Gluten Free Flour Tortillas


1 C blanched almond flour
1/2 C arrowroot flour
1/2 C tapioca flour
1 tsp 1/2 tsp salt
1 tsp baking powder
1 tsp xanthan gum
1 tsp. pectin, optional
2 tsp 1 tsp. brown sugar or palm sugar
1/4 C extra virgin olive oil + 7-8 Tbsp for frying
1/2 C very hot but not boiling water


In a large bowl, mix together all of the dry ingredients.
Stir in 1/4 C olive oil and water until it forms a soft but pliable ball.
With greased hands, pinch off about a small golf ball sized piece of dough, roll into a ball, and place on a piece of well-greased parchment paper. Lightly press down on it.
Grease another piece of parchment paper and place on top of the dough. Use a rolling pin to roll the dough out. You want it pretty thin, but not so thin that it tears apart. Carefully lift of the top piece of parchment paper.
Heat about 1 Tbsp. olive oil in a cast iron skillet over medium heat.
When it is heated, invert the parchment paper with dough over the cast-iron skillet.
The tortilla will adhere to the hot skillet and the parchment paper will easily come off. Do not force it off, it will pull off easily when ready.
After the parchment paper comes off, cook the tortilla another 20-30 seconds then flip. Cook an additional 30-45 seconds or until done.
Repeat with remaining dough. Makes 6 to 8 flour tortillas.


I’ve worked a long time trying to perfect this recipe. I’ve figured out that the ingredients are just as important as the technique in this recipe. These gluten free tortillas are crispy, yet bendable, taste like the real deal, and are easy. What else could you ask for?


8 Tortillas


Saturday, January 29, 2011 - 6:32am

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