Posted by These gluten free flour tortillas are soft, flexible, and perfect for wraps or folding. They are quick to make and use only five simple gluten free ingredients. Even non-gluten-free eaters won’t guess they’re gluten free.
Ingredients
- 24 g (5 tbsp) whole psyllium husk (rough husk form)
(If using psyllium husk powder, use only 20 g) - 480 g (2 cups) warm water
- 360 g (3 cups) plain gluten free flour blend, plus extra for dusting
- 1 tsp salt
- 50 g (¼ cup) sunflower oil or another neutral-tasting oil
Instructions
- In a bowl, mix the psyllium husk with warm water using a whisk. After about 15–20 seconds, it will turn into a thick gel. Set it aside.
- In a large bowl, whisk together the gluten free flour blend and salt.
- Make a well in the center of the flour mixture. Add the oil and the psyllium gel.
- Mix with a wooden spoon until the dough starts to come together. Then knead it by hand. Squeeze the dough through your fingers and scrape the sides of the bowl as needed. Make sure there are no dry flour patches. The dough should pull away from the bowl, feel springy, and not be too sticky.
- Place the dough on a lightly floured surface. Divide it into 12 equal pieces.
- Shape each piece into a ball. Cover them with a dish towel so they don’t dry out.
- Lightly flour the surface and the top of one dough ball. Roll it into a round tortilla about 9 inches (23 cm) wide and about 1 mm thin. Rotate often and dust with flour as needed to prevent sticking.
- Heat a large non-stick frying pan over medium-high heat. The pan is ready when a drop of water sizzles.
- Place one tortilla in the hot pan and cook for about 45 seconds. When bubbles appear and the bottom has light brown spots, flip it.
- Cook the other side for 45 seconds to 1 minute. The tortilla is done when dark brown spots appear underneath.
- Transfer the cooked tortilla to a clean dish towel and cover it to trap steam and keep it soft. Repeat with the remaining tortillas.
- Serve warm for best results.
Notes
- Roll tortillas very thin (about 1 mm) so they puff up and stay flexible.
- You can roll tortillas while cooking or roll them all first and stack them with baking paper between each one.
- A non-stick pan works best. Cast iron skillets may cause sticking and drying.
- Adjust heat as needed: lower heat if browning too fast, higher if cooking too slowly.
- Store tortillas in a zip-lock bag or wrapped tightly for 2–3 days.
- To reheat, lightly spray with water and warm in a covered non-stick pan for about 1 minute per side, then wrap in a towel to soften.
Easy Gluten Free Flour Tortillas
Description
Soft and flexible gluten free flour tortillas made with just five simple ingredients. Perfect for wraps, tacos, and folds.
Duration
- Total Time: 40 minutes
Ingredients
- Psyllium husk and warm water
- Gluten free flour blend
- Salt
- Sunflower oil
Instructions
- Mix psyllium husk with warm water to form a gel.
- Combine flour and salt, then add oil and psyllium gel to make a dough.
- Divide, roll thin, and cook tortillas in a hot non-stick pan.
- Cover cooked tortillas to keep them soft and serve warm.
