Gluten Free Tortillas


  • 1 cup white rice flour
  • 1 tsp baking powder
  • 1/3 cup potato starch
  • 1/2  tsp sugar
  • 1/3 cup tapioca flour
  • 1 1/4 tsp salt
  • 1/3 cup fava bean flour
  • 2 TBS vegetable or other shortening
  • 2 tsps xanthan gum
  • 3/4 to 1 cup warm water


  1. Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand.
  2. Add the warm water, starting with 3/4 cup and mix well.
  3. Continue to add water until a soft, cohesive dough is formed.
  4. Heat a comal, tapa or griddle to medium heat.
  5. Then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round.
  6. Using a bollilo or rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference.
  7. Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks. Bake until the second side has slightly browned – should brown in a very short time.
  8. Keep warm in a tortilla keeper or wrapped in a cloth until served.

Note: Will freeze in a sealed plastic bag for up to three months.

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