Gluten Free Tortillas

Gluten Free Tortillas

9
perwin 0

"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

40 m servings 29 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 29 kcal
  • 1%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 0.2g
  • < 1%
  • Protein:
  • 0 g
  • 0%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

9
  1. 9 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

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 ...

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...

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 ...

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.

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.

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!

didn't work out at all.

It doesn't work