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 disintagrate 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!!
This recipe takes inspiration from the gluten free flour tortillas over at The Loopy Whisk. However after much testing I found I needed some modifications to make the ingredients that I have access to (she is located in the U.K. and I am in the U.S.A. work for me. 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
Jump over to Instagram for my super quick & easy soup recipe!
Gluten Free Flour Tortillas
12 medium or 8 big burrito sized tortillas
1/4 cup (20g) psyllium husk powder (I used NOW brand)
2 cups (480g) warm tap water
2 tsp apple cider vinegar
3 cups (390g) Bob’s Red Mill 1 to 1 gluten free flour blend or gluten free pastry flour (recipe included)
1 1/2 tsp kosher salt
5 Tb (63 g) olive oil
Vigorously whisk together the psyllium husk, warm water, and apple cider vinegar in a bowl until there are no big lumps. Set the mixture aside until needed, at least 5 minutes.
In a large bowl or stand mixer, mix together the gluten free flour blend and salt. Add the oil and psyllium gel to the dry ingredients. If using a stand mixer, mix on low 3-5 minutes. If mixing by hand, mix with a large spoon then knead with your hands for at least 5 minutes.
Turn out the dough onto a floured countertop or parchment paper. Divide it into 12 equal portions. Roll the pieces of dough into balls. Cover them with an overturned bowl or plastic wrap to prevent drying out.
On parchment paper, roll the dough into a round circle – 9 inches for medium (12 inches if you are making 8 large tortillas) If you have a tortilla press, I find that squashing the dough balls in a parchment paper lined tortilla press, then rolling them out thinner with a rolling pin results in rounder tortillas, but I have a hard time keeping things round when I roll!! Lightly flour the rolling pin and surface with gluten free flour as needed so the tortilla doesn’t stick. The tortillas should be very thin, or they will seem too hefty once cooked, 1 millimeter is perfect.
Preheat a griddle, cast iron skillet or other heavy pan (easy release surface is nice, cast iron, enamel coated etc.) over medium high heat. Slap a tortilla into the pan and cook it for about 1 minute. Flip it over the bottom should be mottled and tan. Cook it on the second side for another minute, hopefully it will bubble and brown, Slide the tortillas onto a waiting plate and cover with a tea towel as you stack them up, they will become even softer and more pliable as they steam under the towel together.
These keep well in an airtight container for a couple of days, you can reheat in a pan by dry toasting for 30 seconds.
This flour is the perfect mix for the cookies, cakes, muffins, and quick-breads in your life. It’s light and feathery and gives you a light melting mouthfeel. Different brands of the ingredient flours have different grinds. Finer flours might pack into the cup – while courser flours won’t fit nearly as much in a cup, so weighing your ingredients will give you MUCH better results! On a simple scale put a medium to large bowl, shake or spoon on the flours and hit that “Zero” or “tare” button after each one. Voila! Cleanup is nearly nonexistent and you’ve got a much more reliable flour! Note- this flour is not meant to be used in yeast based recipes, breads and cinnamon rolls need a bit more strength and not as much tenderness.
Gluten Free Pastry Flour Mix
yield: a generous 8 cups (1,177g)
2 cup (260g) sweet white rice flour (mochi flour or mochiko)
2 cup (256g) fine brown rice flour
2 cup (380g) potato starch
1 cup (118g) sorghum flour
1 cup (160g) tapioca flour
4 tsp (3g) xanthan gum
Scoop all ingredients into a large bowl and whisk well to combine. Store in an airtight container.
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