I already have a few gluten free tortilla recipes: Low-Sodium Gluten Free Tortillas (my first attempt – very similar to Trader Joe’s brand – chewy and a little stiff), Gluten Free Naan Bread (so good, but is thick and calls for instant yeast), and Soft Whole Grain Gluten Free Wraps – Tortillas (when you use Expandex modified tapioca starch these are the best!). However, I will continue to work on a soft flour tortilla using easily accessible and natural ingredients without the use of yeast. Today, I present you with another soft gluten free tortilla recipe.
Note: Though this recipe does not contain commercial yeast, it calls for buttermilk or vinegar which both contain different types of yeast used in fermentation.
They are thicker than the standard tortillas you are used to, but it is up to you how thin you wish to spread them once in the frying pan. The larger your spatula, the thinner you will be able to spread them. At first, this new recipe for gluten free tortillas did not roll easily without cracking a bit. So, I made the whole batch and stored them in the refrigerator. I warmed one up on “reheat” for a few seconds in the microwave last night as a midnight stack and I could not believe how pliable and soft they were. They were just perfect. I hope you enjoy this recipe; and I will continue to perfect them in months to come.
A soft gluten free flour tortilla that may be rolled without cracking. It is a thicker than a standard tortilla, but oh so good!
Ingredients:
Instructions:
Tips
* Vinegar contains yeast, therefore, if you are on a yeast-free diet, please avoid it.
The next time I make these I will be using less starch and more rice flour. I think that may perfect this recipe.
I have been buying Absolutely! Gluten Free original crackers for years and their cracked pepper…
Costco sells E&C‘s vegan/dairy free Heavenly Hunks oatmeal chocolate bites. I’ve perfected the recipe that…
Costco sells Heavenly Hunks, organic, gluten free, vegan/dairy-free, oatmeal chocolate bites that the gluten free…
- Easier Than Puff Pastry This delicious gluten free Parmesan pastry dough may be used…
Using the popular Gluten Free Raisin Cinnamon Rolls and Chocolate Ganache recipes, together was born…
While I have developed other gluten free corn bread recipes, this one is my favorite…
This website uses cookies.
View Comments
I cannot use potato or corn starches. What would you suggest as a substitute when both are in the recipe? I do use tapioca and arrowroot, but which would you substitute for which? In equal amounts?
Montana,
Please see http://glutenfreerecipebox.com/gluten-free-starch-substitute/.
I hope it helps.
Carla
I just made these. They were easy and are very good the best that I've had. I think that I might have cooked then a little longer then I should have. The next batch will be a little shorter cooking time. Thank you so much for the recipe. Its hard eating the nasty breads
.
Could I sub sweet rice flour for some of the potato starch?
Joseph,
No. Sweet rice flour is not a starch. It is gummy and starchy, but starches such as corn and potato starch create a light baked good.
Carla
These were incredibly easy to make and tasted good, too. I used sugar instead of honey, because that's what I had. I used potato starch to flour my hands, dropped the sticky dough onto sprinkled potato starch and pressed into shape, no kneading. It worked like a charm. A potato starch floured rolling pin leveled them off a bit, then I dropped them on a griddle. You can wrap them around the rolling pin loosely, if needed, to transfer to the cooking pan. Thank you for this recipe. I'll be using it often.
What can you replace the honey with ? As I am allergic to it
Amanda,
Try agave syrup.
Carla
I have tried this recipe twice now, the tortillas are very good and they do come out soft. Warming later or the next day is great! The only problem I'm having is that my dough is so sticky and hard to work with, it has happened both times I've tried. Not that we don't get tortillas but it's work! Any advice on what I might be doing wrong? I've tried your other recipes, hamburger buns is one of my husbands favorites, I've also made them twice, the second time perfection and now he wants me to make them often. So any help would be awesome! Thanks
Stephanie,
Glad to hear your family is enjoying my recipes.
You can always add more starch, but they will not turn out as good. Also, have you seen the yeast version? They are so much better than this version - http://glutenfreerecipebox.com/gluten-free-naan/.
Carla
I'll check out the yeast version, made the corn tortillas over the weekend and they came out wonderful! Thank you
I'm looking for something dairy free. Any ideas of subbing the buttermilk. I'm a big fan of rice mile and I'm wondering if I could use that.
Oh, now I get it. You meant rice milk! Yes. That will work along vinegar or lemon juice. See the recipe on the substitutes page. I provided the link to it in my earlier comment.
Carla
Hi Karen,
Please see the Substitutes page http://glutenfreerecipebox.com/gluten-free-substitutes/ under Buttermilk. I am unfamiliar with rice mile. I will have to look it up.
Enjoy!
I made these last night and they were fantastic! It's the first time I've been able to have soft tacos with the rest of my gluten eating family since going gluten free. Thanks!!
I have GF family members and just had to make this recipe for them and everyone who might be over for dinner. I followed your recipe exactly, using all potato starch (no cornstarch), and for the oil, I used a mix of vegetable oil and bacon grease. This is certainly a recipe for any level cook, and the texture of the bread is just perfect for any use (soft tacos, naan, burritos, etc.)! Thanks for sharing, and I hope my site could help give you inspiration for other recipes.
Dear Carla,
Thank you for sharing your nice recipes and insights to GF bread making.
I am using brown rice /white rice flours from Indian foodstuff stores. Usually, when I bake with brown rice with such a high % in the recipe, the out come is dark and very hard bread (pita or chapatti). Do you think that the brown rice mixture you use may have less bran or so to come out white and pleable?
I have not yet tried your recipe, but if you think that it was hard to work with, I may replace part of the potato starch with white rice flour. Personally, i will try it with sorghum flour instead of brown rice flour.
Will let you know. And would welcome any suggestions for. Sorghum flour based pita bread.
Thanks and best regards
Maha
Hi Maha,
This recipe turns out light and pliable because of the high amount of buttermilk. This dough/batter is very easy to work with. I wouldn't replace the potato starch in this recipe as it makes the dough softer.
If you use sorghum flour, please let us all know how it turns out.
Enjoy!
Carla