gluten-free flour tortillas

A few weeks ago, I was in Ohkay Owingeh, New Mexico. Specifically, I was standing on the back porch of a house that belonged to a wonderful woman named Norma. She invited a number of us from the writing retreat to come into her home. We first gathered around her table to roll out pie dough for empanadas. (I couldn’t eat but I could participate in this and wash my hands afterwards. I hadn’t touched gluten dough in seven years. It was quite astonishing.) We walked out into the dusty backyard to watch her load breads, emapanadas, and pizzas into the horno, an outdoor oven that has been on the pueblos since the 1400s. The large mouth of the horno swallowed loaf after loaf, the heat of the fire wafting toward us. We laughed together and felt welcomed.

Norma making tortillas

In that outdoor kitchen, we gathered around her, our arms leaning on the wooden railings, watching her make the dough for whole-wheat tortillas. I took notes at first but then I put down the phone and took notes with my eyes. Her hands were so skilled, deft and not doubting. I watched her scoop Crisco into the flour, and I smiled. These days, we have so many strictures on food, what we can and cannot do, what is wrong in the eyes of many. Norma didn’t care. It has always been Crisco and it always will be. She gathered a piece of dough and rolled it into a ball, which grew smoother and smoother in her palms. She had done this hundreds, if not thousands, of times before.

Norma making tortillas II

A hot skillet on the gas burner beckoned. She lay down the disc of dough and let it sit, then flipped it with her fingers. Char marks, the hiss of steam releasing, the smell of it all coming together ย— this was a good tortilla.

I couldn’t eat one but I took notes in my mind. And these photographs.

Norma making tortillas III

Spending that afternoon with Norma nudged a few realizations to the front of my mind.

1. I love how food is such a constant source of conversation in our culture. But sometimes I think that the proliferation of food blogs and cooking competition shows and food magazines has led to a kind of glossiness that doesn’t match the experience of real cooking. Unintentionally, perhaps, so many sources blare out “THE BEST WAY TO MAKE IT” or “THE ONLY WAY TO MAKE IT” or “THE AUTHENTIC WAY TO MAKE IT” or “LOOK AT ME. I KNOW MORE THAN YOU.” Norma had no artifice to her. She simply made her tortillas, the way she has for dozens of years before this one. I couldn’t eat those tortillas but I enjoyed the experience almost more than any food experience I’ve had.

What if there wasn’t a best way, an only way, the authentic way, or the look at me? What if we all just cooked and offered up a plate for anyone who happened to visit?

2. For years I’ve been stymied by the idea of gluten-free flour tortillas because I thought they had to match those flat, stretchy monsters sold in grocery stores. I couldn’t seem to roll out anything as thin as those packaged ones that are intended to last for weeks. Watching Norma, I realized I’ve been doing it all wrong.

Her flour tortillas were more like flatbreads: warm, soft, a little thick. They bent but they weren’t intended to be wraps. They were lightly charred, steaming from the griddle, and meant to be eaten in the moment. This, I thought. This I can do in my own kitchen.

3. I want to hear more stories. I want to stand on more back porches and listen to people like Norma. After 7 years of writing this site, I’m a little tired of my own story. I want to hear other people’s stories more.

flour tortillas that bend


Let me say this clearly: these are not grocery-store tortillas. They’re warm, soft flatbreads. They’re good with a little butter on top and dipped in soup. They’re a lovely morning holder for scrambled eggs. And if we have made carnitas and homemade salsa, I’m making these. However, if you’re looking for thin flat tortillas to make sandwich wraps? This isn’t the right recipe.

These are best the moment they are made, or just after. I’m guessing that most homemade tortillas are like this. They don’t last to the next day. To me, that makes them even better.

We used a flour mix we’ve been playing with here: equal parts sorghum flour, millet flour, sweet rice flour, and potato starch. Since Norma made whole-wheat tortillas, I wanted these to be at least 1/2 whole-grain flours. I love the taste: a little earthy, a little like whole wheat, even. You might want to play with different flours in your kitchen.

We hope you make them and enjoy your meal.

280 grams gluten-free flour mix (we used equal parts sorghum, millet, sweet rice flour, and potato starch)
1 tablespoon psyllium husk
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
2 tablespoons vegetable shortening (if you’re worried about Crisco, try this one )
1/2 cup to 1 cup warm water

Making the dough. Combine the flour mix, psyllium, baking powder, and salt in a large bowl. Add the vegetable shortening. Using your hands, work the shortening into the dough. Rub the flour and shortening between your thumb and first finger, picking up a new handful and continuing until the shortening is the size of peas and the flour sort of shaggy.

Add just a bit of water at first, mix the dough with your hands, and check the consistency. You want to add justย enough warm water to make the dough cohere but be a bit sticky. (See the photo of Norma’s dough up there.) Let the dough rest for 30 minutes.

Making the tortillas. Cut the dough into 16 equal pieces. (You could make it 12 pieces for larger tortillas. It’s up to you.) Roll each ball of dough between your hands. Because you have let the dough rest, the psyllium will have made the dough stretchy enough to knead it a little. Make each piece into a round ball and set them aside.

Set a cast-iron skillet on high heat.

Here you have your choice. We have been using the tortilla press ย— with the ball of dough between 2 pieces of plastic wrap or parchment paper ย— to flatten the balls of dough into tortillas. You could also roll out the balls of dough, as Norma did. We’d suggest putting each ball of dough between 2 pieces of parchment paper to avoid the dough sticking to the counter. You might want to flour the paper a bit as well.

When you have one ball of dough rolled out, put it directly onto the hot skillet. Let it sit for a minute, watching the tortilla pucker in places with the steam. When the edges look the first bit crisp, flip the tortilla, and cook the other side. You should have a warm, soft tortilla with a few char marks. Set it aside and repeat with the remaining balls of dough.

(If you find your dough to be still sticky after resting for 30 minutes, you have 2 choices. 1) Let it rest longer. 2) Lay the rolled-out dough down into the skillet with the top piece of parchment paper still on. After 30 seconds of cooking, you should be able to peel the parchment paper away and cook the tortilla.)

Eat the tortillas immediately.

Makes 12 to 16 tortillas.

81 comments on “gluten-free flour tortillas

  1. Franchesca Havas

    My grandmother made these all the time. When she made corn tortillas they would come out thick like these. Sometimes she used a tool to flatten the tortillas. That is how you would make them flat for the gluten free ones. But honestly these look fantastic and I cannot wait to make them! ๐Ÿ™‚

    Thank you!!

  2. Cate @ Girl Cooks World

    Your story reminded me how much I really really miss kneading gluten dough… is that weird? I’ve also had gluten-free tortillas on the brain lately… I’ll have to give this version a shot. Thanks for the recipe!

    1. Elizabeth

      I miss it too. I liked the process and consciously thought about what I could do give me the same fix. I ended up working with clay. So instead of artisan bread, now I make earthy bowls, mugs, and platters!

  3. Michelle @ Turning Over a New Leaf

    I love this. As a native Texan, I’m a stickler about my flour tortillas, so when I discovered my gluten sensitivity, I’ve opted for corn time and time again. A few weeks ago, though, I made a really great flour tortilla using only sorghum and sweet rice for the flour. Texture was great! Spot on! Flavor was a slight bit off. The millet you add may adjust for that. I am also currently experimenting with lard (the staple among Mexican cooks here, and healthier in my mind than shortening). My go-to recipe or wheat flour tortillas uses olive oil, but I’d like something a little more akin to the chewy, pillowy flatbread-like tortillas, spotted with tasty comal char, that my local taqueria serves.

  4. Carly

    I love you. Seriously, love you. I used to make Tortillas old school just like that and it is the thing I have missed most. I’m going to my kitchen right now to make these!!!

  5. Alison

    I remember the girl who sold fresh, hot flour tortillas near our beach cottage (a rental) in Mexico. There was absolutely nothing better than one of those, spread with a little butter. Swoon. I’m looking forward to trying your recipe. Although I love corn tortillas (and prefer them actually), I do miss flour tortillas very much.

  6. Karlie

    Are the psyllium husks a necessary structural component or are they there for an added fibre boost? I won’t be able to get new GF ingredients for a little while (new babies eat up a lot of financial resources!) but I’d still love to make these.

    1. shauna

      You don’t have to have the psyllium husks. They make the dough more sturdy and the final tortillas a little more bendy. But you can easily work with dough with gentle hands instead.

  7. Deannna

    Beautiful sentiments. Beautiful photographs. I’ve been making an Indian version of flat bread like that for a while. I love it for its simplicity, and I can scale down the recipe for just 2 people. These simple, homey, traditional foods are so full of love and memories.

  8. Beth @ Tasty Yummies

    Wow these look amazing and super bendy and sturdy. I am always looking for a good recipe for flatbreads and wraps but haven’t yet found “the one”. It looks like I am going to have to try this ASAP. Off to buy some psyllium husk ๐Ÿ™‚ Thanks for another beautiful recipe.

  9. Thursday Night Bites

    Thank you for this! I grew up in NM and have long missed my Grandmother’s flour tortillas – Crisco and all :). Even before I discovered my gluten intolerance, the tortillas in Seattle are just all wrong! I am still learning to live gluten free as I am only intolerant and not Celiac, so it makes it too easy to cheat. I have given up tortillas entirely, though, as they cause a particularly bad reaction. I tried several times to make them gluten-free on my own by adapting her recipe (from a Xeroxed copy of a frayed original written in her handwriting), and though they always look right, they are never the right consistency. I can’t wait to try these and I hope you enjoyed my home state. There’s no place like it!

  10. Ginny

    These tortillas look like the real thing. Those in the grocery store are pale cousins to a good tortilla.
    The tortillas you made would be great for gorditas, which are puffier, and used to hold meat and veggies; just folded over, not wrapped.

    Thanks for another great recipe.

  11. Wendy

    I live near Ohkay Owingeh, New Mexico and since going GF have really missed flour tortillas. Corn just don’t work for everything. I can’t wait to try this recipe with my own red chile and beans.

    1. Wendy

      I did it! They turned out wonderfully. However, I only got six 6in tortillas, and I pressed them pretty flat. No complaint though, since that was plenty for the two of us.
      I didn’t have and psyllium husk, so subbed ground flaxmeal.

  12. Liz

    Delish! Joy at Joy the Baker has a recipe today for white bean kale coconut tostadas so you two are channeling quite well together- a perfect pairing for tonight’s dinner- can’t wait!

  13. Cari

    Just discovered corn tortillas myself so I am going to be hard pressed to try this as I am currently smittened. Now quite honestly I am a little worried about # 3 . . . “After 7 years of writing this site I am a little tired of my own story”. Oh how I can appreciate that one and maybe now you have a window into how much all of us enjoy your story. Please don’t stop, I crave your story like you long to hear them yourself. P.S. I hope my now growing apiary, 6 colonies of bees, is going to produce a bumper crop this fall. I need your new address sister if I am to share the nectar again.

  14. Jessica

    Bless you – I’ve been bemoaning the quality of the corn / gf tortillas I can get locally. No more – I’ll make them myself!

  15. Katy

    Thank you, thank you! I have been wanting to find or make gluten-free tortillas for quite some time, because store-bought corn tortillas are not very good, and aren’t always gluten-free. (I am spoiled for tortillas, having had fresh hand-made ones years ago in Mexico.) These sound fantastic, and I am going to make them as soon as possible.

  16. Elizabeth

    Oh I love what you wrote about blogs and how intimidating they can be. I’m not a very good cook and I have no natural instinct in the kitchen. I really admire what you wrote and appreciate the sentiment.

  17. Albert

    This is a great idea! I’ve been using only corn and corn masa to make anything and everything Mexican since going gluten-free, and it’s worked out well. I might try out this recipe, sans-vegetable shortening, of course! Nothing beats good old lard for Mexican cooking, and I have yet to see anything reputable that says it’s unhealthy for you compared to vegetable oils and shortenings.

    1. shauna

      We’re big fans of lard too. I’d use it here but Norma insisted on shortening for hers.

  18. Valaer @ Tips on Healthy Living

    Recipe looks great but more than anything I love the story. The real story about how we eat comes from kitchens at home rather than a celebrity chef’s exhibition kitchen. Cooking is such the perfect blend of tradition and creativity.

  19. Gal Gone Gluten Free

    Wow… Simply wow… Corn tortillas just don’t hit the mark for me and these GF flour tortillas look incredible. Planned on smoking some pork and pulling it this weekend, and now I have a vessel in which to nestle the shredded meat in. Wha? It’s only Monday?

  20. christa

    Yay! A new take on gf “wrappings” (as I like to call them). After you go GF you are happy with just about any half-way, seemingly close substitute that you can find! Thank you for going beyond that & creating a recipe for something that can (and will) be longed for all in it’s own. Not for what it “could” be; but for everything it is ๐Ÿ™‚

  21. Else

    I make tortillas with Maseca corn flour, with just flour, warm water and a bit of oil mixed in. My husband and I set up a little assembly line – I roll out the dough and he’s in charge of frying. They are most pliable if briefly microwaved before eating. Also great the next day if microwaved.

  22. InTolerantChef

    Love it! Sometimes it’s nice to play around with a ‘tradditional’ food to make it a bit more up to date, or a healthier version, but we can so easily forget that the original recipe has real merit and that’s what made it a traddition in the first place. Lovely story Shauna.

  23. Leslie

    I definitely need to try to make things. In addition to wheat I can’t have rice or corn. Do you have a suggestion for a substitute for the rice flour?

    Thank you!

  24. Chele in SC

    Thank you for answering the question about the “husk” as I was wondering too if it was necessary. I just found your book at my local library and snatched it up. I’ve gone through it once looking at all the recipes. Now I’m going back through it to read your story. What a fun read! Thank you for your website and all the recipe testing you do. Please continue to share your story with us that are new and also the stories of others such as Norma.

  25. Teri C

    I loved the story as well. It reminded me of my own experience of 35 years ago while working in a food processing plant in Wisconsin as a “Pea Inspector”…I know, it’s funny! The year prior I was making boxes for beets coming off the line to be shipped off to infinity!
    Anyway, my seasons of working there brought me close to a couple of ladies and thier families that shared food during lunch time and how it was made. No recipes can give you that knowledge or the feeling of being asked to the camp they lived in during the summer to eat dinner with them. I spoke very little “Spanish” at the time & as I got in the souped up pick up truck to drive to camp, was a feeling like a little skinny white girl way out of my elements. Upon arriving found the camp was little shacks with no refridgeration, toilets, or water. Only in one larger building was there any kind of utilities or way to handwash clothes. Chickens, dogs, cats, and goats were running around like it was a happy place to be. In my eyes it was not, however it gave me pause to think how cushy my life was (even tho it wasn’t!) As I sat in the shack with my friend and watched her ready for a meal a little girl from nearby came in to translate. To make a long story short, I took notes and observed the making of the best Chicken Mole I’ve eaten ever–even after all the years of tasting exceptional ethnic food. Maybe it was where I was, the environment, and the fact I was invited to a place where no other employee ever was welcome. Perhaps it’s because I treated them with the respect they deserved and delighted in learning about the culture they grew up with. So…thanks for bringing that memorie back to me today!!

    1. Eliza Ladner

      That’s a wonderful story, too! You didn’t happen to write down that mole recipe, did you? I would love to try to make gluten free mole!

  26. Bettina Goodwin

    This looks like a great recipe. I was just thinking about this the other day and here is your recipe. I’ve made regular flour tortillas before but not gluten free. I’ll have to try this.
    As for kneading gluten dough – I still make breads for my family as I’m only gluten sensitive so I can get away with it. Still love that process of kneading – there is something very therapeutic about it. It connects you to your food.

  27. Shawnette Fox

    Not having read through every comment, this may have already been discussed-but I recently used a technique from Alton Brown that has streamlined my tortilla making process considerabley (I make corn and 1/2 corn 1/2 flour, looking forward to trying these)-instead of the parchment (which eventually puckers and tears) or plastic wrap (which tends to stick to itself), I took a gallon size ziploc bag, cut the zip of, and cut it open along the seems on the sides. This makes a perfect reusable tortilla press liner-doesn’t tear or pucker, and is sturdy enough to wipe down with a dry cloth every few tortillas to prevent sticking. I slide the whole thing out of my press and give it a few rolls with a pin to get it even thinner (I teach a cooking class to kids and they were so determined to make thin floppy tortillas they rolled and rolled and rolled until they’re mastered it, then they taught it to me) . Using the plastic bag (I hate having plastic touch my food, but I consider this a necessary evil), I can get them much thinner as the bag won’t wrinkle and push through the tortilla. It also peals away much easier. Throw in a little baking soda, and I can actually get them to puff a little, like they do in the big tortilla ovens at restaraunts. Thanks for reminding me about the psyllium, I’ve heard of using it but hadn’t tried. Have you ever used powdered unflavored gelatin? I’m wondering if the results are similar-I’d rather use psyllium than gelatin.

    1. shauna

      You know, I tried this technique and found it didn’t work for me. I wanted it to work! But I really like the feel of my hands on it. But maybe I’ll try it again!

  28. EA-The Spicy RD

    Fabulous! Some of the best tortillas I’ve ever had were homemade corn tortillas that were made at the top of the mountain in Puerto Vallarta where I went zip lining with my husband and friends. I love warm thick tortillas and can’t wait to make these!

  29. Maureen McCabe

    I am lucky. I like corn tortillas. I prefer corn tortillas to flour tortillas, always have. EXCEPT the fact that huge flour tortillas can wrap up a humongo meal. I prefer home made corn tortillas to store bought but not so much that I would actually make home made tortillas. Lazy!!! Restaurants with home made corn tortillas are not easy to find here (central Ohio) but I know they are here, somewhere.

    The only thing I want a fake flour (wheat) tortilla for is the huge wrap everything up in a holder burrito and you told us this is not that. I do not really need the calories anyway.

    I enjoyed the story and the thoughts on food blogging and food shows.

    1. lis0r

      A crazy idea, but I’ve found that gluten free stuff often works best if you can cook it in the shape you want it – maybe if you could fold an uncooked tortilla round a former, and bake it, you could slide it off leaving a container to fill?

  30. Silvia

    Thanks so much for posting this! Recent developments have now converted my kitchen into a wheat free zone and this is one thing that I really miss and have been looking in stores for a substitute. However, there is no substitute for home made….and I got an electronic weigh scale for mothers day! Your work and creativity have been a real inspiration.

  31. Mish

    I just made these tonight and they are fantastic! I can’t wait to do it again… We had them as taco shells with some meat, guacamole, salsa, and spinach. They had great flavor, decent texture (I don’t have any superfine sweet rice flour, so they were slightly grainy), and wonderful flexibility. I think we’ll have to invest in a tortillia press, because ours weren’t nearly as pretty ๐Ÿ™‚ Also, I accidentally left one in the pan after I turned off the heat and it got delightfully crispy, I actually ended up crisping up another as my son requested! We will be making these again and again! I highly recommend trying this recipe!

  32. susan

    you are amazing, Shauan! I love this journey, these photos, Norma, and your ability to put the pen down and be present. These are gorgeous and I cannot wait to try them!

  33. Nikki

    I miss gluten –sorry–I do
    I use to know how to cook and u make this look easy — but I just can’t seem to make any good food any more
    like last night I made yummy funny smelling crumbs out of my fav quick bread recipie
    and I don’t know how
    I’ve tried bread, quick bread, flat bread
    nothing works for me

    your tortillas look good though

  34. Suzanne from Austin, Texas

    These were SO GOOD! My husband and sons could not stop raving at what a great meal they were enjoying and I cook almost every night. We had fish tacos and they held up beautifully to all of the goodies that were stuffed into them. I made them with corn flour, sorghum, sweet rice flour and potato starch. I used shortening and almost 1 cup of water. My rolling technique needs some work so I may get a tortilla press; I was only able to roll the entire recipe into 8 medium sized tortillas. In the 5 years since the elder son’s celiac diagnosis I don’t think we have ever had something even close to flour tortillas and certainly not something I made from scratch. Thank you for such an easy to follow recipe; measuring by weight probably makes such a difference.

  35. Natasha

    THANK YOU for this recipe!!! I have longed for non-corn tortillias for a while now. These turned out doughy & delish! I did not have shortening and didn’t want to buy any so I used coconut oil as it is solid at room temp much like shortening. They turned out fantastic! These are going to be a staple in our home from now on!

  36. Ches Hinojosa

    I grew up eating tortillas like that. Flatbreads – that’s a good way to explain it. Fluffy, beautiful tortillas! They are traditional, they are comfort, and they make great tacos. Thin tortillas are more Mission style and have come to be a phenomenon of Americanized fast Mexican.

    I am (fairly) newly diagnosed celiac and am so excited to try this recipe. I’ll report the results! ๐Ÿ™‚

  37. Iris

    Shauna, This kind of post is why I continue to come back to your blog. While there are so many wonderful gf blogs out there, and I love all of them, I mostly just look at the pretty pictures and then move on. But I come to your blog for your life lessons. We look at the world in much the same way, and I love that you continually step back and ask yourself what you really need and what is important in this world.

    Many blessings!

  38. Vickie Martin

    You are welcome to my back porch anytime Shauna – let me know when you’re coming. Short drive to Renton :). We’ll make ribs.

  39. Anne

    My mouth is watering just thinking about these tortillas! Thanks for your wonderful story and the other stories it inspired. I am going to go and look for the white bean, kale and coconut tostada recipe right now!

  40. Sara

    I MADE THESE! I don’t have a tortilla press so I rolled them out. I played with the sizes & they weren’t perfectly shaped but I didn’t mind. They were fantastically delicious & perfect for taco night. My friend (who loves all things gluten) complimented them more than once & even said “I am really digging these tortillas.” They remind me of gordita bread (my favorite) & were simple & easy to make.

  41. Wellness Professor

    We call these tortillas Chapatis and they are delicious. However chapatis use wheat flour only. One can use whole or refined wheat flour but the process of preparing is similar. I would love to try her cooking style soon. I enjoyed reading your article.

  42. Cara Winter


    If you’re interested in other people’s stories – have you ever considered having guest bloggers write about their own gluten free recipes, on your site? (I have a couple of ideas for posts, if you’re interested…)


  43. Kate

    These look amazing. I only recently found out that I’ve got Celiac, so I’m looking to build up a repertoire of go-to GF recipes, and this might be one of them. Unfortunately I wasn’t much of a baker before my diagnosis, so this is all new territory for me!

    I have a question – can I keep the dough in the fridge or freezer for a while and have it still turn out okay? I’m imagining frying up a tortilla and eggs in the morning for a quick breakfast.

  44. Ali

    Oh Shauna, thank you! I don’t have time to read blogs very often, but am now wishing I didn’t have dinner already in prep mode for tonight! Flour tortillas are the one thing I still miss terribly after three years of being gluten-free. I will be trying these very soon!

  45. Heather @Gluten-Free Cat

    I just recently went to a Mexican restaurant. An authentic Mexican restaurant. A restaurant where the owners scurried to seat us and profusely welcomed us, because we were the only non-Mexicans in the place. We may have been the only non-Mexicans seated all day. I was concerned about what I could or couldn’t eat. And when I asked about the corn tortillas, they assured me that they were homemade and there was NO wheat flour in them.

    The tortillas were amazing. They were thick and doughy, very similar to yours, almost like a thin flatbread. And this was an authentic Mexican restaurant. Our picture of a “tortilla” has been a skewed by packaged tortillas. Yours are authentic and beautiful, and I can’t wait to try your recipe. Thank you. And as always, thanks for the story.

  46. The Gluten Free Cocina

    Wow, these look delicious! As a native Texan living in NYC I’ve been deeply missing flour tortillas enough as it is, but finding them gluten free has been impossible. Can’t wait to try these out. Thank you! -The GF Cocina (

  47. Gina

    Shauna, you inspired me to create my own recipe for flour tortillas. I used your idea from other recipes to use flax seed for flexibility. It worked great! I’ll have to try your psyllium husk idea as well. I like the way your tortillas look all thick and chewy. I made mine thin for wraps, but a chewy flatbread is always nice too. Here’s the link if you’re interested in seeing how I’m using some of your ideas:

    Thanks for all the great information! You’re truly revolutionizing gluten-free cooking.

  48. Jen

    Oh Shauna, thank you for this. These look like the amazing flour tortillas at a good Mexican restaurant in Detroit, where little old ladies stand behind a griddle and pat out dough circles between their palms all afternoon so that the tortillas are fresh when you order them. Those are the ones that made my dad tear up a little and declare them to taste just like his mother’s (she was from Mexico, and sadly died before I was born- her cooking is legendary 40 years later). Since my celiac diagnosis, I’ve been using either homemade or excellent locally-made corn tortillas, but I miss the flour ones. I can’t wait to try these.

  49. Zee

    GFG, thank you for this recipe. Since we went GF for our son I really miss the Asian style flatbread that is a staple of Southeast Asian diet. Even though hubby gallantly digs into baked chicken every day I knew he was missing it too. So yesterday I vowed to get psyllium and millet and make these wonderful tortillas (I swear I can smell them off the page!). But I couldn’t get to the store so all I had was sorghum and brown rice and p.starch. And no time to let the dough rest. Soooo, I halved the recipe, mixed up the flours, added EVOO and a pinch of onion powder, set up my cast iron skillet. Tried rolling them out but they came apart so I just patted the velvety dough into a circle on wax paper, and shallow fried them. As I turned over the first one with great trepidation I was pleasantly surpised by the nice golden color. Encouraged, I placed it on a paper towel and took a tiney bite. oh, the crispy crust and the soft interior! I was in love with my tortilla, I was in tortilla heaven! I served them with basil lamb curry and hubby inhaled them in seconds. I’m still floating on last night’s euphoria. Hubby was starstruck (if only he knew how easy it was). I plan to follow the exact recipe soon. Thank you!

  50. Ki

    I’m a little late to this party, but it struck a chord with me because I had a similar positive experience recently. A man named Carlos does a lot of landscaping on the property where I work and I was always commenting about how great his lunch smelled. Well, one day his wife packed a little extra for me! She rolled up beans and cheese in these beautiful thick torillas. I lamented to Carlos that my tortillas never turned out like this. He said she used Maseca, so I gave that a try and it made a huge difference. I made my balls of dough a little thicker and pressed a little less hard and we had great thick steaming tortillas for breakfast this morning. It really is about finding other people’s stories rather than myopically trying to follow a recipe, isn’t it!

  51. Andrea

    I just found your blog and can’t wait to read thru old posts. I have to say that this post made me feel like I was right there with you watching Norma. I have many food restrictions and it is easy to feel down about it at times. But now I get to cook for other people, much of it is things I can’t myself eat, but I love just the process of creating beautiful, tasty food that I know others can enjoy. It is the experience. (And then I get to go home and make versions I can enjoy ๐Ÿ™‚

  52. Charisse

    Thank you for sharing your story. I found your website today while I was craving tortillas and dreading the papery, store bought GF ones. I actually combined your recipe with another one I found and the results were excellent. I combined 2 cups masa harina (corn flour), 2 tbs smart balance, 1 tbs psillium fiber, 1.5 cups warm water, 1 tsp salt. I worked the dough and divided into 12 balls, and then rolled them out by hand. They cooked beautifully, and were so delicious! Just be sure to cover the cooked tortillas with foil after they are cooked to keep them soft and pliable. Thank you for the inspiration!!!

  53. Sandi Whitwell

    I made these last week. I didn’t have psyllium husks, but I did have a big can of Metamucil ๐Ÿ™‚ The slight orange taste was disguised by the bbq sauce in the filling.

    Richard would roll them out between the parchment paper, peel off one side and throw it in the hot pan. After a couple of seconds, I could easily pull the other piece of paper and flip the tortilla. We used the same two peices of paper for the whole batch.

    Going to find some actual un-flavored psyllium this week. Even though we live on a small island we can usually find most everything. If not, I just checked and amazon can ship one of the brands here.

  54. Aimee

    I know there hasn’t been a post on the this recipe in a while, but I would just like to say that as someone who is trying to get off wheat I am so happy to see this (and the whole website frankly). My mother is went to the store last night and picked up tortilla’s for fajita’s and I was a little disapointed to not see corn tortilla’s. If I can I will got to the store tonight and pick up the ingredients for these so we can both have tortilla’s :).

    Thank you SO much!

  55. Tsu Dho Nimh

    New Mexico style corn tortillas are usually used as an ad hoc scoop for chile, stew and soup. Even the commercial wheat tortillas in NM are thicker than elsewhere.

    Central Mexico traditionally made thinner wheat flour tortillas and they are the origin of the wrapped things like enchiladas and burritos.

    Try making plain corn masa tortillas – you can buy the soaked, slaked and dried corn flour dry or freshly made in most Mexican grocery stores.

  56. lovefaithhope316

    Playing with a tortilla recipe recently, I found using tofu as a substitute for oil could be used or half oil, half tufu or even plain yougurt. Gives a boost in nutrient content, lowers the fat and makes a nice soft tortilla without any change in the taste.

  57. Artemis

    I made these with slight changes no psyllium husk and I subed some rice flour for the potato starch. Since I didn’t use the psyllium I used boiling water instead of warm water. You should uses a spoon to mix before you stick your hand in there if it’s too hot. I have no problem with the heat. It helps to make the flours sticky and they were nice and plyable. I also made my thinner than your pictures just because of preference. They were still soft the next morning I wrapped them in a towel and put in a ziplock.

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