Easy Gluten Free Flour Tortilla Recipes

GLUTEN FREE FLOUR TORTILLAS

Steps:

• In a large bowl, place the all purpose gluten free flour blend, xanthan gum, tapioca starch/flour, baking powder, and salt, and whisk to combine.
• 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 10- or 12-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.
• 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. With a rolling pin, roll out the dough about ¼-inch inch thick.
• 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 10-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.
• 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.
• If you don't plan to use the tortillas right away, place them, still wrapped in the towel, in a plastic bag to seal in the moisture. 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.

GLUTEN FREE TORTILLAS

Steps:

• 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.
• Cut dough into 8 pieces; roll each piece into a ball. Press each ball into a flat tortilla-shape.
• 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.

EASY GLUTEN FREE FLOUR TORTILLA RECIPE

Steps:

• Combine the gfJules Flour, salt and shortening in a food processor, pulsing just until it is evenly distributed and is a fine meal consistency. (You may do this by hand by incorporating the shortening into the dry ingredients with two butter knives or a pastry blender). Turning the food processor back on, slowly pour the water through the feeding tube until the dough forms a nice ball. You may need slightly more or less water to achieve this consistency. Divide and pat the dough into 8 equal-sized discs (55-60 grams each) or 4 larger discs. Set aside on a plate and wrap tightly in clear plastic wrap to keep the dough from drying out. Let sit for approximately 30 minutes. Don't stress about their weight if you don't have a food scale -- they can be different sizes, it's just easier to weigh them if you want them to all be the same size. Meanwhile, prepare your filling for fajitas, burritos, sandwiches, or whatever you prefer. After 30 minutes, preheat a griddle or large skillet to medium-high/high heat (do NOT oil the surface). Roll each disc individually on a clean surface or pastry mat dusted well with gfJules Gluten Free All Purpose Flour. This dough is capable of being rolled extremely thinly without breaking, but keep it a bit thicker to prevent the edges from crisping and cracking when cooking the tortillas. Imagine the thickness of a traditional flour tortilla and roll to that thickness, but no more. Roll in different directions to make the tortillas round. If you are unsatisfied with the roundness of your tortillas, you can always cut free-form or lay a paper plate gently on top and cut a circle around to form even edges with a pastry wheel or butter knife. Lift each tortilla gently using your rolling pin or a spatula to transfer the tortillas one at a time to the hot cooking surface. Only cook the tortillas for a very short time (around 1 minute total if the pan is hot enough), so watch for when the tortilla starts to bubble with air, then flip to the other side to cook for a few seconds only - cook less than you would think you need. It doesn't hurt to overcook the tortillas slightly, but the edges will become crispy and make rolling a bit more challenging. A very hot skillet will cause the most air bubbles to form in the dough, but watch closely to ensure it does not burn. When done, place tortillas on a towel-lined plate and wrap each in layers of the towel until ready to serve; if serving much later, layer between pieces of wax paper and seal the tortillas in the towel inside a zip-top bag once cooled. To reheat later, leave the tortillas in the towel and microwave briefly on medium-low heat.

THE BEST EASY HOMEMADE ALMOND FLOUR TORTILLA RECIPE (KETO, GLUTEN-FREE, GRAIN-FREE)

Steps:

• Combine the almond flour, coconut flour, xanthan gum, baking powder, salt, egg and 2 tablespoons of water, and 2 teaspoons apple cider vinegar in a food processor and press pulse.
• If the dough appears dry, you can add in water - a tablespoon at a time and pulse until it gets a dough-like consistency
• Wrap dough in saran wrap and place it in the refrigerator for at least an hour or up to four days. Gluten-free flours tend to perform better after they chill.
• When you are ready to roll - literally - get out your wax paper and separate the dough into 8 sections. Then roll each part into a ball and then use a rolling pin to flatten. Separate each with parchment paper, so they don't stick.
• Heat a cast-iron or nonstick skillet to medium and cook each tortilla for around 45 seconds per side.

GLUTEN FREE TORTILLAS

Steps:

• In a bowl combine melted vegan butter, gluten free all purpose flour, water, and season with salt. Knead with your hands until a homogeneous dough is formed. Then roll it into a ball.
• Divide the ball into 8 equal parts. On a pre floured surface form into tortillas.
• Now heat the pan without vegan butter or with just as you like. Both ways will work beautifully. Bake tortillas for 1 minute on each side. So 1 minute flip, then other side.

GLUTEN-FREE TORTILLAS {DAIRY-FREE, VEGAN}

Steps:

• In a large bowl, combine the gluten-free flour, baking powder, and salt.
• Stir in the warm water and vegetable oil.
• Using a spoon or spatula mix until fully combined.
• Using your hands, continue to mix together the dough until it becomes a dough ball and all of the liquid has been absorbed.
• Turn on your stove to medium-high heat, so you can pre-heat the greased cast-iron skillet (another type of heavy skillet) while you are rolling the dough.
• Pinch off a golf ball-sized piece of dough and roll into a ball. You will have eight dough balls.
• Cover the bowl with the dough in it with a towel while rolling out the balls to keep the dough from drying out.
• Place the dough ball on a piece of parchment paper. Flatten the dough ball with your hand to make a disk shape.
• Place a piece of plastic cling wrap or parchment paper over the dough and use a rolling pin to roll out the dough into a 7-inch circle. The tortilla should be thin.
• Place the tortillas in the greased cast-iron pan. Cook the tortillas over medium-high heat until lightly browned, 30- seconds to 1 minute on each side. If the tortillas feel stiff after cooking, they have been cooked too long or the heat was too high. You want to cook them long enough to get a few bubbles on the top and a few light brown spots on the underside when you filp them.
• Stack the tortillas on a plate and cover with a towel to keep warm.
• Once the tortillas have completely cooled, store them in a plastic storage bag and refigerate.

HOMEMADE FLOUR TORTILLAS

Steps:

• Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
• Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.