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Gluten-Free Tortillas

These tortillas are easy to make and closely resemble corn tortillas in texture and flavor. A tortilla press works great, but you can delicately use a rolling pin instead. They take about four minutes each to cook thoroughly, so I suggest using a griddle or large comal to cook more than one at a time.

Makes: 18-20 tortillas

Prep time: 10 minutes // Rest time: 30 minutes // Cooking time: 4 minutes each

Ingredients

  • 3 cups Gluten-Free 1 to 1 flour. (450g)
    • The brand I use is made of: Brown rice flour, tapioca starch, white rice flour, potato starch, sorghum flour, arrowroot starch, guar gum, sweet rice flour and rice bran.
  • 1 tsp. baking powder.
  • 1 tsp. kosher salt.
  • 5 TBL grapeseed oil.
    • Any vegetable oil will work. I chose grapeseed for its high smoke point and neutral taste.
  • Approximately 10 oz. (1.25 cups) hot water.

Equipment

  • A large mixing bowl, or a stand mixer with a dough hook.
  • A tortilla press.
    • You’ll need plastic wrap for the press.
  • A large skillet or comal, heated to medium-low (3-4 on an electric stove).
  • Tortilla warmer or clean kitchen towels.

Make the dough:

In a large bowl, combine the flour, baking powder and salt. Add the oil to the flour mix and blend with your fingers until the flour looks coarse and there are no large clumps.

Add about 3 oz. hot water and mix with a fork or with the dough hook on a stand mixer to moisten the dough. Add another 3 oz. water and mix to incorporate before adding the rest of the water. Mix until the dough starts to come together and knead into a smooth ball.

NOTE: DON’T OVERWORK THE DOUGH!

Put the dough ball into a clean bowl and cover with plastic wrap. Let the dough rest for at least 30 minutes.

Take a break and watch some wrestling. Start heating up your comal after about 20 minutes.

-El Panadorito

Press the tortillas one at a time:

  • Put plastic wrap on the plates of the press. Break off a golf-ball sized piece of dough, roll it into a ball and set it just above the center of the press.
  • Gently bring the lid of the press down to flatten the tortilla. Don’t be too forceful!

Cook the tortillas

Keep the skillet at medium low to avoid scorching the tortillas!

Gently place the tortilla on the preheated comal. They’ll cook for about 3 minutes on this side. Watch for the surface color to change evenly as the tortilla cooks.
Notice the bubble that has a little “rip” in it. That means the tortilla is almost ready to flip! Give it another 10 seconds then go for it!
Golden brown and little dark spots are good! Cook the other side for at least 1 full minute, maybe longer.
  • The tortilla warmer. Keep them covered as you cook.
  • They taste and fold like corn tortillas but are completely gluten-free!

Serve hot! Once fully cooled, the tortillas can be put in a plastic zippered storage bag and kept in the refrigerator for up to a week.

Reheat for 15 seconds in the microwave wrapped in a damp paper towel, or for a few minutes in a warmed skillet.

Cook with love, and everything will taste wonderful!

-El Panadorito

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