Gluten-Free ‘Flour’ Tortillas

Name: Gluten-Free ‘Flour’ Tortillas
Total time: 45 min
Yield: 2 serving(s)
Ingredients: 1 ¾ cups gluten-free flour mix; 1 ½ teaspoon baking powder; 1 teaspoon xanthan gum; 1 teaspoon fine sea salt; ½ teaspoon white sugar; 1 ¾ tablespoons butter, diced; ¾ cup hot water, or as needed

Paola van der Hulst Website

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Making your own tortillas adds tons of flavor to your tacos, and is easier than you think! This 20-minute recipe delivers a gluten-free version of tortillas de harina (flour tortillas), a staple of Mexican cuisine. Gluten-free flour mix is the main ingredient in this version, and xantham gum adds elasticity. Use them as a base for your next taco night. They're equally delicious with fish and carne asada tacos, chicken fajitas, quesadillas, and sincronizadas. Cooked tortillas will keep in the refrigerator in a sealed plastic bag for up to one week.

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Servings: 2

Ready in: 45min PT45M
Prep time: 25min
Cook time: 20min

Ingredients

1 ¾ cups gluten-free flour mix
1 ½ teaspoon baking powder
1 teaspoon xanthan gum
1 teaspoon fine sea salt
½ teaspoon white sugar
1 ¾ tablespoons butter, diced
¾ cup hot water, or as needed

Directions

Whisk gluten-free flour mix, baking powder, xanthan gum, fine sea salt, and white sugar together in a large bowl. Mix butter with the flour mixture using your fingers until it resembles bread crumbs.
Pour hot water into the flour mixture a little bit at a time, mixing each addition with your hands to incorporate fully before adding more.
Knead flour mixture until you have an elastic dough, 4 to 5 minutes; wrap dough in plastic wrap. Continue to knead dough through the plastic for a couple minutes more.
Allow dough to rest for at least 15 minutes. If possible, prepare one day ahead of time and refrigerate dough overnight.
Heat a comal or a skillet over medium-high heat.
Divide and roll dough into eight 1½-inch balls. Line a tortilla press with waxed paper. Gently squeeze a dough ball until it reaches the edges of the press; repeat with remaining dough portions.
Cook tortilla in hot pan for 10 seconds, flip, and cook until lightly golden, 1 to 2 minutes. Flip tortilla once again and cook another 5 to 10 seconds before removing.

Mealthy tip:

For the metric version, use 200 grams gluten-free flour mix, 25 grams butter, and 140 grams water. Weighing your ingredients with a kitchen scale allows for much more precision than measuring by the cup. You can find scales in kitchen stores, or online. Once you start weighing your ingredients, you'll find you get better, more consistent results with baked goods.

Tagged:

Dinner Quick And Easy Lunch Stovetop Mexican Taco Tuesday Gluten-free Flour Mix Gluten-free Ingredient No Meat Quick Breads

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What others are saying

Ashley Melchiore says:

Being gluten-free was a huge obstacle at first, but now I am finding so many recipes. I had one for tortillas in a cookbook and it failed so miserable that I was hesitant to try this one, but it went really well. I just used the skillet and they were so delish.

Jen the Mighty says:

Ever since my mother announced she's gluten-free, I've had to stop complaining and start embracing the ways of gluten-free. Recipes and flour blends are more plentiful nowadays, which is great. Make sure you follow that Mealthy Tip and find the right flour mix with the right ratios! I didn't have a comal handy to fry my tortillas, but I did have a skillet and that worked just fine! I'm excited to get my mom's stamp of approval on these, because I think they're great!