Soft Gluten Free Flour Tortillas
Only my flour blend and two other ingredients stand between you and the BEST Gluten Free Flour Tortillas!! They're SO easy to throw together, you don't need any special equipment, they're soft and pliable, and they won't rip apart. Win!!
Print Recipe
Ingredients
- 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
Instructions
- 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.
Notes
*You can make one tortilla at a time, as the need for a fresh flour tortilla strikes! Just pinch off a small ball of dough, replace dough in the plastic wrap, and refrigerate the rest of the dough until ready to make more. The dough will keep in the refrigerator for at least a week, or in the freezer for up to 2 months.