Gluten Free Flour Tortilla Workshop

Hello friends,

Gluten free flour tortillas have got to be one of my most requested recipes, and one of the things it’s most frustrating to buy ready made! Have you had the experience of purchasing a lovely bag of wraps, only to have them seemingly disintegrate as you roll up your burrito or sandwich? In fact many times they break up in the bag before I even get to that step!!

If you, like me are looking for a world of breakfast burritos and pinwheel appetizers then look no further, these gluten free flour tortillas are soft, strong, flexible and don’t let me down! They are quick enough to stir up on a weeknight and a can keep for a couple of days for your quesadilla needs (or you can freeze them for long term storage).

If the first few you roll are a bit ugly, then we are definitely on the same wavelength, but don’t give up just practice rolling and turning the paper to get a more circular shape. I find it really easy to “squash” the dough in a parchment paper lined tortilla press if you have one, then roll it out a little thinner once it’s already a circle. I remember the first time I made tortillas- corn, on a trip to Honduras when I was 14, everyone laughed at my ugly strange shaped attempt, I’ve certainly improved since then!!

I’ve used a flour mix here that contains xanthan gum, and I found that to be crucial for soft flexible wraps. I’ve got a little bit more oil, which resulted in tender tortillas that didn’t stick to the pan, rolling pin, or press and needed minimal dustings of gf flour. I also noticed that I needed less psyllium - I’ve used NOW brand, there was flooding in India this year and many psyllium suppliers are all out, this brand worked well for me. The apple cider vinegar in the recipe kept the tortilla color nice and blonde, some psyllium tends to darken and I find this helps.

I’ve cooked these on a well preheated cast iron pan. It’s very even heat and my tortillas did not stick at all. You can use another kind of pan that is easy release - whatever you would cook eggs in, but I think stainless steel might stick. Feel free to adjust the heat if your pan is getting a bit too hot and over toasting the tortillas.

I use the parchment paper I roll them on to hold them from below, then quickly slap them onto the pan all at once. They should release easily from the pan when they are ready to flip. The tortillas steam and soften further while they are stacked together warm and snuggly under a tea towel, don’t skip this step!

What will you make with your soft and delicious gluten free flour tortillas?

Happy Baking,

Rachel

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Below is the full recipe!