Easy Gluten Free Flour Tortilla Recipe

Step 1

Combine the gfJules Flour, salt and shortening in a food processor, pulsing just until it is evenly distributed and is a fine meal consistency. (You may do this by hand by incorporating the shortening into the dry ingredients with two butter knives or a pastry blender).

Step 3

Turning the food processor back on, slowly pour the water through the feeding tube until the dough forms a nice ball. You may need slightly more or less water to achieve this consistency.

Step 5

Divide and pat the dough into 8 equal-sized discs (55-60 grams each) or 4 larger discs. Set aside on a plate and wrap tightly in clear plastic wrap to keep the dough from drying out. Let sit for approximately 30 minutes. Don't stress about their weight if you don't have a food scale -- they can be different sizes, it's just easier to weigh them if you want them to all be the same size.

Step 7

Meanwhile, prepare your filling for fajitas, burritos, sandwiches, or whatever you prefer.

Step 9

After 30 minutes, preheat a griddle or large skillet to medium-high/high heat (do NOT oil the surface). Roll each disc individually on a clean surface or pastry mat dusted well with gfJules Gluten Free All Purpose Flour.

Step 11

This dough is capable of being rolled extremely thinly without breaking, but keep it a bit thicker to prevent the edges from crisping and cracking when cooking the tortillas. Imagine the thickness of a traditional flour tortilla and roll to that thickness, but no more.

Step 13

Roll in different directions to make the tortillas round. If you are unsatisfied with the roundness of your tortillas, you can always cut free-form or lay a paper plate gently on top and cut a circle around to form even edges with a pastry wheel or butter knife.

Step 15

Lift each tortilla gently using your rolling pin or a spatula to transfer the tortillas one at a time to the hot cooking surface. Only cook the tortillas for a very short time (around 1 minute total if the pan is hot enough), so watch for when the tortilla starts to bubble with air, then flip to the other side to cook for a few seconds only – cook less than you would think you need. It doesn’t hurt to overcook the tortillas slightly, but the edges will become crispy and make rolling a bit more challenging.

Step 17

A very hot skillet will cause the most air bubbles to form in the dough, but watch closely to ensure it does not burn.

Step 19

When done, place tortillas on a towel-lined plate and wrap each in layers of the towel until ready to serve; if serving much later, layer between pieces of wax paper and seal the tortillas in the towel inside a zip-top bag once cooled.

Step 21

To reheat later, leave the tortillas in the towel and microwave briefly on medium-low heat.