Homemade Gluten Free Flour Tortillas was originally posted on April 30, 2021 and has been updated with new pictures, new copy, and more tips.
These homemade gluten free flour tortillas are SO easy to make, you don't need any special equipment, they're soft and pliable, and they won't rip apart. Winner, winner, burrito dinner!!
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I'm one of those people who, if I can find something in stores that is just as good as homemade, I'll buy it because I'd rather not make it if I don't have to. For instance, sometimes I can find really great gluten free pasta so I'll buy it instead of making it myself. Especially when all I want to do is dump the box in boiling water. But all the gluten free flour tortillas I've ever tried have just been "okay," not great. They're usually likely to tear if they're overstuffed (I'm looking at you, Mission Tortillas!) and I tend to overstuff all the time.
These gluten free flour tortillas, though. They're different. They're super soft and can be as thick or thin as you want to roll them. AND can be as big or small as you want. They won't fall apart either. I'd say that's enough convincing NOT to buy the $5.00 package of so-so gluten free flour tortillas, wouldn't you? To boot, this dough can be made ahead of time, stored in the fridge, and when the craving for fresh tortillas hits (1, 2 or 8) they can be rolled out in no time!
Ingredients in Gluten Free Flour Tortillas
I've seen recipes all over the 'net calling for baking powder or Expandex modified tapioca starch in homemade gf flour tortillas. This recipe is adapted from one of the many classes I took on Craftsy. It calls for only three ingredients--flour, salt, and a fat, such as lard, shortening, or butter. Water is considered a "freebie." I modified it to be gluten free and it works beautifully!!
I rarely, if ever, have shortening on hand. But I ALWAYS have butter in my fridge so that's what I use for these flour tortillas. If you have lard or shortening, feel free to use either of those as I know lard is the traditional fat in authentic flour tortillas.
how to make gf flour tortillas
- Whisk together gf flour blend and salt. Add softened fat of choice and mix thoroughly until the mixture resembles wet sand.
- Add warm water, a little at a time, until the dough comes together and is slightly tacky, but not sticky. You may not need all of the water.
- Wrap the dough in plastic and refrigerate for at least one hour.
- Tear off golf ball-sized pieces of dough and roll into a flat round (either on a well-floured surface or on a piece of parchment paper).
- Cook over high heat in a cast iron skillet (or medium-high in a nonstick skillet) until bubbles begin to form. Flip over and continue to cook for roughly 30 seconds.
- Remove and wrap in a tea towel to keep warm while cooking the remaining tortillas. Serve warm.
Soft Gluten Free Flour Tortillas FAQ's
No, you can actually roll these tortillas using a rolling pin! I find it easier to use and you can roll them as small or large as you'd like. You can roll them directly on your floured counter or use a piece of parchment or a parchment circle to roll them on (my favorite way). Using parchment allows you to move the parchment and not the tortilla, making it easy to get nice and thin tortillas.
Yes, they are great for freezing! Freeze them flat in a large ziptop baggie, separated if desired by a layer of parchment or waxed paper. It's not necessary to separate them if you plan on thawing all of them to use at once, however. Just leave them in the bag when you thaw them!! Reheat them, well wrapped in foil, in the oven at 300 degrees F for about 10 minutes.
Any kind of skillet or griddle works great for making tortillas. You can use a cast iron skillet, a nonstick skillet, a griddle, whatever you have! The trick is to not put anything in the pan or griddle and heat it over medium high heat (high heat for a cast iron skillet).
What's so fantastic about these gf tortillas is that you can make whatever size you want. You can make mini "street taco" size, 6-inch, soft tacos size, or even burrito size! You are only limited by the size of your biggest skillet or griddle.
more Gluten free mexican recipes
- Mexican conchas
- Mexican chocolate cupcakes
- Mexican bean soup
- Gf Mexican wedding cookies
- Tres leches cake
- Churro cupcakes
- Copycat Baja Fresh salsa
- Churros (A Disney copycat recipe)
Get rollin' and make these pliable and soft gluten free flour tortillas. They're so easy, fast, and delicious!
Homemade Gluten Free Flour Tortillas
Ingredients
- 2¼ cups + 2 tablespoon (333g) Kim's gluten free BREAD flour blend
- 6 tbsp (3oz or 85g) lard, shortening, or softened butter
- 1 teaspoon kosher salt
- ¾ cup (180ml) warm tap water, plus additional warm water as needed
- extra flour for sprinkling surface
Instructions
- In a large bowl (stand or hand mixer) add the flour, salt, and fat. Blend until the texture of wet sand. Slowly add the warm water (¾ cup or 180ml at first) and continue mixing until the dough is smooth, about 3 minutes. You may need more water, depending on your climate. Add a little more at a time until the texture of the dough is tacky, but not sticky.
- Remove the dough from the bowl and place it on a sheet of plastic wrap. Wrap well and refrigerate for at least 1 hour, or up to one week.
- When ready to make tortillas, remove the dough from the refrigerator, pinch off a ball the size of a ping pong ball for 6-inch, large golf ball for soft taco size, or a small baseball for large burrito size. Roll on a well-floured counter or a parchment circle one way out from the center, move the dough a quarter turn and roll out from the center again. Continue doing this rolling and moving the dough until you have the desired thickness and size of tortilla.
- Heat a dry skillet or griddle over medium high heat (or high heat for cast iron). Carefully add tortilla, cook on one side for about 20-30 seconds (or until you start seeing little bubbles). Flip using a spatula and cook for an additional 20-30 seconds on the other side. If large air bubbles form, you can pop them with the corner of your spatula if you'd like.
- Remove the tortilla from skillet and wrap it in a tea towel to keep warm until all the tortillas have been cooked. Serve warm or at room temperature.
Tina
Did them with Caputo Fiorglut measured by weight. Came out perfect. No need to chill. Tne dough was soft and pliable, easy to roll, didn’t come apart. Rolled on parchment and used the parchment to flip onto my cast iron griddle, made 8 large rolled thin.
Samwise
Did you experience any shrinking of the dough when trying to roll them out? I have a nightmare of a time trying to roll out tortillas made with regular flour. I'm assuming it's the gluten in the dough. I'm hoping this gluten free recipe might alleviate the issues I'm dealing with.
Debbie D
I love Caputo flour saw your comment did the same thing had to add extra water cause of high altitude turned out great
Kai
Hi Kim, I love your recipes but this one was a total fluke for me. No matter how thinly I've spread the wraps they turned as hard as plates. I always use your flour mix recipe for bread flour and I only make one swap - I'm intolerant to xanthan gum so I use guar gum. Everything else is the same. I tried changing temperature level, using non stick pan, cast iron and pancake baker and still I got same results.
I added enough water to the dough that it was nice and pliable, like playdough, but I was left with at least 50ml after. Should I have added it all?
Kim
I do believe you didn't add enough water. Did you watch the video? It should be somewhat tacky, almost like you added a little too much water, but once it sits in the fridge for 30 minutes the extra water will soak up from the flour. Did you use my flour blend? That's another crucial step.
Terence
Hi Kim,
Thank you very much for your hard work in offering so many of your GF recipes. I appreciate it 🙂
Similar to Kai, I also had problems with the wraps turning hard and too firm. I also had some trouble rolling the dough thin enough, to match what your pictures and video show. That said, I need to work through the recipe and make some more tweaks, so it's all good. That said, I have a very important question related to your ingredients. In your video, it looks like you are using roughly 8 Tbsp of butter. But in your recipe instructions, you recommend, 6 Tbsp of butter. Can you please confirm the amount of butter that I should add to your recipe?!?
I appreciate your help!
Terence
Kim
I'm sorry you're having problems with the recipe. If they are too hard and firm, it's most likely because you didn't add enough water. If you are using my flour blend, they should come out soft and pliable with a little extra water. If you're not using my flour blend, I can't help you further with a store bought blend.
I doubled the recipe when making the video and I state that within the video so you know that the dough isn't normally that much 🤗
Marcella Holtz
I gave these a preemptive 5 stars, because I know I will love them after having had great success with all your recipes I’ve tried so far. I just wanted to let you know that I used your bread flour mix to make a moo shu pancake recipe from Silk Road Recipes. I’ve never been able to find a really good recipe before, and I suspect your bread flour blend helped make the difference. Since it calls for kneading, I added psyllium husk powder, like in your bread recipes. The recipe calls for rolling out 2 pancakes at a time with sesame oil between them, and then cooking on each side before separating them. I’m pretty sure the bread flour with the psyllium made them pliable and easy to separate. Anyhow, thank you so much for all you do !!
Kim
That's awesome!!! So glad you're enjoying cooking and baking!
Ashley Batista
I absolutely loved this recipe! I’ve made it for my dad and it was incredible 🤩 still not like the wheat flour ones but AMAZING!! I mean definitely 10/10. I made them today and I prepared some quesadillas and they were delicious! It was really satisfying seeing them get bubbles 🫶🏼 nothing to envy to the regular ones