These soft gluten free flour tortillas are SO easy to make, you don’t need any special equipment, they’re soft and pliable, and they won’t rip apart. Winner, winner, burrito dinner!!
I’m one of those people who, if I can find something in stores that is just as good as homemade, I’ll buy it because I’d rather not make it if I don’t have to. For instance, sometimes I can find really great gluten free pasta so I’ll buy it instead of making it myself. Especially when all I want to do is dump the box in boiling water. But all the gluten free flour tortillas I’ve ever tried have just been “okay,” not great. They’re usually likely to tear if they’re overstuffed (I’m looking at you, Mission Tortillas!) and I tend to overstuff all the time.
These gluten free flour tortillas, though. They’re different. They’re super soft and can be as thick or thin as you want to roll them. AND can be as big or small as you want. They won’t fall apart either. I’d say that’s enough convincing NOT to buy the $5.00 package of so-so gluten free flour tortillas, wouldn’t you? To boot, this dough can be made ahead of time, stored in the fridge, and when the craving for fresh tortillas hits (1, 2 or 8) they can be rolled out in no time!
Ingredients in Soft Gluten Free Flour Tortillas
I’ve seen recipes all over the ‘net calling for baking powder or Expandex modified tapioca starch in homemade gf flour tortillas. This recipe is adapted from one of the many classes I took on Craftsy. It calls for only three ingredients–flour, salt, and a fat, such as lard, shortening, or butter. Water is considered a “freebie.” I modified it to be gluten free and it works beautifully!!
I rarely, if ever, have shortening on hand. But I ALWAYS have butter in my fridge so that’s what I use for these flour tortillas. If you have lard or shortening, feel free to use either of those as I know lard is the traditional fat in authentic flour tortillas.
Don’t I Need a Tortilla Press to Make Tortillas?
I used to own two tortilla presses, one 6 inch and the other 8 inch. I found them useless to me (they would never push the dough flat enough and there would be inconsistencies in the thickness). Maybe it was just my inexperience, but rolling them with a rolling pin worked better. You CAN use a large round cookie cutter (affiliate link) if you want them cut them into perfect circles, but I myself like the rustic look.
You can roll the tortilla dough right onto your counter, constantly picking up and moving the dough so it doesn’t stick (like rolling out a pie crust). But I like to roll mine out onto a parchment circle like this (affiliate link). I keep these on hand for all kinds of uses, not just lining cake pans. They can be reused over and over again, and they help in this instance by allowing you to move the parchment without picking up the tortilla dough. They’re not absolutely necessary (if you follow my YouTube channel, you’ll see how I roll them on the counter AND on parchment). But my preference is definitely parchment.
Soft Gluten Free Flour Tortillas FAQ’s:
Can I Freeze the Tortillas?
YES!! These tortillas freeze very well! If you’re going to use them in the next day or two, leave them in a large ziptop baggie on the counter (with as much air removed from the bag as possible). They will start going stale after a few days.
Otherwise, freeze them flat in a large ziptop baggie, separated if desired by a layer of parchment or waxed paper. It’s not necessary to separate them if you plan on thawing all of them to use at once, however. Just leave them in the bag when you thaw them!! Reheat them, well wrapped in foil, in the oven at 300 degrees for about 10 minutes.
What Kind of Skillet Do I Need to Cook the Tortillas?
Any kind of skillet or griddle works great for making tortillas. You can use a cast iron skillet, a nonstick skillet, a griddle, whatever you have! The trick is to not put anything in the pan or griddle and heat it over medium high heat.
What Size Tortillas Can I Make?
What’s so fantastic about these gf tortillas is that you can make whatever size you want. You can make mini “street taco” size, 6-inch, soft tacos size, or even burrito size! You are only limited by the size of your biggest skillet or griddle. I’m not the world’s best burrito wrapper, but I love a great chicken, cheese, and bean burrito and these tortillas are perfect for making burritos!!
Get rollin’ and make these pliable and soft gluten free flour tortillas. They’re so easy, fast, and delicious!
Soft Gluten Free Flour Tortillas
- 2¼ cups + 1 tbsp (333 g) Kim's gluten free BREAD flour blend
- 6 tbsp (3 oz or 85 g) lard, shortening, or softened butter
- 1 tsp kosher salt
- 1-1¼ cups (240 to 300 g) lukewarm water
- extra flour for sprinkling surface
- In a large bowl (stand or hand mixer) add the flour, salt, and fat. Blend until crumbly and the texture of wet sand. Slowly add the warm water and continue mixing until the dough is smooth, about 3 minutes. You may or may not need all the water, depending on your climate. The texture of the dough should be tacky, but not sticky.
- Remove the dough from the bowl and place it on a sheet of plastic wrap. Wrap well and refrigerate for at least 1 hour, or up to one week.
- When ready to make tortillas, remove the dough from the refrigerator, pinch off a ball the size of a ping pong ball for 6-inch, large golf ball for soft taco size, or a small baseball for large burrito size. Roll on a well-floured counter or a parchment circle one way out from the center, move the dough a quarter turn and roll out from the center again. Continue doing this rolling and moving the dough until you have the desired thickness and size of tortilla.
- Heat a dry skillet or griddle over medium high heat. Carefully add tortilla, cook on one side for about 20-30 seconds (or until you start seeing little bubbles). Flip using a spatula and cook for an additional 20-30 seconds on the other side. If large air bubbles form, try to pop them with the corner of your spatula.
- Remove the tortilla from skillet and wrap it in a tea towel to keep warm until all the tortillas have been cooked. Serve warm or at room temperature. Freeze any leftovers in a large ziptop baggie, separated by squares of parchment or waxed paper.