One of the most satisfying things about making gluten-free tortillas at home is how versatile and easy they are. Unlike store-bought gluten-free tortillas, which can often be dry or fall apart, these homemade versions are soft, flexible, and delicious. The dough comes together quickly, and with just a few simple ingredients, you can create tortillas that are perfect for tacos, wraps, or even a side to a warm bowl of soup. Plus, they’re free from any unnecessary additives, making them a healthier and fresher option for those with gluten sensitivities. Whether you’re new to gluten-free cooking or a seasoned pro, these tortillas will become a staple in your kitchen.
Ingredients:
- 2 cups gluten-free all-purpose flour (use a blend that contains xanthan gum or add 1 tsp)
- 1/2 tsp baking powder (optional for puffiness)
- 1 tsp salt
- 1/4 cup vegetable oil (or olive oil)
- 2/3 cup warm water (add more if necessary)
Instructions:
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the gluten-free flour, baking powder (if using), and salt. Make sure the ingredients are evenly combined for a consistent dough texture.
- Add Oil: Pour the vegetable oil into the flour mixture. Use your hands or a pastry cutter to mix it in, creating a crumbly texture.
- Add Water: Gradually add the warm water, stirring the mixture with a spoon or your hands until a dough begins to form. The dough should be soft but not sticky. If it’s too dry, add a teaspoon of water at a time until the consistency is right.
- Knead the Dough: On a clean, lightly floured surface (using gluten-free flour), knead the dough for about 2-3 minutes. This helps the dough come together and creates a smoother texture for the tortillas.
- Rest the Dough: Cover the dough with a damp towel or plastic wrap and let it rest for about 15-20 minutes. This step helps the flour absorb the moisture fully and makes the dough easier to work with.
- Divide and Shape: Divide the dough into 8-10 equal-sized balls. Flatten each ball slightly with your hands. Place one ball on a piece of parchment paper or a lightly floured surface and roll it out with a rolling pin to about 1/8-inch thickness. You want it to be as round as possible, but don’t worry if it’s not perfect!
- Cook the Tortillas: Preheat a large skillet or griddle over medium-high heat. Once hot, cook each tortilla for about 1-2 minutes on each side. You’ll know it’s time to flip when the tortilla begins to bubble and develop light brown spots. Be careful not to overcook them, as gluten-free tortillas can become dry quickly.
- Keep Warm: Once cooked, stack the tortillas on a plate and cover them with a clean towel to keep them soft and warm while you finish cooking the rest.
- Serve and Enjoy: Your gluten-free tortillas are now ready to use! They’re perfect for tacos, wraps, quesadillas, or even as a flatbread substitute.
