Comments on: Gluten Free Flour Tortillas

By: Jules

Jules — Thu, 04 Apr 2013 16:13:17 +0000

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!

By: Sylvia

Sylvia — Thu, 04 Apr 2013 03:27:36 +0000

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!

By: Jules

Jules — Sat, 30 Mar 2013 21:37:10 +0000

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.

By: Laura

Laura — Sat, 30 Mar 2013 17:34:53 +0000

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!

By: Jules

Jules — Wed, 07 Nov 2012 16:15:26 +0000

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!

By: Tina

Tina — Wed, 07 Nov 2012 01:49:09 +0000

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!!

By: Jules

Jules — Fri, 17 Aug 2012 14:40:10 +0000

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!

By: Grace

Grace — Thu, 16 Aug 2012 20:45:19 +0000

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!

By: Jules

Jules — Thu, 02 Aug 2012 16:01:12 +0000

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!!!

By: Tina

Tina — Thu, 02 Aug 2012 00:36:12 +0000

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!!