Authentic Gluten-Free Flour Tortillas: Simple GF Recipe

Discover how to make perfectly soft, pliable Authentic Gluten-Free Flour Tortillas at home. These tortillas hold together beautifully for tacos, burritos, or quesadillas!

What to Expect With These Authentic Gluten-Free Flour Tortillas

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  • Time: 30 minutes active, 40 minutes total
  • Difficulty: Intermediate (mastering the roll takes practice)

Before You Begin

Psyllium husk powder is NON-negotiable – it creates the stretchiness gluten-free dough lacks. Use Cup4Cup flour as specified; other blends may crumble. Heat your pan before cooking the first tortilla for optimal browning.

Ingredients You’ll Need

Step-by-Step Guide

1. 
   
   • Mix dry ingredients: In a stand mixer with paddle attachment (or large bowl), combine gluten-free flour, psyllium husk powder, salt, and baking powder. Mix on low speed for 30 seconds.
   
   
   
   
   • Add wet ingredients: With mixer running, slowly pour in warm water and oil. Mix 1 minute until dough balls up on the paddle. If mixing by hand, knead 2 minutes until smooth.
   
   
   
   
   • Rest dough: Shape into a single ball, wrap tightly in plastic, and rest 10 minutes. Hydration is crucial for pliable Authentic Gluten-Free Flour Tortillas.
   
   
   
   
   • Divide and protect: Cut dough into 6 equal portions (use a scale for precision). Keep unused balls covered to prevent drying.
   
   
   
   
   • Roll like a pro: Place one ball between parchment sheets. Roll to 6.5″ diameter, rotating 90° after each roll. Trim uneven edges with a knife – save scraps for a bonus tortilla.
   
   
   
   
   • Cook precisely: Heat dry nonstick skillet over medium-high 5 minutes. Cook tortilla 45 seconds until speckled, flip, cook 15-20 seconds more. Avoid overcooking – they stiffen as they cool.
   
   
   • Store smart: Stack cooked tortillas in a lint-free towel to steam soften. Roll next tortilla while one cooks to maintain rhythm.

Pointers for Perfection & How to Store

Rolling hack: If edges crack, dab fingers in water and smooth cracks before cooking. Store cooled tortillas in a ziplock with a damp paper towel – reheat in a dry skillet for 10 seconds per side.

Craving more gluten-free magic? Try these perfect companions: Gluten Free Wraps Make Wraps

Authentic Gluten-Free Flour Tortillas

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• Author: Helen Lois
• Total Time: 30
• Yield: 8 tortillas 1x
• Diet: Gluten Free

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Description

Finally, a Gluten Free Flour Tortilla that is soft, pliable, and actually tastes authentic! Unlike many store-bought versions that crumble or crack, these homemade tortillas are flexible enough to roll into burritos without breaking. Made with simple pantry staples, they puff up beautifully on the griddle and have that classic chewy texture you’ve been missing.

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Ingredients

Scale 1x2x3x

3 cups gluten free all-purpose flour (ensure it contains xanthan gum; ‘Cup4Cup‘ or ‘Better Batter’ work well)

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

1/3 cup vegetable oil (or melted lard for extra authenticity)

1 cup warm water (approx. 110°F), plus 1-2 tablespoons extra if needed

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Instructions

1. Mix Dry Ingredients: In a large bowl (or stand mixer fitted with a dough hook), whisk together the gluten free flour, baking powder, and salt.

2. Add Liquids: Pour in the vegetable oil and the warm water. Mix on low speed (or stir by hand) until a dough begins to form.

3. Knead: Increase speed to medium-low and mix for 1–2 minutes, or knead by hand until the dough is smooth and cohesive. The dough should be soft but not overly sticky. If it feels too dry/crumbly, add an extra tablespoon of water at a time.

4. Divide: Turn the dough out onto a lightly floured surface. Divide it into 8 equal pieces (for burrito size) or 10-12 pieces (for taco size). Roll each piece into a smooth ball.

5. Rest (Optional): Cover the dough balls with a clean kitchen towel and let them rest for 10–15 minutes. This allows the flour to hydrate fully, making them easier to roll.

6. Roll Out: Heat a cast-iron skillet or griddle over medium-high heat. While it heats, place a dough ball between two sheets of parchment paper or plastic wrap. Roll it out into a thin circle (approx. 8-10 inches wide).

7. Cook: Peel off the top parchment/plastic. Gently flip the tortilla onto your hand and peel off the bottom sheet. Place carefully onto the hot dry skillet (do not oil the pan). Cook for 45–60 seconds until bubbles form on the surface and golden brown spots appear on the bottom.

8. Flip: Flip the tortilla and cook for another 30–45 seconds on the second side. It should puff up slightly.

9. Keep Warm: Remove from the pan and immediately place in a tortilla warmer or wrap in a clean towel. This steam creates the soft, pliable texture. Repeat with remaining dough.

Notes

Flour Blend: The success of this recipe depends heavily on the flour blend. A blend with xanthan gum is essential for elasticity.

Water Temperature: Use warm water (like bath water temperature) to help activate the starches and xanthan gum, making the dough more pliable.

Storage: Store leftovers in a sealed bag in the refrigerator for up to 3 days. Reheat in a dry skillet or microwave for 10-15 seconds to restore softness before serving.

• Prep Time: 15
• Cook Time: 15
• Category: Breads
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 tortilla
• Calories: 210
• Sugar: 0
• Sodium: 440
• Fat: 9
• Saturated Fat: 1
• Unsaturated Fat: 7
• Trans Fat: 0
• Carbohydrates: 30
• Fiber: 2
• Protein: 3
• Cholesterol: 0

Your Burning Questions Answered!

Dig In & Enjoy!

Once you taste these warm, flexible Authentic Gluten-Free Flour Tortillas, store-bought versions will pale in comparison. For more delicious ideas, follow me on Pinterest