Gluten Free Flour Tortillas
Categories: Breads, Recipes
Tags: , Allergy Friendly, Dairy Free, Flour Tortillas, GFCF, Healthy Recipes, Vegan, Vegetarian
I get a lot of email requests for specific recipes, and I try to meet these requests as often and as quickly as possible. Flour tortillas are a special request I hear nearly every week, so I’m happy to share with all my readers my easy, inexpensive, guaranteed to please, 4-ingredient recipe!
While not a traditional “bread” (it is Bread Month here at Jules Gluten Free, after all!), flour tortillas can be used in place of bread as a sandwich wrap (think lunchboxes, people!), or of course as a traditional tortilla in Mexican dishes. I wistfully remember my pre-gluten free days of eating out at Mexican restaurants and requesting extra flour tortillas just to pull apart and eat on their own. Corn tortillas are a great thing to have on hand for that emergency quesadilla craving, but they are no substitute for a soft, pliable flour tortilla. Happily, none of us has to crave these wraps in vain any longer! Once you try this recipe for yourself and see just how easy it is to make these tortillas, you’ll want to keep a stash of extras for anytime munching.
- 2 cups Jules Gluten Free™ All-Purpose Flour
- 4 Tbs. shortening or butter (Earth Balance® Shortening Sticks)
- 3/4 tsp. sea salt
- 2/3- 1 cup very warm water
Combine the flour, salt and shortening in a food processor, pulsing until it is evenly distributed and is a fine meal consistency. Turning the food processor back on, slowly pour the water through the feeding tube until the dough forms a nice ball. You may need slightly more or less water to achieve this consistency.
Divide and pat the dough into 8 equal-sized discs. Set aside on a plate and wrap in clear plastic wrap. Let sit for approximately 30 minutes. Meanwhile, prepare your filling for fajitas, burritos, sandwiches, or whatever you prefer.
After 30 minutes, preheat a griddle or large skillet to medium-high heat (do not oil the surface). Roll each disc individually on a clean surface or pastry mat lightly dusted with Jules Gluten Free™ All Purpose Flour. This dough is capable of being rolled extremely thinly without breaking, but keep it a bit thicker to prevent the edges from crisping and cracking when cooking the tortillas. Imagine the thickness of a traditional flour tortilla and roll to that thickness, but no more. Roll in different directions to make the tortillas round. If you are unsatisfied with the roundness of your tortillas, you can always lay a paper plate gently on top and cut a circle around to form even edges.
Lift each tortilla gently using your rolling pin or a spatula to transfer the tortillas one at a time to the hot cooking surface. Only cook the tortillas for a very short time, so watch for when the tortilla starts to bubble with air, then flip to the other side to cook for a few seconds only – cook less than you would think you need. It doesn’t hurt to overcook the tortillas slightly, but the edges will become crispy and make rolling a bit more challenging.
When done, place tortillas on a towel-lined plate and wrap each in layers of the towel until ready to serve; if serving much later, layer between pieces of wax paper and seal the tortillas in the towel inside a zip-top bag once cooled. To reheat later, leave the tortillas in the towel and microwave briefly on medium-low heat.
Makes 8 tortillas.
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25. Oct, 2010
[...] If you want to have the best darn tortillas ever, and don’t mind making them yourself – here’s your recipe! [...]
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18. Oct, 2011
[...] #split {margin-left: 0px;margin-right: 0px;}#single {margin-left: 0px;margin-right: 0px;}#splitalign {margin-left: auto; margin-right: auto;}#singlealign {margin-left: auto; margin-right: auto;}#splittitlebox {text-align: center;}#singletitlebox {text-align: center;}.linkboxtext {font-size: 6px;line-height: 0.6em;}.linkboxcontainer {padding: 0px 0px 0px 0px;background-color:#ffffff;border-color:#ffffff;border-width:0px; border-style:solid;}.linkboxdisplay {padding: 0px 0px 0px 0px;}.linkboxdisplay td {text-align: center;}.linkboxdisplay a:link {text-decoration: none;}.linkboxdisplay a:hover {text-decoration: none;} function opensingledropdown() { document.getElementById('singletablelinks').style.display = ''; document.getElementById('singlemouse').style.display = 'none'; } function closesingledropdown() { document.getElementById('singletablelinks').style.display = 'none'; document.getElementById('singlemouse').style.display = ''; } health blogHow to Make TortillasEasy, Soft, Pliable Gluten-Free Flour Tortillas [...]
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07. Feb, 2012
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23. Mar, 2012
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30. Mar, 2012
[...] Free Flour tortillas?? Yes, please!! Check out this recipe [...]
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20. Apr, 2012
[...] I was planning to make fajitas for lunch today anyway, I decided that Easy, Soft, Pliable, Gluten-Free Flour Tortillas would be my first attempt at from-scratch baking. Yeah, yeah I know, but the recipe looked easy [...]
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Alicia said: on November 8, 2010
Ok. I’ll admit it. I thought “Tortillas? No way! Disaster waiting to happen. Waste of flour. Time consuming and messy, etc, etc.” I am still very new to cooking gluten free so I am still skeptical about some things. Well, I was wrong. Your tortilla recipe is fantastic! My daughter has been missing a yummy “flour” tortilla. Sometimes a corn tortilla just is not what she wants. Wow. These are great. I am about to make another batch to see how well they store/freeze. Tonight we are eating fajitas!
Thank you Jules!
-Alicia Fanning
Jules said: on November 8, 2010
I’m so happy you all can enjoy real flour tortillas again! Corn tortillas just don’t always cut it! And I’m glad you found the recipe to be easy, as well. I made a big batch for my mom when I was visiting and froze them for her – they turned out great!
Dana said: on December 7, 2010
Jules – I wanted to make your tortillas – have 15lbs of flour from you on the way this week for our holiday baking. Question when you say “divide and pat into 8 discs” can you clarify size ? The size of Pancake, dinner roll, 3″ etc ? I read on to realize that this step must be a “rough round” then it rests 30 min before rolling out. Sorry if the question is foolish – just trying to follow it accurately. Thanks – keep up the great work – sure appreciate your flour.
Jules said: on December 8, 2010
Hi Dana, no question is foolish, especially not a baking question! From memory, I’m guessing around 4″ discs — the size of the disc doesn’t really matter as much as just getting them all the same size. Forming them into a disc shape as opposed to a ball just makes your life easier when it’s time to roll them out! You’ll see when you make this recipe – it’s really pretty easy and pretty forgiving. If you measure your discs and have time to come back and post your notes before I get a chance to make this recipe again, please do! Enjoy that flour, girl!
Tera said: on January 15, 2011
How would you store these in the fridge or freezer? Would layering them with wax paper and putting them in a zipper seal bag do?
Jules said: on January 17, 2011
That would work fine – that’s actually the way that I stored mine!
~Mrs. R said: on February 22, 2011
I have been craving flour tortillas, soft, pliable… and corn is NOT it!!
Can these be baked using a tortilla press/baker? Hmm, do I need to try that myself…? Oh yet another task to undertake in my ever shortening day!
Blessings,
~Mrs. R
Rachel said: on June 11, 2012
This recipe works great in a tortilla press/baker!
Jules said: on June 20, 2012
Fantastic to know, Rachel!
Emily said: on April 21, 2011
Can I get the nutritional values for the tortillas?
Jules said: on April 21, 2011
Hi Emily, I haven’t run the nutritionals on most of my recipes yet, as the software and wo-man-power is costly! However, I do have the nutritionals for all the recipes in my ebooks. Someday soon, I hope to be able to add nutritionals for all my blog-posted recipes as well!
Darlyn Rottkamp said: on June 17, 2011
Sounds wonderful Jules, however I do not own a food processor. Can I mix with a beater or blender and get similar results?
Thanks, Darlyn
Jules said: on June 17, 2011
Darlyn – yes, you can use a mixer with flat paddle attachment and it should work just fine for you!
Bjohn said: on August 5, 2011
JULES! I can’t believe your timing! Yesterday we had a family birthday party on our deck. We ALWAYS have tacos for birthday parties. For the past year I’ve had to eat mine as taco salad on top of tortilla chips. My wonderful husband did the shopping for the party and at the last minute I realized he bought chips I couldn’t eat (because of other food issues). I stood right there and said to myself, ‘I need to look on Jules’ website and see if she has a recipe for tortillas!’ And now, here you are, Johnny on the spot!
Jules said: on August 5, 2011
So happy to have helped! You won’t be disappointed in this recipe!!!
Sherry Fariss said: on August 12, 2011
Yours is definitely the best tortilla recipe I’ve used (and I’ve done a lot of experimenting). But I started adding an egg, and that makes the tortillas just a little less brittle. Have you ever tried adding an egg? Actually, I usually double the recipe and just add one egg to the whole batch, and that’s enough. Thanks for your great recipes and interesting notes.
Jules said: on August 14, 2011
Hi Sherry- so glad you love my tortillas! I haven’t found them to be brittle enough to need the egg, but eggs always add moisture and elasticity, so it wouldn’t hurt the recipe, I’m sure! Thanks for sharing your recipe tweaks and ideas! We can all learn from each others’ experiences, and I love hearing how other folks modify or love to use my recipes!
Helen said: on August 27, 2011
Can you tell me how to make this if I do not have a food processor? I have a bosch and a vita-mix but no food processor. Didn’t know if you had any suggestions for an alternate way of making these….
Jules said: on August 28, 2011
Helen- you can use any mixer you like, or even by hand with a pastry cutter. I just find that it’s easier with a big, strong food processor. Food processor absolutely not required. Thanks for asking!
Deb said: on September 16, 2011
I’m going to try this recipe for soft tortillas and southern style rolled dumplings. I’m missing chicken and dumplings and the weather is getting cooler….
Sheila said: on September 17, 2011
Hi Jules… Where do you find Earth Balance Shortening Sticks? I have a daughter who is allergic to wheat, eggs, soy, nuts, and milk…Would these shortening sticks work for her? I have looked for these in the past but can’t find them anywhere. I have purchased your flour, cookie mix and bread mix and they are fabulous! Thank you.
Jules said: on September 17, 2011
Hi Sheila, I buy my Earth Balance shortening sticks at Whole Foods or other local organic grocers. I have only found the spreads in regular grocery stores, unfortunately, but you can always ask your local store to carry them for you. Unfortunately though, the EB Shortening Sticks contain soy. What I’d recommend is to try their Soy-free Spread or their Coconut Spread — you’ll find more spread with these two products than with the sticks, so keep the products very cold when you use. The other option is for you to use Spectrum Palm Oil Shortening or to use a brand of Coconut Oil (it’s a solid at room temperature). Those are great shortening substitutes that meet your daughter’s dietary needs. Glad you’re loving my mixes and flour!
Maxine Goosey said: on October 23, 2011
Hi Jules! Where can I buy your Jules Gluten Free flour? Do health food stores carry it? Can one use rice flour instead? There must be something in your flour to hold it together? I live in Idaho and would like to try these! Thanks!
Jules said: on October 26, 2011
Maxine – you can order my flour and have it delivered to your door straight from my website and there is also a retail list on my site so you can look to see if there is a retailer near you. Unfortunately just using rice flour will not work well in a recipe like this. A blend with some starches in it and xanthan or guar gum will work best to hold the recipe together, where rice flour on its own would be gritty and fall apart.
Jett said: on March 22, 2012
Hi
I can’t wait to try this recipe. Can I freeze them after rolling but before cooking?
Jules said: on March 22, 2012
Hmmm, Jett. I haven’t tried that, but I don’t know why not. They freeze really well after cooking, too!
Diane Morrison said: on March 22, 2012
Jules, I must say you are the answers to my prayers. Yesterday Iwas just thinking,when will you give me a tortilla recipe and there it is today. Wow, I didn’t even have to ask. You know our needs. I am raising my grandson )have since birth)and he is allergic to dairy & glutens. Your flour and recipes have made all our lives so much better and I thanks you from the bottom of my heart. We have loved everything you have provided for us to make. keep up the good work!!
Jules said: on March 22, 2012
Oh Diane, that’s wonderful! You don’t know how happy it makes me to know that I can help folks make delicious favorites again, safely! Don’t hesitate to search my blog anytime to find more recipes to suit your needs! This tortilla recipe is definitely a go-to favorite for my family as well!
Frances D’amato said: on March 23, 2012
I made the ravioli pastry and I had a very good result thanks to you
Jules said: on March 27, 2012
Frances – that’s great! So glad you liked it!
Michelle said: on March 23, 2012
I have an electric tortilla press/cooker. Do you think this recipe would work cooking them that way? Or do I need to really roll and cook on a comal/griddle?
Jules said: on March 27, 2012
Hi Michelle – I think it would work in a tortilla press too – give it a shot!
Rene Botha said: on March 24, 2012
Hi Jules, my husband was diagnosed with celiac intollerancy and I need to prepare dishes with ingredients that is totally unknown to me. Thank you for your blog it helps me with recipes but the problem is we live in South Africa! We don’t get your flours and goodies here and I have no idea wat goes in your All purpose GF flour. I managed to get rice flour, soya flour and potato flour. How can I use these? Please help??
Jules said: on March 27, 2012
Rene – check out this article from the Washington Post from several years ago where they published one of my simple homemade versions of a gluten-free flour mix. Maybe you can find these ingredients? Here’s the link: http://voices.washingtonpost.com/mighty-appetite/2007/12/a_merry_cookie_for_all.html
Pam said: on March 30, 2012
Jules,
What is actually the difference between using butter, shortening, or the Earth Balance shortening sticks? Do the tortillas come out the same by using any one of these? The only place I find the Earth Balance is at a Whole Foods which is 45 minutes away.
Love your products.
Jules said: on March 30, 2012
Pam – I’d recommend using regular shortening the first time you make these, so that you know what the consistency should be like. The butter can make the tortillas harder to work with because of a higher moisture content. Hope that helps!
marie said: on April 10, 2012
wht if i dont have a food processor how can i make it. How do i mix it?
Jules said: on April 11, 2012
Marie, without a food processor, I would suggest using a pastry cutter by hand or a stand mixer with beater attachment, if you have one.
Rita Powell said: on July 23, 2012
I am looking for a way to make dumplins for chicken and dumplins. Please help!!!
Jules said: on July 23, 2012
Rita – I have heard from several readers who have just used their favorite dumplings recipe and used my Jules Gluten Free All Purpose Flour in place of wheat flour — they’ve all said that the recipes turned out great!
Tina said: on August 1, 2012
This recipe is fantastic and FUN! My husband and I had a wonderful time making tortillas together! The best part was how delicious they were! It was such a treat having burritos with soft flour tortillas. Thank you!!
Jules said: on August 2, 2012
Yay Tina! I’m so glad you had as much fun making them as you did eating them! That’s the joy for me, too!!!
Grace said: on August 16, 2012
I just made these tortillas earlier today (with my own flour mix of white rice flour, tapioca, and cornstarch), and they’re really good, but after I rolled them out it was hard because they kept breaking in the process of rolling them out and getting them into the pan. That has happened with other homemade GF tortilla recipes I have made before too. I was just wondering why or if you have any suggestions for next time. Thanks so much!
Jules said: on August 17, 2012
Hi Grace, I suspect that your mixture is just not made for great rolling. There’s no binding agent to replace the gluten so stretchy-ness is out of the question. When I write recipes, they call for my flour blend because it works in these recipes. I’d highly suggest that you give it a try and get back to baking with success! Unlike regular wheat flour where any brand will do, all gluten-free flour blends are created quite differently and have different attributes. You really can’t necessarily substitute a different flour into a recipe made with another blend in mind, and expect to achieve the same results. You can use my flour in a wheat flour recipe, but you can’t often use another GF flour in wheat flour recipes or my recipes and expect great results. Hopefully you can try my blend so you can enjoy delicious tortillas again!
Tina said: on November 6, 2012
This was our second time to make these and they are just eye rolling fantastically delicious!! I bought the second bag if flour just to make more tortillas. We love Mexican food and miss burrito night. After reading all the comments I think I will invest in a press and freeze a few batches. My husband and I work as a team, he mans he cast iron pan and I roll! It’s great! Thank you!!
Jules said: on November 7, 2012
Hi Tina – I love that expression: “Eye rolling fantastically delicious!” I know exactly what you’re talking about – great description!!! LOL! Good idea about the press, too – if you make them a lot, it cuts the time down, although they are pretty darn quick and easy the “old fashioned way” too!
Laura said: on March 30, 2013
I am really new to all of this include in free baking. I can’t use the shortening that you suggested either because it is made with soy beans. Do you think that coconut oil would be a good substitute for the shortening? Thanks so much for the recipe!
Jules said: on March 30, 2013
Hi Laura – I’m glad you’re diving into this recipe. It’s really easy and so rewarding! You could use coconut oil or palm oil shortening. Either should work, just add a touch more liquid if the dough is too dry; add a touch more of my flour if it’s too wet.
Sylvia said: on April 3, 2013
I made these for the second time tonight and they were so good! The first time they were okay but I guess I needed more practice. It is wonderful to see my daughter enjoy foods again that have been forbidden!!! Thank you!
Jules said: on April 4, 2013
And it’s wonderful that you tried them a second time Sylvia, eager to perfect the process! Sometimes it takes making a recipe a couple times before you get the process down pat, but I’m so glad you didn’t give up after the first time you tried it! Now you’ll have a go-to recipe for your daughter that you feel confident about making for her! Congratulations and enjoy – these tortillas are truly yummy and are great for wraps, quesadillas, burritos, chips and so many other dishes!