Tortillas de Harina Sin Gluten (Gluten-Free Flour Tortillas)

Name: Tortillas de Harina Sin Gluten (Gluten-Free Flour Tortillas)
Cuisine: Mexico
Ingredients: 1 cup (120g) Harina de arroz (rice flour); ¾ cup (90g) Harina de tapioca o almidón de tapioca (tapioca starch/flour); ¼ cup (30g) — almond for softness, corn for more traditional flavor Harina de almendra fina o harina de maíz fina (almond flour or fine corn flour); 1 tsp — essential for elasticity and flexibility Goma xantana (xanthan gum); ½ tsp Sal; 3 Tbsp (45ml) Aceite de oliva o manteca vegetal (olive oil or vegetable shortening); ½ to ¾ cup (120-180ml) — add gradually Agua tibia (warm water)

A recipe from Mexico.

🇲🇽 MexicoglutenFreenorteñoInspireddairyFreenutFreesoyFreeeggFreeveganflexible

Tortillas de Harina Sin Gluten (Gluten-Free Flour Tortillas)

Nutrition (per serving)

140Calories

2 gProtein

1 gSugar

350 mgSalt

Ingredients

1 cup (120g) Harina de arroz (rice flour)
¾ cup (90g) Harina de tapioca o almidón de tapioca (tapioca starch/flour)
¼ cup (30g) — almond for softness, corn for more traditional flavor Harina de almendra fina o harina de maíz fina (almond flour or fine corn flour)
1 tsp — essential for elasticity and flexibility Goma xantana (xanthan gum)
½ tsp Sal
3 Tbsp (45ml) Aceite de oliva o manteca vegetal (olive oil or vegetable shortening)
½ to ¾ cup (120-180ml) — add gradually Agua tibia (warm water)

Method

In a large bowl, whisk together rice flour, tapioca starch, almond/corn flour, xanthan gum, and salt until evenly combined.
Add the oil/shortening and mix with a fork or your fingers until the mixture looks like coarse crumbs (this helps with tenderness).
Slowly pour in warm water while stirring. Start with ½ cup and add more 1 Tbsp at a time. Mix until a soft, smooth, slightly sticky dough forms (it should hold together but not be wet or crumbly).
Knead gently in the bowl or on a surface dusted with tapioca starch for 1-2 minutes until cohesive. The dough will be softer and stickier than wheat dough — that's normal.
Cover with a damp cloth or plastic wrap and rest for 20-30 minutes (this relaxes the starches and makes rolling easier).
Divide the dough into 8-10 equal balls (golf ball size). Keep covered while working.
Heat a comal, cast-iron skillet, or non-stick griddle over medium-high heat (no oil needed). Test: a drop of water should sizzle and dance.
Place one ball between two sheets of parchment paper or plastic wrap (to prevent sticking). Roll or press into a thin circle (7-9 inches diameter). Use a tortilla press if available, or roll carefully — gluten-free dough tears easily, so go slow and patch small tears with extra dough.
Carefully peel off the top sheet, then invert onto your hand and peel off the bottom sheet. Place on the hot comal.
Cook 45-90 seconds until bubbles form and the bottom has light brown spots. Flip with a thin spatula and cook the other side 45-60 seconds (they won't puff as much as wheat tortillas).
Stack finished tortillas in a clean kitchen towel or tortilla warmer to keep soft and pliable. They firm up as they cool, so serve warm.
Store cooled tortillas in a zip-top bag at room temperature for 1 day, refrigerator for up to 5 days, or freeze (separated by parchment) for 2-3 months. Reheat on a dry comal or in microwave wrapped in a damp paper towel for 15-20 seconds.