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You only need a handful of ingredients to make my favorite homemade Gluten Free Tortillas. An easy gluten free flour tortilla recipe that cooks up in minutes in the pan, ready to be filled with taco meat, layered in quesadillas, or rolled up into gluten free wraps or enchiladas.
These Soft Flour Tortillas Are Gluten-Free!
If you’ve been missing the texture of soft, pliable flour tortillas since going gluten free, look no further than this recipe! These are by far the best homemade tortillas, way fresher than store bought, and you wouldn’t even guess that they’re made with gluten free flour.
As well as gluten-free, these tortillas are naturally dairy free and vegan. Making this recipe perfect if you find yourself catering to different diets.
They’re also crazy versatile. The possibilities are endless when it comes to using these soft tortillas in recipes. Make tacos, enchiladas, quesadillas, roll them into wraps, or cut them and toast them for easy gluten free tortilla chips!
What You’ll Need
You only need 5 ingredients to make the best gluten free tortilla wraps! I’ve included an overview here, and you can find the full ingredient amounts in the recipe card.
- Gluten-Free Flour: I use the gluten free all-purpose flour from Bob’s Red Mill for these homemade tortillas.
- Xanthan Gum: This gluten-free recipe works best with xanthan gum added. Xanthan gum acts as a thickener and gives the tortillas a nice elasticity.
- Kosher Salt: Just a bit for flavor.
- Warm Water: Warm water is key when making flour tortillas, gluten-free or not. The moisture from the warm water becomes trapped inside the tortilla dough as it cooks, giving the wrap a softer texture.
- Oil: I recommend canola or another neutral oil, like avocado oil, for this recipe.
What Kind of Flour is Best?
The more simple the recipe, the more important the ingredients! Choose a high quality, gluten free all-purpose flour when making these tortillas. I had the best results with Bob’s Red Mill Gluten Free All-Purpose Baking Flour, which doesn’t come with xanthan gum already in the blend, so I added it into the recipe myself.
How to Make Gluten-Free Tortilla Wraps
This recipe is quick and easy, coming together in just a few steps:
Mix the Ingredients Separately: Combine the flour with the xanthan gum and salt in a mixing bowl. In a measuring cup, stir the oil into warm water, then add this to the mixing bowl.
Make the Dough: Moisten the dough and then use your hands to form it into a soft, round ball. Pay attention to the texture of your dough. If your dough is too dry, add a little more water at a time until you reach a more uniform consistency.
Divide the Dough: On a clean work surface, divide your dough into golf-ball sized balls. This recipe makes about 8-10 tortillas, though if you’d like bigger wraps, you can divide your dough by 4 instead. Keep your dough balls covered with a dishcloth while you roll out your tortillas.
Flatten the Tortillas: Roll the dough balls one at a time between two sheets of parchment paper. I use a rolling pin, but you can also use a heavy skillet, or even a tortilla press, if you’re fancy like that. Flatten the dough until it’s a circle about 4-5 inches in diameter.
Cook: Add your tortillas to a hot skillet and let them cook between 30 seconds to one minute per side. Your tortillas should be browned and cooked through, but still pliable enough to roll and fold. Stack your finished gluten free tortillas on a plate beneath a towel to keep them warm. Once they’re all ready, serve and enjoy! See the section later on for easy meal suggestions.
Tips for Success
Here are my foolproof tips for making the perfect gluten free tortillas:
- Prevent Sticking: To make it easier to peel your tortilla dough away from the parchment or wax paper while you roll it out, give the paper sheets a light spritz with non-stick cooking spray.
- Use a Hot Pan: Make sure your pan is nice and hot, as this is what will cook and brown your tortillas quickly. If your wraps still look pale after a minute or so, chances are your pan isn’t hot enough. Leaving the tortillas in the pan too long will make them tough and brittle.
- Keep the Tortillas Warm: Stack and cover the finished tortillas with a cloth or towel to keep them warm and pliable. You can also use a tortilla warmer if you have one, or keep them between two plates.
- Make Hard Tortilla Shells: If you’re looking to make crispy tostadas or hard tacos, leave your tortillas in the pan a little longer, closer to 2 minutes per side. Easily make these into taco shells by placing the cooked tortillas between the wells of an upside-down muffin pan while they cool, or lay them flat for tostada shells.
Make It a Meal
There are so many ways that you can rope these tortillas into recipes! Try out some of these easy meal ideas:
- Fill these tortillas with Easy Instant Pot Ground Beef or Crockpot Mexican Chicken and Black Beans, plus your favorite taco toppings for a delicious homemade taco.
- Have a savory breakfast or brunch with Salsa Egg Tacos.
- Make a wrap with BBQ Pulled Chicken or BBQ Pulled Pork.
- For a light meal or easy lunch, try Healthy Chicken Caesar Salad wraps, or fill the tortillas with Roasted Vegetables for a healthy veggie wrap.
- Cook the dough a little longer and use crispy tortillas to make Easy Chicken Tostadas or Steak Tostadas with Blue Cheese for a quick dinner. Or make tasty Breakfast Tostada Stacks!
- Layer these tortillas with melted cheese for easy, kid-friendly cheese quesadillas.
- Butter them and sprinkle them with cinnamon sugar for a sweetened up version.
Storage and Reheating
Store any leftover gluten-free tortilla wraps in an airtight bag or container in the fridge. Reheat them in a hot skillet on the stove, or in the microwave.
If you’re using the microwave method, place your cold tortilla between two damp paper towels and zap it for about 15 seconds.
Can I Freeze Homemade Tortillas?
You can most definitely freeze the tortillas after they’re cooked! Wait until they’ve completely cooled, then simply stack and wrap them tightly in plastic wrap. Frozen tortillas will stay fresh for up to 3 months.
Defrost your gluten-free wraps in the fridge, then freshen them up with a quick reheat in a hot skillet.
Alternatively, you can also cover the frozen tortillas with a damp paper towel and then pop them in the microwave for about 30 seconds or so, until they’re thawed and pliable again.
More Easy Gluten-Free Bread Recipes
- Gluten Free Pita Bread
- Gluten Free Breadsticks
- Easy Gluten Free Hamburger Buns
- Gluten Free Texas Toast
- Gluten Free English Muffins
Gluten Free Tortillas
Ingredients
- 1 cup gluten free all-purpose flour (I used Bob's Red Mill)
- 1/4 tsp xanthan gum
- 1/2 tsp kosher salt
- 1/2 cup warm water plus an additional 1-3 tablespoons, if needed
- 1 tbsp canola oil or avocado oil
Instructions
- In a large bowl, combine the flour, xanthan gum, and salt.
- In a measuring cup, combine the 1/2 cup water and oil. Pour the liquid ingredients into the mixing bowl.
- Use a spatula to moisten the dough, then mix with your hands to form a soft, uniform dough ball. You may need to add more water, 1 tablespoon at a time, if the dough is too dry.
- Divide the dough into 8-10 golf ball-sized balls on a plate or work surface. If you want to make larger wraps, divide it into about 4 pieces. Cover the dough balls with a dishcloth while you work.
- Take one piece of dough at a time and place it between two pieces of parchment or wax paper. Lightly spraying the parchment paper with oil or cooking spray will make it easier to peel off the tortilla. Use a heavy skillet or a rolling pin to flatten the dough into a circle roughly 4 to 5 inches in diameter.
- Heat a lightly greased or cast-iron skillet over medium heat. When hot, add as many tortillas as will fit comfortably and cook for 30 seconds to 1 minute per side, until browned in spots and cooked through, but still pliable. Keep cooked tortillas under a towel to keep warm. Enjoy right away.
- If you want crisp tostada shells or taco shells, cook them for a little longer, about 2 minutes per side. Then let cool flat for tostada shells or fold over or place between the wells of an upside-down muffin pan to form a taco shell shape. They will get crispy as they cool.
Did you make this?
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These were great. I was making sheet pan fajitas and was able to make these with they were in the oven. I had recently purchased a tortilla press and wanted to try a gf torilla and it worked great. I can’t imagine trying to roll these out with a rolling pin. I used GV GF all purpose flour and need to add extra water.
I would recommend less water or a lot more flour. I followed the recipe and the dough was sticky and not workable. I ended up adding a lot more flour and was able to make it workable.
Can you let me know what brand of flour you used?
I made these with great value gf flour. It was perfect. I used parchment and they are very soft and sticky, as I expected so some weren’t perfectly round when cooked. But still amazing. They taste great, are soft and pliable. Easy to find ingredients and easy to make. Took me about 40 mins to make them all and saved me $5 and taste much better than store bought. Can’t wait to eat them!
No matter what I did I was unable to transfer the rolled out dough from the parchment paper to the pan. They were just too soft, stuck and tore every time. I tried adding a little more flour but didn’t help. I even tried making them thicker. I did cook some pieces and they tasted very good.
Sorry to hear that you has a hard time with the dough. It is a bit delicate, as it the nature of gluten free dough, but you could also try plastic wrap or wax paper.
Do you use Bob’s 1 to 1 gluten free flour (in a blue bag) or the Bob’s glute free all purpose flour (red bag)
I use the 1-to-1.
Hi. I used the flour recommended but 1/2 cup of water seemed to be way too much. Dough is very gooey and I can’t make into a ball. I used the exact ingredients you used.
Hmm, that is interesting. Maybe your air is more humid, as I have no had that issue. The dough will be a bit sticky, but should be gooey. Perhaps next time start with a bit less water and add as needed.
Can you use lard as with traditional tortillas or does it have to be oil?
I expect lard would work fine.
Do you need to let the dough rest or rise at all after kneading?
No, you can use it right away.
1/2 C water was way too much liquid. It never made a dough but I made them anyway and they were like a thin naan.
Can you let me know what brand of flour you used?
These look wonderful … Thanks for sharing 🙂
How many is one serving? I’m on a low carb diet. Is 11 g for one tortilla?
Yes, that is correct for the crabs. These are gluten free, but not low carb.
R these good if u freeze then as a burrito and then heat up when needed?
I would think that would work fine.
Hi, made these for breakfast to go with chorizo & eggs. Didn’t include the xanthan gum cuz I didn’t have any but still turned out great 🙂
Good to know, thanks!
can dough be made day before I use it?
I haven’t done that, but I think you could.
Question: the ingredients list calls for 1/2 cup of water while the instructions call for 1/3 cup. Please advise. Thank you!
Sorry, I am fixing it. The typo is in the directions. The ingredient list is correct.
Do you need xanthan gum if it is already in your flour?
Yes, it does help with the stretchiness.
I can’t have xanthum gum is there an alternative?
You can try omitting it, but it may not be as stretchy/flexible.
I made these this morning for Sunday breakfast and these are everything I could ask for and MORE! I grew up with authentic homemade Mexican meals and finding a gluten free tortilla recipe that is just as satisfying has been difficult. Pinning this as my go to recipe! These were phenomenal!!
Hello! I can’t wait to make these! Question, if my gluten free flour already has Xanthan Gum, should I omit that ingredient?
No, you should still add it to give the dough a little extra pliability.