Gluten Free Flour Tortillas (Small Batch Recipe)

Taco night just got a whole lot better with this easy small batch recipe for homemade gluten free flour tortillas! Perfect for wraps, tacos, or quesadillas, these tortillas are soft, pliable, and full of flavor. This simple recipe is quick to prepare, making it a fantastic option for busy weeknights or last-minute gatherings.

Recipe Ingredient Notes

Super Fine Brown Rice Flour: This gluten free flour gives the gluten free flour tortillas their structure. I recommend using super fine brown rice flour since regular ground brown rice flour will give the buns a gritty texture. I do NOT recommend using white rice flour. It is lower in protein and will cause a gummy texture in the dough.

Tapioca Starch: Tapioca starch/flour gived the flour tortillas a chewy texture and contributes to the browning.

Whole Psyllium Husk: Whole psyllium husk improves texture and makes the tortilla dough easier to handle. It acts like gluten, holding the ingredients together and making the tortillas more flexible.

Baking Powder: Baking powder is added to gluten free flour tortillas to make them soft, light, and slightly puffy. It helps enhance the texture by creating small air pockets during cooking, making the tortillas softer and fluffier. Baking powder also improves flexibility, allowing the tortillas to be folded or rolled without cracking. This is especially helpful for burritos and wraps. Additionally, it gives the tortillas a slight rise, resulting in a thicker, softer texture compared to those made without leavening agents.

Oil: I tested the recipe only with a light oil like canola oil. I wanted to keep the tortillas not only vegan but also affordable. There is no need to use fancy oil to make them.

Kosher Salt: Don't skip the salt in the tortilla dough. Salt brings out the ingredients' natural flavors, giving the tortillas a better, more balanced taste.

Recommended Tools

To successfully make this gluten free flour tortillas at home, you will need a few kitchen tools you most likely already have in your home.

• Digital Kitchen Scale: is a must-have to make this recipe (or any of my recipes). For small amounts under 10 grams, I like to use this Precision Pocket Scale.
• Mixing Bowl: While you can mix the dough with a stand mixer and a paddle attachment, I prefer mixing it by hand in a large mixing bowl.
• Danish Dough Whisk or Wooden Spoon: Use something sturdy for mixing the dough by hand.
• Rolling Pin: Since I don't own a tortilla press, I use a rolling pin to roll out my tortillas. This way each tortilla will have an even thickness and will cook evenly.
• Skillet: a heavy-bottom nonstick skillet or a cast iron skillet works the best to cook the tortillas.
• Parchment Paper: Parchment paper will come in handy while rolling out the tortillas.

Gluten Free Flour Tortilla Dough

This gluten free flour tortilla dough comes together in no time. The beauty of this recipe is the fact that you don't need to bust out your electric mixer or stand mixer. The dough simply gets mixed with a Danish Dough Whisk or wooden spoon. Make sure your water is warm. It helps hydrate the flours more quickly and ensures the dough comes together smoothly.

1. In a large mixing bowl combine the super fine brown rice flour, tapioca starch, baking powder, whole psyllium husk, xanthan gum and kosher salt. Whisk to combine.
2. Add the oil followed by the warm water, around 77F, to the dry ingredients.

3. With a Danish Dough Whisk or wooden spoon stir everything into a wet, slightly lumpy-looking mess of dough. It may seem wet in the beginning but the flour will absorb the liquid. Whisk it until it becomes smooth (this is a great arm workout no one asked for).
4. Using a flexible spatula, scrape down the sides of the mixing bowl and shape the dough into a ball. If you prefer, you can transfer the dough to a lightly floured piece of parchment paper and knead it with your clean hands before shaping it into a smooth ball.
5. Cover the bowl with the tortilla dough with some plastic wrap and place the dough in a warm(ish) place for around 20-25 minutes. Keeping the dough warm helps it remain pliable and easier to roll out. This elasticity is essential for preventing the tortillas from cracking while being shaped.

Shaping and Rolling Flour Tortillas

Make sure to have a little extra tapioca starch on hand. You can either roll out all the tortillas at once and cook them one by one or roll out a tortilla, cook it, and work on the next one while the first is cooking. If you choose to roll out all the tortillas first, stack them with pieces of parchment paper in between to prevent them from sticking together.

1. Start by getting a piece of parchment paper and sprinkling it with a light layer of tapioca starch to prevent sticking. I’ve found that it’s easier to roll out the tortillas on parchment paper rather than directly on my kitchen counter. If you plan to roll out all the tortillas at once, make sure to prepare large enough pieces of parchment to stack them properly.
2. Once your gluten free tortilla dough has rested, divide it into equal portions based on your desired tortilla size. For smaller tortillas, perfect for tacos, I like to divide the dough into 8 equal pieces. I like to weigh out the dough portions but you can also just eye ball it. For larger tortillas, ideal for burritos or wraps, I prefer to divide the dough into 6 equal pieces. Remember, there’s no right or wrong size here - choose what works best for you!
3. Roll each portion into a ball. It's okay if the dough balls aren't smooth.

4. Then, take one dough ball, place it on your lightly floured parchment paper, and flatten the ball of dough slightly with your palm to create a disk. This will make it easier to roll out.
5. With a rolling pin, start rolling from the center of the disk outward, applying even pressure. Rotate the dough a quarter turn after each roll to maintain a round shape. Keep adding a little tapioca starch as needed to prevent sticking.
6. Roll the dough to your desired thickness, typically about ⅛ inch or a touch thinner. The tortillas should be thin but sturdy enough to hold fillings. Remember you need to be able to pick them up and transfer them to the hot skillet to cook!

Cooking Homemade Flour Tortillas

A heavy-bottom nonstick skillet or a cast iron skillet works the best to cook the tortillas.

1. Heat a cast iron skillet or a heavy-bottomed pan over medium-high heat. Let it get hot for a few minutes. Flick a few drops of water onto the skillet. If the drops sizzle and evaporate immediately, the skillet is at the right temperature. If the water just sits or takes a while to sizzle, it needs to heat up more.
2. Place a rolled tortilla onto the hot skillet. Cook for about 30-45 seconds, until bubbles form and the bottom has light golden-brown spots. Keep in mind cooking times depend on the thickness of your tortillas but also what kind of pan you are using.
3. Flip the tortilla and cook for another 30-45 seconds until the other side has golden-brown spots and the tortilla puffs up slightly.
4. Transfer cooked tortillas to a towel-lined plate and cover them to keep warm while you cook the rest.

How to keep Gluten Free Flour Tortillas warm

Towel Wrap: After cooking, immediately place the gf tortillas in a clean kitchen towel (or a stack of towels) and wrap them up. This traps the steam and keeps the tortillas warm and pliable.

Tortilla Warmer: If you have a tortilla warmer (usually made from ceramic, plastic, or cloth), place the tortillas inside and close the lid. These are great for retaining heat for longer periods.

Low Oven Heat: If you're making a large batch, preheat your oven to around 200°F (90°C). Place the tortillas on a baking sheet and cover them with a damp towel to prevent them from drying out. Keep them in the oven until ready to serve.

Double Plate Method: Stack the gluten-free tortillas on a plate and cover them with another inverted plate to trap the heat. You can add a towel between the plates for extra insulation.

Storage & Freezing Tips

Homemade Flour Tortillas are the best the day they have been made but here are a few tips how to store any leftovers you may have

Room Temperature: To store homemade flour tortillas at room temperature for short-term use, place them in a resealable plastic bag or airtight container. Store them in a cool, dry place away from direct sunlight. This method keeps them fresh for about 1-2 day.

Refrigeration: For longer storage, you can refrigerate the tortillas. Once they’ve cooled completely, stack them with parchment paper or wax paper between each one to prevent sticking, and store them in an airtight container or zip-top bag. In the refrigerator, they will stay good for 2-3 days, though they will become a bit stiffer. Reheating them on a skillet or in the microwave will help soften them up.

Freezing: To store gluten free tortillas for the long term, freezing is the best option. Stack the tortillas with parchment or wax paper between each one, then place the stack in a freezer-safe bag or container, removing as much air as possible. Frozen tortillas will keep for up to three months. When you're ready to use them, thaw the tortillas in the refrigerator overnight or at room temperature. Reheat as needed.

Reheating: When reheating, you can use a skillet to warm each tortilla individually over medium heat for 15-20 seconds per side. Alternatively, microwaving tortillas wrapped in a damp paper towel for 15-30 seconds works well, or you can heat them in the oven by wrapping them in foil and placing them in a 350°F (175°C) oven for 10-15 minutes.

Serving Ideas

Flour tortillas are incredibly versatile, and there are plenty of fun ways to serve them. Here are some creative and delicious ways:

• As Tacos: Warm the tortillas and fill them with your favorite meats, veggies, and toppings for classic tacos. Ground beef, shredded chicken, carnitas, or grilled vegetables are great options.
• Quesadillas: Fill tortillas with cheese and other ingredients like sautéed onions, peppers, or meats. Grill until the tortillas are crispy and the cheese is melted, then slice and serve.
• Wraps: Use tortillas as a wrap for sandwiches. Fill them with deli meats, cheeses, veggies, and condiments for a quick and portable meal.
• Burritos: Roll them up with beans, rice, meat, cheese, and veggies for hearty burritos. You can also make breakfast burritos with scrambled eggs, bacon, and avocado.
• Tortilla Chips: Slice tortillas into wedges, bake or fry them, and serve with salsa, guacamole, or queso dip for a crunchy snack or appetizer.
• Pizza Base: Use tortillas as a thin crust pizza base. Top with sauce, cheese, and your favorite toppings, then bake until crispy and golden.

FAQ - Gluten Free Flour Tortillas

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.