Gluten Free Flour Tortillas—plus how-to video

Gluten Free Flour Tortillas—plus how-to video

For the perfect soft, flexible gluten free flour tortillas, you need the right ingredients and the right recipe. Now, finally, you have that—and a complete how-to video that shows you exactly how it’s done.

For the perfect soft, flexible gluten free flour tortillas, you need the right ingredients and the right recipe. Now, finally, you have that—and a complete how-to video that shows you exactly how it's done.

Even though I love corn tortillas (especially when I D.I.Y. ’em), sometimes you just need a gluten free flour tortilla. And these are, hands down, the best flour tortillas I have ever had–gluten free or not. This is the recipe from page 203 of Gluten Free on a Shoestring Bakes Bread.

For the perfect soft, flexible gluten free flour tortillas, you need the right ingredients and the right recipe. Now, finally, you have that—and a complete how-to video that shows you exactly how it's done.

It uses Expandex modified tapioca starch (sources here), which makes the tortilla dough incredibly easy to handle, and the tortillas themselves stretchy and pliable like never before. But if you don’t have Expandex and want to make them tonight, just replace the Expandex (gram for gram) with tapioca starch/flour. The texture won’t be exactly the same (raw or cooked), but the recipe will still work.

For the perfect soft, flexible gluten free flour tortillas, you need the right ingredients and the right recipe. Now, finally, you have that—and a complete how-to video that shows you exactly how it's done.

The step by step video above shows you exactly how to make the tortillas, but I couldn’t resist some step by step still photos, too. You do need something to Pin to Pinterest, after all. You’re going to want to save this one!

For the perfect soft, flexible gluten free flour tortillas, you need the right ingredients and the right recipe. Now, finally, you have that—and a complete how-to video that shows you exactly how it's done.

If you’re interested in what gluten free flour tortillas to buy, I’ve got 8 brands that I really like and recommend trying. You can visit my GF flour tortilla reviews right here.

And if you’re wondering how I get those clean, perfect circles on my tortillas, the secret is a cake cutter. One of those big old metal collars that look like really, really large cookie cutters? Those. I used to think it was mostly for showing off, but it really does make for a more evenly-cooked tortilla.

Oh, and one more thing: They freeze perfectly. Just stack the cooked tortillas, wrap them tightly in freezer-safe wrap, and freeze until ready to use. You can either defrost them in the refrigerator overnight, and then refresh them by softening them in a hot skillet (a few seconds on each side), or pop them in the microwave covered in a wet paper towel. (The skillet method is 1000x better.) You’ll be minutes away from a great meal.


For the perfect soft, flexible gluten free flour tortillas, you need the right ingredients and the right recipe. Now, finally, you have that—and a complete how-to video that shows you exactly how it's done.

Like this recipe?

Prep time: Cook time: Yield: 10 to 15 tortillas, depending upon size


1 3/4 cups (245 g) all-purpose gluten-free flour, plus more for sprinkling (I used Better Batter)

35 grams (about 1/4 cup) Expandex modified tapioca starch* (or replace with an equal amount of tapioca starch/flour)

1 1/2 teaspoons baking powder

1 teaspoon (6 g) kosher salt

4 1/2 tablespoons (54 g) vegetable shortening

3/4 cup (6 ounces) warm water (about 85°F)

*For information on where to find Expandex, please see the Resources page. For information on how to replace Expandex with Ultratex 3, readily available in most countries outside the United States, in the gluten free bread recipes in GFOAS Bakes Bread, scroll to #6 in Resources. I have not yet tested Ultratex 3 in this recipe, but I would recommend trying a mix of 268 grams all purpose gluten free flour + 12 grams Ultratex 3 in place of the blend above. Ultratex 3 is at least 3 times as strong as Expandex.


  • In a large bowl, place the all-purpose flour, Expandex, baking powder, and salt, and whisk to combine. Add the vegetable shortening and toss it in the dry ingredients. With the tines of a large fork, break up the shortening into small pieces about the size of small peas. Create a well in the center of the mixture, and add most of the water. Mix to combine. The dough will come together and be thick. If there are any crumbly bits, add the remaining water by the teaspoonful. Knead the dough together and press it into a ball, cover with a moist tea towel, and allow to sit for about 20 minutes. The dough will stiffen a bit as it absorbs more of the water.

  • Heat a 10- or 12-inch cast-iron skillet over medium-high heat. Divide the dough into five pieces. Begin with one piece of dough, and cover the rest with a moist tea towel to prevent them from drying out. On a lightly floured surface, with a rolling pin, roll out the first piece of dough until it is 1/8 inch thick. Cut out as many rounds as you can (should be three or four) with a 6- or 8-inch metal cake cutter. Stack the raw tortillas on top of one another, dusting lightly with flour between them, if necessary, to prevent them from sticking. Gather the scraps and set them aside. Repeat with the remaining pieces of dough, including gathering and rerolling all of the scraps together.

  • Once all the tortillas have been rolled out and cut, place them one at a time in the center of the hot skillet and cook on one side until bubbles begin to appear on the top surface and the tortilla darkens in color a bit on the underside (about 45 seconds). Flip the tortilla over with a wide spatula, and cook on the other side until more bubbles form and the tortilla darkens on the underside (about another 45 seconds). Remove the tortilla from the pan, place on a moist tea towel, and cover gently. Repeat with the remaining tortillas.

  • If you don’t plan to use the tortillas right away, place them, still wrapped in the towel, in a plastic bag to seal in the moisture. Use within a few hours.

  • From the book Gluten-Free on a Shoestring Bakes Bread: Biscuits, Bagels, Buns, and More by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2013.


If you liked this recipe, you'll love this book!

If you’re eating gluten-free, you know the challenges of bread. Gluten-Free on a Shoestring Bakes Bread tells you everything you need to know to make the artisan-style bread you’ve been missing—and at a fraction of the cost.

Learn More

Comments are closed.

  • Cookingguy
    September 20, 2016 at 2:16 PM

    I think the passive time should be included somewhere up front.. I got started then realized I needed to wait 20 mins in the middle… Not sure how I’m expected to finish the entire thing in 25.

    • September 20, 2016 at 2:56 PM

      My recipe format does not include passive time, cookingguy. It is always a good idea to read through a recipe once first before you begin taking action.

  • Laura M
    September 2, 2016 at 7:10 PM

    These are SO yummy! The other day we had a combined success and fail. We didn’t have expandex, and only cup4cup flour, so made them with tapioca starch and cup4cup. We got 5 tortillas in total and they were very dry and hard to handle, but we ate them anyhow and they were a hit! I had also over cooked them so they didn’t roll very well. Since we knew these were going to be a regular thing, we ordered expandex, potato starch and powdered pectin (these can’t be found easily where I am) The expanded arrived and we tried again with that and a blend of better than cup4cup. We got 10 (7 inch) tortillas! They still rip very easily but when we have the better batter flour blend ready to go, I’m hoping that will solve the final issue. My only other question is can the recipe be doubled or tripled for making big bulk batches?

  • ber getty
    July 21, 2016 at 4:53 PM

    Can I use Bobs red Mill all purpose gluten free flour for this?

    • James Davis
      September 14, 2016 at 7:56 AM

      Mine come out great everytime. I use Expandex with Bob’s Red Mill all purpose BAKING flour. This is potato and rice blend. Anyone use the Bob’s all purpose (garbanzo bean flour blend with no xanthan gum) I would like to know.

      • September 20, 2016 at 2:57 PM

        Definitely not, James! You absolutely cannot use a bean flour blend successfully in any of my recipes. That is far from a true all purpose blend by any definition.

    • September 20, 2016 at 2:57 PM

      I’m afraid not, ber getty. You must use one of my recommend blends, and Bob’s is not one of them. Their blend is very, very gritty.

  • Sarah
    July 6, 2016 at 8:46 AM

    Was excited to try these and OMG what a big FAIL! So disappointed. Not possible to roll them, they came apart as I tired to lift them, so used my hands but were awful, like eating cardboard! Tried two and threw the rest away! Such a waste of ingredients and money!

    • July 6, 2016 at 10:56 AM

      It can be very frustrating when a recipe doesn’t turn out as you expected. This recipe is one of the best-tested on my blog and in my cookbooks, and I have made it many dozens of times successfully, so I can say with confidence that it works when made as written. If you did not use one of my recommended flour blend, Sarah, that is likely the issue right there. If you made other substitutions thinking that they were inconsequential, I’d look there, too. And if you’re measuring your ingredients by volume, not weight, that can lead to very inconsistent results. It sounds like your dough was very dry, which could be the result of any of the possibilities I mentioned. Better luck next time!

  • Josie Arnold
    June 7, 2016 at 2:37 PM

    Do you think this dough could be used to make sopapillas? I live in south Texas and have always wondered what sopapillas were like–this seems to be a similar dough to what traditional sopapilla recipes call for?

    • July 6, 2016 at 10:54 AM

      I have a recipe for sopapillas already on the blog, Josie. Just use the search function!

      • Josie Arnold
        July 7, 2016 at 10:17 AM


  • subduedjoy
    June 4, 2016 at 9:11 PM

    Have you tried alternative binding agents other than xanthan gum? And if so, how did your breads turn out in comparison. I have a digestive disease and cannot consume xanthan gum.

    Some alternative binding agents to xanthan gum:

    Xanthan gum – complex sugar molecules that are very difficult to digest. Xanthan gum increases stool output, bloating, and gas and may cause an allergic reaction in people allergic to corn, soy, dairy, or wheat because it is produced by bacterial fermentation of a sugar-containing one of those ingredients.

    Psyllium fiber – high in natural soluble fiber.

    Chia seeds – nutrient dense, favorable omega-3 to omega-6 ratio.

    Flax seeds – high in omega-3 fatty acids.

  • Mimi Townsend
    June 4, 2016 at 3:30 PM

    Oh my goodness! The Expandex came in the mail today. I jumped into the kitchen and made some tortillas… best thing I’ve ever tasted! Ordered your Bread, Biscuits and Bagels cookbook today. I await in eager anticipation! Thanks for all you do.

  • Diane Douglas
    June 2, 2016 at 8:49 AM

    These have become my newest addiction! They are very simple to make, don’t take too many ingredients, freeze perfectly and ready to snack on in an instant! LOVE them… thank you Nicole! I was wondering about using a tortilla press, and then I just read the latest comments, so I might try that next time (tomorrow?) with the Ziplock bag.

  • Mare Masterson
    May 31, 2016 at 2:11 PM

    I have yet to make these. I wish I could! Geesh – 1 year grain free – where did the time go? I have yet to try the grain free tapioca wraps you created. I will have to do that as soon as possible!

  • LindaK1661
    May 30, 2016 at 10:36 AM

    These sound amazing Nicole. I can’t wait to try them. Do they freeze well?

    • June 1, 2016 at 10:34 AM

      Yes, they do, Linda. I discuss that in the post above, right before the recipe.

  • Bebehealthycookingart
    May 29, 2016 at 3:03 PM

    Hi Nicole! Can I replace it with rice flour? And replace tapioca flour for potato starch or arrowroot instead?

    • May 29, 2016 at 3:25 PM

      Hi, Bebe,
      I assume you are referring to the Expandex, and no, you cannot replace it with rice flour. Sorry!

      • Bebehealthycookingart
        May 29, 2016 at 3:50 PM

        Dear Nicol
        Thank you so much for your reply!
        My concern is that although we love tortillas, and I love your recipe, but my husband does not tolerate tapioca, has indigestion right away and by aurveduc medicine it’s not good for him. So that’s why I was wondering if I can use rice flour instead of gluten free mixes (because usually gluten free mixes contains it also) and replace expandex with healthy alternative. Appreciate your Advice.
        Love and Light

  • Adrienne
    May 28, 2016 at 8:07 PM

    Hi Nicole I live over in Australia, and the all purpose gluten free flour blends are just so expensive. For your recipes I have been using Plain flour instead and the recipes just don’t turn out the same. Is there any way I could make a flour blend using plain flour and other ingredients?

    • Victoria Donaldson
      May 29, 2016 at 9:22 AM

      Hi Adrienne,
      I live in Australia too, have you tried making your own flour blend? I have found that to be the best using Nicolas formulars you can find here on the site.

      • May 29, 2016 at 3:26 PM

        That’s good advice, Victoria! Adrienne, one of the main reasons I developed those copycat all purpose gluten free flour blends is for readers who live outside the U.S. and cannot purchase my recommended ready-made blends.

  • suzeyg3
    May 28, 2016 at 9:24 AM

    Brilliant. So good to see a video then they can be made perfectly. So easy to follow.
    Hope you will do some more.

    • May 29, 2016 at 3:27 PM

      Thanks, Suzey! I’ll definitely be providing some process recipe videos as a thank-you giveaway for readers who purchase my next cookbook this Fall. And maybe some more in between. Stay tuned!

      • suzeyg3
        May 30, 2016 at 1:02 PM

        I can not wait for your new book or books!! It’s so exciting xxx

  • Jen Small
    May 27, 2016 at 5:45 PM

    Oh my gosh these are so delish!! I make them often for burritos but I never get as many as the recipe calls for – which is really insignificant in light of how much I love them! I’m excited to check out the video… maybe I can figure out where I’m going wrong. This recipe is a MUST and is not difficult at all. I use a tortilla press and a little tip I’ve learned (I’m in Texas so lots of tortilla making goes on) is that cutting a plastic grocery store bag and using that to roll your tortillas in between = no sticking and no need for flouring the surface.

    • May 29, 2016 at 3:29 PM

      I sometimes use a zip-top bag split into two single layers, with the zipper part cut off, for rolling tortillas without flouring them. I find it works better than a thinner plastic, but if your way is working for you, keep on keepin’ on! Thanks for the kind words, too. So glad you’re enjoying the recipe.

  • Claire Claes
    March 15, 2014 at 3:36 PM

    Oh dear I just had a big fail with this recipe :( I can’t get vegetable shortening here (Belgium) so I used coconut oil. Also can’t get the Expandex so I bought tapioca starch used for thickening sauces. When I opened the packet it was little beads of tapioca so I ground them up and used it like that. Not sure which one was the culprit but I cooked one and had to chuck the rest of the dough. Very hard to handle and when cooked hard enough to snap. I used Schar self raising flour. It’s such a same we can’t get the same ingredients over here because they look soooo good! x

    • April 25, 2014 at 7:46 AM

      Claire, as you found out, I’m afraid that you can’t make that many substitutions and have the recipe turn out!

  • March 12, 2014 at 3:16 PM

    Okee dokee. I have modified my comment, then, Terri, to indicate only that I find King Arthur Flour gluten free flour to be indistinguishable from Trader Joe’s gluten free flour.

  • Karen Tobin Cole
    March 12, 2014 at 12:40 PM

    Do you use any oil or butter in the skillet when you cook these? I assume you do, but I’ve never made tortillas before so I’m not sure.

    • April 25, 2014 at 7:47 AM

      Nope, Karen! Just a hot, dry skillet. :)

  • Gina Seaholtz
    March 12, 2014 at 11:02 AM

    Can I use Bob’s Red mills flour for this recipe…I cannot use flours with rice in them because I am allergic to gluten and my husband is allergic to rice

    • April 25, 2014 at 7:47 AM

      No, Gina, I’m afraid that will not work at all.

  • Janel
    March 10, 2014 at 1:18 PM

    if i use Cup4Cup flour (because that’s what i have) would i just skip the Expandex? also, do you know if they would turn out okay using butter instead of vegetable shortening? (because Crisco or the like is not really something i want to buy or put in my body.)

    • March 11, 2014 at 7:41 AM

      Janel, no you would not just skip the Expandex. I do not recommend Cup4Cup flour for this recipe, but feel free to experiment. I do not use Crisco. I use Spectrum nonhydrogenated vegetable shortening. As always, if you would like to experiment, feel free!

      • Janel
        March 15, 2014 at 9:05 PM

        i didn’t even know there was such a thing as non-hydrogenated vegetable shortening. i’ll have to check that out. i have a big bad of C4C that i got for Christmas tho, and i can’t afford to buy a different flour and other special ingredients that i pretty much would have to order online (which means i can’t use food stamps). so i might just try to make this or a different recipe with what i’ve got. thanks!

  • Mary Ann Henry Cook
    March 7, 2014 at 1:55 PM

    I made these last night without the Expandex. My rolling pin turned up awol. I don’t have a tortilla press, so I used my hands. They ended up a little thick…but all that being said…my whole family gobbled these up!! Once I get the Expandex, find my rolling pin or get a tortilla press, these will be regulars at my house. They may be regulars even before the other stuff happens! Thank you, thank you, thank you. My daughter cried when she bit into her first one. She hasn’t had flour tortillas in several months (since her diagnosis) and these are fantastic!! (Can you tell we like these?)

    • March 11, 2014 at 7:41 AM

      Aw, Mary Ann, look how happy you made your daughter!! So glad you enjoyed them, and I hope you get Expandex soon because it makes a really big difference. :)

  • March 7, 2014 at 8:20 AM

    Londerella, that is tapioca starch. Not Expandex modified tapioca starch.

  • […] Flour tortillas. […]

  • Cindy
    March 7, 2014 at 12:20 AM

    Can’t wait to try these! I love to use Jules Gluten Free All Purpose flour and the first ingredient is Expandex! Can’t wait to try this recipe using only Jules flour and see how it turns out . Thank you!!

    • March 7, 2014 at 8:22 AM

      As I explain below, Cindy, in response to Nancy’s questions, I do not recommend using Jules flour in this recipe at all. It has way too much Expandex.

  • Londerella
    March 7, 2014 at 1:04 AM

    Would this be sufficient as the tapioca is already blended in?


  • Diane Decker
    March 6, 2014 at 7:42 PM

    I am groaning right now. Must call to order the expandex tomorrow. On a related note, would you like to figure out a way to make Indian Fry Bread gluten free? I have a recipe.

    • brandon
      March 6, 2014 at 8:26 PM

      OH goodness yes. could you email it please.

      • Diane Decker
        March 7, 2014 at 6:24 PM

        Brandon, all I have is the old fashioned way to make fry bread, not anything gluten free. If you want it, email me at diane_decker@excite.com and I will send it to you. I’m too inexperienced at gluten free to try to adapt it myself.

      • Janel
        March 10, 2014 at 1:22 PM

        you might want to try following your recipe but just use Cup4Cup brand gf flour… i’ve had pretty good luck so far substituting it into a lot of my family recipes.

    • March 6, 2014 at 8:43 PM

      I actually have been working on an updated recipe for Indian Fry Bread with the new ingredients and methods from Bakes Bread, Diane. Stay tuned! :)

  • Kim Thomas
    March 6, 2014 at 1:23 PM

    I just made these so my daughter and I could have fish tacos for lunch. They were AWESOME!!!!! You’re right–better than any flour tortilla I’ve had, gluten free or not! I could eat them plain right from the skillet! Thank you, Thank you, Thank you!

    • March 6, 2014 at 3:26 PM

      Mmmmm fish tacos, Kim. I wish that had been my lunch (or my dinner for that matter)! So glad you enjoyed them. :)

  • Susan Dorsey
    March 6, 2014 at 1:10 PM

    I have a question. I have your bread book and I love it. I made a huge batch of your AP Flour and use it often. Is the Expandex different from regular tapioca starch? I would love to make these tortillas and have tapioca starch on hand, but not the other two you mentioned. Thank you for your help.

    • March 6, 2014 at 3:26 PM

      Yes, Susan, it is completely different. Please see Bread FAQ#16 here.

      • Susan Dorsey
        March 6, 2014 at 4:20 PM

        Thank you!

  • Jean
    March 6, 2014 at 1:03 PM

    Do you have a “trick” for re-rolling the scraps so they don’t taste too floury? Maybe I used a little too much flour for the first roll out?

    • March 6, 2014 at 3:25 PM

      I think you’ve solved your own problem, Jean! Go light on the flouring. You can even try just flouring the rolling pin, instead of the dough itself.

  • Jennifer S.
    March 6, 2014 at 12:31 PM

    I have not made these yet but I really need to. I’ve watched the expert so I should be good to go AND I now have all the tools (aka cake cutters!!!) so excited.

    Quick question as a little side note. I’m trying to replicate those “lunchables” for my kids and want to make small circle pizza crusts – would you use this recipe or your thin or thick pizza crust rolled out and then cut with a cookie cutter? I’d love your expert opinion!! (No please advise this time… lol!)

    • March 6, 2014 at 12:46 PM

      I don’t know what lunchables look like, but if they have an edge to them, I’d make little pizza crusts. If not, go with these. Either would work, though. Cute idea!

  • April
    March 6, 2014 at 12:27 PM

    Also, would the King Arthur GF all-purpose blend work for these? It is the most readily available in my area.

    • Jennifer S.
      March 6, 2014 at 12:33 PM

      if you can look at the bread book, it says what goes into the flour blend she prefers – or go to better batter’s site and see the ingredient list and compare to King Arthur’s – you’ll notice there is a TON of difference and will affect the recipe. I’d use at your own risk. FYI: Better batter is sold online and you can get some really super awesome prices AND free shipping!!!

    • March 6, 2014 at 3:29 PM

      The King Arthur flour blend is very, very starchy, April. It is white-labeled in Trader Joe’s as their all purpose gluten free flour (You can read more about my opinion on the Trader Joe’s (King Arthur) GF flour in my review of it here). King Arthur’s blend does not use a superfine rice flour (which makes it rather gritty), and does not brown well at all–plus tends to require more liquid because of all the starch. It tends to be the most readily available flour in brick and mortar stores everywhere, but it is not particularly good, I’m afraid. I always mail order gluten free flour. Most people do.

      • Terri R.
        March 12, 2014 at 7:03 PM

        Hi Nicole and April,

        I am the PR Manager for King Arthur Flour. I hope you don’t mind me jumping into your conversation but I would like to dispel any confusion. King Arthur Flour has not worked with Trader Joe’s for several years now, and we do not private label for any companies.

        We are happy to chat about any questions or concerns you may have.

        Happy baking!
        Terri Rosenstock

  • April
    March 6, 2014 at 12:18 PM

    Can you use real butter in place of the vegetable shortening? I have trouble with most shortenings as I can not eat corn or soy.

    • Jennifer S.
      March 6, 2014 at 12:32 PM

      yikes – I think it will be too loose. traditional tortillas always use shortening.

      • C.M.E
        March 6, 2014 at 2:18 PM

        Traditional tortillas use lard.

      • Michelle
        March 6, 2014 at 6:07 PM

        Very true. I thought about getting some manteca and trying it in these. (they are fabulous with the shortening, though)

      • March 6, 2014 at 7:34 PM

        I’ve made them with bacon grease, and they’re too good to talk about in such polite company. ;)

      • Jennifer S.
        March 7, 2014 at 4:13 PM

        OMG – I bet that was awesome!

  • Stephanie M
    March 6, 2014 at 11:32 AM

    I agree these are the best tortillas I’ve ever had (gf or not) I always make 2 batches making sure to weight out the water and they never make it to the freezer before my husband practically eats them all!

    • March 6, 2014 at 12:02 PM

      Maybe your husband should make some tortillas for you, then, Stephanie! So glad you love them like I do. Thanks for telling everyone. :)

  • Michelle
    March 6, 2014 at 11:05 AM

    I made these from the book a while back, and they are SO good! Excellent flavor and texture!

  • Donia Robinson
    March 6, 2014 at 10:17 AM

    I see two hands in that photo up there. Who took the picture??

    • Jennifer S.
      March 6, 2014 at 11:57 AM

      I thought the same thing Donia -maybe she has a hands free camera that straps to her head now? :)

      • March 6, 2014 at 12:03 PM

        LOL – ladies you both have the book! They’re from there! They’re taken by the talented photographer who shot Bakes Bread, Stephen Scott Gross. :)

      • Jennifer S.
        March 7, 2014 at 4:14 PM

        Silly us! :)

  • LIndsay
    March 6, 2014 at 10:09 AM

    Any ideas on how to make these Paleo?

    • March 6, 2014 at 10:10 AM

      You cannot make these Paleo, Lindsay! That would require a completely and totally different recipe.

      • Tamara W
        March 6, 2014 at 10:21 AM

        I read thease recipes using all purpose gf flour and i have to know, is domata a good alternative. I use it for everything and love, but these combinations confuse. Is it a flour i can use as all purpose by tthese standars. Please help me understand, thank you

      • March 6, 2014 at 12:04 PM

        Please follow the link in the recipe to my flour blend page, Tamara. I do not like the Domata blend at all, I’m afraid.

    • Donia Robinson
      March 6, 2014 at 10:15 AM

      I make “tortillas” using a recipe from the Stupid Easy Paleo blog. If you go there and look for “Simple Paleo Tortillas”, you’ll find it. They are more like crepes, but they really hold up.

      • Jennifer S.
        March 6, 2014 at 11:57 AM

        way too eggy – my family complained

  • Knit Yeah!
    March 6, 2014 at 8:58 AM

    Thank you, thank, you thank YOU for the Ultratex 3 sub right here along with the recipe!!! I have aan expensive jar of it sitting on my shelf BEGGING to be used in working recipes!!! I will be making these this weekend!!!!

    • March 6, 2014 at 10:10 AM

      Make a double batch and freeze ’em, Knit. :)

  • Nancy
    March 6, 2014 at 8:53 AM

    What do I do about the expandex if my flour already has it as an ingredient?

    • March 6, 2014 at 10:09 AM

      If you are referring to Jules gluten free flour, Nancy, I do not recommend using it in this recipe, I’m afraid. Expandex is the most plentiful ingredient in Jules flour (it’s the first ingredient on the package), and it is just too high in Expandex.

      • Nancy
        March 6, 2014 at 12:30 PM

        What about in your other bread recipes?

      • March 6, 2014 at 12:39 PM

        Same thing, Nancy. Actually, I would caution against it even more. The bread will be tough and tight.

      • Elaine Thomas
        March 6, 2014 at 9:39 PM

        What about Pamela ‘ s artistian flour for this recipe?

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