Description
These homemade gluten‑free tortillas are soft, pliable, and endlessly versatile—a delicious alternative to wheat wraps made from simple pantry ingredients.
Ingredients
- 2 cups gluten‑free all‑purpose flour blend (with xanthan gum)
- 1/2 cup tapioca starch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup warm water (plus extra if needed)
- 2 tablespoons olive oil
Instructions
- In a large bowl, whisk together flour blend, tapioca starch, baking powder, and salt until evenly combined.
- Add warm water and olive oil. Stir until a shaggy dough forms. If too dry, add water by the teaspoon until cohesive.
- Cover the dough with a towel and let rest for 10–15 minutes to hydrate and improve pliability.
- Divide dough into 8 equal pieces for taco-size (or 6 for burrito-size). Roll each into a smooth ball.
- Place a dough ball between two sheets of parchment paper and roll or press into a thin circle. Repeat for all portions.
- Heat a dry skillet or griddle over medium-high. Cook each tortilla 1–2 minutes per side, until small spots appear and edges set.
- Keep cooked tortillas warm, wrapped in a towel, until ready to serve.
Notes
- Brush warm tortillas with olive oil and sprinkle with sea salt or herbs if desired.
- Use as wraps, tacos, quesadillas, tortilla chips (cut & bake), mini‑pizzas, or flatbreads.
- Store in an airtight container, foil, or plastic wrap at room temperature up to 2 days (or refrigerate in dry climates).
- Freeze individual tortillas (separated by parchment) in a zip‑top bag for long‑term storage.
- Reheat on a dry skillet (~30 sec/side) or microwave between damp paper towels (10–15 secs).
- Use any gluten‑free all‑purpose blend; if it lacks binder, add ¼ tsp xanthan gum per cup of flour.
- Ensure dough isn’t too dry and roll very thin to prevent cracking.
- You can omit oil (or use applesauce) but texture may be less pliable.
- Stack tortillas with parchment and freeze for meal prep convenience.
- If you don’t have a press, roll between parchment or trim with a bowl for round edges.
