Flour Tortillas - Better Batter Gluten Free Flour

Flour Tortillas

  Flour tortillas are versatile and easy to make, if you have a griddle or a non-stick pan. Use them as the basis for many Mexican dishes or to create easy bread wraps. The […]

gluten free tortillas
8 Servings
30 Minutes Prep
20 Minutes Cook


Flour tortillas are versatile and easy to make, if you have a griddle or a non-stick pan. Use them as the basis for many Mexican dishes or to create easy bread wraps. The secret to keeping these pliable is the increased fat content and the brief cooking time. These are best eaten and most pliable the day they are made, but you can refresh them in a microwave in a pinch.

Watch our video, or follow the text recipe below!


3 c (12 oz or 340g) Better Batter Gluten Free Flour
2 tsp baking powder
1 tsp salt
4-6 Tbsp solid fat (shortening, lard, etc)
About 1 1/2 c warm water (reserve 1/2 c)


Mix all your dry ingredients together – except the fat- until evenly mixed.

Add the fat and mix until the mixture resembles cornmeal.

Add 1 c water and mix – the mixture should resemble pliable, non-dry play-dough, and the dough should not crack when rolled out very thin (it should not stick, either!). If the mixture is too dry, add up to 1/2 c extra water, a little at a time.

VERY lightly flour a rolling surface, and break the dough into about 8 even pieces. Roll each piece out into about a 12-13 inch circle, about 1/8 inch thick. If you would like (for best cooking), use a pie plate and a knife or spatula to even the edges into a 12 inch tortilla.

Roll up the dough into a cigar shape, for easy transfer. Repeat with remaining pieces and cover with a damp towel.

Heat a very heavy, flat surface to medium high heat.

Transfer the tortilla to the surface and unroll until it is flat.

Using a slightly damp tea towel, folded into a little packet, press down on the tortilla as it cooks/puffs, to ensure all surfaces touch the hot pan. Cook for a minute each side.

When cooked, transfer to a plate or container and cover with a damp towel. Continue to cook and stack on top of the other tortillas. Allow to steam for about 2-5 minutes, then use as desired.

37 Responses

  1. yellow rose

    I am from Texas and 1/2 hispanic, my grandmother taught me to make these when I was little and boy do I miss them. There are several things I would suggest you try, when using shortening lard is best but if you can’t then use vegetable shortening at room temp. The water should be HOT not warm so the “shortening” melts into the mixture better and NO you cannot melt and add it just doesn’t work right. That should fix the cracking problem. Mix it well it should feel like real bread dough. After you mix let it rest with a damp paper towel over bowl for about 10 min. Get a piece around the size of a golf ball and keep the rest covered. One other thing when making the balls work it around in your hands with fingers under the bottom making it look sort of like a mushroom with a little hollow underneith. It helps to make it round. It’s ok if they look like Texas instead of round they will still taste as good. Try it with some butter and salt straight off the grill.

  2. Katherine H

    I love this recipe… I probably make tortillas once a week!!

  3. becky ann

    I roll these out on my silicone mat with plastic wrap over them. I then use the lid to my 6″ saucepan to trim around. I trim on the plastic, not the silicone mat. Nice clean edges, and no cracking. I have not had problems with re-rolling the dough to make more. The last one I make is always a little interesting! I have some in the freezer now to see how they freeze. GF son says they are the best!

  4. rosa menchen

    I use a silicone rolling mat and a non stick rolling pin, which needs but a minimal amount of flour. What I do is dust my hands with cornstarch, and then rub my hands on the silicone mat and rolling pin surface, and then redust as such sparingly as needed. I have found that this prevents over flouring for pastry also. I roll the balls and some time put them into baggies, or place them in a large plastic bowl with a folded up damp paper towel and the lid closed while rolling. This helps keep the dough from drying out. I learned this the hard way; we moved to the southwest, and it is very dry here, and everything dries out if you are not careful.

  5. Katelin

    this recipe was frustrating because the dough kept cracking when i tried to roll it out. Is there anything i could have done to make i more pliable?

    • Naomi

      HI, katelin!

      It sounds like your dough was too dry – there could be a few reasons for this. If you let your dough sit for too long, the starches would absorb most of the water. You could also be in a very dry environment or store your flour in a refrigerated or air conditioned environment, which could cause it to need more water. Finally you could be using too much flour to roll the dough out and therefore drying the tortilla dough out as you make them.

      This extremely informative blog, by Heidi Kelly, shows pictures at each step of the way and should help you pinpoint what your dough should look like: http://www.adventuresofaglutenfreemom.com/2010/01/better-batter-gluten-free-flour-tortillas/

Leave a Reply