Gluten-Free Tortillas Homemade ( super easy )

I absolutely love making this recipe making soft, flexible gluten-free tortillas. See how easy it is to make gluten-free flour tortillas at home with just 5 ingredients.

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Gluten-Free Flour Tortillas – 5 Easy Ingredients Recipe

Making gluten free tortillas at home is super simple! These soft gluten-free flour tortillas can be made in just a few minutes using just five simple ingredients. All you require is gluten free flour, baking powder, salt, water and vegetable oil. These tortillas are also gluten free, dairy free, egg free and vegan.

I love how easy this gluten free tortilla dough is to handle. It never fails to produce soft and pliable tortillas. And I’m sure no one has to touch a tortilla press, as the dough can be rolled easily.

This gluten-free flour tortilla recipe has been added to my collection of quick recipes because I enjoy making it over and over for my family. These Gluten free homemade tortillas are much better than the ones you buy in supermarkets. These gluten-free tortillas I prepare not only for making tacos, but also for making wrap sandwiches.

Gluten free tortillas step by step recipe notes and tips techniques.

• Gluten-Free All-Purpose Flour with Xanthan Gum: My go-to gluten-free flour for this recipe is Better Batter gluten-free flour. Additional testing was done with Bob’s Red Mill 1 to 1, King Arthur Measure for Measure and Pillsbury gluten-free flour. Not all gluten-free flours are created equal, so you will likely have different results depending on the gluten-free flour blend that you choose.
• Baking Powder: It adds a bit more lift to the dough.
• Salt: This adds a bit of flavor to the tortillas.
• Vegetable Oil: I think using a light oil, such as canola works best, but use your choice of vegetable oil.
• Water: This adds moisture into the dough.

Step by Step Instructions

1. Light vegetable oil is going to be used. Use canola oil.

2. Really warm water is needed. I heat my water up in the microwave for 20 seconds. You really don’t want it to be boiling.

3. Better Batter gluten-free flour gave me the best tortillas. They were soft and flexible, and really had a great flavor. Please see my notes on the other brands of gluten-free flour I tested with this recipe.

4. Use the “spoon and level” method to measure the gluten-free flour. This helps prevent adding too much flour to the recipe.

5. Make sure the dough is covered with a kitchen towel to prevent drying out while you are rolling out tortillas.

6. Always roll out your dough on parchment paper.

7. Cover the top of the dough with either parchment paper or plastic wrap when you roll it out will prevent it from sticking to the rolling pin. Avoid flouring your rolling pin, as it can stick to the tortillas and burn in the pan while cooking.

8. Roll the tortillas evenly to the same thickness, aiming for thin tortillas to keep them more flexible.

9. Lightly grease a cast iron pan. I just add a tablespoon of canola oil in the pan then take a paper towel and rub it around. You don’t want too much oil in the pan. You may have to re-grease your pan half way through cooking the tortillas.

10.  I cooked my tortillas at a medium-high heat (around a 6-7 setting). If you’re using some other pan, you’ll want to adjust the heat down a bit.

11. Place the cooked tortillas in a stack on a plate and cover them with a kitchen towel to keep them warm while you cook the remaining ones.

To Reheat:

If desired, warm tortillas over stovetop in a dry pan or between two damp paper towels in the microwave for 15-20 seconds.

To Freeze:

Wrap them completely cooled in freezer-safe wrap and place them in a freezer bag. They can be stored for up to 3 months in the freezer.

Forget store-bought gluten-free tortillas! Make your own! It is amazingly quite simple to make gluten-free flour tortillas. Soft tacos, burritos, quesadillas, or wraps.