Gluten-Free Tortillas - Ketogenic.cookingpoint.net

An easy recipe for soft and flexible gluten-free tortillas. Learn to make homemade gluten-free flour tortillas with just 5 simple ingredients.

Duration:

Prep Time: 5

Cook Time: 8

Total Time: 13

Servings: servings

1 1/2 cup gluten-free all-purpose flour with xanthan gum I like Better Batter for this recipe. Please see my notes on all the brands I tested for this recipe.
1 teaspoon gluten-free baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil I like canola oil for this recipe.
3/4 cups water, very warm I microwaved the water for 20 seconds to heat it up.

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.

My preferred gluten-free flour for this recipe is Better Batter gluten-free flour. Not all gluten-free flours are created equal. You may experience different results depending on the gluten-free flour blend you choose.
I tested this tortilla recipe with several different brands of gluten-free flour. The brand that made the best tortillas was Better Batter. This recipe with Bob’s Red Mill 1 to 1, King Arthur Measure for Measure, and Pillsbury gluten-free.
Store leftovers in a plastic storage bag and refrigerate.
To reheat: Either use the stovetop in a pan, or you can microwave in between two damp paper towels for 15 to 20 seconds.
To freeze: wrap the completely cooled tortillas in a freezer-safe wrap and place them in a freezer bag. They can be frozen for up to 3 months. Defrost in the refrigerator overnight or in the microwave. You can reheat the tortillas in a pan on the stovetop or in the microwave.
Mama says, “Always check your labels!”