Homemade Gluten Free Flour Tortillas (Edit recipe)

You won’t believe the stretch and texture of these Homemade Flour Tortillas!

15 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	244
Fat:	4 g
Carbohydrates:	44 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	289 mg
Fiber:	7 g
Sugars:	0 g
Calculated per serving.

by glassofweinstein

View original recipe

Serves: 4

Ingredients

1 cup Bob's Red Mill Gluten Free All Purpose Baking Flour
2 Tbsp ground Psyllium husk
1 tsp Xanthan Gum
1 tsp Kosher Salt
.75 Hot Water
1 - 2 Tbsp Avocado Oil

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl or standing mixer, combine the Bob’s Red Mill Gluten Free All Purpose Flour, psyllium husk, xanthan gum, and kosher salt until thoroughly homogenous. Gradually begin adding the warm water, and kneading the dough vigorously until a firm and slightly sticky dough is formed (about 5-7 minutes).
Preheat a large pan or skillet over medium heat. Amply grease your tortilla press with oil (or line with parchment paper). Portion your dough into your desired size, place in the center of the tortilla press, press the dough until the tortilla is your desired thinness (noting that over pressing may cause the tortilla to tear), and reserve. Repeat this process, greasing the press before each tortilla to prevent sticking.
Place the tortillas in the hot skillet and cook 2 minutes per side until slightly golden. Use the tortillas for tacos, quesadillas, or whatever recipes you’d like. Keep in an airtight bag or container, refrigerate or freeze, and reheat for best leftover results. They will keep for up to 4 days in the refrigerator and up to 3 months in the freezer.