Gluten-Free Tortillas {Dairy-Free, Vegan}

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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 1/2 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}
• Gluten-Free Dinner Rolls {Dairy-Free Option}

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5 from 2 votes

Gluten-Free Tortillas {Dairy-Free, Vegan}

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.

Course Main Course

Cuisine Mexican

Keyword gluten-free dairy-free tortillas, gluten-free flour tortillas, gluten-free tortillas, gluten-free vegan tortillas

Prep Time 5 minutes

Cook Time 8 minutes

Servings 8 servings

Calories 105kcal

Author Audrey from Mama Knows Gluten Free

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 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 1/2 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

Serving: 1tortilla | Calories: 105kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Sodium: 199mg | Fiber: 2g | Sugar: 1g | Calcium: 44mg | Iron: 1mg

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