SparkPeople Advertisers Keep the Site Free

4.6 of 5 (24)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 147.7
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 351.9 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.4 g

View full nutritional breakdown of Gluten-Free Flour Tortillas calories by ingredient
Report Inappropriate Recipe

Gluten-Free Flour Tortillas

Submitted by: MRS_MORRIS
Gluten-Free Flour Tortillas

Introduction

If you are gluten-free like me, you should know how hard it is to find a recipe for gluten-free tortillas that bend without breaking; that are big enough to actually wrap around something; and that taste like flour tortillas! Well look no further... here it is! If you are gluten-free like me, you should know how hard it is to find a recipe for gluten-free tortillas that bend without breaking; that are big enough to actually wrap around something; and that taste like flour tortillas! Well look no further... here it is!
Number of Servings: 8

Ingredients

    You will need:

    2 c. Gluten-free all purpose flour (or 2 c. White rice flour)
    2 tsp. Xanthan gum or Guar gum
    1 tsp. Gluten-free baking powder
    2 tsp. Brown sugar
    1 tsp. Salt
    1 c. Warm water

Directions

1) Add the dry ingredients to a large mixing bowl and mix the ingredients thoroughly.

2) Add the cup of warm water to the bowl and mix the dry ingredients into the water with your hand until its an even mixture.

3) Separate the dough into 8 pieces and roll each piece into a ball. Place all but one of the dough balls back into the bowl and cover with plastic wrap until you're ready to work with them.

4) Sprinkle a clean, flat surface with a bit of buckwheat flour and then roll your dough ball into a roughly circular shape and get as thin as possible.

5) Throw the tortilla onto a hot griddle (I use a cast iron griddle on medium heat with just a smidge of olive oil) and let it cook approximately 1-2 minutes or until it has started puffing up and the bottom side is developing those lovely brown spots. Flip the tortilla and cook the other side until is toasty as well.

6) Slide the cooked tortilla onto a covered plate to stay warm and repeat from step 4 until you've cooked all 8 tortillas. I generally roll one tortilla out while another is cooking, so that there is always a tortilla on the griddle.

7) Serve these warm with your favorite filling!

*Makes 8 good size tortillas*

Number of Servings: 8

Recipe submitted by SparkPeople user MRS_MORRIS.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe



  • 7 of 7 people found this review helpful
    I made this recipe the other night with fantastic results. I used Gluten Free Essentials All purpose baking mix (has baking powder in it so I skipped the additional baking powder). Highly recommend this recipe! - 4/14/11

    Was this review helpful?   yes  No

  • Very Good
    4 of 4 people found this review helpful
    These are the first gf tortillas i have attempted. From the other reviews I expected them to be super easy to make. They weren't, for me anyways. After i messed up the first two I finally figured it out though. Made great chicken wraps! thanks! - 9/1/12

    Was this review helpful?   yes  No

  • Incredible!
    3 of 3 people found this review helpful
    I used equal parts garbanzo flour, corn starch, and tapioca flour. It worked great for this. I used the tapioca flour for rolling becuase I didn't have any buckwheat flour. They were great like a cross between tortilla a pita. I'm with LAURLAUR74 on the it's not so easy part. Don't give up tho :) - 2/9/13

    Was this review helpful?   yes  No

  • Very Good
    2 of 2 people found this review helpful
    To make rolling them easy and unsticky, use baking paper twice the size of your tortillas and fold in half then use the rolling pin to roll out the tortilla. Then chuck it in the hot pan baking paper and all. as it cooks it will seperate from the baking paper you will need to filp it a few times. - 1/18/13

    Was this review helpful?   yes  No


  • 2 of 2 people found this review helpful
    Hi TERESAG1963,
    I m not from US .I m from Slovakia where is used metric system too but I bet the 1c. means 1 cup. (it should be about 120grams in this case) Hope it wasn't too late for you. Good luck with recipe!
    - 11/26/12

    Was this review helpful?   yes  No

  • Incredible!
    2 of 2 people found this review helpful
    These were great! Easy to roll out, I used amaranth instead of buckwheat (just for personal taste reasons). They were stretchy and easy to wrap! Burritos are possible again! Yay! - 8/13/12

    Was this review helpful?   yes  No

  • Incredible!
    2 of 2 people found this review helpful
    I made this with Mama's Almond flour and used corn starch to roll them out. Turned out great! - 4/7/12

    Was this review helpful?   yes  No

  • Incredible!
    2 of 2 people found this review helpful
    My favorite thing about this recipe is that I couldn't even tell it wasn't gluten-free! Thanks for sharing! - 1/20/11

    Was this review helpful?   yes  No

  • Incredible!
    1 of 2 people found this review helpful
    Great! Thank you so much for posting it! - 9/7/12

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    I have just made these, and am really pleased with the results. Have tried loads of times to make gf wraps that crumble or are like cardboard. Thank you. At last, yummie. - 5/1/12

    Was this review helpful?   yes  No
  • So excited to try this! I put the ingredients into MFP, and I came up with 105 per tortilla (8 per batch). I'm wondering if I'm missing something? Also, when you say "good size," does that mean burrito? Soft taco? Just curious. Thanks for sharing, always looking for good GF recipes! - 4/2/14

    Was this review helpful?   yes  No
  • Great! I used equal parts garfava, rice flour, sweet rice flour, & tapioca for the GF flour mix. I don't like the smell of xanthan gum so I only used 1 tsp and added 1/4 tsp pectin and 2 Tbps olive oil. If you use hot water (150dgrs) they roll easier. Soft.Flexible.Tasty. Thanks for posting! - 2/6/14

    Was this review helpful?   yes  No
  • These are fantastic first attempt and taste great my daughter is very happy she can have a wraps finally thanks x - 9/8/13

    Was this review helpful?   yes  No
  • These are awesome!! did not use the sugar, used regular b. powder since I don't have the GF b.pwdr. I did not roll them out with flour, just cut the zip off a gallon size ziplock bag, cut open the sides and rolled the ball out in the folded plastic. Peels away fairly easily! Makes 10 Thanks!! - 7/9/13

    Was this review helpful?   yes  No


  • 0 of 2 people found this review helpful
    Thank you, i will try! - 7/2/13

    Was this review helpful?   yes  No
  • I followed this recipe exactly only I doubled everything and it was a disaster! The dough was way too sticky to roll out into a tortilla. even after adding an extra cup of flour to try to dry it out. Next time I'll add water slowly until it's dough-y enough to roll it and not have it be so sticky! - 6/8/13

    Was this review helpful?   yes  No
  • Fantastic, this is not difficult to make and the result is way better than supermarket bought torillas (with or without gluten)
    One little thing I did was sprinkle rice flour on the table and on top of dough ball. Then press ball flat (this will make the edges round and not jagged when you roll) - 5/21/13

    Was this review helpful?   yes  No
  • I used rice flour and refrigerated after mixing and covering then balled them and light butter on outside then rolled on pastry roll out while flipping constantly wile rolling to desired size and thickness - 5/4/13

    Was this review helpful?   yes  No
  • These were okay. In making traditional tortillas I never add salt; these definitely need salt. I did not use sugar but some oil. I also added a bit more rice flour to the general purpose flour. To roll them I used a non-stick spray. Plan to work on this recipe till it is closer to the original.
    - 5/2/13

    Was this review helpful?   yes  No
  • Excellent recipe, my little boy loved these, recently diagnosed with being intolerant to yeast, gluten, wheat, milk and sugar, for this recipe I used gf flour, gf baking powder, Xanthan gum, rapadura cane sugar they came out lovely - thank you - 4/3/13

    Was this review helpful?   yes  No
  • This is great! It's also good as a flatbread.

    I do think you've left out the Xantham Gum when calculating the nutrition. It adds about another 3 calories to each tortilla -- not a giant amount but it may matter to some people. - 1/24/13

    Was this review helpful?   yes  No
  • I made these today, and wow! They are flexible and tasty. I rolled them in flax meal instead of buckwheat....made fantastic pizza rolls! - 1/15/13

    Was this review helpful?   yes  No
  • I tried this recipe and was thoroughly pleased with the result, will definitely be making them again. - 12/22/12

    Was this review helpful?   yes  No
  • I tried these this a.m. WONDERFUL! Thank you so much! My first tortilla in 5 years! - 12/9/12

    Was this review helpful?   yes  No


  • 0 of 2 people found this review helpful
    I want to try to make these but can anyone please tell me what 2 c means in weight of gluten free flourto make these please. I live in the uk we use grams and kilograms. - 11/19/12

    Was this review helpful?   yes  No