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I absolutely love making this recipe for soft and flexible gluten-free tortillas. Learn to make homemade gluten-free flour tortillas with just 5 simple ingredients.
Simple 5-Ingredient Recipe for Gluten-Free Flour Tortillas
Making gluten-free tortillas at home is super easy! With just five simple ingredients, you can make soft gluten-free flour tortillas in just a few minutes. All you need is gluten-free flour, baking powder, salt, water, and vegetable oil. Not only are these tortillas gluten-free, but they are also dairy-free, egg-free, and vegan.
I love how easy this gluten-free tortilla dough is to work with. It always makes soft and flexible tortillas. I also never have to use a tortilla press, as the dough rolls out easily.
This gluten-free flour tortilla recipe is one of the easy go-to recipes I make again and again for my family. These homemade tortillas are so much better than the store-bought brands! Not only do I use these gluten-free tortillas for making tacos, but I also use them for making wrap sandwiches.
Follow my detailed recipe technique notes and tips along with the step-by-step photos to guide you to making the best gluten-free tortillas. You can also see how easily I make them in the recipe video in the recipe card below.
Ingredients
- Gluten-Free All-Purpose Flour with Xanthan Gum: My preferred gluten-free flour for this recipe is Better Batter gluten-free flour. This recipe was also tested with Bob’s Red Mill 1 to 1, King Arthur Measure for Measure, and Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different results depending on the gluten-free flour blend you choose.
- Baking Powder: Adds a little extra lift to the dough.
- Salt: This adds a little bit of flavor to the tortillas.
- Vegetable Oil: I recommend using a light oil, like canola, but you can use your favorite vegetable oil.
- Water: Adds moisture to the dough.
Step by Step Instructions
- In a large bowl, combine the gluten-free flour, baking powder, and salt. (photo 1)
- Stir in the warm water and vegetable oil.
- Using a spoon or spatula, mix until fully combined.
- Using your hands continue to mix the dough until it becomes a dough ball and all of the liquid has been absorbed. (photo 2)
- Turn on your stove to medium-high heat, so you can pre-heat the greased cast-iron skillet (another type of heavy skillet) while you are rolling the dough.
- Pinch off a golf ball-sized piece of dough and roll it into a ball. You will have eight dough balls. (photo 3)
- Cover the bowl with the dough with a towel while rolling out the balls to keep the dough from drying out.
- Place the dough ball on a piece of parchment paper. Flatten the dough ball with your hand to make a disk shape. (photo 3)
- Place a piece of plastic cling wrap or parchment paper over the dough and use a rolling pin to roll out the dough into a 7-inch circle. The tortilla should be thin. (photo 4)
- Place the tortillas in the greased cast-iron pan. Cook the tortillas over medium-high heat until lightly browned, 30 seconds to 1 minute on each side. (photo 5 & 6)
- If the tortillas feel stiff after cooking, they have been cooked too long or the heat was too high. You want to cook them long enough to get a few bubbles on the top and a few light brown spots on the underside when you flip them.
- Stack the tortillas on a plate and cover with a towel to keep warm.
- Once the tortillas have completely cooled, store them in a plastic storage and refrigerate.
Tips and Suggestions
- Use a light vegetable oil like canola oil.
- Use really warm water. I heat my water up for 20 seconds in the microwave. You don’t want it boiling.
- Better Batter gluten-free flour made the best tortillas. They were soft, flexible, and had great flavor. Please see my notes on the other brands of gluten-free flour I tested with this recipe.
- It’s best to measure the gluten-free flour with the “spoon & level” method. This keeps you from getting too much flour in the recipe.
- Cover the dough with a kitchen towel to keep it from drying out while you are rolling out the tortillas.
- Always use parchment paper when rolling out your dough.
- Using parchment paper or plastic wrap to cover the top of the dough when you roll it out will help the dough not stick to the rolling pin. I don’t recommend flouring your rolling pin, as the flour tends to get on the tortillas and burns in the pan when you cook them.
- Roll all the tortillas so that they are the same thickness all around. The goal is to roll thin tortillas, so they are more flexible.
- Use a greased cast iron pan. I add a tablespoon of canola oil to the pan and then take a paper towel and rub it around. You don’t want too much oil in the pan. You may need to repeat greasing your pan halfway through cooking the tortillas.
- I cooked my tortillas between the 6-7 setting on my stovetop. If you are not using a cast iron pan, you may need to lower your heat setting.
- Stack the tortillas on a plate and cover with a kitchen towel to keep warm while you are cooking them.
To reheat
Either use the stovetop in a pan, or you can microwave in between two damp paper towels for 15 to 20 seconds.
To freeze
Wrap the completely cooled tortillas in a freezer-safe wrap and place them in a freezer bag. They can be frozen for up to 3 months. Defrost in the refrigerator overnight or in the microwave.
Skip the store-bought gluten-free tortillas and wraps! Making tortillas from scratch is so much easier than you think. These gluten-free flour tortillas are perfect for making soft tacos, burritos, quesadillas, or sandwich wraps.
More Gluten-Free Bread Recipes To Try!
Gluten-Free Tortillas
Ingredients
- 1 1/2 cup gluten-free all-purpose flour with xanthan gum, I like Better Batter for this recipe. Please see my notes on all the brands I tested for this recipe.
- 1 teaspoon gluten-free baking powder
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil, I like canola oil for this recipe.
- 3/4 cups water, very warm, I microwaved the water for 20 seconds to heat it up.
Instructions
- In a large bowl, combine the gluten-free flour, baking powder, and salt.
- Stir in the warm water and vegetable oil.
- Using a spoon or spatula mix until fully combined.
- Using your hands, continue to mix together the dough until it becomes a dough ball and all of the liquid has been absorbed.
- Turn on your stove to medium-high heat, so you can pre-heat the greased cast-iron skillet (another type of heavy skillet) while you are rolling the dough.
- Pinch off a golf ball-sized piece of dough and roll into a ball. You will have eight dough balls.
- Cover the bowl with the dough in it with a towel while rolling out the balls to keep the dough from drying out.
- Place the dough ball on a piece of parchment paper. Flatten the dough ball with your hand to make a disk shape.
- Place a piece of plastic cling wrap or parchment paper over the dough and use a rolling pin to roll out the dough into a 7-inch circle. The tortilla should be thin.
- Place the tortillas in the greased cast-iron pan. Cook the tortillas over medium-high heat until lightly browned, 30- seconds to 1 minute on each side. If the tortillas feel stiff after cooking, they have been cooked too long or the heat was too high. You want to cook them long enough to get a few bubbles on the top and a few light brown spots on the underside when you filp them.
- Stack the tortillas on a plate and cover with a towel to keep warm.
- Once the tortillas have completely cooled, store them in a plastic storage bag and refigerate.
Video
Notes
- My preferred gluten-free flour for this recipe is Better Batter gluten-free flour. Not all gluten-free flours are created equal. You may experience different results depending on the gluten-free flour blend you choose.
- I tested this tortilla recipe with several different brands of gluten-free flour. The brand that made the best tortillas was Better Batter. This recipe with Bob’s Red Mill 1 to 1, King Arthur Measure for Measure, and Pillsbury gluten-free.
- Store leftovers in a plastic storage bag and refrigerate.
- To reheat: Either use the stovetop in a pan, or you can microwave in between two damp paper towels for 15 to 20 seconds.
- To freeze: wrap the completely cooled tortillas in a freezer-safe wrap and place them in a freezer bag. They can be frozen for up to 3 months. Defrost in the refrigerator overnight or in the microwave. You can reheat the tortillas in a pan on the stovetop or in the microwave.
- Mama says, “Always check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you make these with avocado oil
Yes, absolutely!
Can these be made with almond flour
Hi Eunice! You’ll definitely want to use a GF flour blend with xanthan gum for this recipe. Almond flour alone won’t work.
I used a homemade gluten-free flour blend that contains tapioca starch and xanthan gum, among other flours. I used my 8” tortilla press, with parchment paper, and they pressed beautifully. Now I just wish I had a larger press! I cooked them on my pancake griddle, which worked fine, but I think I need higher temperature in the future. I didn’t cook all of them, left them in parchment paper, and stacked them to freeze. Hopefully when I take them out to defrost and cook, they will work out.
Hi there! Audrey, Id like to thank you for sharing such a great and easy recipe. Another round of thanks to all those who shared their comments. I used Ardent Mills gf flour and followed the recipe to a T. Unfortunately, my dough was sticky and nearly impossible to roll. So I added some extra tapioca flour to firm it up. The dough was now easy to roll out and my tortillas were really good. I saved the leftover dough in the fridge overnight and it was still as good the next day.
New to gf here, so it makes me very happy when I get it right!
These are fantastic! I’ve tried every gluten free tortilla in the store and after making these I will never buy them again! Do you think they could be baked instead of made in the skillet?
Hi Kim! So glad to hear that. Unfortunately, it’s unlikely this recipe would work well in the oven. It needs the direct heat of the skillet over the stovetop.
So easy and delicious. I used a generic GF flour from Walmart and still amazing. I am totally sold on these from now on. Thank you!
I used ATK (Americas test kitchen) gf flour recipe and added 3/4 tsp xanthan gum. They turned out really good!! I am so happy, I have yet to find a pre-made store purchased tortilla that comes anywhere close to how good this recipe is.
Next time I will add more salt for my taste
I have been looking for a good gluten free tortilla recipe. I will make these tonight. I was wondering how the cup4cup gluten free flour works with this recipe?
Hi Mel! I have not tied the Cup4Cup brand of gluten-free flour because it has milk powder in the blend. Please let me know the turnout.
Corn masa is gluten free only needs water to make tortillas mexican way.
This tortilla recipe was super easy! I used KA flour, added 3/8 xanthum gum and pressed them in a tortilla press. They turned out the best out of all the GF recipes I’ve ever tried! Thank you! I’ve missed tortillas! I use a lot of your recipes and I am so grateful for how simple and delicious they are! I used the total amount of water in this recipe and I needed a little more of the KA flour at the end, otherwise the dough was too wet/sticky. This seems to be the normal for KA flour, you have to use a little more. P.S. I’ve found that using a GF flour suited for bread/pizza works best for tortillas. Whenever I’ve used a 1to1 flour, they never turn out well, they have weird spots that won’t grill and they get chewy. Using the bread flour made them puff up like traditional tortillas and they were evenly colored and browned nicely!
I LOVE this recipe, and usually use Bob’s Red Mill 1:1 GF flour a couple times a week. Today I made tortillas using Premium Gold Flax & Ancient Grain All-purpose Flour. It is certified gluten-free, which is NECESSARY as my daughter has celiac disease and several food allergies including eggs. This flour contains rice flour, flax, quinoa flour, buckwheat flour, amaranth flour, tapioca flour, arrowroot flour, and xantham gum. I made the recipe with no changes to see how it would turn out. I used olive oil as I was out of grapeseed oil. The dough was slightly drier, but it still makes amazing tortillas that look like they were made with wheat. They also have more fiber.
My daughter and I absolutely love these tortillas even better than the Bob’s 1:1. This was the first time using this flour as it arrived from Amazon yesterday. I had never heard of it until I was looking at gf bread mixes. Next, I plan making one of your bread recipes. I love your recipes, cookbook, and a long time YouTube fan of yours. Thank you, Audrey.
Very good thank you for taking the time to share this. I had them with a nice salad and homemade fried beans!!
So easy and delicious. My fourth time making them I added some shredded cheese, garlic powder, Italian seasoning and everything bagel seasoning and dipped in marinara sauce! Yummmm
Best tortilla recipe I have found yet.
This is a great recipe. I made tortillas today and these were perfect. Thank you so much for sharing!
This is a great recipe! I stay as gluten free as I can and I use this recipe every couple weeks to stock up on tortillas. You definitely have to get the hang of how thin to roll them and how long to let them cook on your cast iron, but once you dial it, they’re great! I throw them into a gallon size ziplock (or re-used plastic bag) the moment they come off the stovetop and keep stacking them in there warm, and the steam honestly keeps them a bit softer and prevents cracking right away if they cooked a bit too long. I have not had any issues with them sticking to each other. Great recipe!
Audrey, thank you for making living Gluten Free so easy! 14 years eating GF your recipes are my GO TO and turn out delicious every time! It was so nice to have a warm soft flour tortilla after having a diet of corn tortillas. The store bought flour tortillas do not compare to these. My husband does not have to eat GF and he also loved them. No more store bought for us. Thank you for ALL of your recipes!
I love how these turned out! Easy to make and cook, and absolutely delicious!! Thanks for such a great recipe!
Wow! Thank you so much for this recipe! I used to buy the gluten free tortillas from the grocery store & even those gave me some digestive issues due to high sodium content, preservatives etc. & now I’m never going back! This recipe is so practical & easy! I was in disbelief at the short amount of time it took me & this is certainly a recipe I can perfect with time! Delicious!!
Yet again, another DELICIOUS recipe that even those in my family who are not GF love. The tortillas are easy to make, soft and cook really well! A keeper!
I made this recipe this morning and they turned out great. It was easier than I thought! I will be making these again. I had been missing eating a flour tortilla and now I can enjoy a soft taco or burrito again. Thank you!
Awesome recipe, I would double the amount of salt. I used between 3/4-1 cup warm water. Very soft.
I used Bob’s Red Mill 1 to 1. I needed to add a pinch more water to bring the dough together. I will also reduce the salt slightly on my next batch. I found medium on my gas range using my Lodge griddle was the perfect temp setting for me. I used my tortilla press utilizing cut to size freezer bags to form the tortillas. Perfectly flat and came off the bag easily! Thank you for a great recipe!
Just made this recipe – I love how simple it is and how easily they came together! I love the home cooked taste and texture so much more than store bought. I will be making these from now on since I finally tried it and found out how easy it is to have delicious gluten free tortillas at home. Thank you so much for sharing this recipe! I used the Namaste Foods flour that I had on hand since it is rice-based flour as you mentioned above. I’m so happy with the result. Thank you again!
I haven’t been able to find Gluten Free Tortillas in the store so went searching for a good recipe! I tried this recipe this morning and they turned out great! Made breakfast burritos with them and they didn’t break apart when I rolled them up! I won’t buy store bought tortillas again! Amazing recipe!
Thank you so much Taylor for the awesome 5-star recipe review, it really made my day! I am so happy that you enjoyed the tortillas, they turned out amazing and didn’t break apart. Thank you again!
Just got this recipe from you and are so excited to try this! You truly are a blessing for us out here who have to stick to a gluten free diet because of health reasons. I made your pumpkin bread recipe and that was beyond 5?!
Thank you so much Darlene for the wonderful 5-star recipe review! I am so happy that you enjoyed the pumpkin bread. Thank you so much for your kind words and encouragement!