Homemade Gluten-Free Tortillas
Soft and pliable gluten-free tortillas that are easy to make and perfect for tacos or wraps.
Ingredients
For the Tortilla Dough
- 1.5 cups all-purpose gluten-free flour blend See Recipe Notes
- 1 teaspoon xanthan gum Omit if your blend already contains it
- 2/3 cup tapioca starch/flour Plus more for sprinkling
- 1.5 teaspoons baking powder
- 1 teaspoon kosher salt
- 4 tablespoons virgin coconut oil Melted
- 3/4 cup warm water Plus more by the drop as necessary
Instructions
Preparation
- In a large bowl, combine all the dry ingredients.
- Add melted coconut oil and warm water a little at a time, mixing until you achieve a smooth dough.
- Divide the dough into small balls, about the size of a golf ball.
Cooking
- With a rolling pin, flatten each dough ball into a thin circle.
- Cook on a hot, dry skillet for about 30 seconds on each side or until they’re lightly browned.
Make-Ahead Instructions
- Stack the cooked tortillas with parchment paper in between and store them in an airtight container.
Notes
Feel free to adjust water gradually for the best dough texture; too dry, and they won’t roll out nicely, too wet, and they’ll stick. You can mix different types of gluten-free flour for varied flavors.