Gluten free, super soft & flexible, and really delicious. These are great for making quesadillas, sandwiches or for tacos.
These are quick to make and have minimal ingredients. No fillers or chemical additives. And I can assure you they taste better than packaged tortillas or flatbreads.
They are flexible without crumbling, which tends to be the issue with a lot of gluten free baked goods. The tapioca flour helps keep this stretchy and flexible.
2 cups gluten free flour (I used 1 cup white rice flour + 1 cup tapioca flour)
1 tsp Himalayan sea salt
1 1/2 tsp aluminum free baking powder
1 cup oat milk
- In a bowl mix the flour, salt, and baking powder.
- Add in the milk and mix until dough forms.
- On a generously floured surface, using your hands, press a golf ball sized amount of dough out to form a flat circle. Using a roller won’t work well because it is a slightly sticky dough.
- Heat a griddle or large skillet to medium high and cook each side for about 2 minutes.