Finally you can enjoy soft, flexible gluten-free tortillas with a copycat authentic taste and texture to traditional homemade recipes! These easy flour tortillas use only 4 simple ingredients and take 30 minutes start to finish. Whether you are a kitchen novice or not, everyone can learn how to make this simple GF tortilla recipe. I’ll show you how!

a flour tortilla scrunched up in a hand.
Have you missed a soft and flexible flour tortilla made gluten-free? I guarantee you can’t buy anything out there as good as this homemade recipe!

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It’s Time To Enjoy Gluten-Free Tortillas Again!

Until I started testing this gluten-free flour tortilla recipe I had given up on ever enjoying them again. I had tried a couple store-bought brands, and if I wasn’t first deterred by the price, the taste and texture made me regret wasting the money.

I said goodbye to gluten-free wraps, quesadillas, burritos, flour shell tacos and more, deciding this was one more thing I was destined to live without (or use another corn tortilla). When I started to perfect more recipes that tasted identical to traditional versions (hello, soft gluten-free flatbread!), I determined all hope was not lost.

Just like a soft, squishy GF sandwich bread recipe, we deserve the same for tortillas. Am I right?! Now, every time I nosh of one of these beauties I’m mad I lived without them so long!

So what makes this recipe work? Why do these tortillas made with GF flour not only have an authentic taste, but such a soft and pliable texture?

While the method and ingredients are simple, it’s their combination that creates such exemplary results. Even if the recipe uses only 4 ingredients, the ingredient ratios’ yields an easy-to-handle dough, not saturated with GF flour, which causes dry and crumbly results.

This is achieved by my favorite, magic gluten-free ingredient, psyllium husk powder. Basically it helps absorb liquid and create elasticity, something GF flour has a hard time doing on its own.

Read on to discover just how easy these GF tortillas are to throw together, as well as many more expert tips to make this recipe a success the first time. It will be love at first bite, guaranteed!

Wow, all I can say is wow!! I have been struggling to find an easy gluten free flour tortilla recipe that is soft and flexible!! I have ended up with more hard hockey pucks than I care to count!! And then I happened upon Melissa’s phenomenal recipe!! I am seriously blown away!! 

—Ronda

Ingredient Tid Bits

These homemade wraps have a simple list of ingredients, making them dairy-free and vegan as well (see note about GF flour). Below I share any important ingredient notes, as well as any workable substitutions.

  • All-purpose gluten-free flour blend – The most important ingredient for taste and structure. I personally love and highly recommend Cup4Cup gluten-free flour because the cornstarch in the mixture gives a nice, flexible texture. Plus, the taste mimics wheat flour without grittiness. See the recommended GF flour section for dairy-free recipe notes and substitutions.
  • Psyllium Husk Powder – If you are unfamiliar with this ingredient, don’t be deterred! It’s affordable and used for superior results in everything from flour tortillas to GF breads. It helps absorb moisture, making the dough pliable and easy to handle without relying on extra flour (which dries it out). It’s best to buy a blonde or light-colored brand because the darker colors will make the tortillas have a slight purple hue, but doesn’t affect the taste.
  • Baking powder – Adding a touch of baking powder gives the tortillas a little lift, making them puff up and bubble similar to traditional ones. While other recipes add more baking powder, I found a smaller amount makes them thinner and more flexible.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Whip up the easy dough.

Use a large bowl and wooden spoon or a stand mixer with a paddle attachment (preferred easy method). On low speed mix together the dry ingredients.

Continue to mix on low while the warm water and oil are added. Mix until well combined and the dough starts to form a ball. If you are not using a stand mixer, you may have to knead with your hands at this point so it’s well mixed.

Wrap up the dough in a piece of plastic wrap and let it rest for 10 minutes.

the gluten free tortilla dough after being mixed.

Time to roll.

After the dough rests, divide it up into 6 equal sections. If you want to be really accurate about it, you can use a food scale with a piece of greased plastic wrap on top. Mine weighed 2.7 ounces each. Keep those 6 balls covered with plastic wrap while you roll.

First flatten the ball into a thick disc. Use a rolling pin to flatten into a 6 1/2-inch diameter circle, rotating quarter turns as you roll. If the dough sticks to the rolling pin, rub a small amount of GF flour on the rolling pin (not the tortilla) and continue to roll.

Use a knife to go around edges, shaping into a round circle. Save the scraps in a piece of plastic wrap because you can combine them to make an extra bonus tortilla at the end. Yaasss! Love bonus tortillas!

a thick disc of dough with a rolling pin next to it.
a rolled tortilla with a ruler on it.
a hand showing the thickness of the rolled dough.
the edges cut off to make a perfect circle.

Let’s get cookin’ good lookin’.

Make sure your nonstick, ungreased pan is nice and hot before cooking. I let it heat up for about 5 minutes.

Add the tortilla to the pan and cook, undisturbed for 45 seconds, or until the underside has brown spots. Flip it over and cook for 15-20 seconds more. The cook time is key for making sure enough time has passed to cook off moisture and not overcook them, making them stiff.

That’s it! You have warm, authentic tortillas and you are back in business!

a gluten free tortilla being cooked in a skillet.
a gluten free tortilla being cooked in a skillet.
folded over tortillas with a lime nearby.
Taco night just got better! These homemade tortillas are even soft enough to use as sandwich wraps.

Recommended GF Flour

I use and recommend Cup4Cup gluten-free flour blend for the softest texture and best taste. If you use another brand you may want to replace a couple tablespoons of the flour with cornstarch to mimic Cup4Cup.

When making gluten-free recipes, the success primarily relies on the GF flour. Unfortunately, with so many differing varieties and availability it’s hard to test them all with the recipe. They all contain different ratios of starches, which can vary the outcome.

I have tested the most common brands with various recipes, which is why I stand behind Cup4Cup. If you use another GF flour that works well, be sure to leave a note in comments below!

Best Pan to Use

Use heavy nonstick pan, one that maintains and distributes heat well, or a cast iron skillet. If using a cast iron skillet, make sure it is well seasoned so the tortillas don’t stick. Either type of pan will be left ungreased.

tortillas rolled together and wrapped in a towel.
These are great to make-ahead and freeze. Anytime you need a flour tortilla, defrost and enjoy!

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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

a flour tortilla scrunched up in a hand.
4.67 stars (27 ratings)

Soft, Authentic Gluten-Free Tortillas (30 Mins)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 7
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Finally you can enjoy soft, flexible gluten-free tortillas with a copycat authentic taste and texture to traditional homemade recipes! These easy tortillas made with gluten-free flour use only 4 simple ingredients and take 30 minutes start to finish. Whether you are a kitchen novice or not, everyone can learn how to make this simple GF tortilla recipe. I'll show you how!
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Ingredients
 

Equipment

Instructions
 

  • Use a stand mixer with a paddle attachment (preferred method) or a large bowl and wooden spoon. On low speed mix together the gluten-free flour, psyllium husk, salt. and baking powder.
    1 ½ cup gluten free all purpose flour, 2 tablespoons psyllium husk powder, ½ teaspoon salt, ¼ teaspoon baking powder
  • Continue to mix on low while the warm water and oil are added. Mix until well combined and the dough starts to form a ball, about 1 minute. If you are not using a stand mixer, you may have to knead with your hands at this point so it's well mixed.
    ¾ cup + 2 tablespoons very warm water, 2 tablespoons oil
  • Shape the dough into a large ball, cover with plastic wrap, and let rest for 10 minutes to hydrate the GF starches and give time for the water to absorb, making the dough easier to work with.
  • Divide the dough into 6 equal sized balls. Keep covered in plastic wrap while the tortillas are being rolled one at a time.
  • Flatten the ball into thick disc on a piece of parchment paper. Use a rolling pin to flatten into a 6 1/2-inch diameter circle, rotating quarter turns as you roll. If the dough sticks to the rolling pin, rub a small amount of GF flour on the rolling pin (not the tortilla) and continue to roll. (See recipe notes for more rolling tips.)
  • Use a knife to go around edges, shaping into a round circle. Save the scraps in a piece of plastic wrap because you can combine them to make an extra tortilla at the end. Stack the rolled, uncooked tortillas between small sheets of wax or parchment paper, covered with plastic wrap, while you roll the rest out.
  • Heat an ungreased nonstick skillet over medium-high heat for 5 minutes before cooking the tortillas.
  • Add the tortilla to the hot pan and cook, undisturbed for 45 seconds, or until the underside has brown spots. Flip it over and cook for 15-20 seconds more. The cook time is key for making sure enough time has passed to cook off moisture and not overcook them, making them stiff.
  • If serving immediately, wrap in a lint-free towel or tortilla warmer to keep warm. Otherwise, transfer to a cooling rack. As one tortilla is cooking, begin rolling out the next tortilla to cook.

Notes

 
Tips for Handling, Rolling, and Shaping
  • As you roll, rotate quarter turns to make a round shape. If it begins to become lopsided, simply rip off the bigger side and press wherever dough is needed.
  • When you begin to roll, the dough may stick to the rolling pin. Dust a small amount GF flour on the rolling pin, not the tortilla, and roll again
  • If the parchment begins to crease, simply switch out the sheets every couple tortillas.
  • You may cut around the edges to make round circles, or refer to this almond flour tortilla recipe to see how you can use a lid or dinner plate to make perfectly round circles.
Storing and Reheating
For storage, once they are done cooking and completely cooled, stack between pieces of parchment or paper towels. Transfer to an airtight container or ziplock freezer bag.
Store at room temperature up to one day or in the refrigerator 3 days. They may also be frozen up to 3 months. Stack and wrap securely with plastic wrap before placing in a freezer bag.
When ready to enjoy, briefly microwave for 10 seconds or rewarm in a dry, hot skillet. To make sure they are just as soft as the day you made them, wrap in damp paper towel before reheating or lightly spray the skillet with water before rewarming.
Calories: 130kcal, Carbohydrates: 21g, Protein: 3g, Fat: 5g, Saturated Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Sodium: 166mg, Potassium: 14mg, Fiber: 5g, Sugar: 1g, Calcium: 23mg, Iron: 1mg
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