Better Batter Gluten-Free Flour Tortillas

I’ve already posted a recipe (from Living Without Magazine) on gluten-free flour tortillas that are really good… but the day after they are made. Fresh off the griddle, they are not all that bendable; but after storing them in a Ziploc bag overnight they soften right up and work really well.

But then I met my new BFF, Better Batter Gluten Free Flour!

I have been experimenting like a mad woman with my new BFF that I got last week, which is one of the reasons I have been slacking on my blog, I can’t stop cooking (or obsessing over corn-fed beef and petri dish pork…yuck. Did you hear about the newest beef recall due to E.coli 0157:H7? Sorry, ADD check.)!

Anyhoo, I am 3/4 of the way through a 25 lb. bag of flour.

In a week.

I am very thankful for Sam and Luke’s teachers and Mike’s co-workers for being my taste test subjects, because otherwise, I would be up to my ears in baked goods and it is only January 18th. Too soon into the new year to start gaining weight! 😀

The Batter Batter tortillas are simply AWESOME!! Right off the griddle. In fact, they are best if you eat them right away. But if you make too many like I did, don’t worry. Just store the extras in an airtight container or Ziploc bag and give them a quick zap in the microwave before eating.

All I can think of is…

Huevos Rancheros, Enchiladas, and OMG! I have to make a BURRITO! A breakfast burrito. Holy #&%@!! I get to have a Red Chile (or maybe Green Chile…the point is I get a choice! 😉 ) breakfast burrito at the Albuquerque International Balloon Fiesta this year! I think I am gonna faint. WOO-HOO! (Breakfast Burritos are THE thing to eat at the Balloon Fiesta, and they simply do not work with a corn tortilla). The following recipe is from the Better Batter Website and republished with their permission. Thanks, Naomi!

Better Batter Flour Tortillas

3 cups Better Batter Gluten Free Flour

2 tsp. Baking Powder

1 tsp. Salt

4-6 Tbs. Shortening (I used 6 Tbs. Spectrum Shortening, which is organic and non-hydrogenated)

About 1 1/2 c warm water

  • Mix all ingredients in a small bowl until well combined.
  • Divide into eight pieces. Roll each piece into a little ball and dust with more flour.
  • Heat up a skillet or iron to 350 degrees.
  • Working quickly, roll each ball out into a circle, about 6-8 inches wide. (I used the same method I did on the other tortilla recipe I posted. I rolled out the dough then used a saucepan lid to make a perfect circle).
  • Fry for about 15-30 seconds, flip and cook for about 10 seconds more. (I cooked mine on a griddle, like you would a pancake. I put about 1/2 tsp. Spectrum shortening on the hot griddle first so the tortillas wouldn’t stick)
  • Use immediately.

Nice little air bubbles...

So cool!

I wonder if this is how they make Pita Bread? Better Batter has a recipe for pita that I must try!

Flatten out the air pockets

Not a great photo, it's hard to take a pic while holding a tortilla in one hand!

I see soft tacos in my future!

Here is a video clip on how to make homemade flour tortillas. I wanted to post this to show you the air pockets/bubbles that occur when making gluten flour tortillas. The Better Batter tortillas got the same HUGE air pockets! 🙂

Shortening comparisons:


One ingredient. I like that!


Do you think it is GMO Soy? I don’t know, it is not labeled. Fully and Partially Hydrogenated oils! And what is TBHQ? It “enhances” storage life. So if I eat it, will it “enhance” or preserve my stomach too? It might not be a bad thing to eat if you want to be a mummy. 😉

Homemade GF Flour Tortillas

Somehow having a fajita on a corn tortilla just doesn’t cut it. Nor does having a wrap or pinwheel on one of the store-bought GF flour tortillas that are available on the market. It is not that they are bad, but they are certainly not the same. I want a soft, bendable/rollable GF flour tortilla that tastes like a flour tortilla should taste darn it!

If you have read many of my posts, you probably already know that I am obsessed with trying to replicate certain gluten containing foods, sans the gluten of course. It has become a teeny bit compulsive but I am starting to hit a few home runs here and there, especially with the condensed soup recipe!

So, I tried out about a million different recipes and have landed on one that I think is a very close replica of wheat flour tortillas. I found the recipe on the Living Without website and it was created by none other than New Mexico’s very own Jane Butel of the Jane Butel Cooking School! I have also found a great way to roll them out with little mess and the dough does not even stick to the rolling pin! Plus, a nifty little trick to make them look factory made! All with the Pie Crust Maker and a saucepan lid!

Gluten-Free Flour Tortillas

1 cup Rice Flour (I ONLY use superfine rice flours, they have a silky, powdery feel similar to wheat flour and you will not get the typical gritty texture of regular rice flour).

1/3 cup Potato Starch

1/3 cup Tapioca Starch (I used Expandex)

1/3 cup Fava Bean Flour (I used Garfava Flour).

2 tsp. Xanthan Gum

1 tsp. Baking Powder

1/2 tsp.  Sugar

1 1/4 tsp. Salt (I just use 1 tsp. in mine)

2 Tbs. Vegetable Shortening (I use Crisco and I add an additional 1 1/2 tsp. for a total of 2 1/2 Tbs. shortening)

3/4 – 1 cup Warm Water (I usually end up adding 3/4 cup plus half of a quarter cup (1/8 cup), you will get a nice ball of dough and not a batter).

  • Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender, 2 knives or your hand (I used my food processor).
  • Add the warm water, starting with 3/4 cup and mix well. Continue to add water until a soft, cohesive dough is formed.
  • Heat a griddle to medium heat.

The following steps are what I do to try and repicate to store-bought flour tortillas:

Using the Pie Crust Maker, dust the inside with some GF flour (I just used some of the Tapioca Starch that was already out.)

Add a ball of the dough (it does not have to be of any particular size because I am showing you the cheater’s way of making tortillas).

Roll out the dough to about 1/8″ thickness. Make it big enough for whatever size tortilla you want, but do not worry about making a perfect circle, this is what your lid is for! 😉

Use a saucepan lid that is close to the size of tortilla you want, (I make mine around 8-in.) and use it as your tortilla “cookie” cutter!

Cook one at a time on a hot griddle, (I spray mine with cooking spray first) until the surface bubbles. Turn only once, the first side should have brown flecks. Cook until the second side has slightly browned (this should not take long).

I am holding the tortilla with one hand while taking a photo with the other...they are that flexible!

See the little air bubbles?

This photo is from the morning after I made them, pulled one right out of the heating required!

Once my tortillas have cooled, I store mine in a sealed ziploc bag and they stay perfectly bendable. Personally, I think they are even better the next day and you do not need to warm them to make them pliable! Woo Hoo! Think we will be having fajitas for dinner tonight! 😀