My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account
Bookmark and Share

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 tortillas 58g

Recipe makes 8 tortillas)

The following items or measurements are not included below:

tapioca flour

guar gum

xanthan gum

gluten free baking powder

coconut butter

Calories 101
Calories from Fat 3 (3%)
Amount Per Serving %DV
Total Fat 0.4g 0%
Saturated Fat 0.1g 0%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 298mg 12%
Potassium 135mg 3%
Total Carbohydrate 21.8g 7%
Dietary Fiber 1.3g 5%
Sugars 0.7g
Protein 2.2g 4%

how is this calculated?

Gluten Free Tortillas

Recipe #302922 | 30 min | 15 min prep | add private note

By: bearhouse5
May 9, 2008

Gluten free flour tortillas that taste like the real thing.

8 -10 tortillas (change servings and units)

Ingredients

Directions

  1. 1
    Mix dry ingredients together.
  2. 2
    Add coconut butter or oil and blend until crumbly.
  3. 3
    Add half a cup of the hot water and knead.
  4. 4
    Gradually add more of the hot water, a little at a time until you can knead the dough into a ball.
  5. 5
    Split into 8 or 10 small balls. Cover with a damp paper towel or cloth.
  6. 6
    Roll out each ball into tortillas, about 6" (15 cm) wide. For a neat tortillas cut around a small plate with a sharp knife.
  7. 7
    Gently place on to a hot skillet for a few seconds until bubbles appear and then flip over. Cook for a few more seconds.

Questions about this recipe?

Spot an error in this recipe?

Try these recipes on Food Network:

Vegan Antipasti

Wild Mushroom Spread with Croutons

Gratin of Young Artichokes and Olives

Vegan Coconut Cake

Wheat Berry Salad

Browse similar recipes by category

Featured Reviews for This Recipe

From: Chef #326543

On Oct 12, 2009

Recuded to water to 3/4 cup and used a Guar Gum because that is what I had. Made these 1st trying to roll out that dough and had a mess. DS like the flavor though and they were soft and pliable. Decided to buy a tortilla maker (the electric kind) and these were a HUGE success. DS ate 4 at dinner. Definitly a keeper as far as our future tortilla recipes go. They became hard in the fridge so we warm them up in a skillet with a little oil. Just like fresh!

0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: UmmBinat

    On Sep 8, 2009

    For me they work but are just not as good as Gluten-Free Flour Tortillas. I used a mixture of white and brown rice flour. All guar gum, no xanthan gum because we are corn free. I used less salt because of anothers comment on the texture with salt although doing it I dont see it wold affect much. I used olive oil and less hot water to until it reached the right consistency. Kneading the dough helps to make it less crumbly and rolling with a sheet of wax paper underneath as another reviewer described and a cut ziplock bag made it easy to make these thin and not stick so much so I definitely recommend doing that. I probably wont make these again since I feel I have found better.

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: Chef #858103

    On Jun 10, 2008

    The first time I made these, they were too thick, and they broke when folded, so the second time, I made some changes to the recipe, and they came out perfect. I don't think it was really my changes of ingredients but my change of rolling technique that made the difference: I cut a large Ziplock bag in half down the sides, so it opened out flat, then put the dough between the halves to roll it. I did not use any extra flour to roll them. About half way through, I had to cut a new bag, because the one I was using was beginning to stick. I didn't bother cutting circles, because I was working very quickly. Between the pieces of plastic, I was able to get the pieces very thin, and I think that made all the difference. For the record, however, the ingredient changes were: white rice flour instead of brown which I had used the first time (the recipe doesn't specify), Bob's Red Mill baking mix instead of chickpea flour (just the closest thing I had on hand), all tapioca flour instead of tapioca and potato starch (I used up my potato starch making gluten, egg, and corn free marshmallows) 1 1/2 tsp xanthan gum and no guar gum (don't have any, and I thought it needed more than the original recipe called for, to prevent breaking and make them more flexible), and regular butter (don't have coconut butter, and didn't want olive oil). Whether it was these changes, especially extra xanthan gum, that made them more flexible and easier to make them thin, or rolling them between pieces of plastic, I don't know. But, for any curious readers, there they are. After dinner, I took the leftovers and froze them between layers of wax paper. I did this also with the last recipe, and they kept well. I serve the rest of my family regular food, so this way, when they are having store bought tortillas, I can pull one out of the freezer and have one, too.

    6 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: SWalker

    On Sep 7, 2008

    Thanks for posting. I make these often, always a double batch because they freeze well. I use 3/4 cup brown rice flour, 3/4 cup white, 1/2 cup pinto bean flour, 1 cup sorghum, 1 cup of arrowroot, 2 teaspoons guar gum, no salt (because it improves the texture not to) and always only end up using only half of the water. The dough is a lot easier to work with if you spend 10 or so minutes kneading it. I don't put anything between them to freeze and don't find that they stick.

    2 people found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 12 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    © 2009 Scripps Networks, Inc. All rights reserved