Gluten Free Tortillas
Delicious gluten free tortillas made at home!
Servings 8 tortillas
Calories 130kcal
Equipment
- 1 Tortilla Press
Ingredients
- 100 g ¾ cup brown rice flour
- 75 g ½ cup + 2 tbsp oat flour
- 75 g ½ cup + 2 tbsp tapioca starch (plus extra for dusting)
- 1 tsp salt
- 1 tbsp olive oil
- 180 –200 ml ¾ cup–⅞ cup warm water
Instructions
- Mix dry ingredients: In a large bowl, whisk together brown rice flour, oat flour, tapioca starch, and salt.
- Add wet ingredients: Drizzle in olive oil and gradually pour in the warm water, stirring until a soft dough forms.
- Knead lightly: On a surface dusted with tapioca starch, knead the dough for 1–2 minutes until smooth. If sticky, add a little more flour; if dry, add a splash more water.
- Divide and roll: Cut the dough into 8 equal portions. Roll each piece into a ball, then flatten with a rolling pin into thin circles about 6–7 inches across.
- Cook tortillas: Heat a dry skillet or cast-iron pan over medium-high. Cook each tortilla for 30–60 seconds per side, until light golden spots form.
- Keep warm: Stack cooked tortillas and cover with a clean kitchen towel to keep them soft and pliable.
Notes
Best served warm right after cooking.
To store: Wrap cooled tortillas in foil or an airtight container. Refrigerate for 3 days or freeze up to 2 months. Reheat on a hot skillet or open flame.
To store: Wrap cooled tortillas in foil or an airtight container. Refrigerate for 3 days or freeze up to 2 months. Reheat on a hot skillet or open flame.