A simple, healthy and totally delicious gluten-free flour tortilla recipe served with lightened up turkey tacos and fresh salsa.
I'm really excited to be sharing two things with you today:
1) A lightened up version of a classic recipe (hint: it involves jalapeños!)
2) A brand new gluten-free flour blend that I'm just crazy for.
We'll start with the recipe though because the flour is what makes this recipe so fantastic.
I've always loved Mexican food – I've sang its praises here, here, here AND here – I seriously can't get enough. If I had to choose one cuisine to eat for the rest of my days, it would be Mexican food (shh…don't tell my Italian family that!).
And tacos have to be at the top of my list. What I love about tacos is how you can pretty much fill them with whatever ingredients you want and they'll still be good. Whatever your thing is – fish, shrimp, steak, veggies, chicken, pork, etc. – there is a recipe for you to make a baller taco.
While I love to spice it up, add crazy ingredients, and make my tacos super unique, sometimes I just like the basics. A good old ground beef taco can totally hit the spot.
But….since it's me and I choose not to eat red meat very often, it's not the typical ground beef that makes these tacos awesome. I've lightened them up using organic ground turkey (which has far fewer calories and fat), pumped up the flavor with tomatoes and jalapeños, and wrapped them in multi-grain homemade flour tortillas.
These rival any beef taco you can find. Anywhere.
Now, let's talk about the tortillas because those are truly the star of the show.
In my four years of being gluten-free, I have yet to find gluten-free flour tortillas that truly rivals their gluten-filled counterpart. The ones I've bought taste okay, but they're flimsy, crack and simply aren't pliable enough to actually wrap.
Whenever I do try to use them for a wrap, they break apart and I'm left with the fillings on my plate, juices running down my hands and a few measly pieces of tortilla in my fingers.
Not the ideal taco eating experience.
Which is right where these tortillas come into the mix. I was recently introduced to Bob's Red Mill's latest gluten-free masterpiece: their 1-to-1 Baking Flour.
Bob's has been making stellar gluten-free products for years, and have a very popular all-purpose flour made primarily from garbanzo bean flour and starches. The flour is super versatile, but it does have a rather strong bean taste if you're not used to baking it with. While people still love it, I know some are put off by the taste.
Which is why I'm SUPER excited about their latest release! An all-purpose gluten-free baking flour that's made with a blend of rice flours, sorghum flour and starch. It's great for all your baking needs – cookies, cakes, brownies, pancakes, pies, muffins & more.
But that's not the best part. The best part is you can use this flour as a 1:1 substitute for wheat flour in any recipe. Meaning, you see a cookie recipe online that you're just dying to make and it's not gluten-free? Instead of trying to adapt your recipe with a variety of flours, adjusting your liquid ingredients, etc., you can just use the 1-to-1 Baking Flour!
It's as easy as that 🙂
And that's just what I set out to test with this tortilla recipe. The recipe I found seemed easy enough and was only 5 ingredients – flour, salt, baking powder, water and oil – so it seemed like the perfect recipe to try.
They turned out absolutely perfect. They were pliable, bendy, foldable, everything you want a flour tortilla to be. Plus, they tasted great. My only wish is that I made them larger so I could use them burrito-style. Next time!
In addition to today's tortilla and taco recipe, I also have some exciting news. I'm partnering with Bob's Red Mill to share the new 1-to-1 Baking Flour and will be showcasing three more recipes over the next few weeks.
And to make this launch even more exciting, one lucky reader will be able to win a pack of gluten-free flours with each of these four posts.
That's right, FOUR bags of flour with each recipe. This is an awesome opportunity for anyone who's new to gluten-free baking or has been looking for a wheat flour alternative and hasn't found something that works. You're going to absolutely LOVE this flour!
Gluten-Free Flour Tortillas + a giveaway
for the tortillas:
- 2 1/3 cup 1-to-1 Baking Flour
- 2/3 cup quinoa flour or more baking flour
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 1 - 1 1/3 cup warm water
- 1/3 cup olive oil
for the taco filling:
- 1 lb ground turkey
- 2 fresh jalapeños seeded and chopped
- 1 small red onion diced
- 1 garlic clove
- 1 tomato diced
- 2 tablespoons tomato paste
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Pinch cayenne pepper
- Salt & pepper to taste
- Olive oil for cooking
for the toppings:
- Fresh lettuce
- Red salsa
- Grilled corn
- Heat a pan drizzled with olive oil over medium heat. Add turkey and cook until almost done, about 5 minutes. Break the turkey up with a wooden spoon as you cook.
- Transfer turkey to a plate and return pan to stove.
- Drizzle a touch more olive oil to the pan then add the peppers, onions and garlic. Saute until garlic is fragrant, 2 - 3 minutes.
- Transfer turkey back to the pan, add tomatoes, tomato paste and spices and simmer until meat is fully cooked, juicy and flavorful, another 5 - 10 minutes.
- While tacos are cooking, prepare the tortillas.
- Whisk together dry ingredients in a large mixing bowl. Measure water into a glass measuring cup (start with one cup first) and stir in oil.
- Slowly pour liquids over dry and mix with a wooden spoon or hands until moist and can easily form a ball or be kneaded. If dough feels dry, add more water 1 - 2 tablespoons at a time, kneading well after each addition.
- Take a piece of dough, slightly larger than a golf ball and roll it into a ball. Using a cast iron tortilla press, press the dough into the machine until they're the thickness of traditional tortillas.
- Cook on medium in a dry cast iron pan for 2 - 3 minutes per side.
- Repeat with remaining dough until no dough remains.
- When ready to serve, place a scoop of taco filling into a tortilla, top with desired toppings and enjoy!
12 comments on “Gluten-Free Flour Tortillas”
Hi, I think you have some really cool recipes and great ideas and I am surely going to try this one, but I am surprised that you use olive oil for cooking. I always use coconut oil because olive oil will become rancid when cooked. Thanks for all the great ideas though.
I was excited to see a tortilla recipe I could make, but I see that it’s made with flour. I like the idea of a 1:1 flour, but was disappointed to see that it’s a rice flour. I was hoping I could use this, but I’m allergic to rice. Also, I’ve heard that rice has low levels of arsenic in it. If that’s true, is rice dangerous even to those who aren’t allergic?
Also, does anyone have suggestions for replacing rice flour when baking?
Angela, try Millet flour instead of rice flour. That is what I do. I use a mix of millet and quinoa flour when a recipe calls for rice flour and so far things are tasting just fine. 1:1. Good luck. I also use quinoa flakes instead of oatmeal in cookie and bread recipes and people are loving it.
My sister-in-law was a trainer for the Peace Corp for volunteers going to Asia. She always said men lost weight on rice and women GAINED weight on rice. I found that to be true and have totally eliminated rice from my diet. And lost weight. Rice is not an acceptable food for people with diabetes either. Too starchy and raises blood sugar quickly.
A quinoa recipe would be much better for us to use.
Thank you for all the time and effort you put into your recipes. I know you must get bored and need a change. I still am in love with pure quinoa. And millet which appears to be an excellent substitute for rice.
Mmmm this is just perfect.
Plenty to note and I really do tend to go for this rather than bread now, lazy I suppose but….. They just are so versatile, sweet and savoury, hit and cold, portable….
So loved by visitors for bowls of fillings and a table groaning with a big pile of these too and all can mix and match. I think there will not be one person really full and happy!
Some of us are gluten sensitive AND diabetic. We need low carbohydrate recipes. If you do not publish the amount of nutrients and carbohydrates we do not know whether we can eat them, or not.
Looks like a great product. Interested to try. The 1-1 flour will make baking gluten-free a lot easier and fun.
Really excited to try this new Bob’s Red Mill flour! Sounds so easy to use… love it… and thanks for doing the giveaway! 🙂
Have to agree with some of the comments about arsenic and rice. It’s best to eat organic and limit the amount eaten per week. I prefer corn tortillas as my grandson is allergic to gluten…
I love to make my own, and wraps are really what I want the most!
I cannot get this red mill in Ireland. If I do get things in the postage and tax makes things a third mire expensive mostly.
Could you give me a blend if flour that would let me make wraps too please?
No thoughts on site yet but as long as you highlight where we should go fir those nit computer savvy then there should be no problem. There was none today!
Alyssa, have you ever thought about tackling a pita recipe? I’ve fallen in love (again) with tzatziki and would love to make GF pitas to go with it!
Its nice share and verry usefull of me and my childs, thanks