Tortillas are a big part of my family's culture. I know you can't tell but I am hispanic. I grew up eating lots of corn and flour tortillas. I love to scoop up delicious stew with tortillas. 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! She did not want to wait for me! 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. For all you visual learners, watch me make these delicious gluten free/Paleo Tortillas below:
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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. Try to press the edges down. This will prevent the edges from cracking. 
Roll out the dough to about 8-10 inches with a wooden rolling pin. They are medium sized tortillas. 
Roll out to about ⅛ 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. 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. Your kids will be pleased! 
Love this recipe? You're going to adore my Gluten-Free Tortilla Tortillas Made Right! E-Book! It includes this recipe along with three exclusive, never-before-shared tortilla recipes. Easy to make, heart-healthy, and incredibly flavorful-these tortillas will transform your meals and make homemade wraps a joy.
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) 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! The best grain free tortilla recipe! Gluten free, Dairy free and grain free.
Ingredients
- 1 cup (100 grams) blanched almond flour
- 1 ¾ cups (198 grams) tapioca flour plus more for dusting
- ½ teaspoon salt
- 1 teaspoonxanthan gum
- 2 Tablespoons honey
- approximately ½ 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.
Love this recipe? You’re going to adore my Gluten-Free Tortilla Tortillas Made Right! E-Book! It includes this recipe along with three exclusive, never-before-shared tortilla recipes.
- Prep Time: 11 mins
- Cook Time: 9 mins
IF YOU LOVE THIS RECIPE TRY THESE OUT!
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Paleo Bang Bang Shrimp Tacos
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Paleo Tortilla's 2.0 (Nut Free/Gluten Free/Dairy Free)
- Gluten Free Breakfast Burritos with Sheet Pan Eggs and a Creamy Sriracha Sauce - 13 September, 2026
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Olivia says
Thank you for working so hard on this recipe. I noticed your comment about it taking 2 years to perfect. I'm a Celiac. I truly appreciate and understand the effort that goes into perfecting gluten and dairy free recipes to be good enough for all to enjoy, including those who don't eat this way. When I have normal food eaters around, I put their mouths to work sampling stuff. Ha ha. I wish that I had been one my whole life instead of finding out in my mid-thirties, long after I had discovered the immense joys of enjoying fine dining, wine pairings with coursed meals, and brilliant diverse chefs trained all across the globe.
It is truly heartbreaking for me to be unable to enjoy new dining experiences. That was one thing I found such joy in doing. It was a large part of what I did socially. I don't know if I will ever reach a point that I can pack a Rubber Maid with GF and DF food to carry into a restaurant. I hope some brilliant and compassionate investors and trained chefs dream up a delightful idea for a chain restaurant. Oh, how happy I would be!
Anyway, I'm going to try your recipe for sure! I have recently taken a liking to the Udis soft tortillas but I would love to make my own due to the fact that I like them so much and can eat a whole pack within two days at $8 a pop. 😯
Have a wonderful weekend and bless you for sharing this!
Olivia
P.S
I'm a co-host for Thursday Favorite Things link party. I think your blog post would be a nice addition if you would like to join us. Quite a few of the other co-hostesses are food bloggers. We all select features that relate to our audience. Mine is home decor and French Country. On occasion, I will include someone who has a delightful recipe too. I'm not trying to be spammy. I just know we have a large audience of non-blogging readers. 🙂 If you would like to join my blog is Reinvented Collection.
Ester Perez says
Hi Olivia,
I am looking forward toward you making these tortillas! Please let us know how you like and use them! I completely understand about eating out! It can be tricky! I love to eat out too and there are only a few safe choices that are safe. I am currently soaking my feet 3-4 times a day in Dead Sea Salt due to itchy rashes caused by dairy from a restaurant that told me there was no dairy in my food. 🙁 Sigh! I live and learn! I have a few restaurants that are completely safe for me to eat here in Los Angeles. Usually vegan restaurants are the best choices because they are more health conscious and have many gluten free options. You have a beautiful blog! I love your style! Will be following you on social media, thanks for sharing! Xoxo, Ester
Maria says
I didn't realize that epsom salt baths help with releasing the toxins from consuming dairy....how did you find that out?
Ester Perez says
HI Maria,
I have tried so many different things to help soothe my itchy skin. It has been trial and error. One day, my Grandmother told me that she used to get itchy rashes when she was younger and that salt was the only thing that helped so I decided to try epsom salts and it actually worked. Basically, it helps with the histamine response (calm the itching) and helps the skin heal faster. But if there is broken skin, it burns a LOT at first. Also, a nurse recently told me that cold temperature helps reduce a histamine response. I actually started breaking out last month on my foot after accidentally eating dairy. I put an ice pack over the itchy area along with melaleuca/lavendar essential oil and coconut oil and it helped prevent it from turning into a full breakout. Not sure if it will help again next time but it seemed to work last time. I hope I answered your question. Warmly, Ester
Sergio says
Hello. I really want to try these out, but I can't eat any starches. Could the tapioca flour be substituted with coconut flour or any other non-starch based ingredient?
Thanks!
Ester Perez says
It will not work without the starches. This recipe was 2 years in the making until perfect! You can make gluten free tortillas with finely ground brown rice flour if you can tolerate that. Can you tolerate cassava flour? It is a flour made with the whole yucca root and AIP friendly. Here is the recipe. https://nurturemygut.com/paleo-tortillas-2-0-nut-freegluten-freedairy-free.html
Susan says
THE best tortillas I have ever eaten! Your "labor of love" recipe came out perfect. Thank you for sharing this recipe and video. It has blessed me more then you can ever imagine. May God bless us ALL, Susan
Ester Perez says
Wow Susan! I am so glad that you enjoyed these gluten free tortillas!!! It made my day to hear your great results! Thanks for taking the time to share your success! Xoxo, Ester
Susan says
You are very welcome and thanks too for responding to my post.
May God bless us ALL,
Susan
Jenna says
BEST PALEO TORTILLAS EVER!!!!! Soft and chewy don't miss the flour tortillas at all!!! Just made them tonight for the first time for tacos!!!! I added dried jalepeno into the dough for some spice
Ester Perez says
HI Jenna! So glad you enjoyed the tortillas! Wow! What a great idea to add the dried jalapeño powder! Those must have been delicious! I have to look for that! Thanks for letting us know how it went and for that great tip! Xoxo, Ester
Kerri says
THESE. ARE. AMAZING! Thank you for the recipe!
Ester Perez says
So glad you enjoyed these Kerri! Xoxo, Ester
Melissa says
Thank you for the recipe, these are delicious! I made a traditional batch the first time and they disappeared so fast I had to immediately make a second batch. The second time I added garlic powder and rosemary for a savory sandwich wrap. This is now our go-to tortilla recipe.
Ester Perez says
Hi Melissa,
That is wonderful news! So excited to hear about your savory tortilla! I will have to try that! I have been wanting to make these into lavash for turkey wraps. I love the addition of rosemary and garlic powder, how clever you are!
You may just have inspired a new recipe! 🙂 Xoxo, Ester
Anthony says
I am excited to try this but what do you recommend using as an alternative to the KitchenAid mixer? I haven't yet added one to my kitchen arsenal yet and will not anytime soon due to space constraints.
Ester Perez says
HI Anthony, I am so excited for you to try this too! Use a whisk to get the lumps out of the almond flour and blend the dry ingredients. After adding the hot water, use a wooden spoon or dough whisk. Once the dough is warm enough to handle, just use your hands! Have fun and let us know how it goes! Xoxo, Ester
Sally says
Great and easy to follow recipe video a bonus
Ester Perez says
Thanks Sally! I am glad you enjoyed it! 🙂 Xoxo, Ester
Consuela says
Can this recipe be used as a container for a taco salad like a basket. Could the dough be rolled out then put in those molds that I've seen and baked? Also, after rolled out could it be cut into triangles and perhaps baked into chips?
Ester Perez says
HI Consuela, I have never tried making those taco shells in the oven or chips. If you try this please let us know how it goes. I will actually be posting a pita chip recipe soon so please check back. These work great for soft tacos. Xoxo, Ester
Susan says
Hello Ester!
I have recently embraced a paleo diet and was thrilled to find your recipe as I was really missing my flatbreads! I just have a question regarding tapioca flour/starch. As I have never used this before, I think the brand I used for your recipe (club house) was too coarse...should i have used a finer flour? Are there different types of Tapioca flour? The one I used was coarse like sea salt crystals versus table salt... I felt my final product was not quite as pictured:( Any advice would be great as I will definitely give this a second try!
Many thanks:)
Ester Perez says
Hi Susan,
The tapioca flour I use is so light and powdery it had the texture of cornstarch. I like to use Bob's Red Mill Brand or from Nuts.com Both are the same light texture. The same goes for the blanched almond flour. Some brands are more coarse and you will not get the right texture. For almond flour, use either Honeyville or nuts.com NON-Organic blanched almond flour. If you look in their description, it will say that their almond flour is "finely ground". Plus, they ship very fast! Please let us know how your next batch goes! I am very excited for you to try this! Thanks for checking in! Xoxo, Ester
Angelica says
Ester, I'm not so much into writing comments.... BUT... I had to write one for your tortillas recipe. I LOVE THEM, they're so amazingly delicious I couldn't believe it. I found your recipe by mistake and just took a screen shot for later i said. I finally made them and doubled the batch, tried one just to taste well I couldn't stop eating them...THEY'RE THAT GOOD! They look just like a regular flour tortilla. I was so surprised when I reheated them on my griddle and they puffed up again and were still pliable and folded very well without getting crispy and cracking. I made them again today but added some ground flaxseed to mind of give them a bit of color and again they're wonderful. I would like to know though the calorie/ carb content if possible because to my knowledge tapioca is nothing more than carbs? I will keep on making them for ever as they are superb!
Ester Perez says
Hi Angelica,
I am so glad that you are enjoying our Gluten Free Tortilla Recipe! Yay! Thank you so much for sharing your results with us! It means a lot to hear back 🙂 How much flaxseed did you add? I would love to try that this week. It will add some extra fiber. What a great idea! I will post the nutrition label below the post tonight so please check back. Have a great day! Xoxo, Ester
Angelica says
Ester, I honestly didn't even think about the fiber part when adding ground flaxseed(lol) but you're absolutely right. I just wanted a bit of color on my tortillas. I added 2 tablespoons of freshly ground flaxseed to the dry ingredients, mixed well and they came out perfect. I truly loved them and thank you for coming up with the recipe and sharing it. I shared it with my sister who is a full blown celiac and loves them as well. She kept on complaining about the rice tortillas she buys to make her burritos to take to work as they would get hard and crack but now problem solved, thank you!
Ester Perez says
That is so great Angelica! So glad that your sister can enjoy burritos! That is wonderful! Thank you for sharing! Xoxo, Ester
Molly says
OMG!!! I had very low expectations for these because I have tried other gluten free/grain free tortilla recipes before and they were not good, BUT THESE WERE OUTSTANDING!!! I have been gluten free for over a year and I try to stay away from corn too. I love Mexican food and eating tacos with a spoon just wasn't cutting it so when I saw this recipe I just had to try it and I'm so glad I did! I like them more than regular flour tortillas! GAME-CHANGER!! Thank you so much for this recipe, absolutely delicious!
Ester Perez says
Hi Molly! I am so glad you love them!!! It makes me SO HAPPY when I hear such great feedback! If you make these smaller, they are perfect for fish tacos. You can try them with my Gluten Free Beer Battered Fish Recipe. They are wonderful! Here is the link: https://nurturemygut.com/gluten-free-beer-battered-fish.html Have wonderful day! Xoxo, Ester
Molly says
Thanks Ester, I will have to give those a try! I was wondering, have you tried freezing the tortillas? or maybe could you freeze the dough?
Ester Perez says
Hi Molly,
I have never tried freezing the tortillas but I have frozen the dough. I just had to knead the dough a bit and add a little water. It worked out great! Let me know how it goes! Xoxo, Ester
green apple says
Great tortillas. Can you explain why we cant use a tortilla press for them. Was considering buying one. Now that we have tried this recipe, we wont go back to store bought, so looking for ways to speed up the process and make large batches and freeze....
Ester Perez says
I have tried putting them in a tortilla press but the corners will split. These need to be dusted and rolled out. Sorry! I completely understand! We love this recipe too! What I do to speed up the process is make the dough and stick it in the fridge. Then just warm the dough up in my hands or add a bit of water and then roll out and heat. The dough will last a week in the fridge. If you looks in the previous comments, some readers make a big batch and put them in a tupperware in the fridge. I will try that next time. Let us know what helps make them faster for you! I would love to hear your results!! So glad that your kids enjoy them! It took me 2 years to perfect this recipe!!! My kids like these better than Udi's. My 8 year old daughter likes to roll these out now. It's great! Have a great day! Xoxo, Ester
green apple says
Best tortilla recipe, we've recently gone GF/GF free as my son is intolerant and the kids have all been saying they miss fajitas the most. Made these and kids said they were even better than store bought gluten ones (with so much preservatives they lasted years in the fridge), Amazing that you managed to make them taste white and glutunny. We added a tick more honey and salt.
Any tips on how to make in big batches and freeze so they still stay pliable would be great so we can eat without much planning.
Danica says
i just made these, and even my gluten-eating teenager couldn't tell they were not traditional wheat flour tortillas! Now, I just have to work on getting them pretty like yours. I did omit the honey, and had to add a little more water than the 1/2 cup, but it's an impressive recipe! Thank you!
Ester Perez says
HI Danica,
That is great news! So glad your teenager didn't even notice the difference! Glad you modified it to make it your own! Keep practicing! My daughter loves to roll these out! She is our official tortilla maker. To get them round, just keep turning the disc. I have a youtube tutorial you can check out! Also, the cast iron skillet is a must if you don't have one already. https://youtu.be/MMt3PkqM4eg Happy Easter! Xoxo, Ester