How to Make Soft Gluten Free Flour Tortillas

From tacos to breakfast burritos, tortillas are a must around here. Two of my daughters love corn tortillas but the other would much prefer soft gluten free flour tortillas.

This meant it was time to start experimenting! I needed to find a recipe that made perfectly soft gluten free tortillas every time.

Gluten free all purpose flour doesn’t work the same way that regular all purpose flour does. Which means that you can’t just add some flour, salt, and water to a bowl and expect to get a soft product.

Gluten free products usually need more then a couple ingredients to taste good.

The ingredients in your gluten free soft flour tortillas makes a difference.

You will need to use two different flours in this recipe. A gluten free all purpose flour blend, like the one I share in my Gluten Free Homestead Pantry E-book, and a tapioca flour.

Using both flours gives the right consistency and helps to keep your tortillas soft and pliable.

As an Amazon Associate I earn a small commission on qualifying purchases.

If you don’t have my all purpose flour blend recipe and would rather buy a gluten free all purpose flour, I highly recommend Cup 4 Cup or Better Batter.

I also like to use raw butter in my gluten free flour tortillas, however if you need to be dairy free you can substitute with coconut oil.

What equipment will you need to make soft gluten free flour tortillas?

In order to make gluten free flour tortillas, you don’t need anything special. You can simply use a bowl, spoon, skillet or pan, and a rolling pin.

But I do enjoy using these few things to make the job easier!

Whenever I make any recipe that calls for butter to be cut into the flour, I like to use a pastry cutter. You can use two butter knives and it will get the job done, but a pastry cutter is definitely much more effective.

Whenever I am making tortillas, like my homemade corn tortillas, I like to use a tortilla press. This helps to ensure that they are all the same size. It is not necessary, but it does make them even so that they will cook evenly.

The last thing that I use, especially when making tortillas, is my cast iron skillet. With proper care of cast iron, they are timeless so I will have this skillet forever. It heats up nicely on my stovetop and gets the job done!

Ingredients:

• 1 1/2 cup gluten free all purpose flour
• 75g tapioca flour
• 1 1/2 tsp baking powder
• 1 tsp salt
• 4 TBSP cold butter or coconut oil
• 3/4 cup very warm water (may use less, watch video for full instructions)

Directions:

Add your all purpose flour to a bowl. Weigh out your tapioca starch and add it in with your all purpose flour.

Next, add in baking powder and salt. Give it a stir to combine all your dry ingredients.

Using a pastry cutter, cut your butter into the flour mixture. You are looking for pea size pieces.

Create a small well in the center of your flour and pour half of your water in. With a spoon stir until you can’t any more and then use your hands to work all the flour in. You are looking for your dough to be not too sticky but also not crumbly. Add water a TBSP at a time until you have the right consistency (See video for full instructions).

Cover dough ball with a clean wet tea towel for 20-30 minutes so it can absorb the remaining water.

Cut your dough into 4 equal parts. Working with one part at a time, while covering the rest with your damp towel so they don’t dry out, cut your part into two equal pieces. Roll each piece into a ball.

Using a tortilla press and a quart Ziploc bag with the zipper and sides cut off, press each dough ball into a flat tortilla about 1/4″ thick. You can also roll out your dough with a rolling pin and additional tapioca starch.

Heat your dry skillet up. When you splash a little water on your skillet and it “sizzles” you are ready to put your tortillas on.

Cook each tortilla, about 45 seconds on each size, until each side has some golden brown spots.

Wrap in a clean dish towel to keep warm as you work through each tortilla. If not eating right away, store tortillas wrapped in towel in a Ziploc bag, seal it to hold the moisture in. If you want to make these days ahead, store tortillas in a Ziploc bag in the freezer. Let thaw out on counter and reheat in a dry skillet before eating.

Watch how I make my Soft Gluten Free Flour Tortillas here.

Just because you have to eat gluten free doesn’t mean that you have to miss out on certain foods. Cooking from scratch opens up your options and I hope these soft gluten free flour tortillas become a staple in your home, like they are in ours!