Gluten Free Flour Tortillas Recipe

These gluten free flour tortillas bring all the soft, bendable goodness you crave, perfect for tacos, wraps, and burritos, without the wheat, so you can enjoy every bite with confidence.

I’m the kind of person who will absolutely choose store-bought if it saves me time and still tastes legit. If I can grab something gluten-free that’s genuinely good, like a pasta that doesn’t turn to mush the second it hits boiling water, I’m not going to play hero and make it from scratch. Some nights I just want the simple win: boil water, toss in noodles, dinner happens. But gluten-free flour tortillas? I’ve tried so many, and they all land in the same disappointing category: “good enough until you actually use them.” They tear, they crack, they get weirdly gummy, and the minute I fill them the way I actually want to (aka overstuffed, always), they basically give up.

These homemade gluten-free flour tortillas are the exception. They’re soft and bendy, they don’t split when you load them up, and you get to decide everything, thin and big for wraps, small and thicker for tacos, whatever fits the moment. And the fact that the dough can hang out in the fridge until you need it makes it even better, because you can have fresh tortillas without committing to a whole production. Honestly, once you taste a warm tortilla that doesn’t crumble in your hands, that $5 pack of “pretty okay” store tortillas stops looking convenient and starts looking like a rip-off.

Notes on Ingredients

Gluten-free BREAD flour blend: This is a specific blend designed for bread-like structure; it contains potato starch, superfine white rice flour, tapioca starch, whey protein isolate, and xanthan gum.

Lard/shortening/softened butter: The fat coats the flour, limits toughness, and helps tenderness and pliability (lard typically gives the most traditional soft/elastic feel; butter adds flavor but can firm up more as it cools).

Kosher salt: Adds flavor; it also slightly tightens the dough, so tortillas handle and roll more cleanly.

Warm tap water: Hydrates the starches and xanthan gum so the dough becomes “tacky but not sticky”; the recipe notes you may need more depending on climate/humidity.

Extra flour for sprinkling: Used only to prevent sticking while rolling; too much can dry the surface and make cracking more likely.

How to Make Gluten Free Flour Tortillas

1. In a bowl, whisk the gluten-free flour blend with the salt until evenly combined.
2. Add your softened fat (butter, shortening, lard, etc.) and work it in until the mixture looks like damp, crumbly sand.
3. Pour in the warm water slowly, mixing as you go, just until a dough forms. Stop when it feels slightly tacky to the touch but doesn’t cling to your fingers; you might not need every drop.
4. Gather the dough into a ball, wrap it tightly, and chill for at least 1 hour so the flour can hydrate and the dough becomes easier to roll.
5. Pinch off portions about the size of a golf ball.
6. Roll each one into a round, either on a generously floured counter or between parchment for easier handling.
7. Heat a cast-iron skillet over high heat (or a nonstick pan over medium-high).
8. Cook one tortilla until you see bubbles and light brown spots starting, then flip and cook the other side for about 30 seconds more.
9. Transfer the cooked tortilla to a tea towel and wrap it to trap steam and keep it soft.
10. Repeat with the remaining dough, and serve the tortillas warm.

FAQs: Gluten Free Flour Tortillas

Can tortillas be made with gluten-free flour?

Yes, “flour tortillas” can be made gluten-free by using a gluten-free flour blend instead of wheat flour, plus binders/fats/water to replace gluten’s structure. Many tested recipes use an all-purpose GF blend with oil and warm water, sometimes with baking powder for lift.

Does Trader Joe’s have gluten-free tortillas?

Trader Joe’s has sold gluten-free tortillas/wrap-style products, including brown rice tortillas (often labeled gluten-free) and other GF options that appear seasonally/regionally. Availability varies a lot by location and time, so the most reliable check is your local store’s shelf tag/ingredients panel (or asking a crew member).

What is the secret to soft gluten-free tortillas?

A big key is using a binder like psyllium husk (often as a gel) plus enough hydration, because it helps create flexibility and prevents cracking. Another practical “secret” is trapping steam after cooking, stacking the hot tortillas and wrapping them in a towel keeps them soft and pliable.

Are gluten-free tortillas actually gluten-free?

They can be, but it depends on ingredients and cross-contact, so you need to read labels and look for gluten-containing grains like wheat, barley, or rye, and ideally choose certified gluten-free when you need strict safety. Corn tortillas made from 100% corn (no mixed flours) are naturally gluten-free, but you still want to verify the packaging for added ingredients and cross-contamination warnings.

Be sure to check out these amazing gluten-free recipes:

• Gluten-Free Enchiladas Recipe
• Gluten-Free Chicken Quesadillas Recipe
• Gluten Free Pop Tart Recipe

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