Ingredients (makes ~6 tortillas)
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1 ½ cups (180 g) gluten-free all-purpose flour (with xanthan gum included)
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1 teaspoon baking powder
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½ teaspoon salt
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2 tablespoons olive oil (or melted butter/coconut oil)
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¾ cup (180 ml) warm water (may need slightly more or less)
Instructions
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Mix Dry Ingredients
In a bowl, whisk together the gluten-free flour, baking powder, and salt. -
Add Wet Ingredients
Stir in the olive oil and warm water gradually. Mix until a soft, slightly sticky dough forms. If it’s too dry, add water 1 teaspoon at a time; if too wet, add a bit more flour. -
Rest the Dough
Cover the dough and let it rest for 15–20 minutes. This helps hydrate the flour and makes it easier to roll out. -
Divide and Roll
Divide the dough into 6 equal portions. Lightly flour a surface with gluten-free flour and roll each portion into a thin circle (~6–8 inches in diameter). Don’t worry if it’s not perfectly round—it still cooks fine! -
Cook the Tortillas
Heat a dry skillet or griddle over medium-high heat. Place a tortilla in the pan and cook 1–2 minutes per side, until golden spots appear. Adjust heat as needed to avoid burning. -
Keep Warm
Stack cooked tortillas on a plate and cover with a clean kitchen towel to keep them soft while you cook the rest.
💡 Tips for Soft, Flexible Gluten-Free Tortillas
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Use a gluten-free flour blend with xanthan gum; this helps with elasticity.
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Don’t roll too thin—gluten-free dough can tear easily.
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Cook on medium heat; high heat can make them crispy instead of pliable.
If you want, I can also give you a dairy-free and egg-free version that’s extra soft and foldable for burritos—gluten-free tortillas can sometimes crack when folded, and I know a trick to fix that. Do you want me to share it?