Soft, flexible, and incredibly versatile, these everyday tortillas are perfect for tacos, quesadillas, wraps, enchiladas, and homemade tortilla chips. Roll them thin for classic tortillas or bake them until crisp for the perfect chip.

FORAGE BAKER'S NOTES

Flour Matters. Gluten-free flour blends can vary considerably in weight per cup, which is why we always recommend baking by weight whenever possible.

If measuring by volume, gently scoop Rustic Bread Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser dough.

Working the Dough. Allow the dough to rest for 10 minutes before shaping. This gives the flour time to fully hydrate, making the dough smoother and easier to press. Parchment paper works best when rolling or pressing tortillas.

For Extra Flexibility. Xanthan gum is optional but helps create a more flexible tortilla that's less likely to crack. It's especially helpful when rolling the dough very thin or making tortilla chips.

DOUGH

Makes 12–18 taco-size tortillas or approximately 96 tortilla chips

Ingredients

• 2 cups (250g) Rustic Bread Flour
• 1 cup (240g) water
• 3 tablespoons (45g) melted butter or olive oil
• ½ teaspoon xanthan gum (optional)

INSTRUCTIONS

1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.
2. In a medium bowl, combine Rustic Bread Flour, water, melted butter or oil, and xanthan gum (if using). Mix until a soft dough forms.
3. Allow the dough to rest for 10 minutes.
4. Knead the dough gently for about 30 seconds until smooth.
5. Divide into 12–18 portions, about 2 tablespoons each, and roll into balls.
6. Place a dough ball between two sheets of parchment paper and press with a tortilla press or roll with a rolling pin until very thin.
7. Transfer the tortilla to the prepared baking sheet using the parchment paper, then gently peel away the top sheet.
8. Bake for 6–8 minutes, or until the center is fully set.

ALTERNATIVE COOKING METHODS

Skillet

Cook each tortilla in a lightly greased skillet over medium heat for 1–2 minutes per side until fully cooked.

Microwave

Cook one tortilla at a time for 30–60 seconds, flipping halfway through. Cooking time will vary depending on microwave wattage.

HOMEMADE TORTILLA CHIPS

1. Prepare and bake the tortillas as directed above.
2. Allow them to cool completely.
3. Stack several tortillas and cut each into 8 wedges.
4. Arrange on a baking sheet and bake for an additional 6–8 minutes, or until crisp.
5. Alternatively, air fry at 360°F until golden and crunchy.
6. For fried chips, cook in hot oil until crisp, then drain on paper towels and season with flaky sea salt.

FORAGE TIP

For the softest tortillas, stack them under a clean kitchen towel as they cool. The gentle steam keeps them pliable and easy to fold for tacos and wraps.