Ingredients
- 2 cups gluten-free all-purpose flour blend
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons olive oil or vegetable oil
- ¾ cup warm water, approximately
- Extra gluten-free flour for rolling
Important: Choose a gluten-free flour blend that contains a binder such as xanthan gum if your blend recommends one. If it doesn’t contain a binder, you may need to add a small amount according to the flour manufacturer’s instructions.
Instructions
1. Mix the Dry Ingredients
Add the gluten-free flour, salt, and baking powder to a large bowl. Whisk everything together so the ingredients are evenly distributed.
2. Add the Oil
Pour in the oil and mix it through the flour with a spoon or your fingertips. The mixture should look slightly crumbly.
3. Add Warm Water
Gradually pour in the warm water while mixing.
Don’t add all the water at once. Gluten-free flours can absorb different amounts of liquid, so add enough to create a soft dough.
The dough should be soft and moist but not extremely sticky.
4. Rest the Dough
Cover the bowl and let the dough rest for about 10–15 minutes.
This gives the flour time to absorb the water and makes the dough easier to shape.
5. Divide the Dough
Divide the dough into 8 equal portions and roll each portion gently into a ball.
Keep the dough balls covered with a clean kitchen towel while you work so they don’t dry out.
6. Roll the Tortillas
Place one dough ball between two sheets of parchment paper.
Using a rolling pin, gently roll it into a thin, round tortilla approximately 6–7 inches (15–18 cm) wide.
Try to keep the thickness even. If the edges crack, gently press them back together with your fingers.
7. Cook
Heat a dry nonstick skillet or cast-iron pan over medium heat.
Carefully remove the top sheet of parchment and place the tortilla into the hot pan.
Cook for approximately 45–60 seconds, until small bubbles begin to appear.
Flip and cook the other side for another 30–60 seconds.
You should see a few lightly browned spots, but avoid cooking the tortillas for too long because they can become dry and brittle.
8. Keep Them Soft
Place each cooked tortilla on a plate and cover it with a clean kitchen towel.
Stacking the warm tortillas and keeping them covered allows steam to soften them and helps prevent cracking.
Tips for Soft Gluten-Free Tortillas
Use warm water: Warm water helps the dough come together more easily.
Don’t make the dough too dry: A dry dough usually produces tortillas that crack.
Rest the dough: Even 10–15 minutes can make the dough much easier to handle.
Roll between parchment: This makes gluten-free dough much easier to flatten without sticking.
Don’t overcook: Long cooking times can remove too much moisture and make the tortillas hard.
Keep cooked tortillas covered: This is one of the easiest ways to keep them soft and flexible.
How to Use Them
These tortillas are incredibly versatile. Use them for:
- Chicken wraps
- Beef tacos
- Bean and cheese tacos
- Quesadillas
- Breakfast wraps
- Vegetable wraps
- Turkey and cheese wraps
- Fajitas
- Burrito-style wraps
- Homemade tortilla chips
For quesadillas, place cheese and your favorite fillings between two tortillas and cook in a skillet until the outside is lightly crisp and the cheese is melted.
Storage
Allow the tortillas to cool completely before storing them.
Place parchment paper between the tortillas and keep them in an airtight container or resealable bag.
They can be refrigerated for several days. To make them soft again, warm each tortilla briefly in a skillet or microwave.
You can also freeze them with parchment paper between each tortilla. This makes it easy to remove only the number you need.
Recipe Summary
Prep Time: 15 minutes
Resting Time: 10–15 minutes
Cooking Time: About 10 minutes
Servings: 8 tortillas
These gluten-free flour tortillas are an easy homemade alternative to packaged tortillas. The key to getting them soft and flexible is using enough moisture, allowing the dough to rest, rolling gently, and avoiding overcooking
