gf and me’s potato flour tortillas

These gluten free tortillas taste like wheat tortillas and won’t go soggy when baked in dishes like enchiladas. Originally posted in April, we wanted to re-post this recipe for our new followers and because we discovered a way to make them even easier than before. “How?” you ask. Mix the dry ingredients together in a large batch and store in a sealed container. When you want a tortilla, combine the dry mix with water at a ration of about 2:1, adding water by the tablespoon if needed. In other words, one cup of dry ingredients and 1/2 cup water will make 4 four-inch tortillas, 1/2 cup dry ingredients and 1/4 cup water will make two!

gluten free tortilla

TIP: If you find yourself missing a good ol’ peanut butter sandwich, try slathering a tablespoon or two of your favorite peanut butter onto one of these. Amazing! OR Try one wrapped around a hotdog for a great summer treat. Awesome!

What you’ll need:

½ tablespoon oil

2/3 cup corn starch

2/3 cup tapioca flour/starch

¼ cup + 3 tablespoons of potato flour

3 ½ tablespoons sorghum flour

1 teaspoon xanthan gum

1 teaspoon GF baking powder (use 1/2 teaspoon for thinner tortillas)

2 teaspoons brown sugar

1 teaspoon salt

1 cup + 1 tablespoon warm water

What you’ll do:

Heat the oil on a griddle set at 350 degrees or in a pan on medium high heat.

Sift dry ingredients together in a large bowl.

Make a well in the flour mixture and add the water. Mix with your hands until well blended. Divide into 9 or 10 balls.

Place balls one at a time into a tortilla press and flatten to make a 6 inch tortilla.

TIP: To make a thinner tortilla, “triple press” it. After pressing, rotate the tortilla twice and repress after each rotation. Use parchment paper on your press if the dough sticks.

You can also use a rolling pin and roll out the tortillas between two pieces of parchment paper. We have even “squished” them flat between two lightly greased flat bottom side plates. (We were camping and were rather desperate! But it worked.)

Put the tortillas on your hot griddle and cook for one or two minutes or until the dough puffs up slightly and develops nice brown spots on the bottom. Flip and cook the second side.

Cover to keep warm until you are finished cooking all the tortillas. Now fill with your favorite filling and enjoy!

Like these? You might also like

Dolores’s Delicious Enchiladas

or try them with

Tina’s 3-ingredient Pulled Pork

Photo credit gf and me 2013


47 thoughts on “gf and me’s potato flour tortillas

  1. Pingback: awesome four-cheese macaroni and cheese … and it’s gluten free too! | gf and me

  2. Pingback: dolores’s delicious enchiladas – now gluten free | gf and me

  3. “If you find yourself missing a good ol’ peanut butter sandwich, try slathering a tablespoon or two of your favorite peanut butter onto one of these”… sounds like my cuppa tea!!!


  4. Oh Thank Goodness….I was just looking for this kind of recipe today! So glad I stumbled here thanks to one of your “likes” on my page. Spreading the Gluten free wealth around:) Thank you!


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    • Hi! Thanks for dropping by! For commercial applications, we recommend the almond flour raspberry muffins, carrot cake, any cookies, the trimble cake, and coconut delight – mainly because they all have ‘staying power’ and don’t go dry and stale within a day like much GF food does. The chocolate cakes and banana bread are great too, but there are lots of those on offer already. Keep watching because we are planning on posting an incredible biscuit recipe and my mom’s awesome pie dough recipe soon!


  8. I’ve been dying to make these! Brown rice tortillas get old and can be a bit fragile and chewy! Also,I can’t have any yeast in addition to gluten, so options are limited “bread” wise. I don’t have tapioca flour/starch or sorghum flour on hand right now. Do you think I could substitute potato starch and sweet rice flour respectively? I also have an all purpose flour, but I’m not the biggest fan of the taste. I could potentially use that as well if it’s a good substitute. Thanks 🙂


    • I agree with you on the brown rice tortillas! I would try substituting rice flour for the sorghum and maybe add more corn starch to replace the tapioca (or half rice/half corn for the tapioca). Adding more potato flour will make them very gooey, I think. All purpose would work, but there’s not much in these to mask the taste if you don’t like it.


  9. Oh how I miss Peanut Butter, Banana and Honey sandwiches….and I’ve only been GF for about 3 weeks! I’m SOOO glad I found your blog! Thank you for sharing all your tried and true recipes. I can’t wait to start impressing my son and husband with yummy tasting GF foods. So far, they aren’t too impressed! 🙂


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  12. Thanks so much for stopping by my blog! My “Raising Healthy Eaters from the Ground Up” is a prized piece of writing. Lots of hard work, behind the scenes, and of writing that blog post 🙂
    I LOVE finding new gluten free sites and ideas. Your tortillas look easy and so yummy!! I saw some almond flour raspberry muffins of yours too. I’ll be checking out more of your recipes 🙂 I can always use new ideas. A blog well-done!


  13. Thanks for stopping by my blog 🙂 I’m LOVING your GF recipes. I’m always looking for new ideas! As I was perusing, I can’t wait to go back and read about the almond flour raspberry muffins. These tortillas look easy and so yummy. Quick question: where do you buy your xanthan gum?


    • We buy Kinnikinnik xanthan gum at a local bulk store called Nutters here in Central Alberta. I have seen it in grocery stores with well stocked gluten free sections. I believe Bob’s Redmill sells it as well. Hope that helps.


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  16. Pingback: Sweet Potato Flour Tortillas (adapted form gf and me) | Fitness, Food and Feeling good

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