Gluten-Free Homemade Tortilla Wraps
Craft the perfect base for your gluten-free meals with these irresistible Gluten-Free Homemade Tortilla Wraps! Made from a simple blend of gluten-free all-purpose flour, tapioca starch, and xanthan gum, these wraps are incredibly soft, pliable, and easy to roll, making them perfect for tacos, sandwich wraps, or even homemade quesadillas. This allergen-friendly recipe comes together in just 45 minutes and requires no complex techniques, relying on pantry staples and a simple skillet cooking method for golden, bubble-kissed results. Whether enjoyed fresh or reheated, these tortillas stay tender and delicious, offering a versatile, homemade alternative to store-bought gluten-free wraps. Say goodbye to crumbly store-bought options and hello to flavorful, handcrafted perfection!
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Recipe Information
Ingredients
- 2 cups gluten-free all-purpose flour blend
- 0.5 cup tapioca starch
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup water
- 3 tablespoons olive oil
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour blend, tapioca starch, xanthan gum, baking powder, and salt. Mix well to ensure all dry ingredients are evenly distributed.
Create a well in the center of the dry ingredients and pour in the water and olive oil.
Using a wooden spoon or spatula, stir the wet and dry ingredients together until the dough starts to come together. If the dough feels too dry, add more water, one tablespoon at a time, until the dough is soft and pliable but not sticky.
Transfer the dough onto a lightly floured surface and knead gently for about 2-3 minutes to ensure the dough is smooth.
Divide the dough into 8 equal pieces, rolling each piece into a ball. Cover the dough balls with a damp cloth to prevent them from drying out while you work.
Using a rolling pin, roll each dough ball into a thin circle about 8 inches in diameter, sprinkling additional flour on the surface as needed to prevent sticking.
Preheat a non-stick skillet or griddle over medium-high heat.
Place one tortilla in the skillet and cook for 1-2 minutes on the first side, or until bubbles begin to form and the bottom has light golden spots.
Flip the tortilla and cook for an additional 1-2 minutes on the other side until lightly golden.
Remove the cooked tortilla from the skillet and cover with a clean towel to keep it warm. Repeat with the remaining dough balls.
Serve the tortillas warm or store in an airtight container for up to 3 days. Reheat as needed.
Nutrition Facts
Calories |
1717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1671 mg | 73% | |
| Total Carbohydrate | 326.1 g | 119% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 4.2 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 38 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
