Delightfully chewy yet still soft and tender, these gluten-free flour tortillas far surpass any store-bought alternatives. Our Gluten-Free Bread Flour yields a dough that’s easy to mix and roll, and the baking powder and fat produce tortillas that puff and bend rather than crumble and snap. Perfect for any meal, gluten-free flour tortillas make a fantastic base for a breakfast burrito or a lunch wrap, or an ideal side to serve with dinner.
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In a medium bowl, whisk together the flour, baking powder, and salt.
Add the lard (or butter or shortening; if you're using vegetable oil, add it in step 3). Use your fingers or a pastry blender to work the fat into the flour until it disappears.
Pour in the lesser amount of hot water (plus the oil, if you're using it) and stir briskly with a fork or dough whisk to bring the dough together into a shaggy mass. Stir in up to 2 tablespoons additional hot water if needed to bring the dough together.
Turn the dough out onto a work surface lightly dusted with gluten-free bread flour. Knead briefly, just until the dough forms a ball. If the dough is very sticky, gradually add a bit more flour.
Divide the dough into 8 pieces (about 70g each). Round the pieces into balls, flatten slightly, and coat lightly with nonstick spray to prevent them from drying out. Cover the greased dough balls and allow them to rest for 20 to 30 minutes (see "tips," below).
While the dough is resting, preheat an ungreased cast iron griddle or skillet over medium-high heat or preheat an electric griddle to 400°F.
Working with one piece of dough at a time and keeping the remaining pieces covered while you work, transfer a dough ball to a lightly floured work surface and roll out to a 3" to 4" round. Transfer it to an 8" parchment round and continue to roll, on the parchment, adding flour as needed to prevent sticking, until you have a 7" to 8" round. (Rolling on parchment makes the transfer to the pan seamless.)
Invert the tortilla into the hot pan and peel away the parchment. Cook the tortilla for 1 to 1 1/2 minutes on each side, until cooked-through (it should look opaque), with some charring and bubbling.
Wrap the tortilla in a clean kitchen towel as soon as it comes out of the pan to keep it warm and pliable. Repeat with the remaining pieces of dough.
Serve the gluten-free flour tortillas warm or at room temperature. If there are leftovers, allow them to cool completely, then wrap tightly in plastic and store in the refrigerator. Reheat in an ungreased cast iron griddle or skillet, or for a few seconds in the microwave.
Tips from our Bakers
Although traditionally made with lard, these tortillas are equally delicious using butter, shortening, or vegetable oil as the fat. If you choose to use oil, add it with the water in step 3.
The resting period improves the texture of the dough and makes it easier to roll out by giving the flour time to absorb the water. You may extend the rest or skip it altogether if you don't have the time; the recipe is quite forgiving.
Substitute an equal amount of Gluten-Free Measure for Measure Flour for the Gluten-Free Bread Flour, if desired. The tortillas will be slightly less pliable and may have a slight grittiness to them.
Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
