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My Gluten Free Tortillas are one of the first recipes I developed back in 2016 one year into the creation of Glutarama. I had a blog before that called You Gotta Larf which was really a diary to me about our journey into the unknown with Coeliac Disease and Type 1 Diabetes. Little did I know that seven years later I’d be here with an awesome following and a huge catalogue of gluten free recipes to my name!
Skip to the good bit
- Why make gluten free tortillas instead of buy them?
- How do you make tortillas from scratch
- Can I make these flour tortillas in advance?
- Why make these tortilla’s corn free?
- How do I store these gluten free tortillas?
- Different ways to eat tortillas
- Like the look of these Tortillas? then you’ll love these recipes
- Easy No Corn Gluten Free Tortillas Recipe
Original Opening Paragraph: These No Corn Gluten Free Tortillas are proof that my confidence must be growing along with this blog. I’m finding courage to try new things all the time, I also think that as the children grow up they’re becoming more adventurous in their eating too so that certainly helps. One thing my two have ALWAYS loved is Mexican food. Chilli Con Carne, Nachos and Fajitas are all family favourites but I used to buy Bethany second rate wraps or cardboard pittas to fill. Today I decided I could do better and boy am I glad I did!
The recipe below originally made eight small tortillas and the non Coeliac members of the family decided that these were actually better than the glutenous ones that were on the table. The photo below was those very first Gluten Free Tortillas photo taken in my old kitchen.
The rest of this recipe post is the updated version with new photos, a better tortilla blend (with age comes experience) and some useful information on how to make tortillas, how to store them, how to reheat tortillas and what you can do with your delicious gluten free tortillas.
Why make gluten free tortillas instead of buy them?
Since first making these tortillas way back in 2016, there have been more options introduced to the free from market in the form of gluten free tortillas. Old El Paso have since brought out a gluten free fajitas kit and they also sell smaller street food style tortilla wraps. This is great news for those who want to whip up a meal in a hurry for convenience or the less confident cooks.
The downside to these supermarket gluten free tortillas is that they have an odd after taste. I’ve not quite put my finger on the culprit but they almost have a chemically flavour to them. How about you, what do you think?
The bonus to making your own gluten free tortillas from scratch is that there’s no odd aftertaste. They just taste like flour tortillas. I mentioned in the opening paragraphs that my whole family loves these tortilla’s even the non-coeliac’s.
But, for anyone interested, here is the full list of products currently certified gluten free by Old El Paso. Availability in UK supermarkets varies.
How do you make tortillas from scratch
The full method is below but I thought it would be useful on this occasion to add some images to help you with the process so you can see what to expect with each stage.
The image above illustrate the different finish you get with a rustic rolled tortilla and a tortilla that’s been rolled and then cut round with a tea plate. Both are equally as delicious its just down to personal preference as to which finish you prefer.
Can I make these flour tortillas in advance?
Yes, you can make these gluten free tortillas in advance. In fact I’d recommend it if you’re planning on entertaining for dinner. While these are easy to make, they do take time, just like it takes time to make pancakes
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Why make these tortilla’s corn free?
I’m finding that there are increasing numbers of people who cannot tolerate corn in their diets so I’ve made a point of these being gluten free flour tortillas made without corn. It’s always a way to distinguish these from the hard taco-style corn tortillas that you commonly serve with chilli con carne.
How do I store these gluten free tortillas?
I think that using reusable ziplock bags is hands down the best way to keep these tortillas fresh and supple for use at a later time. Not only are they eco-friendly but these bags are so handy to have at home. I use them for all manner of foods from raw meats to portion out and freeze to lunchbox bags for sandwiches. As they come in different colours and sizes you can allocate different bags for different uses to prevent cross contamination too.
Before adding your gluten free tortillas to the ziplock bag, I still find it best to cover with a damp cloth or tea towel until the cooked tortillas have cooled to room temperature. This way, when you transfer the tortillas to the ziplock bags you have supple tortillas thanks to the steam effect and the tortilla’s won’t sweat in the bags making them tacky and sticky in places.
Different ways to eat tortillas
I’ve mentioned these tortillas are delicious with fajitas and chilli con carne but you can also use them for other Mexican meals. How about making enchiladas or burritos. Tortillas don’t have to be eaten with hot meals though as you can see by the images in this post, I love to use them as an alternative to sandwiches.
There’s no end to the different types of filling, ham, cheese, salad. You can even roll up a tortilla with cheese and pepperoni and then toast it in a panini maker – obviously make adjustments for vegan/vegetarian options.
I even make sweet wraps with chocolate spread with any leftover tortillas. All you need to do it heat for 10 seconds in the microwave so you get a delicious oozy chocolaty filled wrap.
Like the look of these Tortillas? then you’ll love these recipes
I’ve got a few dinner time ideas on the Glutarama website now, my family can be quite picky when it comes to foods, maybe it’s their autism as well as dietary needs or maybe it’s just a kid thank and they’ll grow out of it (I flipping hope so!). In the meantime why not check out these recipes for my Mild Chilli Con Carne with hidden vegetables. Then there’s my popular Gluten Free Sausage Casserole and Beef Stew and Dumplings | gluten and dairy free
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Easy No Corn Gluten Free Tortillas Recipe
If you make it and like the recipe I would be eternally grateful if you popped back and commented leaving a star rating as this will tell search engines that this recipe is worth checking out and others will get to find it in searches.
Easy No Corn Gluten Free Tortillas
Equipment
Ingredients
- 200 g rice flour
- 50 g tapioca starch
- 1/2 tsp salt
- 1 tsp psyllium husk powder
- 5 tbsp oil (I use vegetable or sunflower)
- 150 ml warm water
Instructions
- Measure the gluten free plain flour and tapioca starch into a large bowl and add the salt and psyllium husk powder. Give it a stir with a whisk to combine.
- Add the oil one tbsp at a time, using a rounded knife cut through the flour to incorporate, the idea is to create a breadcrumb mixture like a crumble topping.
- Add the warm water 50ml at a time and continue to cut through the mixture with a rounded knife until all water has been added. Don't worry, it will look like a watery paste at first.
- Using a non-stick utensil (I use a silicone spatula) beat the ingredients together. After a while it will form a soft shiny ball of dough.
- Leave to rest for 5 mins.
- Cut ball into half, then make two more cuts so you have 6 equal-sized portions. Each section will weigh about 75-80g.
- Roll each portion into a ball and press flat on a well floured surface. Cover with a damp tea towel or wet kitchen paper to prevent the dough balls from drying out.
- Start to heat a dry, oil free frying pan on a medium heat – I use a crepe pan for an even cook.
- On a well floured surface, press a doughball into a disc and then roll out as thin as you can with a rolling pin. This takes a little time and patience to get the desired thin tortilla shape.
- You can choose at this point to leave as a rustic shape or take a small tea plate and cut your tortilla into a perfect round shape.
- Fry for 30secs on one side and then turn over to repeat for another 30secs on the other side.
- Place the cooked tortilla on a plate and cover with another damp tea towel or wet kitchen paper to keep the tortilla supple.
- Repeat process with remaining dough balls.
- If eating immediately as part of a dinner simply fill with your choice of filling; fajita, chilli. If eating for lunch as a wrap allow to cool to room temperature before filling.
- To store and keep for later I use reusable eco-friendly food bags. These also keep the tortilla's supple and fresh. When you want to use a tortilla simply bring it back to perfection by heating in the microwave for 10 seconds.
Nutrition
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life’s a drama, gluten free doesn’t have to be….
Hello,
What brand of gluten free flour do you use in this recipe?
Thanks for the recipe. I’ve tried other ones before without much success – so here’s hoping with these.
Hope they go well Rosemary and you enjoy them as much as we did, they’re far better than the glutenous ones