Making Gluten-Free Flour Tortillas

I was really excited to come across these gluten-free flour tortillas. I really enjoy corn tortillas but definitely feel that flour tortillas have been missed on a gluten-free diet. Corn tortillas show their limitations in the case of wraps, in particular, which are a wonderful quick lunch. I knew that if we could come up with a recipe for flour tortillas it would fill a void many Celiacs have with their menu choices. After several attempts, I believe we have come up with a gluten-free flour tortilla recipe that will make a great substitution for wheat-based flour tortillas. I’m sure many of you have your own great recipe that uses flour tortillas. We encourage you to try these tortillas and satisfy your appetite with an old family favorite.

Tools Needed

There are very few tools needed to make flour tortillas. All you will need is a mixer or food processor, a rolling pin and a heavy cast iron skillet or a large griddle.

Basic Flour Tortillas

Step 1: Choosing the right combination of gluten-free flours

There are many gluten free flour combinations out there that would probably work for this recipe, however, our best successes have been with The Gluten-Free Pantry’s Country French Bread flour mix. As with nearly all our recipes, we use this gf flour mix as a direct substitution for most recipes requiring wheat flour. I’m sure there are many other mixes out there that would work, this is just the one we prefer to use.

Step 2: Preparing the dough

Flour Tortilla Ingredients: (makes about 6-8 tortillas)

• 2 cups gf flour
• 1/4 cup shortening or lard
• 1 teaspoon salt
• 3/4 cup warm whole milk

Place the flour, shortening and salt in a food processor and process until combined. With the machine on, gradually add the warm milk in a steady stream. Continue to process until the dough comes together in a ball, about 3 minutes. Remove the dough from the work bowl, set in a medium bowl and cover with plastic wrap. Let the dough rest at room temperature for 45 minutes. Make sure that the milk is warm and that you don’t skip the resting part. This step is what gives the tortillas some elasticity.

Step 3: Rolling out the dough

After the dough has rested, cut off a small handful of dough and roll it out with a rolling pin between two sheets of parchment paper to about a 6-8 inch diameter. Invert a large salad plate over the dough and cut around the outer edge. This will ensure a nice even circle for your tortilla. Place the cut tortillas between a clean dishcloth until you are ready to cook them.

Step 4: Cooking Tortillas

There are a couple of different ways you can cook your tortillas, either in the oven or on the stove top. I prefer the stove top simply because I can see what is going on and prevent the tortillas from burning accidentally. Place a large cast iron skillet or large griddle over medium high heat. Lightly oil the griddle (remove any excess oil with a paper towel). When the griddle or skillet is hot, place one tortilla in the center of the skillet and cook for about 1 minute or until bubbles start to appear. Flip the tortilla and continue to cook for another minute or until the bottom side of the tortilla is lightly browned in spots. Wrap the finished tortilla in a damp, clean kitchen towel.

Step 5: Storing Tortillas

I prefer to eat these tortillas the day they are made, simply because they taste so good right off the griddle. However, you can store leftover tortillas by wrapping them in a damp paper towel and placing them in a large zip-lock bag. They will keep for several days in the refrigerator.

I hope you enjoy these tortillas and I encourage you to try making our delicious Crab Quesadillas - a gourmet spin on simple quesadillas, or a delicious wrap like the Ceasar Salad Wrap, or for those kids out there - how about a Bean & Cheese Burrito!

Enjoy!

- Glutenfreeda