Soft Gluten Free Tortilla Recipe

Soft Gluten Free Tortilla Recipe

Tonight a little miracle occurred at the dinner table! My kids ate soft, yes SOFT tacos with homemade Gluten Free Tortillas for the first time EVER!! Needless to say, we all did a little happy dance and the kids begged for seconds.

These Soft Gluten Free Tortillas actually roll, bend & wrap without cracking and have a wonderful taste & texture!

Thanks to Vanessa – The Crafty Gemini who recently posted an authentic Tortilla Recipe Video Tutorial (using regular flour & pastured lard), which inspired me to create a Gluten Free variation that’s also Vegan using my  Erika’s All Purpose Gluten Free Flour Mix! Be sure to subscribe to Vanessa’s YouTube channel while you’re checking her out – she’s wonderful!

I took a few photos as I went along, but next time I make them, I’ll try to film a YouTube tutorial or take better step-by-step photos.

The special tools featured in this recipe are:

  Soft Gluten Free Tortilla Recipe


If you don’t already have a VitaMix or Excalibur Dehydrator, I strongly encourage you to check out what these machines are capable of!  For more information about VitaMix you can go directly to the VitaMix website.   For free shipping, be sure to use: Coupon Code: 06-004166

Soft Gluten Free Tortilla Recipe
 
Prep time
Cook time
Total time
 
This Soft Gluten Free Tortilla Recipe Makes approx. (12) 8″ Tortillas
Author:
Recipe type: Breads
Cuisine: Gluten Free
Serves: 12 8″ Tortillas
Ingredients
Instructions
  1. In your KitchenAid Stand Mixer fitted with the whisk attachment, combine the Gluten Free Flour with Baking Soda, Salt & Palm Shortening.
  2. Mix on a Medium speed until everything is well blended – Your mixture will appear slightly moist, but much like how brown sugar grains look/feel.
  3. Slowly drizzle in the 1 Cup of warm water until the mixture forms a ball – the dough will be moist, but puffy & soft to touch… Better that the mixture be slightly moist, then too dry.
  4. Using a spatula, scrape the dough from the whisk back into the bowl and press all of the dough into a ball.
  5. Set the dough aside to rest while you pre-heat your skillet & prepare your work space.
  6. Pre-heat your cast iron skillet on a medium heat (5-6) for about 5-10 minutes, then turn down to a low setting (2-4) when cooking the tortillas.
  7. On a well floured work surface (I use a cutting board lined with parchment paper) take a small pinch (about 4 Tablespoons or ¼ Cup) rounded ball of tortilla dough and roll it in your floured hands until you make a small disk about 3 inches in diameter.
  8. Place the dough on the floured surface and use your rolling pin (or tortilla press if you’re using one) to roll the dough out very thinly (maybe an ⅛” thick). You may have to dust the surface or rolling pin again with flour if need be.
  9. Once the tortilla is rolled/pressed out, flip the parchment paper gently over on your hand or directly in the skillet to to release the raw tortilla and transfer it to the pre-heated skillet.
  10. Cook the tortilla approximately 30-45 seconds on each side. You may begin to see little bubbles forming as it cooks – that ok! Unlike regular tortillas, these shouldn’t make large bubbles.
  11. It’s important not to over cook the tortillas (this took me a few tries to figure out) – Otherwise, you’ll end up with a very crisp/fried disk that looks nice, but isn’t as tasty!
  12. If eating immediately after cooking, stack the tortillas on a plate covered with a kitchen towel to keep them moist & warm until serving.  If you are saving some for later, keep the tortillas under the towel until you’re all done cooking them – then transfer them to a ziplock bag and keep them on the counter for up to 3-4 days. You can also warm them up in the microwave for a few seconds if need be.

Dough should be moist, but soft.

Press Out the Tortilla Dough into a Small Disk

Cook Tortillas in a Cast Iron Skillet

Keep Tortillas Warm & Moist Under a Kitchen Towel

Can be rolled or wrapped without cracking!

Comments

  1. Bjohn says

    Thank you for the tortilla shell recipe, which led me to the recipe for your homemade gluten free flour. My comment is, I know that some of Bob’s Red Mill products are labeled as Gluten Free and some are not. I noted that the flours you were using were not designated as gluten free. My concern is, even if the specific flours you used are NATURALLY gluten free, there is always the risk of cross contamination with wheat, rye, and barley flours during the manufacturing process. People who make a life style choice to avoid gluten would be fine using this kind of flour mix, but I fear that people with Celiac Disease or severe gluten intolerance might not be. I wanted to share this with you in case you are not aware that even the tiniest amount of cross contamination could be dangerous for people with serious gluten issues. Do you know if Bob’s Red Mill makes these same products in a Gluten Free version? That designation usually means that they were manufactured in a dedicated facility where no wheat, rye or barley have been processed, thus eliminating any cross contamination concerns.

    • says

      You make a great point… if someone is Celiac or gluten sensitive, you should try to seek out labels that are certified Gluten Free. One of my sons is severely gluten intolerant (the drs say he could be Celiac, but because we’ve had so much success removing Gluten from his diet, they want to hold off testing him since he’s so young)… We haven’t had any troubles with these flours before, but it’s always a good idea to avoid as much as possible. Thanks for the comment! =)

      God Bless!
      ~Erika

  2. Christy says

    Hello there, I tried this recipe and while it was tasty, the tortillas broke instead of being flimsy enough to roll. Do you have any suggestions? Thanks!

    • says

      Hi Christy!

      So glad you tried them! With my trial and error, I found that they had to be very thin & cooked quickly on both sides – then stored under a warm kitchen towel to let the steam soften them before the rest are done. I’ll try to do a video soon which might help. In the mean time, you can always use the brittle ones in place of bread crumbs in meatloaf, veggie burgers, etc… so they don’t go to waste! =)

      Hope that helps!
      God Bless!
      ~Erika

  3. Barb says

    Erika, i cant find the words to thank you enough!!! I just tried the tortilla recipe. After several years of failing more times than not, with many gf recipe’s, i have all but given up. The look on my 17 year old son’s face when i had him try these tortillas was heaven sent. May you and your family be blessed for your faithfulness in the healthy eating journey. My son is gf, df, egg free, nut free, and we limit the soy. What a joy to find your blog! I can’t say thanks enough times. God’s richest blessing on you and yours!!!

    • says

      Hi Barb!

      Thank you so much for the sweet note of encouragement! I am so thrilled that your son enjoyed the gluten free tortillas… Cooking for our special diet kiddos can be a hard labor of love – but one look at their sweet faces when they are happy eating again, makes it all worth it!

      God bless you & your family too!

      ~ Erika
      aLittleInsanity.com

  4. Cheryl says

    I am going to try this recipe but do not have palm shortening. Have you tried this with any other fat? I don’t want to waste ingredients on failed efforts if I can help it. Thanks.

    • says

      Hi Cheryl!

      I have not tried this with any other fat, but I’m thinking that regular Butter, Crisco Shortening, or Old Fashioned Lard will work beautifully in place of the Palm Shortening. If you try one of those, let me know how it turns out! =)

      God Bless!
      ~Erika

  5. Amanda says

    Hi Erika,

    Wondering if you think coconut oil in place of the palm shortening would work? Thank you so much for everything you do with this blog.
    My son was very sick and it didn’t take us long to realize he was gluten and dairy intolerant. Your blog is a god send, helps us so much. We are in the process of “healing his gut” and I think this would be a great start to re introduce a thin variety of bread.
    I think I will just go ahead and give it a try with the coconut oil. Thank you so much!

    Amanda xo

    • says

      Hi Amanda!

      Thank you for the sweet comment! I’m so grateful that you found out about your son’s intolerance to gluten & dairy. I’m sure over time, you will see the full benefits of switching his diet… But I know it’s a lot of work! You are wonderful momma!

      I’m not sure if you tried using the coconut oil in place of the palm shortening, but I’d love to hear how it turned out.

      God Bless!
      ~ Erika

  6. Isobel says

    Hi
    I tried your gf tortilla recipe using coconut oil instead of palm and they were delicious! They also wrapped around the contents really well!

    I’d love to know if the coconut is more eco-friendly than palm, it’s certainly more tasty!

    Thanks for the recipe!

    Isobel

    • says

      Hi Isobel!

      So glad you enjoyed the recipe!

      I’m not sure about how palm & coconut oils rank on being eco-friendly – but I know they both are great! I love coconut oil for recipes where the flavor complements the dish. Palm Shortening, has a higher melt point, and lacks any real flavor, which is perfect for recipes (like pie crusts) where you want a little more light or ‘flakey’ finish. Also, some people are allergic to coconut, so that would be another reason to use the Palm Shortening.

      I hope that helps! Thanks for the comment!

      God Bless!
      ~Erika

  7. Marilyn says

    I am on a largely vegan diet for health reasons and found your site. You are certainly a very creative person and I thank you for your wonderful ideas and recipes. I have health issues which make going thru the process of preparing your gf tortillas difficult if not impossible for me. Have you thought about packaging the finished tortillas for shipping? I know there are some gf tortillas available in the stores, but they have many other ingredients which I try to avoid in my healthy way of eating.

    Marilyn

  8. Shanna says

    I tried to make these last night and they were sticky and I couldn’t roll them out. I am using Red Mills GF flour and shortening. I’m not sure what I did wrong? Help!!!

    • says

      Hi Shanna!

      I haven’t used the Bob’s GF Flour in this recipe before… only my GF Flour Blend. Bob’s mixture is very different than mine, so I’m assuming that had something to do with them coming out so sticky.

      Hope that helps! =)
      God Bless!
      ~ Erika

  9. Kyla says

    Oh my GOSH. Thank you so, soo much! This tasted SO good, and I finally ate something different, tasty, gluten-free and vegan for the first time in months! I am going to make these all the time… I’m sick of crumbly little corn tortillas. THIS is life.

    Notes: I used Bobs Gluten Free flour and vegan earth-balance butter instead of shortening. I discovered that it was indeed very, very sticky. So I just added a bunch more flour. I’d probably say that after you form it into a ball, just add another 1/4 cup of flour(I didn’t measure mine though). Also, I would suggest getting one of those cake lifter things. It might help a bit, I unfortunately didn’t have one, but I coped.

    • says

      Hi Kyla!

      I loved your comment and am SO happy that the recipe was a success for you! My little ones ask me to make them the ‘yummy’ tortillas all the time – It’s the little pleasures in life that make it all worth it! =)

      God Bless!
      ~ Erika

  10. Joni says

    I am estatic I found this recipe! One question–in your recipe you have baking powder, but in your directions you have soda. Do I use powder or soda?

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