Gluten-Free Tortillas
These gluten-free tortillas are soft, easy to make, and perfect for tacos, wraps, or burritos. Experience the unbeatable flavor and texture of homemade gluten-free tortillas with this quick and healthy recipe!
Ingredients
- 1 1/2 cups gluten-free all-purpose flour (with xanthan gum, such as Better Batter)
- 1 teaspoon gluten-free baking powder
- 1/2 teaspoon salt
- 3/4 cup warm water (microwaved for 20 seconds)
- 2 tablespoons vegetable oil (such as canola oil)
Instructions
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, and salt.
- Add the warm water and vegetable oil. Stir until the mixture forms a dough.
- Use your hands to knead the dough inside the bowl until it forms a cohesive, pliable ball.
- Preheat a greased cast-iron skillet or another heavy-bottomed pan over medium-high heat.
- Divide the dough into 8 equal pieces, rolling each into a golf ball-sized shape. Cover the unused dough with a towel to prevent drying.
- Place one dough ball on a sheet of parchment paper. Flatten it into a disk, then roll into a thin 7-inch circle using a rolling pin. Place parchment or plastic wrap over the dough to prevent sticking.
- Carefully transfer the tortilla onto the preheated skillet. Cook for 30 seconds to 1 minute per side, or until bubbles form and light brown spots appear.
- Stack cooked tortillas on a plate and keep them warm under a towel. Repeat with the remaining dough balls.
Notes
Optional tips: Use warm water for pliable dough. Don’t overcook the tortillas to keep them soft. Store leftovers in a sealed bag for up to one week.