Gluten Free Flour Tortillas
Soft, flexible, and easy to make, these gluten free flour tortillas come together with simple ingredients and no complicated techniques. Made with a gluten-free flour blend and psyllium husk for soft, bendable structure, they roll out beautifully and cook up with light golden spots and a tender texture that's perfect for wraps, tacos, and more.
Ingredients
- 450 grams gluten-free flour blend (3 1/2 cups see note 1)
- 350 grams water (1 1/2 cups)
- 24 grams whole psyllium husk (5 tbs)
- 1.5 tsp salt
- 4 tbs olive oil
- coconut oil, for greasing the pan
- extra gluten-free flour, for rolling the tortillas
Instructions
- Bloom the psyllium husk. In a bowl, combine the psyllium husk with water and let it sit for 2–3 minutes, until a gel forms.
- Make the dough. Add the gluten-free flour blend, salt, and olive oil to the psyllium gel. Mix with your hands until a cohesive dough forms. If the dough feels dry, add extra water 1 tablespoon at a time until it comes together.
- Rest the dough. Cover and let the dough rest for 10 minutes to fully hydrate.
- Prepare the dough. Turn the dough out onto a lightly floured surface and roll it over a few times to coat, just until it’s no longer sticky.
- Divide the dough. Cut into 10 equal pieces using a large knife or bench scraper.
- Shape the dough. Roll each piece into a smooth ball using your hands or by rolling against the counter. Gently press each ball with the heel of your hand to flatten slightly.
- Roll out the tortillas. Using a rolling pin, roll each piece into a thin circle, about 6–7 inches in diameter. Rotate the dough as you roll to keep the shape even and prevent sticking. Aim for an even thickness for consistent cooking.
- Preheat the skillet. Heat a cast-iron skillet over medium heat and lightly coat with coconut oil.
- Cook the tortillas. Place one tortilla in the hot skillet and cook for 45–55 seconds, until bubbles form and the bottom develops golden brown spots. Flip and cook the second side for another 45–55 seconds.
- Repeat and keep warm. Continue cooking the remaining tortillas, adjusting heat as needed. Stack cooked tortillas and cover with a towel to keep them soft and warm.
Notes
- I use this gluten-free flour blend from Bob's Red Mill.