you! Thank you Ali. Do let me know if you try them. Carbs are very very high…. Any suggestions would help me please?
Hi Jo Unfortunately, the need for the particular texture means there is a requirement for higher numbers of starchy flours for this one.
Sorry x. Your flour tortillas look fantastic, I just love fresh tortillas! Thanks so much for sharing your awesome post with us at Full Plate Thursday, and come back to see us real soon! Miz Helen. Thank you Helen. What a fantastic recipe! Thank you SO much Cat. I really appreciate the share. And hopefully it means more people will enjoy your lovely Carnitas recipe too xxx.
I had to be gluten free for about a year and a half. Oh how I wish I would have had your blog! I could have had a burrito!! Your email address will not be published.
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