Gluten-Free Flour Tortillas with Lard
Soft, pliable gluten-free tortillas made with Kim's gluten-free bread flour blend and lard, shortening, or butter. Dough requires refrigeration for at least one hour before rolling and cooking on a hot skillet. Quick-cooking method produces charred spots and slight puffing for authentic texture.
Ingredients
- 2 ¼ cups + 2 tablespoons Kim's gluten-free bread flour blend, 333gother gluten-free flour blend1:1gluten_freegluten-free
brands vary in hydration; adjust water as needed
- 6 tablespoons lard, shortening, or softened butter
- 1 teaspoon kosher salt
- ¾ cup warm tap water
- warm water, for adjusting dough consistency(optional)
- extra flour, for sprinkling surface(optional)
Instructions
- 1
Combine flour, salt, and fat in a large bowl and blend until the mixture resembles wet sand.
- 2
Slowly add warm water while mixing until the dough becomes smooth, about 3 minutes.
- 3
Continue adding water a little at a time until the dough reaches a tacky texture.
- 4
Remove dough from bowl and wrap in plastic wrap.
- 5
Refrigerate for at least 1 hour or up to 1 week.
- 6
Pinch off a ball of dough about the size of a 6-inch diameter.
- 7
Roll on a well-floured counter or parchment, rolling from center outward, rotating a quarter turn between rolls until desired thickness and size.
- 8
Heat a dry skillet or griddle over medium-high heat, or high heat if using cast iron.
- 9
Place a tortilla in the skillet and cook for about 20-30 seconds until bubbles begin to form.
- 10
Flip with a spatula and cook the other side for an additional 20-30 seconds.
- 11
If large air bubbles form, pop them with the corner of your spatula if desired.
- 12
Wrap cooked tortillas in a tea towel to keep warm while cooking remaining tortillas.
- 13
Serve warm or at room temperature.
Tips
Dough can be made up to 1 week ahead and refrigerated, making these ideal for meal prep.
Use parchment paper under dough when rolling to reduce flouring needs and prevent sticking.
For softer tortillas, wrap warm tortillas in a tea towel immediately after cooking.
Cast iron griddles cook hotter than steel skillets; adjust heat accordingly to prevent burning.
Good to Know
Store cooked tortillas in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze in parchment-lined stacks for up to 3 months.
Prepare dough up to 1 week in advance and refrigerate. Bring to room temperature for 15-20 minutes before rolling and cooking.
Serve warm or at room temperature as wraps, with fillings, or as a side to soups and stews.
Common Mistakes
Do not skip refrigeration to avoid tough, difficult-to-roll dough.
Do not add water too quickly to avoid overly sticky dough; add gradually and adjust.
Do not leave tortillas unwrapped after cooking to avoid them drying out.
Do not use high heat on non-cast iron skillets to avoid burning.
Substitutions
Gluten-Free Swaps
brands vary in hydration; adjust water as needed