Gluten-Free Tortillas
Published
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.
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 Recipe
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
- 3/4 cups water, very warm, I microwaved the water for 20 seconds to heat it up.
- 2 tablespoons vegetable oil, I like canola oil for this recipe.
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.
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.
How to Make Gluten-Free Tortillas Step-by-Step
In a large bowl, combine 1 1/2 cups gluten-free flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
Stir in 3/4 cups warm water and 2 tablespoons 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
too sticky, didn’t form a ball
Sorry these didn’t turn out for you Kate
Have you ever made this without a cast iron skillet? I don’t have one.
Hi Cynthia, you can try another type of heavy skillet if you don’t have a cast iron.
I am planning on making a yeasted gluten free bread loaf recipe of yours. It suggested Pillsbury gluten free flour.
I looked at this tortilla recipe and it calls for the Better brand. To get the best results from these recipes should I use both or is one brand superior in both recipes?
Hi, either flour should work!
Awesome. Can I use gf cornmeal to make corn tortillas? Or what would you suggest?
Hi Janet, we’d recommend using Masa Harina. We don’t have a corn tortilla recipe, however, you could use our Gordita recipe, just omit the oil and press them into your desired thickness. Cook on a dry skillet: https://www.mamaknowsglutenfree.com/gorditas/
Excellent, not keen on the shop bought ones.
I can’t use the xanthan gum. Is there any other binder you would recommend
Hi Sherry, guar gum might work but we haven’t tested this recipe without the xantham gum.
Thank you for sharing this easy recipe! This is now my go to!! I’ve tried so many gluten-free tortilla recipes and this is by far the best tasting and closest match to wheat-flour tortillas with less steps and less ingredients! I use a pinch more salt and substitute 1 tablespoon unsalted butter with 1 tablespoon of avocado oil for the oil and use a tortilla press instead of rolling which makes it super quick!
Can u use olive or avocado oil instead of vegetable oil?
Yes 🙂
Can I add additional fiber to the recipe, like flax, psyllium husk, or chia seeds? Thank you.
Hi Debbie, You can add extra fiber like flax, psyllium husk, or chia seeds to the tortilla dough, but start small. These ingredients soak up liquid and can make the dough dry or stiff, so add a little more water as needed until it feels soft and pliable.
OMG MAMA. You do know gluten free! My daughter in law missed tortillas and sopapillas, this recipe fulfilled her cravings for traditional family recipes. We used Generic flour from WM. Followed the recipe precisely, at 7500 feet elevation. Perfection!!!
Even deep fried meat filled, using cooking spray on parchment paper, to move them to the pan.