{Meatless Mondays} Gluten Free Flour Tortillas - Bob's Red Mill Blog
{Meatless Mondays} Gluten Free Flour Tortillas
Special Diets, Recipes on March 16, 2015 by

{Meatless Mondays} Gluten Free Flour Tortillas

To be perfectly honest, when you live with a restricted diet due to food allergies and intolerances, it really is tough in the beginning and you eventually learn to just live without sometimes. Now, while I love getting creative in the kitchen, there are a few foods that I really just let go of out of ease. A flour tortilla is one of them. Our family just kind of resolved to not being able to have them, and so we just gave in to buying corn tortillas instead. Though we do like corn tortillas, there are times when you really want the soft chewiness of a flour tortilla, ya know?Gluten Free Flour Tortillas | Bob's Red Mill vegan, gluten free

I will admit, these tortillas do take a little bit of time to prepare, but I assure you they are so worth the time. They are soft, yet durable enough to hold all the goodness you want to put in them! I have used them for soft tacos and quesadillas! They soften up when heated either in the microwave for about 15 seconds or heated in a skillet briefly. They also crisp up really well for quesadillas. I'm also happy to say that we had a few left over and they stayed fresh for up to three days sealed in a container on the counter!Gluten Free Flour Tortillas | Bob's Red Mill vegan, gluten free

Gluten Free Flour Tortillas

Makes 20 small or 10 large

In a large mixing bowl, combine the gluten free 1-to-1 flour, baking powder, and salt; mix well. Then, add the carbonated water (start with 2 1/4 cups and add more as needed), olive oil, and apple cider vinegar to the flour mixture. Combine all of these together and allow the mixture to sit for an hour. The dough should be thick, but slightly sticky to the touch. Preheat your oven to 350°F. Line two baking sheets with parchment paper and spray lightly with cooking spray. Using a large cookie scoop*, scoop out one or two scoops of dough per tortilla. With wet hands, press out the tortillas to make a thin circle. Place the pans in the oven and bake the tortillas for 5 minutes, then flip the tortillas and bake for another 3 to 5 minutes.

*Since gluten free doughs need to be slightly wetter than their gluten counter parts, I use my large cookie scoop when I need to scoop out even sized things like rolls or tortillas. It keeps things a little cleaner and ensures that I can bake things evenly through.

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition, and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef, Personal Trainer, and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non-Dairy Queen and on Facebook and Twitter.

22 Comments

  1. Sally
    could these be made with almond flour for a lower carb version?
    Reply
    1. Cassidy Stockton
      I don't think they'll work out as well.
      Reply
  2. maria villarreal
    maria villarreal
    Can I buy these? And if so where?
    Reply
    1. Cassidy Stockton
      No, this is just a recipe.
      Reply
  3. Linda Westphal
    Linda Westphal
    If you place your rounds between 2 pieces of plastic wrap, the flattening will be a lot easier. You could just press down with a plate and to get an even thickness. I find gf items peel away from plastic wrap much easier than trying to get them off a work surface.
    Reply
  4. Juddah
    Sally if you try them with almond flour can you post your results? These look yummy and would save taco Tuesday at my house. They seem easy enough to make. Thanks for the recipe.
    Reply
  5. margret w
    can you subatute a gfflour mix for 1 for1?
    Reply
    1. Cassidy Stockton
      We're not sure how other gluten free flour blends would work in place of our GF 1-1 Flour, but you can sure try it.
      Reply
  6. Ruth Spyker
    I don't need gluten free - can I use BRM all purpose flour instead?
    Reply
    1. Cassidy Stockton
      If you don't need a gluten free recipe, we'd recommend this recipe for flour tortillas and you can definitely use our all purpose flour in it:
      http://www.foodnetwork.com/recipes/alton-brown/flour-tortillas-recipe.html
      Reply
  7. Diane
    I am just beginning my search for gluten-free recipes and I tried this one for quesadillas. Honestly, neither my husband nor I liked them. They were difficult to "spread by hand" and did not taste particularly good out of the oven; doughy and flavorless. We then made quesadillas and fried them in light oil and they became hard but not necessarily crunchy. I will continue my search.
    Reply
    1. Sarena Shasteen
      We are sorry you didn't care for them. Thank you for your feedback.
      Reply
  8. Li A
    Can these be frozen and stored after they are made, and, if so what is their shelf life?
    Reply
    1. Sarena Shasteen
      They can be frozen for use later. We recommend no more than 2 months.
      Reply
  9. Jacqueline
    When you say carbonated water, do you mean like a Topo Chico? Would regular water work?
    Reply
    1. Whitney Barnes
      Whitney Barnes
      Topo Chico, unflavored La Croix, or Pellegrino would all work in this recipe. You could also use flat (non carbonated water) but the tortillas will be a bit more flat with less air bubble formation.
      Reply
  10. Samantha
    Awesome! I made these last night and they turned out amazing. I found they almost broke while warm but if I let them cool off then they held together like a real flour tortilla. Easy and worth it!
    Reply
  11. Vanessa
    This recipe just didn’t work out for me. I made the recipe exactly as written. It was so incredibly sticky and very hard to work with. I even tried pressing the dough with oiled wax paper and it stuck to everything. I tried pressing directly on to pan but the dough would spread without sticking to the utensils.
    Reply
  12. Bob
    Do you think I could substitute water for the apple cider vinegar? I've read that apple cider vinegar is low FODMAP, but it still seems to bother me. I'm excited to try these. I miss eating a regular taco!! I've tried some of the rice based commercial brands and they always fall apart. Thanks!
    Reply
    1. Whitney Barnes
      Whitney Barnes
      Hi Bob - the apple cider vinegar helps react with the baking powder to leaven the tortilla and increase the "puffyness." You can substitute with water if that fits your diet better.
      Reply
  13. Yoly
    Can you make these on the stove?
    Y
    Reply
    1. Whitney Barnes
      Whitney Barnes
      Hi Yoly - Yes, you could make these on the stove top as well. The oven option is just easier for making a large batch. Enjoy!
      Reply

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