Soft and pliable, these gluten-free tortillas are simple to make and easy to store for quick meals throughout the week. They’re similar in flavor and texture to the wheat flour tortillas I grew up eating in Tex-Mex country, which is to say that they work well in everything from burritos and chicken caesar salad wraps to after-dinner treats like hot buttered cinnamon sugar tortillas.
Plus, they can be made with either a tortilla press or a rolling pin, so you can use whatever you have on hand. There are so many yummy ways to enjoy these tortillas. Here are my favorites:
- Dipped in homemade queso or dairy-free queso
- Folded into soft tacos
- Made into quesadillas (preferably topped with fermented jalapeno slices)
- Filled with grilled chicken, romaine lettuce, and homemade caesar dressing
- Served up with a sizzling plate of chicken or steak fajitas
- Wrapped into regular burritos and breakfast burritos
- Warmed and topped with a pat of butter and cinnamon sugar
- Filled with bacon, grilled chicken, lettuce tomato and ranch dressing for a BLT-style wrap
Tortilla Press Vs. Rolling Pin
These tortillas can be made into smaller, thicker tortillas or larger, thinner ones depending on what equipment you have.
For thicker tortillas that are about 5 inches wide, you can use a:
- Rolling Pin– Hand roll the dough with a rolling pin into 5 inch rounds, then cook them in a cast iron skillet. I roll mine between two pieces of parchment paper so that they don’t stick, then pop them in the pan. The cooking time will vary based on how hot your pan is. It should take about 30-60 seconds on each side.
- Cast Iron Tortilla Press – Use it to flatten the dough to 5 inch rounds, then transfer the tortillas to a heated cast iron skillet to cook. If you’ve never used a cast iron press before, one thing to know is that you usually put a piece of parchment paper above and below the dough to keep it from sticking. I use the same two pieces of paper for a whole batch of tortillas.
For thinner, larger tortillas, use an electric tortilla press.
There are two ways to finish tortillas that are flattened in an electric tortilla press. The easiest way it just to leave the press closed and let them cook until they’re ready. My favorite way to make them, though, is to let them par-cook (partially cook) and then transfer them to a pre-heated skillet.
Finishing them in the skillet allows the outside to develop golden brown flecks like regular flour tortillas, and it’s SO EASY to do. I just lift the tortilla press lid, take the parchment paper off the top of the tortilla, and then lift the edges of the bottom piece of parchment paper to flip the tortilla in the pan.
Cooking Tips
Knowing when the tortillas are ready is something you’ll need to get a feel for. You want them to be cooked all the way through but still tender and soft. Fortunately, it’s a very forgiving process and you can test and correct easily while making a batch.
If you undercook them you may notice that they look more “doughy” and less “floury.” Fortunately, the solution is simple – just pop them back in the pan or tortilla press to cook a little longer.
f you overcook them and they become too crispy to fold, you can soften them up by placing them in a tortilla warmer or between two plates. Storing them this way “steams” them and makes them more flexible.
Storing & Freezing Tortillas
These tortillas can be stored in the fridge or the freezer for easy weeknight meals.
Before storing, separate the tortillas with parchment paper and place them in an airtight container or bag. For smaller tortillas I often use Stasher half gallon reusable bags.
They’ll stay fresh in the fridge for up to five days and in the freezer for several months . . . possibly longer, but we always eat ours by then.
To use them, remove them from the fridge or freezer and set them on the counter until they reach room temperature. I usually pull the tortilla stack apart to make the process go more quickly. If desired, pop them in a 300F oven until they’re warm.