Sunday, March 27, 2011

My Favorite Gluten Free Tortillas

Ever since Cybele Pascal published a gluten free tortilla recipe on her blog last August, I've been making a version of it every weekend.  It is by far the best gluten free tortilla I have tasted.

Tortillas in my freezer are as good as money in the bank.  They can quickly be transformed into bean burritos, quesadillas, breakfast burritos and mini pizzas with yeast free crust, for a quick and easy meal.

The following is my modified "potato free" version of Cybele's recipe.


1 cup tapioca flour
1 cup sweet rice flour (plus extra for rolling out)
1 cup millet flour
1 cup sweet sorghum flour
4 tsp xanthan gum
3 tsp baking powder
2 tsp mineral or sea salt
1 1/2 cups rice milk
8 tsp olive oil


Mix first seven dry ingredients in a large bowl.  Heat rice milk and olive oil so they are hot but not boiling.  Add wet to the dry ingredients, mix well, and knead into a ball.

Flour a large surface with sweet rice flour.  Grab a handful of dough, smooth it into a ball and place it on the floured surface.  With a rolling pin roll the dough out until it is thin.  Place the rim of an eight inch bowl over the dough and peel away any excess dough to make a round shape.  Place the tortilla on a separate plate.  Flour the rolling surface again and repeat until all of the tortillas are shaped.  Meanwhile, heat a heavy skillet to high.  Place tortilla on hot skillet and heat about 30 seconds or until it has air pockets and brown spots.  Flip and cook the other side.  Repeat until all tortillas are cooked.  Serve, and place leftovers in ziplock bag with a piece of wax paper between tortillas to prevent sticking.  Freeze immediately after they are cool for best results.  Makes about 10 tortillas.  Source:

Corn Free Version:  To make these tortillas corn free, Cybele suggests using Hain Featherweight Baking Powder which is potato based, and guar gum in place of xanthan gum.

Coming to Food Sensitivity Journal this week:

This post has been shared with Monday Mania, Tasty Tuesday, Slightly Indulgent Tuesday, Pennywise Platter Thursday


  1. I tried a GF tortilla recipe recently and it was terrible. I am bookmarking your recipe. I would love to be able to make burritos, etc again. Thanks for sharing!

  2. The only tortillas I (well, actually my husband) tried to make were corn ones that used Maseca (s/p?) the corn flour Mexicans use to make tortillas. They were really good, but quite small. I imagine that these ones are more like the wheat tortillas you get at the store. Anyways, they look really good and now I want to try making them!

  3. looks great - I just need to order sorgum and sweet rice flour..

  4. MMMMM,...these homemade gf tortilla's look splendid & ooh so apart too!

    A grand & tasty recipe of yours!! :)

  5. I am going to have to try these. I make traditional corn ones, but so far my other gf attempts have tasted like pie crust.

  6. These are great! I made three friends happy for mexican night. I actually found it more fun not to cut it into circles.

  7. Thanks for the report Jenny!! Glad to hear they turned out well.


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