Learn how to make soft, flexible gluten-free tortillas with just a few simple ingredients. Egg-free, dairy-free and plant-based perfect for any meal!

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Believe me when I say that the process of baking gluten-free tortillas is incredibly simple and gratifying. In minutes. you will have flexible, soft tortillas at your disposal with just a handful of ingredients to make them – vegetable oil, water, salt, baking powder and gluten-free flour. Not only are these tortillas devoid of gluten but they are also egg, dairy, and even plant based friendly.

What tops my admiration though is how easily the whole dough process comes together. Thanks to how easy it is to manage the dough you no longer have the need for a tortilla presser. In just a few minutes you’ll have pliable, soft tortillas that are effortless to work with.

This homemade tortilla recipe is one of my flexitarian family’s favorites. With the texture and taste so much better than bought ones, it has naturally found its way into our rotation. I often use these gluten-free tortillas for tacos, but they are also brilliant for burritos, wrap sandwiches or even flat bread.

Ingredients

Gluten-Free All-purpose Flour with Xanthan Gum:

The most essential factor for this recipe is to get a glutenfree flour blend containing xanthan gum then it will turn out great. Better Batter gluten free flour is my favorite.

I’ve also tried this recipe using Bob’s Red Mill 1-to-1, King Arthur Measure for Measure, and Pillsbury gluten-free flour, like each have different pros and cons. Always remember that each brand of flour differ in texture so you might have to do a few tries to see which one is the best for you.

Baking Powder:

With the use of baking powder, this ingredient will allow the dough to puff up which adds volume to the top of your tortillas.

Salt:

A not so significant quantity of salt will improve the flavor profile of the tortillas. That makes them tasty and enjoyable.

Vegetable Oil:

Light oil such as canola oil is recommended for best results, But feel free to use any vegetable oil of your liking.

Water:

The dough requires water to become pliable. And remember, hot water is crucial in this case as it help with the ingredients.

Tips and Suggestions

Choosing Oil: Use neutral flavored oils like light vegetable oil or canola, which do not compete with the taste of the tortillas. Do not use strong tasting oil as these can give a persistent taste.
Warm Water: Use water that is slightly warm, around body temperature, so that the dough combines well. I usually microwave my water for 20 seconds. It is not supposed to be boiling, but sufficiently warm to activate the dry ingredients.
Best Flour Blend: From my experience, Better Batter gluten-free flour is the softest and most malleable. However, Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure flour blends also work quite well. Just keep in mind that the results will differ based on the flour used.
Measuring Flour: Precise measurements of gluten-free flour can be quite a hassle. To avoid having excessive flour in your dough, I would suggest a “spoon and level” technique to estimate your flour amount. This will prevent the dough from overly dried or crumbly.
Prevent Drying Dough: Place a clean kitchen towel over the dough when not working on it. Doing this would protect it from drying out as you roll the tortillas.
Use Parchment Paper: In order to avoid sticking, always roll out your tortillas in between two sheets of parchment paper. This also ensures that no additional flour is burnt when the tortillas are cooked.

Roll into Even Circles:

Ensure that you roll the dough into uniform circles so that the thickness of the tortilla is the same throughout. This allows for the tortillas to be cooked evenly without getting too dry and makes them softer to handle without tearing.

Set Stovetop to a Moderate Temperature:

For me, I usually cook my tortillas on a stovetop heat cirka 6 to 7. But if you are changing the pan or stove you might need to change the temperature as well.

Stack to Keep Warm:

After putting fresh tortillas onto a plate, cover them with a clean kitchen towel in order to keep them warm until you finish cooking the rest of them.

Storage and Freezing Tips

The gluten-free tortillas are best eaten on the same day, but here are proper ways to store them in case of any leftovers:

Normal Temperature:

When thinking about consuming the tortillas in one or two days, it is best to keep them on a resealable plastic bag or any non-contaminative container of your choice. When doing this, make sure that it is a cool place that is dry and has no sunlight. This will enable your tortillas to stay fresh for within 12 and 48 hours.

For reheating purposes, either put them in a pan on the stovetop, or put them in the microwave for 15 to 20 seconds between damp paper towels.

For freezing, tortillas should be cooled and then placed in a freezer bag for up to three months. They should be completely wrapped in adhesive freezer-safe plastic. To defrost, use a microwave or put them in the refrigerator for a night.