• 1 3/4 cups all-purpose gluten-free flour, plus more for sprinkling
  • 3 tablespoons modified tapioca starch
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 4 1/2 tablespoons coconut oil
  • 3/4 cup warm water


  1. In a medium bowl, mix together gluten free flour, tapioca starch, baking powder, and salt. Whisk until combined.
  2. Add coconut oil and cut in (or pour it in and stir if your coconut oil isn't solid) until mixture resembles coarse crumbs.
  3. Drizzle in the water and stir with a fork until mixture becomes too hard to stir. Use your hands to knead the dough until a cohesive ball has formed. Add extra gluten free flour if dough is too wet.
  4. Divide dough into 6. Roll each piece of dough into a ball.
  5. Start preheating a cast-iron skillet or griddle over medium heat.
  6. Lightly flour your work surface, and roll each ball into a thin circle about 6-8 inches across. Keep unused dough covered with a tea towel until ready to use.
  7. Cook the tortillas for 20-30 seconds on each side until light golden brown in spots. Transfer to a plate and cover with a tea towel. Repeat with the remaining tortillas.
  8. Tortillas will keep, refrigerated and sealed in an airtight bag, for up to 3 days. Microwave for 30 seconds under a damp tea towel to reheat or heat in a pan over medium heat for 10 seconds on each side.

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