Best Gluten Free Flour Tortilla Recipe-soft, flexible and perfect for packing burritos for school lunches! Â These gluten free flour tortillas are easy to make. I will show you step by step how to make the gluten free flour tortillas.
After mixing together your gluten free flour and wet ingredients, divide your dough into 7 ball of dough. Â Dust generously with tapioca flour.
For thinner tortillas, divide dough into 8 balls.
Roll the dough out and place a 9” plate on top and cut out with a sharp knife.
Place onto a hot cast iron skillet. Â I keep my flame on low-medium heat. Â When you see bubbles begin to form, flip over.
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Once flipped, gently press on the tortilla. This helps the gluten free tortilla steam through and create more bubbles.
I used a lot of tapioca flour so I dusted some off with a pastry brush.
These gluten free flour tortillas are nice and golden.
What I like about these tortillas is that they are HUGE! Â Which makes them perfect for school lunches.
Oh what have a nice flavor these gluten free flour tortillas have! Â The addition of honey gives them a hint of sweetness that my kiddos really enjoy!
These gluten free flour tortillas are soft and flexible, perfect for tacos, enchiladas, burritos and more!
They can hold a lot of food inside! Â Feel free to load them up!
No more missing out on burritos! Â Gluten free burritos here I come!
Making gluten free tortillas is my specialty, check out my other 3 tortilla recipes which are also grain free:
Gluten Free Tortilla Recipe (Grain Free), Paleo Tortilla’s 2.0 (Nut Free/Gluten Free/Dairy Free), Homemade Gluten Free Spinach Tortillas
If you try this recipe, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture @nurturemygut on Instagram. I love to see your kitchen skills in action!
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Best Gluten Free Flour Tortilla Recipe
- Total Time: 30 minutes
- Yield: 7 nine inch tortillas 1x
Description
Best Gluten Free Flour Tortilla Recipe-soft, flexible and perfect for packing burritos for school lunches! Â These gluten free flour tortillas are easy to make. I will show you step by step how to make the gluten free flour tortillas.
Ingredients
- 2 1/4 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 2 teaspoons xanthan gum
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 1 cup hot water
- 3 Tablespoons avocado oil or light olive oil
- 3/4 Tablespoon honey or coconut nectar
- tapioca flour for dusting about 3 Tablespoons
Instructions
- Heat cast iron skillet to medium low heat.
- Heat water until it is simmering.
- Whisk together gluten free flour, xanthan gum, salt and baking powder.
- Measure water and stir in oil and honey.
- Slowly add hot water to flour while mixing. Â I use a stand mixer, a dough whisk will work too.
- Mix dough well, it will be slightly sticky.
- Flour your hands with tapioca flour and separate dough into 7 balls for thicker tortillas and 8 balls for thinner tortillas.
- Generously flour surface and rolling pin with tapioca flour. Â Roll out tortillas to 9” round. Dust with tapioca flour during rolling and flip so tortillas do not stick to surface. I use a 9” plate to cut out the shape of the tortillas. Â Then add remaining dough to next ball.
- Â Place tortilla onto hot griddle. When bubbles form, flip with a spatula.
- Gently press on tortilla with spatula so large bubbles form. Â Flip. Â Tortilla is ready when both sides have light brown spots. Â Dust off tapioca flour with a pastry brush.
- Place tortilla in a tortilla warmer to keep warm.
- Repeat steps 8-11 until all tortillas are cooked.
- Store leftovers in a large ziplock bag at room temperature and reheat on a cast iron skillet.
Notes
- Dough can be made ahead of time and stored in the fridge up to 3 days. Â That way you can have hot tortillas when needed.
- If tortilla begins to burn while cooking, reduce the flame, it is too hot.
- If tortilla sticks to the pan while cooking, add more tapioca flour while rolling and reduce heat.
- If you see translucent parts on the tortilla, press down with a spatula so it cooks through, flip and press on same spot.
- If dough is too sticky, work in a little tapioca flour with your hands a teaspoon at a time.
- When packing burritos for lunch, wrap in parchment paper and then in another layer of foil. This will keep the tortillas soft and warm. We use these for bean and rice burritos for kids lunches and they hold for several hours.
- Nutrition data is for 1 tortilla based on 7 nine inch tortillas plus the 3 Tablespoons of tapioca flour for dusting. If you make 8 tortillas out of this recipe, then the carbs reduces down to 14.4 grams and the sugars reduce down to 1.6 grams per tortilla.
- These tortillas are best made fresh so I recommend keeping dough in the fridge until ready to use.
- Use a tortilla warmer to keep tortillas warm during a meal. I prefer the round insulated fabric tortilla warmers.
- Prep Time: 23 mins
- Cook Time: 7 mins
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I found them a bit too chewy.
★★★
If you want a lighter tortilla, try our Gluten Free Tortilla Recipe made with grain free flours. It is very similar to Roti and traditional homemade flour tortillas. I came up with this version in particular because it holds very well for frozen burritos or school lunches. Also, it is nut free.
I made them again and both my gluten free dtr and non gluten free husband approve! Will make again.
Hi,
If we are out of tapioca flour, can we use corn starch instead?
No, that will completed change the recipe.
Made these tonight for our tacos ! They turned out pretty good actually. It was a bit dry when I was rolling out, but it worked out in the end and the tacos worked and didnt fall apart! Thank you for sharing your recipe 💕
★★★★
Hi Elva,
I am so glad to hear that you enjoyed the recipe and your tacos worked out! That is great news! I highly recommend using a tortilla warmer to soften the tortillas. This allows them to steam and soften. I like the cloth warmers, these seem to work better than the clay ones.
Warmly,
Ester
The gluten-free one to one baking flour has “xanthan” in it why do you require 2 addition tablespoons or teaspoons.
★★★★★
It helps the tortillas be more soft & flexible. Warmly, Ester
What is the difference in your three tortilla recipes? I made some and loved them, but when I tried again the ingredients were slightly different. (I had just come back to your page.) I was really confused until I realized it was a different recipe.
I’d like to make burritos at some point, I’ve only made small ones. Do you recommend a specific one for that?
Hi Glenna,
Yes, each tortilla is different let me explain the difference between each one.
Spinach Tortillas are nut free, grain free and work great for burritos, dough is delicate & harder to handle, flavor is nuttier since these are made with cassava flour, these are super thin, can be made into freezer burritos, healthy :https://nurturemygut.com/homemade-gluten-free-spinach-tortillas.html/
Best Gluten Free Flour Tortillas are nut free, made with all purpose gluten free flour, easy to handle, great for burritos, easy to make, kid friendly: https://nurturemygut.com/best-gluten-free-flour-tortilla-recipe.html/
Gluten Free Tortilla Recipe are my best tasting tortillas, not good for burritos since they are almond flour and tapioca flour based, they start to get hard at room temperature, perfect for stews and curries. Taste just like flour tortillas, kid friendly. https://nurturemygut.com/gluten-free-tortilla-recipe.html/
Paleo Tortilla’s 2.0 are the base for my Spinach Tortillas and are great for freezing and burritos, yet these are much thinner than my Best Gluten Free Flour Tortilla Recipe. Just remember the dough is delicate so some people find this a bit finicky, nevertheless, because they are made with cassava flour (a vegetable), they are very light on the gut and you don’t feel as heavy after eating these. Also, these are grain free and nut free. My kids prefer the flavor of my other tortillas because these have a nuttier flavor. https://nurturemygut.com/paleo-tortillas-2-0-nut-freegluten-freedairy-free.html/
I hope this helps! Let me know how your burritos go. I haven’t frozen the Best Gluten Free Flour Tortillas for breakfast burritos but I think they would work too. I will have to update the post when I do.
Warmly,
Ester
I halved the recipe, as i’m just making for myself. I did 3/4 cup almond flour and the rest 1 to 1. I also didn’t have xanthan gum so used tapioca starch instead. They came out more like a corn tortilla texture, but sooo good! I’m addicted! Thanks for this awesome recipe:)
★★★★★
So glad that these worked for you. The xanthan gum will definitely give them a flour tortilla texture. They puff up really nice. I hope you try that too! Warmly, Ester
How long do they stay good when stored at room temperature? Do they stay good longer when refrigerated?
Hi Ryley,
Sorry for the late reply. I have kept these in the fridge in a large ziplock bag for up to 4 days. I am not sure if they will last more than that since they do not have preservatives. To reheat, I spritz them with a little water and place them on a cast iron skillet. The water will help to them soften. Then, place them in a tortilla warmer for a few minutes to steam a bit.
Let me know how it goes.
Warmly,
Ester
Can you freeze them? What would you recommend, making them and freezing or just freezing dough
I have never frozen these so I would recommend you try testing one tortilla to see how it works. Place it on a cookie sheet or flat plate and then stock in a ziplock. Also dust with extra tapioca flour before since freezing creates a lot of moisture.
Can I use a replacement for xanthin gum, my granddaughter cannot have this, nor honey. Thank you.
You can substitute guar gum for xanthan gum. You can replace agave nectar for honey. Warmly, Ester
We love tacos at home, plus the kids enjoy it because they get to make their own. I’m definitely going to try and see if I can make these at home, they’re definitely better than the store bought packets I use, mostly out of convenience. Thanks for sharing!
So glad your family enjoyed these 🙂
Will these tortillas stand up to being baked in sauce – like enchiladas? or do they break down.
I have not tried making enchiladas with them yet, but I am pretty sure that they will. They stand up really well as burritos. Warmly, Ester
Hi Ester,
I have tried different Tortilla Recpies, But nothing has worked?
Will try your Recipe! Thank You!
Thank you! I hope you like let! 🙂 Warmly, Ester
I also have several other tortilla recipes on my blog, be sure to check them out under the Recipes Tab, then go to Tortillas. Xoxo, Ester
Is it necessary to have the honey in the ingredients? If I leave that out, it will change the consistency so, should I just add less flour to make up for that much less moisture?
You can leave the honey out, you may just not get those nice brown spots. I would Just add the water a little bit at a time till you get the right consistency. You may need a bit more than the amount required.
Doesn’t the flour already have xanthan gum?
Yes, it already has xanthan gum included. I do not add xanthan gum for baking muffins or cakes but I find it very useful in tortillas to get the soft texture I am looking for.
I made this recipe and love it! I used arrowroot powder instead of xanthn gum and I wasn’t able to roll the tortillas out very flat without them sticking to the counter or rolling pin. What can I do to fix this? Thank you so much for your help!! 🙂
★★★★★
Hi Deb,
Do you mean you replaced tapioca flour with arrowroot? The xanthan gum is essential to make the dough stretchy and easy to roll. In addition, it is essential to dust the balls of dough with more flour during the rolling process. I have a video tutorial on this post so you can see how much flour I use during rolling. It is pretty generous.
Warmly,
Ester