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“I need a great gluten free flour tortilla recipe!” is a request I hear nearly every week, so I’m happy to share with all my readers my easy, inexpensive, guaranteed to please, 4-ingredient gluten free flour tortilla recipe!
Luckily I’ve also had tons of readers tell me that they’ve tried my gluten free flour tortilla recipe and they’re in love (the sign of a great recipe, for sure!).
Amanda from My Gluten Free Miami has made this recipe several times with my gfJules Flour:
One of the things I missed most when going gluten free was flour tortillas…If you saw my shredded chicken tacos or bbq pork tacos, you saw these soft, flexible beauties in the photos. I’d love to claim credit for the recipe, but I got it from @gfjules and they are so good! Slightly time intensive, but totally worth it. I use a bowl to get that round shape.
While not a traditional “bread”, gluten free flour tortillas can be used in place of bread as a sandwich wrap (think lunch boxes, people!), or of course as a traditional tortilla in Mexican dishes … like these gluten free burritos with guacamole dressing!
I wistfully remember my pre-gluten free days of eating out at Mexican restaurants and requesting extra flour tortillas just to pull apart and eat on their own.
And corn tortillas are no substitute for a soft, pliable gluten free flour tortilla in recipes where you really need to W-R-A-P the tortilla around your fillings.
Happily, none of us has to crave these wraps in vain any longer! Once you try this recipe for yourself and see just how easy it is to make these gluten free flour tortillas, you’ll want to keep a stash of extras for anytime munching.
Here’s how to make these yummy tortillas:
First, make the dough as directed below in my recipe using either a food processor or a pastry cutter. After allowing the dough to sit wrapped for 30 minutes to absorb all the liquid, you simply roll out on a counter or mat dusted with more of my non-gritty gfJules Flour.
Be sure not to roll too thin because although the dough will stretch and let you roll it thin, if it’s too thin, the dough will crack and break after it’s cooked.
Cook in an un-oiled skillet or frying pan until it begins to puff up …
… then flip it to the other side, cooking only until the other side lightly browns, usually less than 1 minute more.
And voila! You have a stack of delicious, soft and fresh homemade gluten free flour tortillas!
You could even use this recipe to make your own nacho chips for dipping or for dessert nachos, in this recipe from This Vivacious Life!
Combine the gfJules™ flour, salt and shortening in a food processor, pulsing until it is evenly distributed and is a fine meal consistency. (You may do this by hand by incorporating the shortening into the dry ingredients with two butter knives or a pastry blender).
Turning the food processor back on, slowly pour the water through the feeding tube until the dough forms a nice ball. You may need slightly more or less water to achieve this consistency.
Divide and pat the dough into 8 equal-sized discs (45-50 grams each) or 4 larger discs (90-100 grams each). Set aside on a plate and wrap in clear plastic wrap. Let sit for approximately 30 minutes.
Meanwhile, prepare your filling for fajitas, burritos, sandwiches, or whatever you prefer.
After 30 minutes, preheat a griddle or large skillet to medium-high heat (do not oil the surface). Roll each disc individually on a clean surface or pastry mat dusted well with gfJules™ All Purpose Flour. This dough is capable of being rolled extremely thinly without breaking, but keep it a bit thicker to prevent the edges from crisping and cracking when cooking the tortillas. Imagine the thickness of a traditional flour tortilla and roll to that thickness, but no more.
Roll in different directions to make the tortillas round. If you are unsatisfied with the roundness of your tortillas, you can always lay a paper plate gently on top and cut a circle around to form even edges.
Lift each tortilla gently using your rolling pin or a spatula to transfer the tortillas one at a time to the hot cooking surface. Only cook the tortillas for a very short time, so watch for when the tortilla starts to bubble with air, then flip to the other side to cook for a few seconds only – cook less than you would think you need. It doesn’t hurt to overcook the tortillas slightly, but the edges will become crispy and make rolling a bit more challenging.
When done, place tortillas on a towel-lined plate and wrap each in layers of the towel until ready to serve; if serving much later, layer between pieces of wax paper and seal the tortillas in the towel inside a zip-top bag once cooled.
To reheat later, leave the tortillas in the towel and microwave briefly on medium-low heat.
Now, wasn’t that easy?
So what’s stopping you from having soft, fresh, homemade gluten free flour tortillas anytime you like?
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