Tortillas are a big part of my family’s culture. Â I know you can’t tell but I am hispanic. Â I grew up eating lots of corn and flour tortillas. I love to scoop up delicious stew with tortillas. Â These tortillas are perfect for fish tacos, burritos and any yumminess you would need a tortilla for. My daughter loves these so much that she started rolling them out herself! Â She did not want to wait for me! Â They are that easy to make! Let me show you how easy it is to make these gluten free tortillas with this step by step tutorial. Â For all you visual learners, watch me make these delicious gluten free/Paleo Tortillas below:
(This post contains affiliate links for your convenience. Click here to view my full Disclosure Policy.)
How to Make Gluten Free Tortillas:
You Will Need:
- blanched almond flour
- tapioca flour
- xanthan gum
- salt
- honey
- hot water
- wooden rolling pin
- griddle, I love using this cast iron griddle for even heating
- Kitchen Aid mixer with flat beater or mixing bowl with Danish Dough Whisk
- tortilla warmer or aluminum foil with towel to keep tortillas soft & warm
Some key ingredients you will need are finely ground blanched almond flour, tapioca flour and xanthan gum.  My current favorite brand for buying flour is Anthony Goods, they have the best prices, mostly organic flours, certified gluten free and great quality! After making the dough in a mixer, roll into 6 balls, I made a double batch so I have more in my ziplock below.  Store in a ziplock between rolling so they do not dry out.  You can also store in the refrigerator for a few days until ready to use. 
Next, flour up your surface with tapioca flour and press dough down into a disc. Â Try to press the edges down. Â This will prevent the edges from cracking. 
Roll out the dough to about 8-10 inches with a wooden rolling pin. Â They are medium sized tortillas. 
Roll out to about 1/8 inch thick. 
Heat on a cast iron griddle.  I love a cast iron griddle because it heats quickly and evenly.  Tortillas work best on cast iron, trust me on this one!  (Sorry the lighting is horrible in the photo above but I want you to get the visual picture). My heat is medium-low.  After placing a tortilla on the skillet, it starts to slowly form bubbles and then they puff up really nice.  It takes about 45 seconds on the first side and then 30-45 on the second side.  You want little brown spots throughout.  Do not overheat or the tortillas will crack when  you fold them. 
Place your tortillas in a towel lined with aluminum foil or tortilla warmer to keep soft, this is a must!  My tortilla warmer actually steams the tortillas and keeps them warm all throughout dinner! 
They fold perfectly into a burrito. Â My daughter loves quesadillas, my son loves these with avocado and bacon and my favorite it to have them with my Paleo Chili and avocado. Yum! You can wrap these in a paper towel and then cover in aluminum to pack for a lunch box. Â Your kids will be pleased! 
For more delicious healthy gluten free/Paleo-ish meals, please subscribe below. Â You will get my free Paleo Breakfast E-Book as my gift to you and new recipes straight to your inbox!
Check out these delicious recipes we use these gluten free tortillas with:
Thai Shrimp Curry to be scooped up with these yummy tortillas 
Paleo Friendly Chocolate Chili (Whole30)Â for burritos 
Gluten Free Beer Battered Fish for fish
tacos 
Gluten Free Tortilla Recipe
- Total Time: 20 minutes
- Yield: 6 tortillas 1x
Description
Gluten Free Tortillas are soft, flexible and delicious! Â The best grain free tortilla recipe! Â Gluten free, Dairy free and grain free.
Ingredients
- 1 cup (100 grams) blanched almond flour
- 1 3/4 cups (198 grams) tapioca flour plus more for dusting
- 1/2 teaspoon salt
- 1 teaspoonxanthan gum
- 2 Tablespoons honey
- approximately 1/2 cup hot water (enough to thicken like play dough texture)
Instructions
- To a large mixing bowl orKitchenAid mixer using flat beater attachment, add blanched almond flour, tapioca flour, salt and xanthan gum. Whisk until all lumps are removed.
- Add honey and hot water slowly while mixing. Watch the dough incorporate and press the dough between your fingers. It should feel like soft play dough and not stick to your hand. Add more tapioca flour or hot water accordingly until you get the right texture.
- Dust your hands with tapioca flour and gather dough into a ball. Separate into 3 equal amounts, divide that into two more amounts. You should have 6 pieces of dough. Roll dough into 6 equal balls and store in a plastic wrap until ready to roll out.
- Dust surface with tapioca flour and place a ball of dough in the center. Press down slightly and more on edges. See photo above.
- Dust top of dough with tapioca flour and roll out with a wooden rolling pin to about 8 inches.
- Heat a cast iron griddle to medium low heat.
- When skillet is hot, add tortilla. Flip once bubbles have formed and fully puffed, about 45 seconds.
- Heat on other side another 30-45 seconds or until brown spots have formed underneath.
- Place in tortilla warmer until ready to serve to prevent them from getting stiff and repeat steps 4-8 with remaining dough. Store tortillas in a ziplock bag in the fridge until ready to use and reheat on a skillet before serving.
Notes
Optional: Add a drizzle of olive or avocado oil to the mixture.
- Prep Time: 11 mins
- Cook Time: 9 mins
IF YOU LOVE THIS RECIPE TRY THESE OUT!
- Kick Ass Goodbye Fatigue Smoothie - 6 September, 2024
- Ultimate Guide to the Stomach Flu - 29 December, 2023
- Berry Oatmeal Breakfast Smoothie - 15 May, 2023
Hi there! I was wondering if I could use Arrowroot flour instead of Tapioca. This recipe looks so good! : )
I think they would come out a bit too gummy.
Hey, I make this recipe a lot. When out of tapioca starch I use potato *starch*. It’s a 1:1 sub and it works great. (Don’t confuse potato starch and potato flour tho; they are two very different things. One use of potato flour is to thicken gravy.)
★★★★★
Hi Ester, this is my go to recipe and love it, but my friend is over for dinner tomorrow and she is allergic to almonds, so I want to try your gluten free recipe, I’m wondering if it is a pliable as this one is. When I make these, they’re very flexible and don’t crack or fall apart. I usually don’t see that in gluten free.
Thank you
★★★★★
Hi Tami,
Sorry for the late reply, I hope you were able to make the other tortilla recipe for your friend. These are pliable but the recipe with almond flour is definitely the best. I am glad you are enjoying the tortillas 🙂 Warmly, Ester
Hi Ester,
Thank you very much for sharing your recipe with us. 2 years is a long time.
I got a good cast iron skillet for this recipe and was hopeful.
I measured with a scale so was exact, but didn’t have honey so used brown rice syrup (1T) and as per one of the suggestions, 1 other oil (coconut). The batter was sticky and I played with it but in the end they didn’t turn out. Do you think it might have been the rice syrup?
Thank you again for your time and efforts,
jolene
★★★★★
Sorry to hear it did not turn out. Yes, it was most likely the change in ingredients. I would try using avocado (or olive) oil and honey next time. Coconut oil is heavier so it so it would affect the texture. I have never used brown rice syrup before. But any change in ingredients would definitely change the ratios of dry to wet ingredients.
Hello ,
I had a question about the dough I had made it and put it in the refrigerator and it was so hard and I really could not roll out the tortillas even when I let it sit for a few hours to get to room temperature so is it best just to make the dough and leave out the little balls on the counter in a baggie for a couple of days is that safe
Hi Melissa,
I add hot water to the dough in the mixture to soften it again. I personally would not leave the dough out on the counter for a few days since there is water in the dough. I think it could get bacteria.
Warmly,
Ester
Ester,
These tortillas are amazing!!! I have not had a flour tortilla in 7 years since I was diagnosed with Celiac disease and being Latina it was the biggest sacrifice I had to do for my health so thank you for your development of this wonderful recipe. I have one question about the drizzle of olive oil. About how much is a drizzle a teaspoon a tablespoon? And does the oil add to the softness.
Thank you,
Melissa Barrera
★★★★★
Hi Melissa,
I am so glad to hear that you are finally enjoying flour tortillas again! A drizzle would be 1-2 teaspoons. Yes, it improves the texture and flavor. You can try 1/2 a batch without oil and add 1 teaspoon to the other half and see which you prefer.
Warmly,
Ester
Thank you so much Ester I will try doing that. I have to make another batch tomorrow. My husband eats them to fast. Lol
Sincerely,
Melissa
★★★★★
These are wonderful! Flexible, soft, and delicious. I’ve tried many grain free tortilla recipes and they’ve all been pretty good, but this recipe is BY FAR the BEST!! Thank you so much for sharing. I already made a dairy free burrito with grilled onions and peppers. Yummy!
★★★★★
That sounds delicious! I am so glad to hear you are enjoying the tortillas 🙂
Warmly,
Ester
I miss these so much! I have been looking for a good gf flour tortilla recipe to mimic my Mom’s recipe. Can you sub out the almond flour for coconut flour? My daughter is allergic to almonds.
Hi Sonya,
Sorry to hear about your daughter’s nut allergy. Coconut will not work in this recipe since it is very dense. I got so many requests for a nut free gluten free tortilla that I have 2 nut free tortilla recipes on my blog. I suggest starting with this one: https://nurturemygut.com/best-gluten-free-flour-tortilla-recipe.html/
Next, try this one: https://nurturemygut.com/paleo-tortillas-2-0-nut-freegluten-freedairy-free.html/
Please let me know how your daughter likes them.
Warmly,
Ester
Can I use Bob’s GF all purpose flour instead of the str8 Tapioca flour?
I created a Gluten Free Tortilla Recipe with Bob’s Red Mill GF flour since I got so many requests. You can find it here: https://nurturemygut.com/best-gluten-free-flour-tortilla-recipe.html/
Hi, I am in desperate need for a tortilla recipe but I can’t have any sweetener (Honey). Is the honey really necessary?
You can leave out the honey.
I love this recipe! Thank you for your work to arrive at this recipe! Amazing texture and flavor! I could eat these and no more flour tortillas for the rest of my life and not feel like I was missing out. I have frozen them and found they keep well for a couple weeks just microwave them with a damp towel when thawing.
Question:
Can I make them without honey? Is the honey just for flavor or also for texture? If texture, is there a non-sugar substitute for the honey?
★★★★★
Hi Neva,
I am so glad that you enjoy these Gluten Free Tortillas 🙂 They were definitely a labor of love! It took 2 years of trial and error to perfect! I use the honey for flavor and it also helps give those nice brown spots. Others have left it out and mentioned that it works for them.
Thanks for sharing your tips on re-heating!
Warmly,
Ester
Great recipe! I don’t have a stand mixer but do have a hand mixer. Will this work? Also, can I store premade tortillas in the refrigerator or freezer? Thanks!
Yes, you can use a hand mixer. These can be stored in the refrigerator.
Warmly,
Ester
Is this keto flour tortilla?
Hi Yolanda,
These tortillas are absolutely delicious but they are not low carb tortillas. These are just like original flour tortillas. This recipe took 2 years to perfect and in my opinion, are so worth it on a special occassion. They go delicious with curry or lentil soup.
If you are looking for a delicious low carb tortilla, my cassava flour-based tortillas have half the amount of carbs than this recipe. The cassava flour tortillas are a bit thinner with a nuttier flavor. They make very nice freezer burritos.
Here is the link:
https://nurturemygut.com/paleo-tortillas-2-0-nut-freegluten-freedairy-free.html/
Warmly,
Ester
Hi – Do you have any recommendations for a replacement of xanthan gum? Would flax egg work instead? Thank you
Hi Melanie,
I have not tried a flax egg. Please let me know if it works.
Warmly,
Ester
Hey Melanie,
I have a son with many food problems so I may be able to be of some help here. The first substitutes that come to mind are guar gum or psyllium husk. I am puzzled when some say they can have psyllium husk, but not xanthan gum tho because psyllium husk is a laxative (think Metamucil). That being said, some do use psyllium husk instead of xanthan gum. I haven’t used guar gum, but if you can tolerate that, it would be a substitute. I have used flax eggs to replace eggs, and understand why you’re thinking of it since eggs are a binder; however your tortillas will likely not be as soft due to the flax. It’s worth a shot tho! I wouldn’t add additional water beyond what’s used here, at least to start. Maybe sub 1-2 T flax for the 1 tsp xanthan gum at the time the hot water is added. If you do the flax egg separately your overall moisture level will be way too high. These tortillas are excellent; I hope you can make this work!
★★★★★
I don’t know if you still need a substitute for xanthan gum- but I use gelatin and it works well. I use 1 Tbsp unflavored gelatin instead of the gum.
I have also used only 1 Tbsp honey and added 1 Tbsp oil for the 2nd Tbsp of honey and the taste is even closer to a gluten tortilla.
This recipe is delicious! We love it!
★★★★★
My whole family loved these. I haven’t been able to find the GF tortillas at our store for the last 7 weeks of all this craziness and decided to try a recipe. When I read about how long you experimented with this I wanted to try yours and I’m so glad I did! My mom and husband both commented that they wouldn’t have guessed they were GF and my kids gobbled them up. We have tried a few recipes that have flopped since we found out two of my kids have celiac earlier this year so I’m always extra excited when we find one we love! I’m looking forward to trying more of your recipes. Thank you!
★★★★★
Hi Bet,
I am so glad to hear that you enjoyed the Gluten Free Tortilla Recipe. That is great to hear that your family didn’t even notice they were gluten free! Yay! You’re an amazing Mom to be making your kids yummy gluten free recipes so they do not miss out! They are lucky to have you! Happy Baking!
Warmly,
Ester