Gluten Free Tortillas

Gluten Free Tortillas

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Course: Appetizer, baking, Side Dish
Keyword: Appetizer
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 People
Calories: 351kcal


  • Bowl
  • Griddle
  • roll pin
  • tortilla press

Adjust Servings


  • 1 1/2 cups all-purpose gluten free flour blend
  • 3/4 tsp xanthan gum
  • 3/4 cup tapioca starch
  • 5/8 cup warm water
  • 4 Tbsp coconut oil
  • 1 tsp sea salt
  • 1 1/2 tsp baking powder


  • In a large bowl add all dry ingredients together and mix with a whisk.
  • Add oil and mix. Create a well in the mixture to add water. Mix throughly.
  • Knead dough until it forms a smooth ball. Cover with damp towel and let rest 20-30 minutes.
  • After dough has rested heat up the griddle or skillet.
  • Divide dough into 1 inch balls. Using a rolling pin or tortilla press flatten ball until about 6-8 inches wide and paper thin.
  • Add flattened dough to hot skillet or griddle and flip when it starts to bubble, about 40 seconds on each side.
  • Store in a zip lock bag in the fridge for up to a week, or up to a month in freezer.


Sodium: 758mg | Calcium: 120mg | Sugar: 2g | Fiber: 5g | Potassium: 7mg | Calories: 351kcal | Trans Fat: 1g | Monounsaturated Fat: 9g | Polyunsaturated Fat: 4g | Saturated Fat: 1g | Fat: 16g | Protein: 5g | Carbohydrates: 53g | Iron: 2mg

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