Gluten free flour tortillas
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Gluten Free Flour Tortillas

Gluten free tortillas are easy to find, if corn is what you’re going for. But what about flour tortillas? Gluten free flour tortillas are another story. They either break in half when you try to bend them, are so tough your filling spills out in the process of taking a bite, taste like cardboard, or are so costly you never get the chance to try them out. (At least, that’s been my story.)

After being fed up with the ingredients of store-bought corn tortillas, I finally gave them up and decided to make my own gluten free flour tortillas. It took many batches, but I did it! These tortillas are the old fashioned kind that you either roll out or flatten in a press, then quickly cook on a hot griddle.

Gluten Free Flour Tortillas:
1 1/2 c. Cassava flour
1/2 c. Almond flour/meal
1/2 c. Oat flour
1/4 c. + 1 Tbsp Oil
1/2 c. + 4 tsp Water
3/4 tsp Salt

About the ingredients

The cassava flour gives a great flavor, but it also provides the right texture. It makes tortillas which are soft but not mushy, and bendable without crumbling. It is lacking in nutrition, though, so the oat and almond are added to help with a little protein and nutrients. (If oat flour is a problem for you, substitute sorghum.) [For a nutritional comparison chart of various gluten free flours, check out this chart.]

I use olive oil for the oil, or avocado if I’m out. Use whatever your preference is here, but try to stick with a mild-flavor oil or it will alter the flavor of your finished tortillas.

The proportions are kind of tricky, but this is what ended up working for me. It would be nice if everything fit into 1/4 cups without the “+ 1 Tbsp,” but I couldn’t get the right consistency if the measurement increments were easier. Feel free to tweak this recipe and maybe come up with something you like with ingredients which are easier to measure out.

The process

This recipe makes 8 medium sized tortillas. (Enough for one 9×13 pan of enchiladas, or one meal’s worth of tortillas.)

Combine all ingredients, mixing until the dough forms a nice ball. You should be able to mold it with your hands.

With the dough shaped in a ball, set it on a cutting surface. Using a sharp knife, cut it into 8 pieces (half, then half again, then halve those). Form each piece into a ball, then use a tortilla press to flatten.

Here’s where it gets a little complicated. I use two pieces of a gallon zip-top bag with my tortilla press when making regular flour tortillas. These are too fragile for that method and you’ll never get them off the plastic bag and onto the skillet. To help with this, use at least one piece of parchment paper instead of plastic bag. (Use 2 pieces of parchment if you prefer.)

Peel the plastic bag off one side of the tortilla, then invert the parchment over your hot frying pan, setting it down gently tortilla-side down. Now, peel back the parchment paper, leaving the tortilla on the pan. Reuse this same parchment piece for the rest of your dough balls.

They don’t need to cook long – about a minute, then flip it. After another minute it is done, about the amount of time it takes to get the next tortilla ready. If they are cooked too long they’ll get stiff and won’t fold into a taco/burrito/enchilada/etc very well, but will still taste fantastic.

Gluten free flour tortillas

These gluten free flour tortillas have become a big hit in my house, I cook a few more than I plan to use because people snack on them plain. For a yummy treat, save a few and spread with butter/margarine, cinnamon, and sugar. Roll them up and enjoy!

Make ahead & freeze

Sometimes this process is more than I want to tackle on a busy day. Freezing the finished tortillas really doesn’t work very well, but what does work is freezing the dough. Cut out your dough ball, form the little balls, and freeze in a waterproof bag. Take them out of the freezer an hour before you plan to use them. Or speed up the process by putting the whole bag in a sink with warm water. (It will speed up the thawing process.) After 10 minutes or so, flatten and cook without the work of making the dough.

Gluten Free Flour Tortillas

Print Recipe
Gluten free flour tortillas
Prep Time:5 minutes
Cook Time:16 minutes
Total Time:21 minutes

Ingredients

  • 1 1/2 c. Cassava flour
  • 1/2 c. Almond flour/meal
  • 1/2 c. Oat flour
  • 1/2 c. + 4 tsp Water
  • 1/4 c. + 1 Tbsp Oil
  • 3/4 tsp Salt

Instructions

  • Combine all ingredients, mixing until the dough forms a nice ball. You should be able to mold it with your hands – if it breaks apart add more liquid, and if it's too gooey add more flour.
  • With the dough shaped in a ball, set it on a cutting surface. Using a sharp knife, cut it into 8 pieces (half, then half again, then halve those). Form each piece into a ball, then either roll out or use a tortilla press to flatten.
  • Here's where it gets a little complicated. I use two pieces of a gallon zip-top bag with my tortilla press when making regular flour tortillas. These are too fragile for that method and you'll never get them off the plastic bag and onto the skillet. To help with this, use at least one piece of parchment paper instead of plastic bag. (Use 2 pieces of parchment if you prefer.)
  • Peel the plastic bag off one side of the tortilla, then invert the parchment over your hot frying pan, setting it down gently tortilla-side down. Now, peel back the parchment paper, leaving the tortilla on the pan. Reuse this same parchment piece for the rest of your dough balls.
  • They don't need to cook long – about a minute, then flip it. After another minute it is done, about the amount of time it takes to get the next tortilla ready. If they are cooked too long they'll get stiff and won't fold into a taco/burrito/enchilada/etc very well, but will still taste fantastic.

Notes

This recipe makes 8 medium sized tortillas. (Enough for one 9×13 pan of enchiladas, or one meal’s worth of tortillas.)
Sometimes this process is more than I want to tackle on a busy day. Freezing the finished tortillas really doesn’t work very well, but what does work is freezing the dough. Cut out your dough ball, form the little balls, and freeze in a waterproof bag. Take them out of the freezer an hour before you plan to use them. Or speed up the process by putting the whole bag in a sink with warm water. (It will speed up the thawing process.) After 10 minutes or so, flatten and cook without the work of making the dough.
Servings: 8 Tortillas

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