Gluten Free Tortillas and some mix recommendations

So, one of my goals for March was to cook more gluten free food and to blog about it.

After my trip to Nazareth Farm, I was motivated to actually keep up with this goal.  First, I made gluten free bread. Admittedly, it was out of a bag mix—from Bob’s Red Mill—but it’s pretty good. Second was a bag mix for chocolate chip cookies, also from Bob’s Red Mill. I highly recommend both of those.

At Naz Farm, I learned how to make GF tortillas. Here’s the recipe. They are AWESOME!

Gluten-Free Flour Tortillas

Minutes to Prepare: 15

Minutes to Cook: 35

Number of Servings: 8


Ingredients You will need:

2 c. Gluten-free all purpose flour (or 2 c. White rice flour)

2 tsp. Xanthan gum or Guar gum

1 tsp. Gluten-free baking powder

2 tsp. Brown sugar

1 tsp. Salt

1 c. Warm water



1) Add the dry ingredients to a large mixing bowl and mix the ingredients thoroughly.

2) Add the cup of warm water to the bowl and mix the dry ingredients into the water with your hand until its an even mixture.

3) Separate the dough into 8 pieces and roll each piece into a ball. Place all but one of the dough balls back into the bowl and cover with plastic wrap until you're ready to work with them.

4) Sprinkle a clean, flat surface with a bit of buckwheat flour and then roll your dough ball into a roughly circular shape and get as thin as possible.

5) Throw the tortilla onto a hot griddle (I use a cast iron griddle on medium heat with just a smidge of olive oil) and let it cook approximately 1-2 minutes or until it has started puffing up and the bottom side is developing those lovely brown spots. Flip the tortilla and cook the other side until is toasty as well.

6) Slide the cooked tortilla onto a covered plate to stay warm and repeat from step 4 until you've cooked all 8 tortillas. I generally roll one tortilla out while another is cooking, so that there is always a tortilla on the griddle.

7) Serve these warm with your favorite filling!