Gluten-Free Tortillas (2024)

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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!

• Easy Gluten-Free Bread
• Gluten-Free Sweet Cornbread
• Gluten-Free Bread Machine Bread
• Gluten-Free Dinner Rolls