Light, tender, and perfectly pliable — these homemade gluten-free tortillas are just what you need for tacos, burritos, wraps, or quesadillas. Made with simple pantry ingredients, this recipe gives you the taste and texture of traditional tortillas without the gluten. Say goodbye to store-bought versions — once you try these, you’ll want to make them fresh every time!
Ingredients:
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2 cups gluten-free all-purpose flour (with xanthan gum included)
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1 tsp baking powder
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1/2 tsp salt
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2 tbsp olive oil (or any neutral oil)
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3/4 cup warm water (plus more if needed)
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Instructions:
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Mix Dry Ingredients
In a large bowl, whisk together the gluten-free flour, baking powder, and salt. -
Add Wet Ingredients
Add olive oil and warm water. Mix with a spoon or your hands until a dough forms. If the dough feels dry or crumbly, add 1 tablespoon of water at a time until it comes together smoothly. -
Knead
Knead the dough for 2–3 minutes until soft and smooth. Let it rest for 10 minutes, covered with a damp towel. -
Divide & Roll
Divide dough into 6–8 equal balls. Roll each ball between two pieces of parchment paper or on a floured surface until about 6–8 inches in diameter. -
Cook
Heat a dry skillet or non-stick pan over medium-high heat. Cook each tortilla for about 1–2 minutes per side until it bubbles and gets golden spots. -
Keep Warm
Stack cooked tortillas and wrap them in a clean towel to keep warm and soft. -
Tips:
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If your flour blend doesn’t contain xanthan gum, add 1 tsp to the dry ingredients.
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Store leftovers in an airtight container for up to 3 days or freeze for longer.
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Reheat in a skillet or microwave with a damp paper towel to restore softness.
- Enjoy these gluten-free tortillas with your favorite fillings — from grilled veggies and beans to chicken, beef, or cheese! Let me know if you want a grain-free or corn-based version too.
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