Gluten Free Classic Flour Tortillas

Total time1 hr 10 min

Prep time20 min

Cook time20 min

These soft, pliable rounds come together from a simple rubbed-fat dough, pressed by hand until it turns crumbly and sandy before warm water brings it into a smooth, earlobe-soft ball. Resting the divided dough for half an hour is the trick to rolling each piece paper-thin without a fight, and a dry, screaming-hot skillet is all you need to coax those telltale bubbles and golden freckles onto the surface. Fresh off the pan, each tortilla goes straight into a towel to stay warm and flexible, ready for folding around tacos, burritos, or just butter and a sprinkle of salt. The result is a tortilla with real chew and give, nothing like the flat, cardboard-stiff rounds from a package. It's an easy homemade staple to build a gluten free kitchen around, and once you've rolled a batch yourself, you'll want to keep the routine going.

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Ingredients

8 servings

2 cups all-purpose flour, plus more for dusting
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ tsp baking powder
¾ tsp salt
3 tbsp lard or vegetable shortening, at room temperature
¾ cup warm water (about 110°f / 43°c)

Instructions

1
Whisk together the flour, baking powder, and salt in a large mixing bowl until evenly combined.
2
Add the lard or shortening and work it into the flour with your fingertips, rubbing and pressing until the mixture resembles coarse, slightly clumpy sand with no large fat pieces remaining.

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