Homemade Gluten Free Flour Tortillas
 
 
Soft and pliable these homemade gluten free flour tortillas are perfect for any kind of taco...beef, fish, breakfast, etc. burritos, sandwich wraps and anything else you can think of.
Author:
Recipe type: Bread
Cuisine: Gluten Free
Serves: 8 tortillas
Ingredients
  • 1 cup brown rice flour
  • 1 cup tapioca flour
  • ⅓ cup almond flour
  • 1 and ½ teaspoons guar gum
  • 1 teaspoon sea salt
  • ⅔ - 1 cup warm water
Instructions
  1. In large bowl whisk brown rice flour, tapioca flour, guar gum, and sea salt together.
  2. Add in warm water, a little at a time, and stir until mixture starts to hold together and forms into a ball. It should feel damp not wet. Using your hands, knead the dough until it is evenly combined.
  3. Divide into 8 pieces and roll each into a ball. Put them back in bowl and cover with a damp kitchen towel.
  4. Heat large cast iron skillet to medium/medium-high heat.
  5. Flatten ball of dough in your hands and lay on parchment paper dusted with brown rice flour. Sprinkle some flour on top of dough and cover with second sheet of parchment paper. Roll dough into tortilla shape. It will not be perfectly round but that's what gives it character.
  6. Place the tortilla into the heated skillet and sear it for 1-2 minutes. It will bubble up and you should see some brown spots. Flip and cook for another minute. You may have to play around with it a little until you find the right setting and amount of time to cook them so the tortillas don't come out stiff or overcooked.
  7. Remove and place on plate. Cover with a dry kitchen towel. If they feel slightly stiff the towel will help soften them up a little.
  8. Repeat.
  9. Tortillas are best served right away. Once cooled you can store any leftover tortillas in a ziplock bag on the counter for 2-3 days. Reheat them in a warm skillet.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/homemade-gluten-free-flour-tortillas/