Soft and chewy gluten-free flour tortillas made in a matter of minutes! Perfect for tacos, fajitas, or sandwich wraps. Super easy and really delicious!
- 2 cups brown rice or white rice flour
- 1 cup tapioca starch/flour, plus extra for kneading
- 2 teaspoons baking powder
- 2 teaspoons xanthan gum, optional (although not as flexible without it)
- 1 teaspoon salt
- 1 tablespoon pure maple syrup, honey, or sweetener of choice, optional
- 1/4 cup melted coconut oil, olive oil, or another oil of choice
- 1–1.5 cups hot water, more or less may be needed
- In a large bowl, mix together dry ingredients. Add honey, oil, and begin stirring in water a little at a time, until a soft ball of dough forms (You may not use all of the water or more may be needed if it’s too dry. It’ll depend on the humidity in your area.) Lightly dust a clean surface with tapioca flour. Knead dough for 1-2 minutes, adding more flour as needed until soft, smooth, and no longer sticky. Don’t add too much flour or tortillas will be hard. Dough should be soft but not sticky. Cover dough with a clean dish towel and let rest for 5 minutes.
- Divide dough evenly in half, and continue to divide each half in half until you have 16 equal portions. This makes about 5 or 6-inch tortillas. You can also divide the dough into less, but bigger portions for larger tortillas.
- Keep dough pieces covered with a clean towel to avoid drying. Take one piece of dough at a time and shape into a round, flat disk. To avoid sticking, roll each disk in between two pieces of parchment, wax paper, or plastic wrap, into a semi-thin circle. I don’t like to roll them too thin or they get really crispy.
- Heat a large skillet over medium-high heat. When the pan is nice and hot, place the tortilla in the dry pan and cook for 1 minute. If they stick, you can use a little coconut oil or non-stick spray to coat the bottom. Flip tortilla over and cook on the other side for 1 minute. Remove and place under a clean towel or into a gallon size plastic baggie. This allows for steam to soften the tortilla, allowing them to bend and fold. Continue to cook each tortilla until they’re all done. Store tortillas in a sealed bag or container for 1-2 days at room temperature. You can also store in the freezer and thaw as needed.
- Serve warm. If tortillas have gotten cold, you can reheat them in the microwave by covering with a damp paper towel or cloth and heating in 15 second increments, until thoroughly warmed.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Bread