These homemade gluten-free flour tortillas are a game-changer. Store-bought versions tend to be too small to make a burrito, tear easily, and lack flavor. These are soft and flexible, large enough to wrap, and taste amazing, even though they only use a few ingredients.
It takes some practice to roll them out and keep them round, but I’ve found that a pastry mat with circular guides really helps with that.
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- Oval Measuring Cups
- Silicone Spoon
- Bob’s Red Mill 1-1 Baking Flour
- Psyllium Husk Powder
- Silicone Pastry Mat (similar)
- Stoneware Pan
GF Flour Tortillas
Ingredients
- 3 c GF 1-1 Baking Flour
- 2 T psyllium husk powder
- 1 t salt
- 2 c water
- 1/4 c oil
Directions
- Combine all ingredients in a large bowl and mix well. Let dough rest for about 10 minutes.
- Divide the dough into 12 pieces. Roll each piece out on a floured surface into about a 10″ round.
- Heat a pan over med-high heat. Cook tortillas for about a minute on each side, until they puff up and develop brown spots.
- Wrap cooked tortillas in a towel to soften while they cool.
- Store in an airtight container in the fridge for up to a week.
From PlantcraftedPantry.com
Plantcrafted Pantry 