Gluten Free Tortillas

Penny Hall


pinch tips: How to Knead Dough






15 Min


35 Min




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 cup warm water

Directions Step-By-Step

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!
Recipe submitted by SparkPeople user MRS_MORRIS.
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

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #Breads