If you’ve been craving a gluten-free wrap that doesn’t crack, crumble, or disappoint, these easy gluten-free flour tortillas are your answer. Incredibly soft, flexible, and made with only 5 simple pantry staples, this recipe is perfect for anyone looking for a homemade gluten-free flatbread without fuss.
These tortillas are so authentic, you’d never guess they’re gluten-free. With a smooth texture and a neutral taste that pairs with savory or sweet fillings, they’ve become a go-to gluten-free bread alternative in my kitchen.
Why You’ll Love These Gluten Free Tortillas
- Soft & bendable: No cracking, no tearing—just the ideal chew of classic flour tortillas.
- Quick to make: From start to finish in under 45 minutes.
- Minimal ingredients: Just five essentials, all gluten-free pantry staples.
- Perfect for wraps, tacos, or quesadillas.
- No fancy tools or cutters needed—just roll and cook!
Ingredients Spotlight
- Gluten-Free Flour Blend – Use your favorite store-bought blend or a homemade mix (50% rice flour, 30% potato starch, 20% corn flour by weight).
- Psyllium Husk (Whole) – The secret binder for elasticity and softness.
- Warm Water – Activates the psyllium and hydrates the dough.
- Salt – Essential for flavor balance.
- Neutral Oil – Adds moisture and enhances pliability (sunflower or similar).
How to Make Gluten Free Tortillas Step-by-Step
1. Prepare Psyllium Gel
In a small bowl, whisk together the psyllium husk and warm water. Let it sit for 15–20 seconds until a thick gel forms. This gel mimics the gluten structure, holding the dough together beautifully.
2. Mix Dry Ingredients
In a large bowl, combine the gluten-free flour blend and salt. Create a well in the center.
3. Add Oil and Psyllium Gel
Pour the sunflower oil and psyllium gel into the center of the flour mixture. Mix using a wooden spoon until a rough dough forms.
4. Knead the Dough
Use your hands to knead the dough in the bowl until it becomes smooth and springy. It should come away from the sides and be moist but not sticky. If it’s dry, add 1–2 tbsp of water.
5. Portion and Pre-Shape
Turn the dough out onto a lightly floured surface. Divide it into 12 equal balls using a scale for accuracy. Cover them with a kitchen towel to prevent drying out.
6. Roll Out the Tortillas
Working one at a time, roll each ball into a thin circle (around 9 inches in diameter and 1mm thick). Use extra flour to prevent sticking. Don’t worry about perfect shapes—homemade charm is part of the appeal!
7. Cook on the Stovetop
Heat a non-stick frying pan over medium-high. Once hot, cook each tortilla for 45 seconds per side, flipping once bubbles form. You’ll know it’s done when you see browned spots and slight puffing.
Storage & Reheating
- Fridge: Store cooled tortillas in a zip-lock bag for up to 3 days.
- Freezer: Freeze with parchment between layers for up to 2 months.
- Reheat: Lightly spray with water and warm in a skillet with a lid, about 45–60 seconds per side.
Tips & Tricks
- Psyllium is key: Don’t skip it—it gives the tortillas their flexibility and structure.
- Work in batches: Roll one while another cooks to save time.
- Cover warm tortillas: Wrap them in a clean towel as they come off the pan to retain steam and softness.
- Avoid cast iron: Non-stick pans give better results without drying out the dough.
- No need for baking powder: These puff naturally thanks to steam in the dough.
Notes
- Make it your own: Use olive oil or avocado oil instead of sunflower, if preferred.
- Custom flour blend? Mix 50% white rice flour, 30% potato starch, and 20% corn flour (by weight).
- Worried about shapes? Use a bowl as a stencil for cleaner circles, but it’s optional.
Gluten Free Tortillas
Description
These soft and flexible gluten-free flour tortillas are made with just five ingredients and no special equipment. Ideal for wraps, tacos, and everyday meals, they’re a foolproof alternative to traditional tortillas.
Duration
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 tortillas
🛒 Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Psyllium Husk | 24 g (5 tbsp) |
| Warm Water | 480 g (2 cups) |
| Gluten-Free Flour Blend | 360 g (3 cups), plus extra for dusting |
| Salt | 1 tsp |
| Sunflower Oil | 50 g (¼ cup) |
Instructions
- In a small bowl, mix psyllium husk and warm water. Let it form a gel.
- In a large bowl, whisk together gluten-free flour and salt. Add oil and psyllium gel.
- Mix and knead until the dough is smooth and springy.
- Divide dough into 12 equal pieces. Shape into balls. Cover with a towel.
- Roll each ball on a floured surface into a thin round (~9 inches).
- Heat a non-stick pan on medium-high. Cook each tortilla for ~45 seconds per side, flipping once bubbles appear.
- Transfer to a towel and cover to keep warm and soft. Serve fresh or store.