One thing I missed since becoming gluten-free are flour tortillas. I love the way flour tortillas can be molded without breaking for foods like tacos and burritos. And sometimes I get tired of using corn tortillas all the time and rice flour tortillas aren’t as pliable.
I was experimenting with my mother-in-law in the kitchen, and she helped me come up with this amazing recipe. It took a few rounds, but we got it. The result: a tasty, gluten free tortilla recipe that’s easy to mold for various dishes. These gluten free tortillas are great for gluten free Mexican dishes or kid-friendly gluten free meals.
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I get my other kitchen pantry supplies like sea salt, black pepper, spices, coconut oil, and other essentials either on Amazon or my local health food store usually. But then I got a Thrive membership. If you don’t already have one – it’s awesome! It’s like Whole Foods meets Costco. Bob’s Red Mill baking soda, for instance, is about $3 at my local health food store and $6 on Amazon. But it’s only $2.03 (YES!) on Thrive Market. Great deal right? And the raw honey?! Don’t even get me started how much that costs at the health food store. But on Thrive Market it’s just $5.45 for a 10.5 oz jar of raw honey.
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- 2.5 cups of all-purpose gluten free flour (plus a little extra for dusting cutting board or clean surface to roll out dough)
- 1 cup of warm water
- 5 tbsp pastured butter
- 3/4 tsp finely ground Himalayan Pink crystal salt
- Combine all dry ingredients and butter in a food processor or standing mixer. Blend well until butter is thoroughly mixed in.
- Slowly add water until the dough turns into a firm ball. (You may need a little extra water to get the right consistency.)
- Remove dough from mixer. Divide dough into 10 mini dough balls. Let it rest for about 15-20 min.
- Preheat cast iron skillet to medium heat.
- Use tortilla press to flatten out each mini dough ball.
- I usually find a tortilla press doesn’t get my tortillas as thin as I like them so I roll them out for just a bit more using a rolling pin. Be sure to dust a cutting board or clean surface like a countertop with all-purpose gluten-free flour before your roll out your tortilla. Roll out dough so it’s about 5 to 6 inches in diameter.
- Cook tortillas in the cast iron skillet for about 1 to 2 min on each side. I like it to have a couple of brown, cooked spots. Repeat for all mini dough balls.
- Set tortillas aside. You can start using them right away, or you can put them in an airtight container in the frig (no more than 3 to 4 days otherwise they get dried out) or freezer. Reheat them for later use over medium heat for just a minute or so on each side.
Enjoy these tortillas as gluten-free quesadillas the kids (and adults) will love. They are also delicious as homemade burritos.
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