Gluten Free Tortillas

Gluten Free Tortillas

5 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
perwin
Recipe by  perwin

“My sons really miss flour tortillas since we have gone gluten-free. So I have tinkered with a bunch of wheat flour tortilla recipes to create one that fits our new diet. These aren't your traditional thin tortillas (basically because I press them by hand) but a nice thick and more chewy-style that reminds me of flat bread.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Combine flour, baking powder, and salt in a bowl. Cut shortening into flour mixture until mixture resembles corn meal. Stir in hot water, 1 to 2 tablespoons at a time, until mixture forms into a ball. Knead dough until evenly combined.
  2. Cut dough into 8 pieces; roll each piece into a ball. Press each ball into a flat tortilla-shape.
  3. Heat a griddle or skillet over medium-high heat. Cook each tortilla in the hot griddle until lightly browned, 1 to 2 minutes per side.

Share It

Reviews (5)

Rate This Recipe
sueb
9

sueb

This is tough to judge! Gluten free will taste different, and even cook differently. I just haven't adjusted my taste buds, though! This really has a "dry" taste to it. I could not cook this the same way I made whole wheat flour tortillas because this breaks apart if rolled out thin. If left thick, these 4" cakes couldn't be called tortillas. Either way,they fell apart when cooking! With a desire for gluten free tortilla shells, possibly substituting another kind of flour for some of the gluten free flour might help!

kitchendabbler
4

kitchendabbler

I added 1/4 teaspoon xanthan gum to the dry ingredients, (which I add to anything calling for gluten-free flour) and they turned out fantastic. I was able to make them thin and they're flexible enough to roll into a burrito shape without cracking. A new staple recipe for my kitchen! Used Gluten-Free King Arthur Flour.

jenni
4

jenni

These tortillas turned out very well. They taste so much better than the standard store-bought flour tortillas and much lower in sodium. I did cover the pan so they would cook through, they puff up but will flatten out when cooled.

More Reviews

Similar Recipes

Gluten Free Banana Bread
(76)

Gluten Free Banana Bread

Fluffy Gluten Free Cornbread
(22)

Fluffy Gluten Free Cornbread

Wonderful Gluten Free White Bread
(21)

Wonderful Gluten Free White Bread

Gluten Free Zucchini Bread
(7)

Gluten Free Zucchini Bread

Gluten Free Blueberry Muffins
(4)

Gluten Free Blueberry Muffins

Raisin Pumpkin Bread Gluten Free
(2)

Raisin Pumpkin Bread Gluten Free

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 129 cal
  • 6%
  • Fat
  • 4.2 g
  • 6%
  • Carbs
  • 22.2 g
  • 7%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Wonderful Gluten Free White Bread

>

next recipe:

Gluten Free Mexican Lasagna