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–+ servings
Joanna

Gluten Free Flour Tortilla Recipe

Gluten-free flour tortillas are so delicious when homemade and fresh! If this is your first time making homemade tortillas, don’t worry, this is a super-easy recipe with lots of helpful tips.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 10 tortillas
Course: Lunch, Main Course, Side Dish
Cuisine: Mexican
Calories: 140
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

  • 80 grams White Rice Flour If using a blend, I recommend Bob’s Red Mill 1:1 use 268g total. See notes
  • 80 grams Brown Rice Flour
  • 70 grams Tapioca Starch
  • 34 grams Potato Starch
  • 4 grams Xanthan Gum omit if using a blend containing it
  • 5 grams Salt (finely ground)
  • 4 grams Baking Powder
  • 50 grams Palm Shortening or neutral flavored oil
  • 180 grams Hot Water

Equipment

  • Kitchen Scale Using a kitchen scale is especially important in gluten-free baking to ensure accurate, consistent results.
  • Rolling Pin
  • Parchment Paper

Method
 

Making the Gluten Free Flour Tortilla Dough
  1. In a large mixing bowl, combine all gluten free flours and dry ingredients.
    80 grams White Rice Flour, 80 grams Brown Rice Flour, 70 grams Tapioca Starch, 34 grams Potato Starch, 4 grams Xanthan Gum, 5 grams Salt, 4 grams Baking Powder
  2. Use a whisk to cut in the palm shortening into the flour until the mixture resembles coarse crumbs with small, even pieces. If using oil, whisk till combined.
    50 grams Palm Shortening
  3. Pour about 2/3 of the hot water into the flour mixture and stir the dough with a spatula until it comes together.
    180 grams Hot Water
  4. Gradually add the remaining water depending on how the dough is responding. If it looks dry, add a little bit at a time until it comes together and is fairly smooth. If it looks too wet, let sit for 5 minutes and then reevaluate.
  5. Transfer the dough to a clean surface and knead it for 1–2 minutes to ensure all the flours are fully hydrated and evenly mixed.
  6. Transfer the dough into a bowl and cover with a damp tea towel or plastic wrap. Let it rest for 20 minutes. This resting time helps soften the flours and removes any unwanted grainy texture.
How to Roll Out Gluten Free Flour Tortillas
  1. Cut 2-3 large squares of parchment paper, making sure each piece is larger than the size of tortillas you want to make.
  2. If you desire perfectly round tortillas, use the lid from a saucepan or a bowl that is the size you want. You can use it like a cookie cutter to cut perfect circles.
  3. Break off a piece of dough, the amount will depend on what size you want your tortilla to be (Fajita, Taco, Burrito/ Wrap). Roll the dough into a rough dough ball and place it between two pieces of parchment paper.
  4. Roll the dough out evenly and thin, but not too thin. It should be about 1 millimeter thick. Too thin, and they will be crispy. Too thick and they won't be as pliable.
  5. Carefully peel off the top layer of parchment paper. Next, press your lid or bowl into the dough like a cookie cuter if you want a perfect circle. Scrap the excess and add it back into the bowl of gluten free tortilla dough. (You can also leave the edges untrimmed for a rustic look.)
Cooking the Tortilla Shells
  1. Preheat a cast iron skillet over medium-high heat. It's ready when a few drops of water sizzle and dance across the surface.
  2. Carefully flip one gluten free tortilla into the hot pan at a time. Leave the parchment paper on for about 5-10 seconds, and then it will remove easily once it starts to cook.
  3. Cook for about 30 seconds per side, just until light golden spots appear and the tortilla is cooked through.
  4. Remove from heat and stack on a plate with a tea towel to keep them warm as you finish cooking the rest.
    If the tortillas feel stiff right after cooking, this rest time will help them soften as the gluten free flours cool.
  5. Repeat this process until all the tortillas have been cooked and all the dough is used up.

Nutrition

Calories: 140kcalCarbohydrates: 22gProtein: 1gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 251mgPotassium: 66mgFiber: 1gSugar: 0.2gVitamin C: 0.1mgCalcium: 28mgIron: 0.4mg

Notes

Yield & Texture Notes

This recipe makes about 10 taco-sized tortillas. If you prefer larger tortillas for burritos or wraps, you’ll get fewer per batch—but the recipe doubles easily. The texture is soft and pliable, similar to Mission brand gluten-free tortillas.

Ingredient Notes & Substitutions

This recipe was carefully tested to create the right balance of flours for soft, flexible gluten-free tortilla shells. For the best texture, I recommend sticking to the specific flours listed.
However, if you prefer the convenience of a store-bought blend:
  • Bob’s Red Mill 1:1 Gluten-Free Flour Blend gave the best results during testing.
  • King Arthur’s Measure for Measure and Gluten-Free Bread Flour worked but produced slightly denser tortillas.
  • If using a blend, measure 268 grams total, including xanthan gum. Do not add extra xanthan gum, as most blends already contain it.
  • Palm Oil Shortening Substitutions: Sunflower Oil, Avocado Oil, Lard, Crisco (or other vegetable shortening) or Coconut Oil also work well. Use something with a high smoke point.
Do You Need a Cast Iron Skillet for this recipe?: Yes, it is ideal for this recipe because it can handle high heat without warping or damaging the surface. It also holds and distributes heat evenly, helping your tortillas cook quickly with those perfect golden spots.

Recipes Tips and Trick

To keep things moving, roll out the next tortilla while one is cooking. It saves time and keeps the process smooth.
I like to use three pieces of parchment paper to make rolling and flipping easier:
    • Roll your dough between two sheets.
    • When it’s time to cook, flip the tortilla into the skillet, now the bottom sheet becomes the top.
    • After a few seconds of heat, that top sheet peels off easily without tearing the dough.
    • The third piece of parchment? That’s ready and waiting so you can roll the next one right away.
To keep the parchment from sliding around while you roll, let one edge hang off the counter and hold it in place with your hip, it works like a charm.
Storage Instructions
Same Day:
    • Keep cooked tortillas wrapped in a clean kitchen towel or inside a tortilla warmer.
    • This keeps them soft and pliable until you’re ready to serve.
    • If they cool and stiffen, reheat briefly to soften (see tips below).
Refrigerator:
    • Let tortillas cool completely.
    • Store in an airtight container or zip-lock bag with sheet of parchment paper between each one to prevent sticking.
    • Use within 3–4 days for best texture.
Freezer:
    • Once cooled, stack tortillas with parchment paper between each one.
    • Place the stack in a freezer-safe bag or container.
    • Freeze for up to 2 months.
    • Thaw in the fridge overnight or on the counter for about 30 minutes.

 How to Reheat Gluten-Free Tortillas

For best results, use dry heat to bring back their flexibility and softness:
Stovetop (Best Method):
    • Heat a dry skillet over medium heat.
    • Warm each tortilla for 10–15 seconds per side, just until soft and pliable.
Microwave (Quick Method):
    • Wrap 1–2 tortillas in a damp paper towel.
    • Microwave for 15–20 seconds.
    • Check for softness; microwave a few seconds longer if needed.
Finish your tacos with my fan-favorite Cilantro Lime Cream Sauce, it's the perfect topping for any kind of taco!

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