Finding a combination of ingredients that would produce the perfect tortilla and in the process not taste like weird, chewy cardboard is something I almost gave up on many times. While this recipe contains three times as many ingredients as traditional tortillas with their simple combination of flour, salt, water, and oil; the ingredients aren’t complicated ones.
Each of these items works with the others to create the perfect tortilla. I tested this recipe six times before sharing it here for the first time. Since then, we’ve made these tortillas countless times over the past few years. These Gluten Free Flour Tortillas turn out perfectly every time. When I finally figured out this recipe, we had more breakfast burritos and breakfast tacos that month than we had eaten in the past two years. My whole family is thrilled with this recipe. For more gluten-free recipes that don’t “taste” gluten-free, check out all of the Gluten-Free Dessert Recipes! COOK’S NOTE: You can roll these tortillas thicker, like naan bread, or as thin as possible. If you are more of a perfectionist than I am, you can even roll the lightly floured dough into a ball and create much more perfectly round tortillas. Kitchen Tip: I use this style of pastry roller, and pan to make this recipe. {originally published 5/11/17 – recipe notes updated 6/10/22}
