Gluten Free Flour Tortillas Recipe

Discover how to make soft and flexible Gluten Free Flour Tortillas with our easy-to-follow recipe. Perfect for tacos, burritos, and wraps, these tortillas are allergy-friendly and taste just like the traditional ones. Learn tips for getting them just right every time!

HOW DO I MAKE MY GLUTEN FREE FLOUR TORTILLAS?

1. Add the flour, salt, and fat to a large bowl.

2. Blend until the texture of wet sand.

3. Slowly add the warm water and continue mixing until the dough is smooth about 3 minutes.

4. Add a little more at a time until the texture of the dough is tacky.

5. Then remove the dough from the bowl and place it on a sheet of plastic wrap.

6. Wrap and refrigerate for at least 1 hour, or up to one week.

7. When making tortillas, remove the dough from the refrigerator, and pinch off a ball the size of a 6-inch.

8. Roll out 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 until you have the desired thickness and size of the tortilla.

9. Heat a dry skillet or griddle over medium-high heat (or high heat for cast iron).

10. Carefully add a tortilla, and cook on one side for about 20-30 seconds (or until you start seeing little bubbles).

11. Flip using a spatula and cook for an additional 20-30 seconds on the other side.

12. If large air bubbles form, you can pop them with the corner of your spatula if you’d like.

13. Remove the tortilla from the skillet and wrap it in a tea towel to keep warm until all the tortillas have been cooked.

14. Serve warm or at room temperature.

Be sure to check out these amazing gluten free recipes:

Gluten-Free Enchiladas Recipe

Gluten-Free Chicken Quesadillas Recipe

Gluten Free Pop Tart Recipe

INGREDIENTS NEEDED FOR GLUTEN FREE FLOUR TORTILLAS:

• 2 cups (270 grams) gfJules Gluten Free All Purpose Flour
• 6 tbsp lard, shortening, or softened butter
• 1 teaspoon kosher salt
• ¾ cup warm tap water, plus additional warm water as needed
• extra flour for sprinkling the surface

INSTRUCTIONS

1. Add the flour, salt, and fat In a large bowl.
2. Blend until the texture of wet sand.
3. Slowly add the warm water and continue mixing until the dough is smooth about 3 minutes.
4. Add a little more at a time until the texture of the dough is tacky.
5. Then remove the dough from the bowl and place it on a sheet of plastic wrap.
6. Wrap and refrigerate for at least 1 hour, or up to one week.
7. When need to make tortillas, remove the dough from the refrigerator, and pinch off a ball the size of a 6-inch.
8. Roll out 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 until you have the desired thickness and size of the tortilla.
9. Heat a dry skillet or griddle over medium-high heat (or high heat for cast iron).
10. Carefully add a tortilla, and cook on one side for about 20-30 seconds (or until you start seeing little bubbles).
11. Flip using a spatula and cook for an additional 20-30 seconds on the other side.
12. If large air bubbles form, you can pop them with the corner of your spatula if you’d like.
13. Remove the tortilla from the skillet and wrap it in a tea towel to keep warm until all the tortillas have been cooked.
14. Serve warm or at room temperature.

FAQs: Gluten Free Flour Tortillas

How do you keep gluten free tortillas from falling apart?

Gluten-free tortillas often lack the elasticity of wheat-based versions due to the absence of gluten. To prevent them from falling apart:

• Use a binding agent like xanthan gum or psyllium husk in the dough.
• Let the dough rest for 20–30 minutes before rolling it out—this improves hydration.
• Keep tortillas warm in a covered container or towel after cooking to retain flexibility.
• Avoid overcooking, which makes them dry and brittle.

How to make all-purpose gluten free flour at home?

Making your own gluten-free all-purpose flour is easy and allows better control over texture and taste. Here’s a simple mix:

• 2 cups white rice flour
• 2/3 cup potato starch
• 1/3 cup tapioca flour
• Optional: Add 1 tsp of xanthan gum per cup of flour if needed for binding.
  Mix well and store in an airtight container. This blend works for tortillas, cakes, and cookies.

How to make your own gluten free wraps?

To make gluten-free wraps at home:

1. Combine 1 cup of gluten-free flour, ½ teaspoon of salt, 1 tablespoon of olive oil, and ½ cup of warm water.
2. Knead until a smooth dough forms, rest it for 15 minutes.
3. Roll the dough into thin circles and cook on a hot skillet for 1–2 minutes per side, until lightly browned.
   Add optional ingredients like herbs or chia seeds for flavor and nutrition.

Are flour tortillas gluten free?

Traditional flour tortillas are not gluten-free since they are made with wheat flour. However, you can find or make gluten-free alternatives using rice flour, corn flour, almond flour, or specially formulated gluten-free flour blends. Always check product labels or make them at home for full control over ingredients.

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