How easy are these gluten-free flour tortillas? So easy that if I want tacos and don’t have any corn tortillas handy, I will make these instead of running to the store. And the store is only 4 blocks away. They’re that easy. And yes, these tortillas have 5 ingredients if we’re counting salt and water.
these gluten-free flour tortillas are easy enough to make for all your taco nights.
This recipe was originally published in Paleo Soups & Stews, which is obviously a cookbook about… soups and stews. But the book is about way more than what goes in the bowl- I made sure to include lots of bread-y things and noodle-y things and garnish-y things, too.
Since I consider this recipe an absolute staple in any gluten-free kitchen, I am publishing it here on the blog for you too. And don’t worry about feeding these to a gluten-eating crowd; they pass the Not Just Good For Gluten-Free test.
Here are the ingredients you need to make gluten-free flour tortillas:
- cassava flour (I like Otto’s Naturals)
- avocado oil
- lime juice
- salt
- water
equipment you’ll need to make gluten-free flour tortillas:
- medium mixing bowl
- parchment paper
- tortilla press, rolling pin, or a bottle shaped somewhat like a rolling pin
- skillet
- spatula for flipping
To see the whole process in action, check out this video.
Whatever will you put in your gluten-free flour tortillas? Here are some ideas:
easy gluten-free flour tortillas – only 3 ingredients
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 8 tortillas
- Category: breads
- Cuisine: Mexican
Ingredients
- 1 cup cassava flour
- 2 tablespoons avocado oil or melted lard
- 2 teaspoons fresh lime juice
- 1/2 teaspoon salt
Instructions
- Place all of the ingredients in a medium mixing bowl.
- Add 1/2 cup water and mix well to combine. Knead a couple of times with your hands, adding more water if necessary – you want the dough to be smooth and pliable. When you roll a small amount into a ball and squish it, it shouldn’t crack and fall apart.
- Divide dough into 8 sections and roll into balls
- Cut 9 squares of parchment paper into roughly 7 inch squares.
- Make the tortillas:
-If using a tortilla press, place one parchment square on the bottom of the press, set one of the balls on top of it, and place another square on the top of the press. Close the press to flatten, and then rotate the tortilla 180 degrees and press again. Repeat with the remaining dough balls, re-using one of the parchment squares for the next ball. (see the video above- it will make it much clearer!)
– If using a rolling pin, roll each ball between two pieces of parchment paper as thin as you can get it. - Heat a heavy, cast iron if you’ve got it, skillet over medium-high heat. Cook each tortilla for 1-2 minutes on each side, until browned in spots and possibly puffed up a bit.
- Wrap the tortillas in aluminum foil as you make them to keep them warm.
Notes
Tortillas can be stored at room temperature for two days, and then refrigerated for 5-7 days or frozen for up to 6 months.
To reheat the tortillas: Place in a hot dry pan or directly over a flame or grill to char them a little.
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zenbelly says
Did you add water? The instructions clearly state to add that and it sounds like you did not.
Jodie E Farmer-West says
These were great and super easy! Thanks Simone!
Vicki says
LORDT, these are good! I could have wept. I wish I had a giant tortilla press to make them burrito sized! such good texture and taste.
Katie says
Great tortillas! Make sure you replace the parchment paper as the recipe says. I tried to go rogue and reuse, and every issue I had went away with fresh parchment. I broke a few when peeling away from my parchment (again, didn’t happen when I just followed directions and used fresh), so I was sure they’d break under my taco toppings. Not at all! These held up SO well. I was shocked. Honestly much stronger and tastier than store bought cassava tortillas! Mixing the dough is a snap. I doubled the recipe so it got a bit tedious with the amount of flipping (I could only cook one at a time and it was 9pm and I was hungry!). Next time I would work with two pans or just cook once batch. They’ve held up great in the fridge. I will definitely make again!
Brent says
It’s 5 ingredients in the text, but the header says 3. Salt and water unaccounted for, perhaps. No rating on the recipe, but I’m excited to try it.
zenbelly says
I was never good at math. I hope you love them.