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Gluten Free Tortillas

Gluten Free Tortillas

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
perwin

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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.
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Reviews

kitchendabbler
13

kitchendabbler

3/22/2014

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.

sueb
10

sueb

6/5/2013

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!

jenni
7

jenni

12/30/2013

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.

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