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 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. 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! For more delicious healthy gluten free/Paleo-ish meals, please subscribe below. 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) for burritos Gluten Free Beer Battered Fish for fish
PrintGluten 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 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
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Iris says
I love this recipe. It is delicious. I was wondering if you have the nutrition breakdown?
Ester Perez says
Yes! Every recipe on my blog has nutritional information. It is right after the recipe, just give it a few seconds to load. Thanks! Warmly,Ester
Glenna says
Oh my gosh, I am so impressed! I love the tortillas, and so easy to make. I tried another recipe from a bought cookbook and it was a complete fail. I am also Latina, so I knew you knew what you were talking about, lol. I missed my soft tacos and now I can have them. Thank you soo much for sharing your hard work!!
★★★★★
Ester Perez says
Hi Glenna,
I am so glad that you enjoyed this recipe! It is my favorite tortilla recipe! Yes, we can’t be without our tortillas! LOL! 🙂 Glad you get to enjoy homemade tacos again! Hooray! Warmly, Ester
Maggie Juliano says
Tacos are my soul food. I was so sad to have to give them up when I had to take all grains out of my diet. THANK YOU for this recipe. Also your video was incredibly helpful. I feel like dinner just got 100% easier (and lunches too, because I can use these for wrap sandwiches).
Also a quick note, I was lazy and used my nutra ninja mixer instead of my Kitchenaid stand mixer and these worked great. I poured the honey and water in through the liquid option at the top.
I am now your biggest fan.
★★★★★
Ester Perez says
Hi Maggie! I am so glad that you enjoyed the recipe and video tutorial! What a great idea to use the Ninja Mixer! It means a lot to hear how much you got out of this recipe! And yes! I agree, tacos are food for the soul too! I can’t be without my tortillas too! Warmly, Ester
Jessica says
This was amazing! I used it for sandwich’s and for fajitas. You feel like you are eating bread! I didn’t have tapioca starch so I used arrow root instead and I didn’t have xanthan gum so I used fresh ground flax seed instead. It turned out amazing! Thanks for the recipe!
★★★★★
Ester Perez says
HI Jessica,
I am so glad that you enjoyed the recipe! Thanks for sharing you modifications! Warmly, Ester
William Smith says
Wow! Great Recipe!
Thanks a lot for sharing it with us. I’ll definitely try it at home and give you a feedback on it.
★★★★★
Ester Perez says
You’re welcome! Let us know how you like them! Warmly, Ester
Tadej says
I love making tortillas and maybe I try these healthier ones also, thank you for the recipe.
Ester Perez says
Let us know how you like these! Warmly, Ester
Lesley says
Ester, I am a bit confused by the nutritional information. There are two charts showing different information. Personally as a diabetic, I’m concerned about carbs. I’m so excited to try this recipe, but need to know how to track it!
Thanks!!
Ester Perez says
Hi Lesley,
I sorry about the confusion. I am now working with Nutrifox for my nutritional labels which can allow me to be much more accurate. I checked in with customer support on this label. They were able to calculate the carbs pretty accurately. The carbs are all calculated using Bob’s Red Mill Blanched almond flour, tapioca flour and xanthan gum. You should have a very accurate carb count if you use those brands. It is currently at 40.5 grams of carbs per tortilla based on a 6 serving size. Sorry this took a while. Thank you for your patience. Let me know if you need calculations based on a different serving size. Please allow a few more carbs for the flour you use for dusting. It is 6.5 grams of carbs per tablespoon of tapioca flour. I hope this helps! Warmly, Ester
Tania says
That is a ridiculous amount of carbs! Wow!
Ester Perez says
Hi Tania,
I hear you, this is not a daily recipe for me. It is more of a treat. I make these to go with special meals like Shrimp Curry. I do have my Paleo Tortilla 2.0 recipe which has 1/2 the carbs. Still tasty but not as fluffy as this recipe. You can find it here: https://nurturemygut.com/homemade-gluten-free-spinach-tortillas.html/
I am sure you know this already but a collard green wrap makes an excellent alternative to tortillas.
I hope you try this for that “special meal”. Best of luck. Warmly, Ester
Sally King says
Hi Ester. I will be trying these tortillas today. My question is how much oil is a drizzle? Also there is no mention of oil in your ingredient list or in your directions. Please help. I want to make these perfect. I used to make homemade tortillas before going gluten free. I pay close to $5.00 for a package of gf tortillas.
Ester Perez says
HI Sally,
This recipe will work with or without oil. A drizzle will be about 2 teaspoons. If you are on Instagram, I would love to see a picture of your tortillas! I am at https://www.instagram.com/nurturemygut/ Warmly, Ester
Sally King says
Sorry. I’m not on Instagram. I made the tortillas today and I must say I really like the consistency of it. Many gluten free tortillas are a but gummy. Not so with your recipe. Thank you for working so hard on this so the rest of us can enjoy them too. My son made a quesadilla with them and liked them too.
Ester Perez says
Hi Sally,
That is great news! I am so glad you all enjoyed them 🙂 I have another recipe tortilla that is made with cassava flour and I have made breakfast burritos, frozen them and reheated them with great success. Here are the links if you want to give them a try. These are definitely a bit stretchier and gummier but they are perfect for frozen burritos if you need something stored for emergencies. Here is the tortilla recipe: https://nurturemygut.com/paleo-tortillas-2-0-nut-freegluten-freedairy-free.html/
Here is the breakfast burrito recipe (just omit the avocados if you are going to freeze): https://nurturemygut.com/paleo-breakfast-burrito-with-potato-and-chorizo.html/
Warmly,
Ester
Jasmine says
Curious if they can made without honey? Currently doing no sugar with the exception to 100% stevia… they look amazing I would like to try them but might need to modify thanks jasmine
Ester Perez says
Hi Jasmine,
I tried several sweeteners with the recipe and the honey is what helps create those nice brown spots. The tortilla will work without honey, it just won’t create as many brown crispy spots. I have had several people mention they made it without honey and it worked fine.
Please let me know how you like the tortillas! Warmly, Ester
Megan says
Can I freeze the balls or the rolled out tortilla ?
Ester Perez says
Hi Megan,
Yes, you can freeze the balls. You will need a bit of hot water to soften them when they defrost and reach room temperature. I have never frozen the tortillas though, so I don’t know if that will work. We eat them so fast! Best of luck! Warmly, Ester
Lila says
Can i substitute brown rice flour or sorghum flour for the blanched almond flour?
Ester Perez says
Hi Lila,
Yes, this should work fine with a substitute. Add the liquid slowly to adjust to the right texture. You may need more or less warm water since its a different type of flour. If you want a nut free tortilla recipe, try this: Paleo Tortillas 2.0 Let us know how it goes!
Xoxo,
Ester
Sam says
Hi I was wondering if I could replace almond flour with coconut flour somehow? If so how much would I use? I’m allergic to almonds and I don’t want to use sunflower seed flour because of the high omega 6
Ester Perez says
Hi Sam,
I have a nut-free version of my gluten free tortilla recipe. It is made with Cassava Flour. Coconut flour will not work in the recipe. https://nurturemygut.com/paleo-tortillas-2-0-nut-freegluten-freedairy-free.html
please let us know how you like them! Xoxo, Ester
Lorraine says
Just tried these. They taste awesome, but for some reason mine crisped up. Could not roll them because they broke, but as I said they taste very good. Could you advise as to what I did incorrectly. Watched the video and followed it to the T. Thanks in advance for any insight you may have.
Ester Perez says
Hi Lorraine,
They need to stay warm to keep their softness and to stay pliable. I suggest putting them in foil or a tortilla warmer as shown in the photo. When they get cold, they will get hard, just put them back on the skillet to warm up and re-soften. So glad you liked them! Let me know how this goes. Xoxo, Ester
Dennis Moreno says
Great recipe. I modified it a little by subbing coconut oil for honey. I’d like to include this recipe in our department’s first healthy cookbook with your permission. I’ll be sure to credit you and reference Nurture My Gut.
★★★★★
Ester Perez says
So glad you liked it! Yes, of course! Please send us the link to your cookbook! Warmly, Ester
Karly says
Is the honey 100% necessary for them to turn out okay?
★★★★★
Ester Perez says
It is for flavor. You can omit it and just adjust the tapioca flour. Xoxo, Ester