Soft, pliable, and delicious these homemade gluten free flour tortillas are easy to make. Pile on your fillings and they’re ready to eat. Get creative and try something new and out of the ordinary for you or stick with something traditional like tacos. One of my favorites is fish tacos, which I hope to post about later this week.
I adapted this recipe from my friend Shanna’s that she gave me several years ago. I used to make these just for me and bought pre-packaged ones for my family. But according to them these taste so much better than the store bought ones so now I make them for everyone.
If you are a newbie at making tortillas don’t get discouraged if at first you struggle to get them just right. There is no “just right” in homemade gluten free flour tortillas…. they are supposed to be slightly misshapen and with practice you’ll get the hang of how long and how hot to cook them.
- 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
- In large bowl whisk brown rice flour, tapioca flour, guar gum, and sea salt together.
- 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.
- Divide into 8 pieces and roll each into a ball. Put them back in bowl and cover with a damp kitchen towel.
- Heat large cast iron skillet to medium/medium-high heat.
- 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.
- 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.
- 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.
- Repeat.
- 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.
