Gluten-Free Corn and Rice Tortillas with Xanthan Gum
Homemade tortillas made from a blend of corn flour, brown rice flour, and potato flour, held together with xanthan gum for flexibility. These soft, pliable tortillas puff beautifully when cooked on a cast-iron skillet and make an excellent gluten-free alternative to wheat tortillas. Perfect for tacos, wraps, or quesadillas, they have a slightly nutty flavor from the rice flour and authentic corn taste. The key is achieving the right dough consistency with gradual water addition.
Ingredients
- 1 cup corn flour
- ¾ cup brown rice flour
- ⅓ cup potato flourtapioca starch2:3gluten-free
different binding
- 2 teaspoons xanthan gum
- 1 teaspoon gluten-free baking powder
- 1 teaspoon sea salt
- 3 tablespoons extra virgin olive oil
- 1 cups pure water, room temperature
Instructions
- 1
Combine all dry ingredients in a bowl
- 2
Whisk to combine thoroughly
- 3
Add olive oil and cut in with whisk or fork
- 4
Add half cup water and mix well
- 5
Add remaining water gradually until dough becomes soft and holds together when formed into a ball
- 6
Heat cast-iron skillet over medium heat
- 7
Generously flour clean counter with corn flour
- 8
Form 2-inch ball of dough and flatten
- 9
Place wax paper between dough and rolling pin, roll into 1/8-inch thick circle about 8 inches diameter
- 10
Rotate dough as you roll to prevent sticking, dust with more flour as needed
- 11
If tortilla sticks to counter, release by sliding spatula underneath
- 12
Transfer tortilla to heated skillet
- 13
Cook on first side until big and puffy with brown spots underneath, about 1 minute
- 14
Flip and brown second side
- 15
Transfer to dinner plate and cover with towel to keep soft and warm
- 16
Repeat process with remaining dough
Tips
Develop a rhythm by rolling one tortilla while another cooks on the skillet for efficiency.
Use natural wax paper between dough and rolling pin to prevent sticking and tearing.
A well-seasoned cast-iron skillet requires no oil and creates the best browning spots.
Good to Know
Store in zipper-seal plastic bag in refrigerator up to 1 week or freeze up to 3 months.
Can make dough up to 1 day ahead and refrigerate. Bring to room temperature before rolling.
Serve immediately while warm and pliable, or reheat briefly in dry skillet.
Common Mistakes
Add water gradually to avoid sticky dough that's difficult to roll.
Don't skip the wax paper or tortillas will stick and tear when rolling.
Substitutions
FAQ
Can I make these without xanthan gum?
Xanthan gum is essential for binding gluten-free flours and creating flexibility. Without it, tortillas will crack and break easily.
What if my dough is too sticky to roll?
Add more corn flour gradually until dough is manageable. Too much water makes sticky dough that's difficult to handle.
How long do these tortillas keep fresh?
Store covered at room temperature for same-day use, refrigerate up to 1 week, or freeze up to 3 months in sealed bags.