Gluten Free Tortillas
Soft, flexible, and utterly delicious, these homemade gluten-free tortillas are perfect for tacos, wraps, and more! Made with a blend of gluten-free all-purpose flour and tapioca starch, this simple recipe yields pliable, bakery-quality tortillas that stay tender without cracking. With only six pantry-staple ingredients—including warm water and a touch of olive oil—it’s an easy, 20-minute prep process that anyone can master. The dough is kneaded until smooth, then lightly cooked on a skillet to create golden-brown tortillas that puff beautifully. Whether you're gluten-sensitive or just looking for a wholesome alternative, these tortillas are the ideal base for your favorite fillings. Bonus: they store wonderfully for meal prep!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour (with xanthan gum)
- 0.5 cups Tapioca starch
- 1 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Warm water
- 2 tablespoons Olive oil (or neutral oil)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, baking powder, and salt. Whisk the dry ingredients until well blended.
Gradually add the warm water and olive oil to the dry ingredients, stirring with a wooden spoon or spatula until the mixture forms a dough-like consistency.
Turn the dough out onto a clean surface lightly dusted with tapioca starch. Knead the dough for 2-3 minutes until it becomes smooth and elastic. If the dough feels too sticky, add a small amount of tapioca starch one tablespoon at a time.
Divide the dough into 8 equal portions and shape each into a ball. Cover the dough balls with a clean kitchen towel to prevent them from drying out.
Using a rolling pin, roll out one dough ball at a time on a piece of parchment paper or a lightly floured surface. Roll into a thin, round tortilla approximately 6-8 inches in diameter.
Preheat a skillet or griddle over medium heat. Once hot, carefully transfer the tortilla to the skillet. Cook for 1-2 minutes on each side, or until light brown spots appear, and the tortilla puffs slightly.
Repeat with the remaining dough balls, stacking the cooked tortillas on a plate and covering them with a clean towel to keep warm and pliable.
Serve immediately or allow the tortillas to cool completely and store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
Nutrition Facts
Calories |
1378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1638 mg | 71% | |
| Total Carbohydrate | 250.5 g | 91% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 5.7 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 92 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
