Gluten-Free Flour Tortillas

~~tap-tap-tap ~~ “Is this thing on?”

Wow, what a long break! Sorry about that everyone. Things here are going really well, our move went smoothly, the kids are making friends, and the transition to the new school has been amazing. We’re still settling into our new home. We still have some boxes here and there that need unpacking, and I haven’t hung anything up on the walls yet. I’m still getting used to my kitchen. We’re actually in the middle of doing some renovations to it (I know, just moved and having to change things right away…tsk, tsk, tsk). But once this is said and done, the heart of the house (the kitchen) will be a beautiful, spacious, and fully functioning place. I haven’t done a whole lot of experimenting in the kitchen since moving, but I have started to do some more baking, now that I have an oven that isn’t WAY out with the temperature. So bear with me, new recipes will be coming soon!

Thanks to all of you that have signed up to follow or subscribed to this blog, even though I haven’t been posting on a regular basis. All the emails & comments that have been received have been greatly, GREATLY appreciated! THANK YOU!!

Now, onto the recipe! I made these gluten-free Flour Tortillas a while ago, but just never posted them. They were simple to make, and stored well. I did microwave it for a few seconds to make it flexible again before using, but I think you have to do that with the bought ones too. I rolled these out really thin (as thin as I could) on floured parchment paper, and then used a Tupperware bowl to cut it into a nice circle. Worked better than trying to roll it the dough into a circle, but if you’re up for rustic, that would work as well.

Gluten-Free Flour Tortillas
  • 1 cup white rice flour
  • 1/3 cup potato starch
  • 1/3 cup tapioca starch
  • 1/3 cup fava bean flour (I think millet or sorghum might work well here too)
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking powder
  • 1/2 teaspoons salt
  • 2 tablespoons vegetable or other shortening
  • 3/4 to 1 cup warm water
  1. Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand.
  2. Add the warm water, starting with 3/4 cup and mix well.
  3. Continue to add water until a soft, cohesive dough is formed.
  4. Heat a griddle or large frying pan to medium heat. Form a ball of dough into a flattened disk.
  5. Using a rolling pin, roll into a round disk, about 1/8" thick and about 8" in diameter.
  6. Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks.
  7. Bake until the second side has slightly browned - should be brown in a very short time.
  8. Keep warm in a tortilla keeper or wrapped in a cloth until served.
Will freeze in a sealed plastic bag for up to 3 months.
ADDITION (Jan. 27/10): I made these again today, using 1 cup of brown rice flour, 1/3 cup potato starch, 1/3 cup tapioca starch, and 1/3 cup oat flour. I also added about 1/2 tsp of garlic powder and 3/4 tsp Italian seasoning. They were FANTASTIC!! So quick to make, and so great fresh. Definitely give them a try, just be sure to roll them as thin as possible!
Source: Living Without



18 Responses to Gluten-Free Flour Tortillas

  1. CinnamonQuill October 9, 2009 at 4:17 pm #

    Oh, for the love of moving! So exciting, but somehow a whole ton of work. Warmest wishes for your new place!

    And the flour tortillas look perfect…and that's not an understatement. I cannot wait to try them! I'll report back, surely.

  2. April October 9, 2009 at 7:07 pm #

    Welcome back!! Congrats on your new home!

  3. karen October 10, 2009 at 4:45 am #

    Hooray! You're back!!!
    Being as lazy as I am I think I'm going to try the tortillas with one of the pre-blended flours we recently purchased and see if any of them do the trick.

  4. betty r October 10, 2009 at 10:56 am #

    Great job on the tortillas Jeanine and yes welcome back..I've been checking your blog frequently and so it was a nice surprise to have you back:)

  5. Iris October 10, 2009 at 12:26 pm #

    This makes my day, Jeanine! You're back-all is right with the world. :)
    Another recipe I have been hoping for-will be sure to try these.

  6. Tasty Eats At Home October 10, 2009 at 1:58 pm #

    How cool! Glad you're starting to get settled, but I'm even more happy to see gluten-free flour tortillas! yum!

  7. Amy @ Simply Sugar & Gluten-Free October 10, 2009 at 10:27 pm #

    I was thinking about you – so glad to see you back and that you're getting settled in your new home. Big changes in life always make for adjustments all around.

  8. KarenR October 11, 2009 at 1:14 am #

    You're back you're back!!! I think I have been checking just about every day since August.

    Glad to read you're settling in well, and THANK YOU for the tortilla recipe. Much nicer on my budget than the storebought ones! I bet they're tastier too, can't wait to try them.

  9. Jeanine October 12, 2009 at 7:01 am #

    Thank you so much for each & every comment. It's nice to know that I've been missed, and that you're still looking forward to more recipes. :) You gave me the warm & fuzzies. Thanks! :)

  10. Lauren October 13, 2009 at 9:50 am #

    Welcome back! These look lovely =D.

  11. Anonymous October 20, 2009 at 9:47 am #

    Welcome back, I'm in college, and can't make any of your recipes right now, but it is always exciting to see a new one, it really brightens up my day. Thank you!

  12. Anonymous November 6, 2009 at 10:52 am #

    Do you think instead of millet or sorghum flour in place of the fava bean.. chickpea flour would work? it would probably add a nice flavor.. just a thought!

  13. Jeanine November 6, 2009 at 10:54 am #

    I've never used chickpea flour, but I'm sure it would work just fine. How does the chickpea taste compared to the other flours?

  14. Anonymous November 7, 2009 at 8:41 pm #

    Chickpea flour had a distinct taste to it if you like hummus you would like it. I prefer it over fava bean flour. But both millet and sorghum are mild in flavor compared to chickpea

  15. Jeanine January 27, 2010 at 2:36 pm #

    I made these again today, using 1 cup of brown rice flour, 1/3 cup potato starch, 1/3 cup tapioca starch, and 1/3 cup oat flour. I also added about 1/2 tsp of garlic powder and 3/4 tsp Italian seasoning. They were FANTASTIC!! So quick to make, and so great fresh. Definitely give them a try, just be sure to roll them as thin as possible!

  16. Kelsey MacKenzie December 1, 2011 at 1:40 pm #

    Hi! I tried making these tortillas today, and just used 2 cups of all-purpose GF flour. They didn’t turn out as tortillas, but more the consistency and appearance of naan bread. Could this be due to using the all-purpose flour? Any suggestions?

    Thanks :)

    • Jeanine December 3, 2011 at 7:24 am #

      It could be that the preblended flour does not have enough xanthan in it to thicken up the dough enough, I’m not sure. I’ve never tried using a different flour, sorry!

  17. Meg January 25, 2015 at 3:37 pm #

    These are great! Thanks for the recipe. :) A gluten free tortilla recipe is so hard to come by. We will be making some fish tacos and enchalidas soon!!!

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