As an Amazon Associate, I earn from qualifying purchases. Some recipes may contain affiliate links that earn me a small commission, at no additional cost to you.
Gluten-Free Flour Tortillas – a versatile flatbread for many dishes!
Making gluten-free flour tortillas is fast and easy either using store-bought bread flour or my homemade bread flour blend.
You will be rewarded with super-soft and tasty gluten-free flour tortillas to go with so many fillings. They can be eaten warm or cold.
Best of all, they can easily be frozen and thawed quickly, so if you like the idea of having gluten-free flour tortillas on standby, double or triple the recipe and make a stack for your future meals.
How to eat gluten-free flour tortillas
Gluten-Free Sandwich Wrap
They roll beautifully into a sandwich wrap filled with a mixture of salad ingredients, grated cheese and cold meats such as ham or salami, or any of your favourite sandwich fillings. Simply cover the rolled tortilla with plastic wrap and chill until needed.
The tortilla stays soft and palatable even after a few hours in the refrigerator, providing they are covered well.
Gluten-Free Breakfast Burrito
Enjoy a warm breakfast burrito wrap by filling the flour tortilla with some freshly made scrambled eggs. Add some sprinkled cheese, sliced onions and some hot sauce. Roll the tortilla, bringing in the sides too. Cover with plastic wrap and pop it in the microwave for 15 minutes to warm up the tortilla.
Gluten-Free Toasted Quesadilla
To make a toasted quesadilla by heating up a frying pan or a panini machine. Between two cooked flour tortillas, sprinkle some grated cheese, sliced onions, sliced pickled jalapeños, fresh coriander/cilantro and store-bought or homemade fajita seasoning.
Cook on both sides, pressing down until the flour tortilla is toasted and the cheese has melted.
Cut into triangles and serve with sour cream or/and hot sauce.
As a side to Curries or Dhals
Warm gluten-free flour tortillas are excellent to mop up the sauces in curries or dhals. Indian bread such as roti or chapati has a soft texture similar to this flour tortilla recipe, although not an authentic version, these flour tortillas do the job well to capture the warm sauces for Indian or Middle Eastern dishes.
As a warm Tex-Mex wrap
These gluten-free flour tortillas are ideally served to hold typical Mexican/Tex-Mex warm dishes such as Crispy Pork Carnitas, Fajitas, Chipotle chicken or any of your favourite dishes. Each filling can be topped with endless condiments like cheese, lettuce, tomatoes, avocadoes sliced raw onions, grilled peppers and/or sour cream, plus hot sauce (depending on how spicy you like it).
Gluten-Free Flour Tortillas
- Crepe pan or a flat medium frying pan
- 300 g store-bought or homemade gluten-free bread flour
- ½ tsp xanthan gum, or Optional, as additional binding strength
- 1 tsp psyllium husk powder Optional, as additional binding strength
- 2 tsp sea salt
- 40 g butter, chilled and cubed
- 2 tbsp olive oil
- 400 ml boiling water
- Tapioca flour, for rolling (if needed)
Preparing the flour tortilla dough
- Sift and combine the flour, xanthan gum, psyllium husk powder and salt together in a medium bowl, using a balloon whisk.
- Rub the butter into the flour mixture using your fingertips until the mixture appears slightly crumbly.
- Make a well in the centre and add the olive oil and half the amount of boiling water.
- Using a wooden spoon, bring the water mixture together with the flour mixture, gradually adding more water until the dough comes together into a soft ball.
- Cover the dough with a clean tea towel and allow to rest for 30 minutes.
Rolling out the flour tortillas
- Divide the dough into equal size balls.
- Between two sheets of baking paper, roll out each dough ball into a circle measuring approximately 18 cm in diameter.
- Peel the baking paper off the top of the rolled-out tortilla.
- If you prefer a perfect circle shape, tidy up the circle by cutting away the rough edges either using a pizza wheel or a knife.
Frying the flour tortillas
- Preheat a crepe pan or flat medium frying pan to medium-high heat. Do not add any oil.
- Lift the baking paper together with the rolled-out tortilla and flip it onto the preheated frying pan. Carefully peel off the baking paper. This step makes it easy to transfer the tortilla to the pan without breaking it.
- Fry for 1 minute or until the tortilla's surface is slightly bubbly.
- Flip over to cook the other side of the tortilla for another minute. There should be some golden specks and charred spots. If not, increase the heat for the next tortilla.
- Transfer the cooked tortilla to a plate and cover, while continuing with the remaining dough balls.
- Cover the cooked tortillas with some cling film or a tea towel if not using them straight away.
- Keeps for 2 days at room temperature
- Suitable to freeze separated with cut out baking paper between each tortilla and stored in an airtight freezer container
- The flour tortillas can be reheated gently on a hot pan for a few seconds or in the microwave uncovered for 15 seconds on HIGH
you may also like