An easy recipe for gluten-free tortillas. With just a few simple ingredients you can make homemade tortillas. This recipe is also naturally dairy-free and vegan.
Gluten-Free Tortillas
Making gluten-free tortillas at home is super easy! With just a few simple ingredients, you can make gluten-free tortillas in just a few minutes. Really, all you need is gluten-free flour, baking powder, salt, water, and vegetable oil.
These gluten-free flour tortillas are soft and flexible. You can see just how easy it is to make homemade gluten-free tortillas in the step-by-step recipe video.
How To Make Gluten-Free Tortillas
- In a large bowl, combine the gluten-free flour, baking powder, and salt.
- Stir in the warm water and vegetable oil. (photo 1)
- Using a spoon or spatula, mix until fully combined.
- Using your hands continues to mix together 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 into a ball. You will have eight dough balls.
- 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 & 5)
- 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 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.
How to Re-Heat Homemade Gluten-Frere Flour Tortillas
To re-heat the tortillas, you can either use the stovetop, or you can microwave in between two damp paper towels for 15 to 20 seconds.
Can I Freeze The Tortillas?
Yes! Tortillas are easy to freeze. Just wrap the completely cooled tortillas in a freezer-safe wrap and place it in a freezer bag. They can be frozen for up to 3 months.
Simply defrost in the refrigerator overnight or the microwave. You can re-heat the tortillas in a pan on the stove-top or in the microwave.
Do I Need A Tortilla Press To Make This Recipe?
No, you sure don’t. I used a rolling pin. If you want a more uniformed look to your tortillas you could use a tortilla press, but it is not necessary.
Tips For Making Tortillas
- Use 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 below on the other brands of gluten-free flour I tested with this 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.
Gluten-Free Flour
These gluten-free tortillas were made with Better Batter gluten-free flour. The tortillas made with the Better Batter were easiest to handle and had the best texture and flavor.
It is a rice flour cup for cup blend. A cup for cup all-purpose gluten-free flour blend is one that already has the starches and xanthan gum it. The xanthan gum helps replace the elasticity and texture of gluten.
So make sure to check the ingredients of your gluten-free flour as not to add any extra xanthan gum to your flour if it already includes it. If you do, you will get gummy tortillas!
I tested this tortillas recipe with several different brands of gluten-free flour. The brand that made the best tortillas was Better Batter.
I tested this recipe with Bob’s Red Mill 1 to 1. The dough was easy to work with and the texture was nice and flexible.
I also tested this recipe with King Arthur Measure for Measure. The tortillas made with King Arthur were more flexible, but I had to add an extra ½ cup of flour to the recipe. The King Arthur measure for measure did not absorb liquid the same way as the other flours.
I tested this recipe with Pillsbury gluten-free flour. The tortillas made with the Pillsbury were not as flexible and bendy as the ones made with the other flours. The dough was easy to work with and had good flavor.
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.
This recipe will not work with almond or coconut flour.
Pro Tip For Measuring Gluten-Free Flour
I have found the best way to measure gluten-free flour is the “spoon & level” method. I use a spoon to scoop the flour into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup. Also, use a measuring cup that is meant for dry ingredients, and not a glass pyrex measuring cup.
Please do not scoop the flour out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe because the flour often gets compacted in the bags.
Dairy-Free And Vegan Tortillas
These gluten-free tortillas are also naturally dairy-free and vegan. This recipe contains no eggs or milk.
They are the perfect tortillas if you are gluten-free and dairy-free, you are gluten-free and vegan, or gluten-free and egg-free.
Homemade Gluten-Free Tortillas
Skip the store-bought gluten-free tortillas and wraps! Making tortillas from scratch is so much easier than you think. These gluten-free tortillas are perfect for making soft tacos, burritos, quesadillas, or wraps!
More Gluten-Free Bread Recipes To Try!
- Easy Gluten-Free Bread {Dairy-Free}
- Gluten-Free Sweet Cornbread {Dairy-Free Option}
- Homemade Gluten-Free Bread {Dairy-Free Option}
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Gluten-Free Tortillas {Dairy-Free, Vegan}
Ingredients
- 1 ½ 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
- ½ teaspoon salt
- 2 tablespoons vegetable oil (I like canola oil for this recipe.)
- ¾ 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 tortillas recipe with several different brands of gluten-free flour. The brand that made the best tortillas was Better Batter.
- I tested this recipe with Bob's Red Mill 1 to 1. The dough was easy to work with and the texture was nice and flexible.
- I also tested this recipe with King Arthur Measure for Measure. The tortillas made with King Arthur was easy to work with and flexible, but I had to add an extra ½ cup of flour to the recipe. The King Arthur measure for measure did not absorb liquid the same way as the other flours.
- The tortillas made with the Pillsbury were not as flexible and bendy as the ones made with the other flours. The dough was easy to work with and had good flavor.
- Store let-overs in a plastic storage bag and refrigerate. To re-heat the tortillas, you can either use the stovetop, 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 it in a freezer bag. They can be frozen for up to 3 months. Defrost in the refrigerator overnight or the microwave. You can re-heat the tortillas in a pan on the stove-top or in the microwave.
- Mama says, "always check your labels!"
Nutrition
Dina H says
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
Mel says
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?
Audrey says
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.
Pernilla Hübinette says
Corn masa is gluten free only needs water to make tortillas mexican way.
GlutenFree&Happy says
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!
Terri says
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.
Connie martin says
Very good thank you for taking the time to share this. I had them with a nice salad and homemade fried beans!!
Christine says
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
Brooke James says
Best tortilla recipe I have found yet.
Anna says
This is a great recipe. I made tortillas today and these were perfect. Thank you so much for sharing!
Bailey says
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!
Kendra Baum says
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!
Patti says
I love how these turned out! Easy to make and cook, and absolutely delicious!! Thanks for such a great recipe!
Amelia says
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!!
Michelle says
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!
Adrianne says
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!
Stefani Widya says
Awesome recipe, I would double the amount of salt. I used between 3/4-1 cup warm water. Very soft.
Busymomof4 says
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!
Teresa says
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!
Taylor says
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!
Audrey says
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!
Darlene says
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?!
Audrey says
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!