Gluten Free Tortillas Recipe - Allrecipes.com
Gluten Free Tortillas Recipe
  • READY IN 40 mins

Gluten Free Tortillas

Recipe by  

"My sons really miss flour tortillas since we have gone gluten-free. So I have tinkered with a bunch of wheat flour tortilla recipes to create one that fits our new diet. These aren't your traditional thin tortillas (basically because I press them by hand) but a nice thick and more chewy-style that reminds me of flat bread."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Combine flour, baking powder, and salt in a bowl. Cut shortening into flour mixture until mixture resembles corn meal. Stir in hot water, 1 to 2 tablespoons at a time, until mixture forms into a ball. Knead dough until evenly combined.
  2. Cut dough into 8 pieces; roll each piece into a ball. Press each ball into a flat tortilla-shape.
  3. Heat a griddle or skillet over medium-high heat. Cook each tortilla in the hot griddle until lightly browned, 1 to 2 minutes per side.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 22, 2014

I added 1/4 teaspoon xanthan gum to the dry ingredients, (which I add to anything calling for gluten-free flour) and they turned out fantastic. I was able to make them thin and they're flexible enough to roll into a burrito shape without cracking. A new staple recipe for my kitchen! Used Gluten-Free King Arthur Flour.

 
Most Helpful Critical Review
Dec 06, 2013

didn't work out at all.

 

8 Ratings

Jun 05, 2013

This is tough to judge! Gluten free will taste different, and even cook differently. I just haven't adjusted my taste buds, though! This really has a "dry" taste to it. I could not cook this the same way I made whole wheat flour tortillas because this breaks apart if rolled out thin. If left thick, these 4" cakes couldn't be called tortillas. Either way,they fell apart when cooking! With a desire for gluten free tortilla shells, possibly substituting another kind of flour for some of the gluten free flour might help!

 
Dec 30, 2013

These tortillas turned out very well. They taste so much better than the standard store-bought flour tortillas and much lower in sodium. I did cover the pan so they would cook through, they puff up but will flatten out when cooled.

 
Jun 28, 2014

Added 1 teas. xanthan gum(check if allergic before using) per cup of flour, to allow rolling them out. Tweaked the baking powder a bit less and the second time making these, used coconut oil in place of the shortening. I believe my third attempt to be better the last one...these tortillas are worth trying, very good flavor and texture. Will try making these with an alternative for the xanthan gum after a few more times.

 
May 13, 2014

I'm stuck between Never Again! and Maybe xanthan gum, it helps the bread? Impossible to roll out, pick up, get to skillet without tearing it, rolling up the edges, etc. Total pain, and I didn't like how they taste.

 
Apr 24, 2014

This was terrible. Why wouldn't you use corn masa flour to make a traditional corn tortilla? If it ain't broke, don't fix it! Bleck.

 
Apr 04, 2014

I am new to gluten free, but these were good! The only thing I did different is to add xanthan gum. I made them more like flat bread. I loved the taste!

 

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Nutrition

  • Calories
  • 129 kcal
  • 6%
  • Carbohydrates
  • 22.2 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.2 g
  • 6%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 207 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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