Gluten-Free Tortillas
These warm, flexible gluten-free tortillas are easy to make at home and perfect for wrapping seasonal fillings like roasted squash and spiced apples.
Ingredients
Dry Ingredients
- 2 cups gluten-free all-purpose flour blend (with xanthan gum included) Use a quality gluten-free blend for the best results.
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 2 tablespoons olive oil
- 3/4 to 1 cup warm water Start with 3/4 cup and add more if needed.
- 1 tablespoon honey or maple syrup (optional) For a slightly sweeter tortilla, great with apple or pear fillings.
Instructions
Preparation
- In a large bowl, whisk together gluten-free flour, baking powder, and salt until evenly combined.
- Stir in olive oil and 3/4 cup warm water. Mix with a wooden spoon until a shaggy dough forms. If the dough feels too dry, add up to 1/4 cup more warm water, a tablespoon at a time.
- Turn the dough onto a lightly floured surface and knead gently for 1–2 minutes until smooth and pliable. Divide into 8 equal pieces and roll each into a ball.
Rolling
- Place a dough ball between two sheets of parchment paper and press with a flat-bottomed pan or roll out with a rolling pin to about 6–7 inches in diameter. Repeat with remaining balls.
Cooking
- Heat a dry skillet over medium-high heat. Cook each tortilla for 1–2 minutes per side, until brown spots appear and the tortilla puffs slightly. Keep cooked tortillas wrapped in a clean towel to stay warm and soft.
Serving
- Fill with roasted fall vegetables, spiced beans, scrambled eggs, or your favorite seasonal toppings.
Notes
Use a blend with xanthan gum for flexibility. Don’t overwork the dough. Parchment paper prevents sticking. Adjust heat as necessary for cooking.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 20gProtein: 2gFat: 4gSaturated Fat: 0.5gSodium: 150mgFiber: 1g
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