These easy, gluten-free flour tortillas are perfect for tacos, quesadillas, burritos, wraps and more. They turn out delicious and are well worth the effort. Plus making them is easier than you’d think!
This blog post has all the tips and tricks you need to successfully make gluten-free tortillas at home. Be sure to see the video and step-by-step photos!
Sometimes you just need a warm, soft tortilla to wrap up something delicious. Whether it’s cheese, beans, meat or veggies, these gluten-free flour tortillas totally fit the bill!
Are tortillas gluten-free?
Most corn tortillas are naturally gluten-free. It’s important to check the label to be sure the tortillas aren’t made with a corn/wheat flour blend. Corn tortillas can also be produced in a facility that also handles wheat products, so be sure to check the label and select a certified gluten-free product.
Most flour tortillas are made from wheat flour and are not gluten-free. That’s where this recipe comes in! I’m always happy to have corn tortillas around for easy meals, but sometimes you just need a soft, fresh flour tortilla.
Ingredients You’ll Need
These tortillas are made with simple pantry staples. Here are a few notes on the ingredients:
- Gluten-Free 1:1 Baking Flour: I like to use gluten-free measure-for-measure flour blend like King Arthur Flour in my baked goods. It works best to use a blend that contains xanthan gum in this recipe.
- Oil: Vegetable oil or another neutral flavored oil works best in these tortillas.
- Hot water: Adding hot water helps the dough come together and hydrates the flour.
How to Make Gluten-Free Flour Tortillas
- In the bowl of a stand mixer, add the flour, baking powder and salt. Mix on low until combined.
- Add the oil and mix until combined. Slowly add the hot water and for 1-2 minutes until completely combined.
- Form the dough into a ball and cover the bowl with plastic wrap. Let sit for 15 minutes.
- Cut a gallon-size ziploc bag up the sides and place it over a tortilla press. Spray the bag with cooking spray.
- Grab a small ball of the dough (2-3 tablespoons) and roll into a ball. Place in the lined tortilla press and flatten. You can also roll the tortillas between parchment paper with a rolling pin. Cut the edges with a pizza cutter to make a more perfect circle if desired.
Cooking the Tortillas
- Heat a cast iron skillet over high heat for 5 minutes before cooking the tortillas. Do not grease.
- Add the tortilla to the very hot cast iron skillet and cook for 1-2 minutes. Flip and cook for another 1-2 minutes. Do not cook for too long or the tortillas will be stiff. The key is to have a very hot pan so the tortillas cook quickly and get brown spots without drying out from cooking too long.
- Place the cooked tortilla in a tortilla warmer. You can also put the tortillas between 2 plates. This will help keep them warm and soft.
Tips for Gluten-Free Tortilla Success
- Use a tortilla press or a rolling pin – Either one will work great! I use this tortilla press. I like to line it with a greased ziploc bag I’ve cut open (see the photos) so the tortillas don’t stick. A rolling pin and parchment paper also works great.
- A small pizza cutter can help make perfectly round edges – If you like, you can trim the edges with a pizza cutter slightly after rolling/pressing the tortillas.
- Use a hot pan – A hot pan ensures the tortillas brown nicely and quickly. You want to cook them for a total of 2-3 minutes and they should get brown during that time. If your pan isn’t hot enough they will still look pale after that cook time.
- Don’t cook them too long – If you notice the tortillas become firm or brittle it’s because you’re cooking them too long. Likewise if your pan isn’t hot enough the tortillas won’t brown quickly and it can be tempting to cook them too long to get brown marks.
- Store the gluten-free tortillas in a tortilla warmer (or between 2 plates) as you cook them – This helps to keep them soft and pliable.
Ways to Use these Tortillas
The options are endless with how to use these gluten-free flour tortillas! Here are some of our favorite ways to enjoy them.
- Melt cheese in the middle and top with mashed slow-cooker pinto beans.
- Wrap up slow-cooker pork tacos and top with pickled onions.
- Serve with chicken prepared with the best chicken fajita marinade.
- Spread them with a little butter and a sprinkle of cinnamon sugar for a quick sweet treat.
- As simple cheese tortillas for my kids.
Gluten-Free Tortilla FAQ
To freeze, separate the tortillas with parchment paper or waxed paper and place in a ziploc bag before placing in the freezer. Reheat the tortillas by microwaving for 10-15 seconds.
Store the tortillas in an airtight container or ziploc bag at room temperature for 24 hours or refrigerate for up to 1 week. To reheat, microwave for 10-15 seconds.
If you roll the tortillas too thin they might break when you try to transfer them to the hot pan. This can also happen if your dough is too wet. Try rolling/pressing the tortillas not as thin first. If that doesn’t work add a tablespoon more flour to the dough.
I hope you love this recipe as much as we do! If you try it be sure to leave me a comment/rating below. I’d love to hear from you!
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Gluten-Free Flour Tortillas
Ingredients
- 3 cups gluten-free 1:1 baking flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ⅓ cup oil
- 1 ¼ cups hot water
Instructions
- In the bowl of a stand mixer, add the flour, baking powder and salt. Mix on low until combined. Add the oil and mix until combined. Slowly add the hot water and for 1-2 minutes until completely combined.
- Form the dough into a ball and cover the bowl with plastic wrap. Let sit for 15 minutes.
- Heat a cast iron skillet over high heat for 5 minutes before cooking the tortillas. Do not grease.
- Cut a gallon-size ziploc bag up the sides (see pictures and video) and place it over a tortilla press. Spray the bag with cooking spray. Grab a small ball of the dough (2-3 tablespoons) and roll into a ball. Place in the lined tortilla press and flatten. You can also roll the tortillas between parchment paper with a rolling pin. Cut the edges with a pizza cutter to make a more perfect circle if desired.
- Add the tortilla to the very hot cast iron skillet and cook for 1-2 minutes. Flip and cook for another 15-20 seconds. Do not cook for too long or the tortillas will be stiff. The key is to have a very hot pan so the tortillas cook quickly and get brown spots without drying out from cooking too long.
- Place the cooked tortilla between 2 plates to keep warm or in a tortilla warmer. Repeat with the remaining dough. Serve warm and enjoy!
Recipe Notes
- Gluten-Free 1:1 Baking Flour: I like to use gluten-free measure-for-measure flour blend like King Arthur Flour in my baked goods. It works best to use a blend that contains xanthan gum in this recipe.
- Oil: Vegetable oil or another neutral flavored oil works best in these tortillas.
- Hot water: Adding hot water helps the dough come together and hydrates the flour.
- Use a tortilla press or a rolling pin – Either one will work great! I use this tortilla press. I like to line it with a greased ziploc bag I’ve cut open (see the photos) so the tortillas don’t stick. A rolling pin and parchment paper also works great.
- A small pizza cutter can help make perfectly round edges – If you like you can trim the edges with a pizza cutter slightly after rolling/pressing the tortillas.
- Use a hot pan – A hot pan ensures the tortillas brown nicely and quickly. You want to cook them for a total of 2-3 minutes but they should get brown during that time. If your pan isn’t hot enough they will look pale.
- Don’t cook them too long – Or the tortillas will be stiff. The key is to have a very hot pan so the tortillas cook quickly and get brown spots without drying out from cooking too long.
- Store the tortillas in a tortilla warmer (or between 2 plates) as you cook them – This helps to keep them soft and pliable.
Rose says
Definitely a keeper. Thank you!
Erin Collins says
I’m so glad they turned out for you!!
Steele says
thank you this really helped
Sandy says
This recipe is awesome! The dough comes together quickly. Directions are easy to follow. And they’re delicious! My non-gf husband and adult son both thought they were better than any “regular “ wheat flour based tortilla. Thank you for a great recipe! It’s been over three years since I’ve been able to enjoy non-corn tortillas. I’m in heaven!
Linda Casey says
Thank you for a no nonsense excellent recipe with essential tips which are what really put this recipe into 5 star category.
Savannah says
These tortillas ROCK! We love them for tacos and quesadillas!
scott says
i love these tortillas. we made them with pork tacos
Drew says
Tried these this weekend and loved them. Thanks for a great recipe and instructions!
Redonda Homesley says
Have you tried freezing them for later use? Do they reheat well in the microwave ?
Erin Collins says
Great question! To freeze, separate the tortillas with parchment paper or waxed paper and place in a ziploc bag before placing in the freezer. Reheat the tortillas by microwaving for 10-15 seconds. I hope this helps! 🙂
Sheena L says
Can’t wait to try this recipe! Do you have a suggestion for storage if I make a batch of these?
Erin Collins says
Store the tortillas in an airtight container or ziploc bag at room temperature for 24 hours or refrigerate for up to 1 week. To reheat, microwave for 10-15 seconds. I hope this helps!
Dave says
Thanks. I’m so sick of paying between $0.80 and $1.00 each for these things in the thin bags in the store.
Monique says
I’ve been dying for this recipe! It is so helpful that it uses simple ingredients. I am starting food storage and will be writing this recipe off to include with my GF flour. Thank you so much for an amazing tortilla recipe!