Easy, Soft Gluten-Free Flour Tortillas
Let’s face it, gluten-free flour tortillas are typically…meh. Whether storebought or homemade, it’s so hard to get them thin enough for a great taste and texture, while still sturdy enough to hold an appropriate amount of fillings.
But today, that’s exactly what I’ve got for you!
Whipping these up is super easy, though you need to know about the 5+ hour dough resting time beforehand (for planning purposes). It doesn’t require weird ingredients or techniques, just the right combination of flours.
The only big challenge with them is that the dough is—as you’d expect from gluten-free—very delicate and can be hard to move easily from counter to pan without tearing. But it happens, and then you just re-roll it.
Now I can’t tell you that these can match a real gluten-y flour tortilla’s flexibility and strength. They’ll still fall prey to breaking on occasion. But they’re MUCH closer to the real thing, with a lovely chew that feels much more satisfying than any other recipe I’ve tried.
The full batch technically makes 10 tortillas, and I’ve done it that way. But honestly I think they could benefit from being slightly bigger and making fewer, to maximize filling. So I’d maybe make 8 tortillas out of this rather than 10.
I’ve also given the proportions for a half-batch below, which is perfect for one (hungry) or two (normal) people. I usually eat two or three, then put the remaining in a ziploc with a layer of parchment paper between them, then quickly reheat in a skillet.
Or, I make a full batch but cook up half on the day I make the dough, and the rest on the following day. I wouldn’t let the dough go much further than 24 hours in the fridge.
How to make soft gluten-free flour tortillas
In a medium mixing bowl, add the dry ingredients and toss to combine.
Slowly add the warm water to form a dough, and add the olive oil as well. You can use a paddle attachment on a stand mixer or just a fork and then your hands to squeeze it together.
Start kneading the dough on the counter (or in your mixer, with a dough hook) until it is very soft and smooth. Again, I just used my hands because it isn’t much dough.
Form a dough ball and wrap tightly with plastic wrap. Let it rest in the fridge for a minimum of 5 hours, and up to 24 hours.
Once the dough is rested, divide into 10 equal pieces. Cover with a towel and let the dough balls rest on the counter for about 15 minutes.
Heat a skillet to medium-high heat (you do need it fairly hot to prevent sticking and have the dough cook quickly, but you don’t want to burn it).
Lightly dust the counter and each ball with gluten-free flour, then start rolling the dough balls one at a time.
Roll it as thin as possible without tearing the dough, but know that the dough is SOOOOO fragile; I also use my scraper tool to help get it off the counter and transfer it to the pan.
You’ll need to dust more flour on the counter between rollings. I like to do one at a time, putting one in the pan to cook while I roll out the next.
Light brush or spray your pan with oil. Cook the rolled flatbreads on medium-high heat until golden brown on both sides. That’s generally 1 to 2 minutes per side. Add more oil as needed, I usually have to add a bit more for each tortilla.
Remove from heat and keep wrapped in a kitchen towel until ready to serve.
Since discovering this recipe, I’ve been making it on repeat and trying out different filling combos…from spicy fish tacos to BBQ chicken, to a healthy spiced black bean and cauliflower. Much more to come as the GF taco world is our oyster!
Other gluten-free basics you’ll love:
- Hearty Gluten-Free Buckwheat, Quinoa, & Oat Bread (GF, dairy-free, nut-free)
- Socca (Chickpea Flatbread) with Roasted Veggies & Goat Cheese
- Easy Almond Flour Pancakes (Naturally Gluten-Free, Keto, Low Carb)
- Clean Eating Banana Muffins (gluten-free)
- Indulgent-Yet-Healthy Fudgy Gluten-Free Brownies (GF, Vegan, Almond-Free)
Adapted slightly from Peel with Zeal
Here’s a half batch for a single person (makes 3-5 tortillas depending on size)
- 4 ounces (114 g) of gluten free flour (see notes); add 1/8 teaspoon of xanthan gum if not in your blend
- 1/2 teaspoon of kosher sea salt
- 1/3 cup of warm water
- 1 tablespoon of olive oil, plus more for pan
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Easy, Soft Gluten-Free Flour Tortillas
These soft gluten-free flour tortillas are actually a Turkish flatbread recipe, but are the perfect GF substitution for flour tortillas in any recipe! They're easy to make, flexible, soft, and delicious.
Ingredients
- 8 ounces of gluten free flour (227 grams, or about 1 ½ cups); add ¼ teaspoon xanthan gum if not in your blend
- 1 teaspoon of kosher salt
- 2/3 cup of warm water
- 2 tablespoons of olive oil plus more for pan
Instructions
- In a medium mixing bowl, add the dry ingredients and toss to combine.
- Slowly add the warm water to form a dough, and add the olive oil as well. You can use a paddle attachment on a stand mixer or just a fork and then your hands to squeeze it together.
- Start kneading the dough on the counter (or in your mixer, with a dough hook) until it is very soft and smooth. Again, I just used my hands because it isn't much dough.
- Form a dough ball and wrap tightly with plastic wrap. Let it rest in the fridge for a minimum of 5 hours, and up to 24 hours.
- Once the dough is rested, divide into 10 equal pieces. Cover with a towel and let the dough balls rest on the counter for about 15 minutes.
- Heat a skillet to medium-high heat (you do need it fairly hot to prevent sticking and have the dough cook quickly, but you don't want to burn it).
- Lightly dust the counter and each ball with gluten-free flour, then start rolling the dough balls one at a time.
Roll it as thin as possible without tearing the dough, but know that the dough is SOOOOO fragile; I also use my scraper tool to help get it off the counter and transfer it to the pan. You'll need to dust more flour on the counter between rollings. I like to do one at a time, putting one in the pan to cook while I roll out the next. - Light brush or spray your pan with oil. Cook the rolled flatbreads on medium-high heat until golden brown on both sides. That's generally 1 to 2 minutes per side. Add more oil as needed, I usually have to add a bit more for each tortilla.
- Remove from heat and keep wrapped in a kitchen towel until ready to serve.
Notes
- I used mostly Bob's Red MIll 1:1 GF mix, but did use about one-quarter of Bob's all-purpose, which gives a bit more flavor, protein, and texture (mimics whole wheat a bit more)
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