GF tortillas

Gluten-Free Tortillas

Ingredients

• 1½ cups gluten-free all-purpose flour blend (with xanthan gum)

• ½ teaspoon salt

• 1 teaspoon baking powder

• 2 tablespoons oil (olive, avocado, or vegetable)

• ¾ cup warm water (add gradually)

Instructions

1. Mix dry ingredients

   • In a bowl, whisk together gluten-free flour, salt, and baking powder.

2. Add wet ingredients

   • Stir in oil and warm water a little at a time until a soft, slightly sticky dough forms.

3. Rest the dough

   • Cover and let rest for 10–15 minutes. This helps prevent cracking.

4. Divide and roll

   • Divide dough into 6–8 balls.

   • Place between two sheets of parchment paper and roll into thin circles.

5. Cook

   • Heat a non-stick skillet over medium heat (no oil needed).

   • Cook each tortilla 30–45 seconds per side, until light brown spots appear.

6. Keep warm

   • Stack cooked tortillas in a clean towel to keep soft.

Tips for Best Results

• If dough cracks, add 1–2 teaspoons more water.

• Don’t overcook—gluten-free tortillas dry out quickly.

• Parchment paper makes rolling much easier.

Variations

• Corn-Style: Replace ½ cup flour with fine cornmeal

• Dairy-Free & Vegan: This recipe already is

• Herb Tortillas: Add a pinch of garlic powder or dried herbs

Storage

• Store in an airtight container for 2 days at room temperature

• Refrigerate up to 5 days

• Freeze with parchment between tortillas for up to 2 months