Gluten-Free Flour Tortillas
  • 1 cup white rice flour
  • 1/3 cup potato starch
  • 1/3 cup tapioca starch
  • 1/3 cup fava bean flour (I think millet or sorghum might work well here too)
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking powder
  • 1/2 teaspoons salt
  • 2 tablespoons vegetable or other shortening
  • 3/4 to 1 cup warm water
  1. Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand.
  2. Add the warm water, starting with 3/4 cup and mix well.
  3. Continue to add water until a soft, cohesive dough is formed.
  4. Heat a griddle or large frying pan to medium heat. Form a ball of dough into a flattened disk.
  5. Using a rolling pin, roll into a round disk, about 1/8" thick and about 8" in diameter.
  6. Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks.
  7. Bake until the second side has slightly browned - should be brown in a very short time.
  8. Keep warm in a tortilla keeper or wrapped in a cloth until served.
Will freeze in a sealed plastic bag for up to 3 months.
ADDITION (Jan. 27/10): I made these again today, using 1 cup of brown rice flour, 1/3 cup potato starch, 1/3 cup tapioca starch, and 1/3 cup oat flour. I also added about 1/2 tsp of garlic powder and 3/4 tsp Italian seasoning. They were FANTASTIC!! So quick to make, and so great fresh. Definitely give them a try, just be sure to roll them as thin as possible!
Source: Living Without
Recipe by Faithfully Gluten Free at