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Flour Tortilla Replacement

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I found this recipe on the Living Without site and it's not bad. I substitute for the potato starch, but overall the flavor balance is good. I roll them out in buckwheat flour just to give them a little nutty taste. These are stickier to roll out than wheat tortillas so you need to make sure you're rolling it out with lots of flour of some kind or it will stick like crazy. I freeze them, and when I want to use one I pop it into the oven for a few minutes. I have also cut them up and fried them for tortilla chips and they're not bad that way either.

Gluten-Free Flour Tortillas


1 cup white rice flour

1/3 cup potato starch

1/3 cup tapioca flour

1/3 cup fava bean flour

2 tsps xanthan gum

1 tsp baking powder

1/2 tsp sugar

1 1/4 tsp salt

2 TBs vegetable or other shortening

3/4 to 1 cup warm water

1. Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand.

2. Add the warm water, starting with 3/4 cup and mix well.

3. Continue to add water until a soft, cohesive dough is formed.

4. Heat a comal, tapa or griddle to medium heat. Then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round.

5. Using a bollilo or rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference.

6. Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks.

7. Bake until the second side has slightly browned - should brown in a very short time.

8. Keep warm in a tortilla keeper or wrapped in a cloth until served.

Note: Will freeze in a sealed plastic bag for up to three months.

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I finally found Chebe I have to try these! B)

You rule Barb

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