Friday, August 29, 2014

Soft Gluten-Free Tortillas At Last!

Finally, after three long years, success!! Soft, pliable, gluten-free tortillas! I can't put into words how excited I am about this recipe! I was beginning to think that the perfect gluten-free flour tortilla didn't exist! Since going gluten-free I have tried countless recipes that weren't even close to the right texture. The only alternatives were rubbery tortillas or corn tortillas. Don't get me wrong, I love corn tortillas, but you're limited in what you can do with them. This recipe is a variation of the flat bread recipe that I posted previously. With that recipe having been such a big success, I had high hopes it would work just as well for flour tortillas. I used a combination of corn masa flour and my all-purpose flour mix. They have a mild corn flavor with the flexibility of flour tortillas. The best of both worlds! Next time I plan to use only the all-purpose flour mix and see how that works out. I will keep you posted.


  • 1 cup gluten-free corn masa flour
  • 1 cup of my All-Purpose Flour Mix
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 2 tablespoons light olive oil 
  • 1 large egg or egg substitute for 1 egg
  • 1/4 warm milk or milk substitute
  • 2/3 cup warm water
Combine the dry ingredients in a mixing bowl and whisk to combine. Add the remaining ingredients and mix well. Cover the bowl with a wet paper towel or plastic wrap and let the dough rest for 10 minutes. 
While the dough is resting, preheat a cast iron or heavy skillet over medium heat. If your skillet isn't hot enough, the tortillas won't bubble and get the typical brown spots you see in the photo above and may have a rubbery texture. Not a good thing!
Divide the dough into 10 equal sized pieces and shape each into a ball. If you have a tortilla press place a piece of plastic wrap over the press and spray it with non-stick spray. If you don't have one just place the plastic wrap on your work surface and spray it. Place one of the pieces of dough onto the press and fold the plastic wrap over the top.

Press the tortilla and then, while still in the plastic, place it on the work surface and roll with a rolling pin until very thin. Try to get them as thin as possible, but you don't want to be able to read a newspaper through them! If they are too thick and they won't have the right texture and may crack when you roll them.

Peel back the plastic wrap and carefully flip the tortilla over onto your hand. Then remove the plastic wrap from the other side. Flop it onto the hot skillet and cook for 60 seconds until bubbles start to form.

Flip it over and cook the second side for only 30 seconds. You don't want to dry them out too much. 

Place the tortilla between a sheet of waxed paper and cover with a towel to keep them warm.

Continue with the remaining dough until you have finished all of them. If you plan to store them for later use, let them cool completely between the waxed paper and then place a fresh piece of waxed paper between each one and wrap tightly with plastic wrap, then place them into a freezer bag and freeze. Thaw them out at room temperature, then heat them covered in the microwave briefly just until warm or wrap in aluminum foil and reheat in the oven at 350F for 5-10 minutes until warm. I hope you enjoy this recipe!

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