Best Gluten Free Flour Tortilla Recipe

  • 2 1/4 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
  • 2 teaspoons xanthan gum
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 cup hot water
  • 3 Tablespoons avocado oil or light olive oil
  • 3/4 Tablespoon honey
  • tapioca flour for dusting about 3 Tablespoons
  1. Heat cast iron skillet to medium low heat.
  2. Heat water until it is simmering.
  3. Whisk together gluten free flour, xanthan gum, salt and baking powder.
  4. Measure water and stir in oil and honey.
  5. Slowly add hot water to flour while mixing.  I use a stand mixer, a dough whisk will work too.
  6. Mix dough well, it will be slightly sticky.
  7. Flour your hands with tapioca flour and separate dough into 7 balls for thicker tortillas and 8 balls for thinner tortillas.
  8. Generously flour surface and rolling pin with tapioca flour.  Roll out tortillas to 9” round. Dust with tapioca flour during rolling and flip so tortillas do not stick to surface. I use a 9” plate to cut out the shape of the tortillas.  Then add remaining dough to next ball.
  9.  Place tortilla onto hot griddle. When bubbles form, flip with a spatula.
  10. Gently press on tortilla with spatula so large bubbles form.  Flip.  Tortilla is ready when both sides have light brown spots.  Dust off tapioca flour with a pastry brush.
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