Legit Soft & Flexible GLUTEN FREE TORTILLAS 𑗅 GF Flour Recipe

In a mixing bowl, add 1 and 1/2 cups of gluten-free flour.

Add 2 tablespoons of psyllium husk powder, 1/2 teaspoon of salt, and 1/4 teaspoon of baking powder to the bowl.

Mix the dry ingredients together on low speed.

Add 3/4 cup plus 2 tablespoons of warm water and 2 tablespoons of olive oil to the bowl.

Mix again for about a minute until it forms a ball.

Wrap the dough in plastic and let it sit for 10 minutes to hydrate.

Divide the dough into six equal portions.

Roll each portion into a smooth ball and flatten it down.

Roll out the dough into a circle about 6 to 7 inches in diameter, using flour on the rolling pin if it sticks.

Trim the edges with a pot lid to create a perfect circle, saving the scraps for extra tortillas.

Preheat a non-stick skillet over medium-high heat without oil.

Cook the first side of the tortilla for 45 seconds, then flip and cook for an additional 15 seconds.

Repeat the cooking process for all rolled tortillas, ensuring they have little brown spots on each side.

Store the cooked tortillas by stacking them with wax paper and wrapping in plastic for freezing.

Equipment Needed

Spice Level:

Dietary