Gluten-Free Tortilla de Trigo (Wheat Flour Tortilla)
Discover the ultimate recipe for **Gluten-Free Tortilla de Trigo (Wheat Flour Tortilla)**—a game-changing alternative to traditional wheat tortillas that's perfect for those with gluten sensitivities or anyone seeking a healthy twist on a staple. Made with a combination of gluten-free all-purpose flour, tapioca starch, and xanthan gum, these tortillas are beautifully soft, pliable, and slightly chewy, ideal for wrapping your favorite fillings. With just 15 minutes of prep time, this easy-to-follow recipe transforms pantry staples like baking powder, warm water, and neutral oil into delicious homemade tortillas that cook up golden and bubbly in a hot skillet. Whether you're crafting tacos, burritos, or quesadillas, these freshly made gluten-free tortillas bring authentic flavor and texture to your table while staying free of gluten. Make a batch today and experience the joy of from-scratch tortillas that taste as good as—if not better than—their classic counterpart!
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Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 1 cup Tapioca starch
- 1 teaspoon Xanthan gum
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Warm water
- 3 tablespoons Neutral oil (e.g., avocado, vegetable, or olive oil)
Directions
Step 1
In a large mixing bowl, combine the gluten-free all-purpose flour blend, tapioca starch, xanthan gum, baking powder, and salt. Whisk together until well-mixed.
Step 2
Make a well in the center of the dry ingredients and add the warm water and oil into the bowl.
Step 3
Using a spoon or your hands, mix the ingredients together until a dough starts to form. Knead the dough gently in the bowl for 1-2 minutes until it becomes smooth and cohesive. It should feel pliable but not sticky. If the dough feels too dry, add a teaspoon of water at a time, kneading after each addition.
Step 4
Divide the dough into 8 equal portions and roll each portion into a ball. Cover the dough balls with a clean kitchen towel to prevent them from drying out while you work.
Step 5
Lightly flour your work surface with tapioca starch and, using a rolling pin, roll out one dough ball into a thin, round tortilla (approximately 6-8 inches in diameter). Repeat with the remaining dough balls, keeping the rolled tortillas covered with a towel.
Step 6
Heat a dry skillet or griddle over medium-high heat. Once hot, place a rolled tortilla onto the skillet and cook for 30-45 seconds, or until bubbles form and light golden-brown spots appear on the underside.
Step 7
Flip the tortilla and cook for an additional 30 seconds on the other side. Remove from the skillet and place on a clean plate. Cover the cooked tortilla with a towel to keep it warm and soft.
Step 8
Repeat the cooking process with the remaining tortillas.
Step 9
Serve your gluten-free tortillas warm with your favorite fillings, or store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
Nutrition Facts
| Serving size | (722.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2146.3 |
| Total Fat 44.5g | 0% |
| Saturated Fat 6.0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1666.3mg | 0% |
| Total Carbohydrate 437.0g | 0% |
| Dietary Fiber 11.4g | 0% |
| Total Sugars 8.4g | |
| Protein 5.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 74mg | 0% |
| Iron 5.2mg | 0% |
| Potassium 51.5mg | 0% |
Source of Calories