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Home » Tortillas » Homemade Flour Tortillas [Gluten Free]

Homemade Flour Tortillas [Gluten Free]

September 9, 2013 · Shannen Mitch · 27 Comments

I have a confession to make. I’ve been slipping off the gluten free wagon for awhile and I need to get back on it. Perhaps it was finding a gluten free supplement that did me in. I slowly became dependent on it and then I guess my tolerance built up… or so I thought. Lately I’m noticing more and more how symptoms are creeping back and I need to be more mindful. Gah… But the good thing is, I have much more confidence now in working with gluten free recipes than I ever did before. One of my favorites which beats any store bought version are these Homemade Flour Tortillas Gluten Free [GF]. You’re only 5 basic pantry staples away from having flour tortillas better than any purchased version.

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A few years ago, 2009 to be exact, I made these homemade whole wheat tortillas. I was thrilled because that was when I was trying to incorporate more whole grain and whole wheat flour into my diet.

Fast forward two years, I had to learn how to adapt to a gluten free diet when I realized I had an intolerance to gluten. I was doing really well with my gluten free diet for over a year or so. I lost weight, felt great and looked great. Then I found a gluten free supplement.

I placed a false safety net around the supplement just so I could justify eating all those gluten laden foods again – sometimes not in moderation. Needless to say, I need to take a step back from the supplement and get back on track. I’m going to make a better effort in keeping my gluten free diet and staying away from the supplements. Phew. It feels good to type this out lol.

So anyway, back to this recipe… over the weekend I hosted and taught a ‘On the Border Fiesta Brunch’ and one of the things on our menu were homemade tortillas. The recipe is ridiculously easy and I realized making my own gluten free tortillas was much more easy and more cost effective.

The recipe is something anyone can make – even your kids! – and you can make the tortillas then freeze them if you’d like. Once you make tortillas from scratch (especially knowing how easy and economical they are), you may never buy them again since they taste so much better!

Homemade Flour Tortillas [Gluten Free]

recipe adapted from AllRecipes

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Homemade Flour Tortillas Ingredients

  • 4 cups flour [all purpose or gluten free flour blend*]
  • 1 teaspoon salt 
  • 2 teaspoons baking powder 
  • 2 tablespoons Crisco shortening
  • 1 ½ cups water 

Homemade Flour Tortillas Recipe Instructions

  1. Whisk the flour, salt, and baking powder together in a mixing bowl.
  2. Mix in the shortening with your fingers until the flour resembles cornmeal.
  3. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic.
  4. Divide the dough into 24 equal pieces and roll each piece into a ball.
  5. Preheat a large skillet over medium-high heat.
  6. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla.
  7. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side.
  8. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

*Gluten free flour blend: This is the best combination for my personal uses and has never failed me. I purchased a majority of the ingredients at an Asian market (at less than $.99/lb) and the other ingredients marked were Bob Red Mill brand. Cornstarch was Argo brand.

  • 300 grams superfine brown rice flour (Bob’s Red Mill) 
  • 250 grams sweet rice flour (Asian market) 
  • 150 grams tapioca flour (Asian market) 
  • 100 grams sorghum flour (Bob’s Red Mill) 
  • 100 grams potato starch (Asian market) 
  • 100 grams cornstarch (Argo brand)
  1. Whisk together the above flours and store in an air tight container.
  2. To use, measure out 140 grams for every cup called for in your favorite baking recipe (NOT yeast bread recipes.)
  3. Add 1/2 teaspoon xanthan gum for every cup used in the recipe as well to help with texture and binding.

Voila! You can bake gluten free with confidence!

Tortillas

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Comments

  1. Honey + Lime says

    September 9, 2013 at 3:26 pm

    Seems easy enough, I have never to thought to make my own. Thanks for the idea!

    Reply
  2. Garf says

    September 9, 2013 at 4:01 pm

    Thanks for sharing the recipe. I would love to try it myself at home.

    Reply
  3. Diane says

    September 9, 2013 at 4:01 pm

    I had no idea they were that easy to make!

    Reply
  4. couponwahm says

    September 9, 2013 at 5:00 pm

    Wow! I always purchase mine…never thought it would be this easy. Great blog!

    Reply
  5. Unknown says

    September 9, 2013 at 6:13 pm

    Oh my goodness! How delicious! Thanks for sharing!

    Reply
  6. hippie_mom says

    September 9, 2013 at 6:13 pm

    This is something I have really wanted to learn to make as a Celiac and it's always seemed really time-consuming. Thanks for making it seem easy!

    Reply
  7. That Girl says

    September 9, 2013 at 6:13 pm

    I love the gluten-free aspects of your blog. I eat gluten, but like to play around with gluten-free too.

    Reply
  8. mystylespot says

    September 9, 2013 at 6:43 pm

    OMG i want to try these now! They sound delicious! thank you so much for sharing!!

    Reply
  9. Unknown says

    September 10, 2013 at 12:57 am

    I didn't know the recipe was that simple either–at least the ingredients make it looks that way. My husband's the chef in our family. I'd love to have him give it a try!

    Reply
  10. Mama to 5 says

    September 10, 2013 at 11:35 am

    oh thank you, I am constantly buying this, nice to know this is easy to make!

    Reply
  11. Unknown says

    September 10, 2013 at 11:35 am

    I have to try these. You made it look easier than I thought it would be

    Reply
  12. Anonymous says

    September 16, 2013 at 1:52 am

    I tried these and had disasterous results. Brittle. Tough. Did not roll well. Has anyone actually tried this recipe?

    Reply
  13. What's Cookin Chicago says

    September 16, 2013 at 2:47 am

    Anonymous – I'm sorry yours did not come out well. Adding more water will allow the dough to come together better and roll out easier. After the tortillas have been removed from a griddle, placing them in a tortilla warmer or with a slightly damp tea towel will allow them to steam and soften, rather than being tender and brittle. The recipe above was actually made in a class I recently taught and we used both all purpose flour and GF flour blend. You can view pictures of our event along with us making this recipe here via our Facebook page — https://www.facebook.com/media/set/?set=a.730220597004129.1073741836.140421415984053&type=3

    Reply
  14. Joshua and Alethea says

    September 18, 2013 at 5:16 pm

    Other than adding more water, this recipe made excellent tortillas. My celiac husband and daughter finally got to enjoy eating flour tortillas again. Thank you for sharing this recipe.

    Reply
  15. Joshua and Alethea says

    September 18, 2013 at 5:16 pm

    Other than having to add more water, these came out perfect. My celiac husband and daughter were finally able to enjoy flour tortillas again!

    Reply
  16. Anonymous says

    September 20, 2013 at 2:48 pm

    Where do you find gluten free flour blend? or is this a blend you made? Thank you

    Reply
  17. What's Cookin Chicago says

    September 20, 2013 at 3:12 pm

    Anonymous – I've added the recipe for the gluten free flour blend I use… but you can use a store bought version if you prefer. They are fairly readily available at most national supermarket chains.

    Reply
  18. Anonymous says

    September 21, 2013 at 4:16 am

    Any substitute for shortening? Thanks

    Reply
  19. What's Cookin Chicago says

    September 21, 2013 at 4:16 am

    Anonymous – you can sub Crisco vegetable, lard, margarine or butter for the shortening.

    Reply
  20. Valerie says

    September 22, 2013 at 12:46 pm

    Loving this! I fell off the gluten free wagon and am going to get healthy. It's tough to make most recipes without flour — love your blend as a substitute. Thanks!

    Reply
  21. Elisabeth says

    September 30, 2013 at 4:41 am

    THANK YOU. I have been missing Flour tortillas something fierce. It was a staple in our house growing up to make them with my mother and sisters. I was super bummed about them and had 5 or so different blogs that had recipes that didn't look anything like a flour tortilla. Then I found yours.

    From making many many dozens of regular tortillas i knew what I was looking for. When making Flour tortillas you always go by feel and look of the dough with regards to how much water you add. My mother says 1 1/2 cups – 2 cups usually will work for the amount of flour. I used 1 1/2 and it worked well. I also subbed out the crisco….and used Coconut oil for my first try. Not melted but pressed coconut oil (healthier options!!!) The flour blend feels close to regular flour (though a tad grainier). Everything worked well – the shine and everything seemed very familiar.

    The only place it failed to mirror regular gluten tortillas was in rolling out. I struggled and have ideas on how it could work better. maybe roll out between two greased (with more coconut oil or pam) wax paper sheets that you can flip onto a griddle. Yes they came off the griddle hard but i always put mine in aluminum foil wrapped in a tea towel to keep warm while I continue to cook the others.

    It's taste is so close I'm not sure I could tell the difference (aside from the adverse effects of gluten on my body). Cheers and THANK YOU SO MUCH for sharing!

    Reply
  22. Unknown says

    December 16, 2013 at 5:35 pm

    Hi there, I am also gluten sensitive and was actually wondering what supplement it was you mentioned in this post. id be interested to try it!

    Reply
  23. What's Cookin Chicago says

    December 16, 2013 at 5:36 pm

    @Bethany – the gluten supplement is Glutenease [http://www.enzymedica.com/store/GlutenEase]

    Reply
  24. Anonymous says

    December 18, 2013 at 6:33 pm

    can I make these and freeze them? I cook for my sister and her children so she can have GF meals in the freezer.

    Reply
  25. Anonymous says

    January 16, 2014 at 8:49 pm

    I do not understand the grams measurements for use of your gluten free flour can you help with that please.

    Reply
  26. What's Cookin Chicago says

    January 16, 2014 at 8:50 pm

    @Anonymous – you will need to use a scale to measure and weigh the ingredients. Grams is a measurement that is reflected on most, if not all metric scales.

    Reply
  27. Ibhopeful says

    May 5, 2015 at 12:35 pm

    when you made these, did you add xanthan gum to the flour blend?

    Reply

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