Gluten-Free Flour Tortillas

by theresa on August 5, 2011

My mother-in-law owned a Mexican restaurant in the Sacramento Delta area of Northern California. Her chili colorado was the best I’ve ever eaten and she never served it without fresh, homemade flour tortillas. Giving up flour tortillas was harder for my daughter than the boys, because she was three years older and still remembers how good those buttery soft tortillas were. But the boys easily transitioned to corn tortillas. I, however, have never liked soft corn and am thrilled to be able to eat a soft flour tortilla again.

We have tried some rice flour tortillas from our local health food store. Besides being expensive, they’re not flexible and only break when you try to roll them up, but my daughter really wanted good, soft flour tortillas. So, I finally tried making them a couple of months ago. They were awful. But later, I applied everything I’ve learned over the past couple of months and with a little trial and error, they came out perfect! We served them with carne asada from Costco and it was a perfect meal. I can’t wait to try them with the world-famous Hernandez family chili colorado.

Ingredients

Gluten-Free Flours
1 cup of gluten-free all purpose baking flour, plus more for dusting work surface
1/2 cup sweet rice flour
1/2 cup tapioca starch
1/2 cup of corn starch
2 tablespoon xanthan gum

1 tablespoon plus 1 teaspoon baking powder
1 tablespoon fine sea salt (not course)

3/4 to 1 cup shortening
3/4 cup warm water
2 eggs
1/2 cup milk

Instructions

Step 1 – Heat griddle or skillet over medium high heat. Combine gluten-free flours, xanthan gum, baking powder and salt in a large mixing bowl.

Step 2 – Add 3/4 cup of the shortening and combine until mixture is crumbly. Add more 1 tablespoon at a time, if needed to get the crumbly texture. Add warm water and mix until a single ball of dough is formed. Cover and let sit about 20-30 minutes. Add eggs and milk and mix. Dough will be very sticky.

Step 3 – Generously flour work surface and hands. Pull off a piece of dough about the size of a golf ball for soft taco sized tortillas or about twice that much for burrito size. Roll the ball in flour to coat it on all sides then press down firmly with your hand between two pieces of plastic wrap to make a flat circle. With a rolling pin, roll twice in one direction and twice in the other. It will be very thin, like a crepe. If you have a tortilla press, so much the better!

Step 4 – Place tortilla on preheated skillet or griddle and cook until large bubbles form in the center of the tortillas and the edges begin to lift; approximately 2-3 minutes. Flip and cook the other side another 1-2 minutes. Transfer to a towel and cover to keep warm. Cook the remaining tortillas.

Makes: approximately 2 dozen soft-taco sized tortillas

{ 2 comments… read them below or add one }

Cat November 10, 2011 at 9:37 am

Hi Theresa – This sounds great! Any ideas for what I could replace the sweet rice flour with? I am living abroad and can’t find it anywhere (not even asian shops here). Happy to experiment and would be great to make these since I can’t even get an average gluten-full tortilla around here… much less a gluten free one.

Thanks!

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theresa November 10, 2011 at 6:20 pm

You can probably use any rice flour. Sweet rice flour is made from sticky rice, so it has a stickier consistency, but it isn’t mandatory.

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