A simple recipe for gluten-free tortillas. You can roll these gluten free flour tortillas out with a rolling pin or use a tortilla press. It’s up to you!

Gluten-Free Tortillas Recipe

Making gluten-free tortillas is easier than you think and it’s a lot less expensive than buying them at the store.

With just a few ingredients that you probably already have, you can make these gluten-free flour tortillas.

These gluten-free flour tortillas are flexible, they have the perfect texture and they can be frozen and reheated.

Ingredients in Gluten Free Tortillas

There are only five or six ingredients in this gluten free tortilla recipe, depending on if your gluten free flour blend has xanthan in it.

All-purpose gluten free flour blend – for this recipe we used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour or my gluten free flour blend #1

Xanthan gum – Xanthan gum helps to bind the ingredients and hold these gluten free flour tortillas together. If your blend includes it, omit it.

Baking powder – Helps with texture and gives it a little rise. Reduce to ½ teaspoon if your blend includes baking powder.

 Salt – For flavor.

 Shortening – For flavor, texture, and to help bind the ingredients together.

Water – You’ve probably seen mixed messages on the water. Some recipes call for extra cold water, some call for hot water. You can use room temperate water or warm water in this gluten free tortilla recipe.

If you have any questions, please leave me a comment below.

How to Make Gluten-Free Tortillas?

1. In medium mixing bowl, whisk together the flour, baking powder, xanthan gum, and salt.
2. Using a pastry blender, cut in the shortening until the shortening is the size of small peas.
3. Add ½ cup water and give it a good stir. The dough will be dry. Add in the remaining ¼ cup water and stir.
4. Work the dough with your hands until it starts to come together into a ball.
5. Place a piece of wax paper on your counter. Sprinkle gluten free flour over the surface. Turn your dough onto the floured wax paper. Knead the dough with your hands until smooth. If the dough is too wet, add additional flour and knead it; if the dough feels dry, knead 1 tablespoon of water into it.
6. Heat cast iron skillet over low-medium heat. Roll dough into 12, 2-inch dough balls. Place one dough ball onto your floured wax paper. Place another piece of wax paper on top and using a rolling pin, roll into about ⅛^th inch thick.
7. Carefully remove the top piece of wax paper, flip the tortilla over into your hand and carefully remove the second piece of wax paper.
8. Increase the heat to medium. Place the tortilla into the skillet and cook for 2-3 minutes or until it starts to brown. Flip the tortilla over and cook another 2-3 minutes. You can roll out the next tortilla while it cooks or you can have a helper do it.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.

Working with Gluten-Free Flours

When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.

The best method really is to weigh the gluten-free flour but I don't have the ingredient weights for all my recipes yet.

How to Re-Heat Gluten-Free Tortillas

Re-heat these gluten free tortillas either in pan over low heat on the stovetop, or microwave them in-between two damp paper towels for 10-15 seconds.

How to Freeze Gluten Free Tortillas

To freeze gluten free tortillas, first let them cool the room temperature. Once they are cooled, place a piece of parchment paper in between each tortilla, and place them in a zip lock bag or airtight container in the freezer for up to 3 months.

If you have a food saver, they’ll keep for up to 6 months in the freezer.

What if I don’t have a tortilla press?

No worries, you can use a rolling pin and roll them out in between to pieces of parchment paper or wax paper. I’ve included photos to show you both methods.

Tips for Making Gluten Free Tortillas

Make sure to spoon the flour into the measuring cup then level otherwise you’ll end up with dry dough.

Don’t overmix the gluten free flour tortilla dough.

Use room temperature water or warm water for this recipe.

It’s best to use a wooden spoon when stirring in the water.

Cast iron skillets work best when making tortillas. I don’t recommend non-stick pans.

Using a Tortilla Press

Line a tortilla press with a small plastic bag that is open on all sides, but one side (the seam). Lightly dust the inside of the bag with gluten free flour.

Roll dough into 2-inch balls and place a dough ball into the floured-bag on the press. Close to flatten. Slide the bag off the tortilla press. Gently remove the gluten free tortilla from the bag.

Homemade Gluten-Free Wraps

If you love gluten free wraps you can now make your own at home. Use this gluten free flour tortilla recipe to make your favorite gluten free wraps.

These tortillas are pliable and they are perfect for making gluten free wraps.

Did you make these gluten free tortillas? Did you enjoy them with gluten free tacos or did you make a gluten free wrap? Let us know in the comments below.

Yield: 12

Gluten Free Tortillas

Print

A simple recipe for gluten-free tortillas. You can roll these gluten free flour tortillas out with a rolling pin or use a tortilla press. These gluten free tortillas are naturally dairy-free and vegan. Step by step photos included.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

• 1 ¾ cup all-purpose gluten free flour blend (we used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
• 1 teaspoon xanthan gum (omit if your blend contains it)
• 1 teaspoon baking powder (reduce to ½ teaspoon if your blend includes it)
• ½ teaspoon salt
• 2 tablespoons shortening
• ¾ cup water, plus more if needed

Instructions

1. In medium mixing bowl, whisk together the flour, baking powder, xanthan gum, and salt.
2. Using a pastry blender, cut in the shortening until the shortening is the size of small peas.
3. Add ½ cup water and give it a good stir. The dough will be dry. Add in the remaining ¼ cup water and stir.
4. Work the dough with your hands until it starts to come together into a ball.
5. Place a piece of wax paper on your counter. Sprinkle gluten free flour over the surface. Turn your dough onto the floured wax paper. (see note below for using a tortilla press)
6. Knead the dough with your hands until smooth. If the dough is too wet, add additional flour and knead it; if the dough feels dry, knead 1 tablespoon of water into it.
7. Heat cast iron skillet over low-medium heat.
8. Roll dough into 12, 2-inch dough balls. Place one dough ball onto your floured wax paper. Place another piece of wax paper on top and using a rolling pin, roll into about ⅛th thick.
9. Carefully remove the top piece of wax paper, flip the tortilla over into your hand and carefully remove the second piece of wax paper.
10. Increase the heat to medium. Place the tortilla into the skillet and cook for 2-3 minutes or until it starts to brown.
11. Flip the tortilla over and cook another 2-3 minutes. You can roll out the next tortilla while it cooks or you can have a helper do it.
12. Serve warm.

Notes

• Using a Tortilla Press: Line a tortilla press with a small plastic bag that is open on all sides, but one side (the seam). Lightly dust the inside of the bag with gluten free flour. Roll dough into 2-inch balls and place a dough ball into the floured-bag on the press. Close to flatten. Slide the bag off the tortilla press. Gently remove the tortilla from the bag.
• Spoon the flour into the measuring cup and then level it.
• It’s best to use a wooden spoon when stirring in the water.
• Cast iron skillets work best when making tortillas. I don’t recommend non-stick pans.
• Use room temperature water, or warm water.
• Don't overmix the dough.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 58Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 130mgCarbohydrates: 8gFiber: 0gSugar: 0gProtein: 1g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.