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:
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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! 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
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Nina Ward says
Best GF recipe for Tortillas! I will never buy store brand again. These are soft, easy to prepare. I’m so excited! I can finally have fresh tortillas, again! Thank you so much for this recipe.
★★★★★
Ester Perez says
So glad to hear you enjoyed these! Yay! You are welcome 🙂 Warmly, Ester
Valerie Joly says
Has anyone tried freezing these? Does it work well?
★★★★★
Cedric says
I have tried numerous store-bought tortillas and recipes from the web; I thought I was just going to have to do without. Then my wife found this recipe. Fantastic flavor and held up very well with my fajitas (I put a ton of stuff in my fajita). I’m so glad we found this recipe. Thanks you for sharing it with us.
★★★★★
Ester Perez says
Hi Cedric,
I am happy to hear that you enjoyed the Gluten Free Tortilla Recipe! It has been a family favorite for years! Your fajitas must have been delcious! Enjoy and you’re welcome 🙂 Warmly, Ester
Blue Wren says
I was sceptical that you could make a vegan gluten free tortilla that was as good as the real thing. However, the recipe read well and I figured the relatively large amount of gum was what would lead to its ultimate success or downfall. I made it without the honey (we Aussies don’t like our savoury breads sweet) and with a sploosh of walnut oil. What can I say? This recipe is WAY BETTER than tortillas made with wheat. I made them to go with home made falafel. The bread performed admirably. My husband, who can still eat gluten, was over the moon. Said the falafel was way better than with the traditional shop-bought Lebanese flat bread.
THANK YOU, THANK YOU, THANK YOU! Now I can eat falafel again as it is meant to be; with heaps of taratour bi tahini, loads of sriracha and a truck ton of veges all wrapped up into one delicious, messy parcel.
★★★★★
Ester Perez says
I am so glad to hear that you loved the recipe. The combination of falafel with veggies and tahini sounds delicious! Thank you so much for sharing your results and you are very welcome 🙂 This recipe took 2 years to perfect! I am so glad your family can enjoy it too! Sending warm greetings from my family to yours!
Warmly,
Ester
Dana B. says
These are fantastic. The only adjustments I had to make were due to living in a high (4800′) desert (dry dry dry 🙂 so I had to bump up the water a little and cook them a tad longer. These are soft, not gummy, and tasty — wonderful on their own or as part of a feast! They’re very easy to make, too. Well done! Thank you!!
★★★★★
Ester Perez says
Hi Dana,
I am so glad to hear you enjoyed this recipe 🙂 It’s wonderful you were able to make the modifications to the recipe due to the changes in climate and altitude. Well done! It makes my day when I hear such positive feedback from a recipe. This recipe is still my family’s favorite tortilla after all these years! I hope it becomes a family favorite for you too! Warmly, Ester
Sharon McCaskill says
What a fantastic gluten-free tortilla recipe. I love that it’s also grain-free. This will definitely be one that I’ll be trying soon, and I’m almost sure it will be kid approved too! Thanks for sharing it with us.
★★★★★
Ester Perez says
You’re welcome. Yes, it has been tested many times with kids and they love it! It is just like my husband’s Grandmas’s homemade tortillas. It took me 2 years to get these tortillas to taste like hers. They are delicious! Just be sure to get the tortilla warmer I recommend because it will keep them soft during dinner. These will get stiff if kept at room temperature.
Warmly,
Ester
christine bashara says
Can you use regular gluten-free flour or does it have to be this blanched almond flour? Thank for your help.
★★★★★
Ester Perez says
For this recipe, it is best to stick to the exact ingredients. This recipe was 2 years in the making to get it perfect 🙂
I got so many requests for a gluten free tortilla recipe that has all purpose gluten free flour that I came up with one. It is great for burritos and making extra large tortillas. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour but I think you can get away with your favorite blend. Here is the link: https://nurturemygut.com/best-gluten-free-flour-tortilla-recipe.html/
Warmly,
Ester
eatfrysmith says
I just want to say that…Great! I will make this, thank you for sharing. 5-star rating
Ester Perez says
Thank you!
Warmly,
Ester
Heidi says
This looks great! I don’t do mixers however, maybe a regular whisk… You mentioned corn at the top in a small story… I’ve seen to many. not saying this one, sites that think corn is gluten free. CORN IS NOT GLUTEN FREE to your gut. Ir attacks the small intestine just like gluten most of the time without any symptoms. Celiac people, avoid corn!!! It has no nutritious benefits anyway.
Ester Perez says
Hi Heidi,
I understand where you are coming from. Corn is one of those cross-reactive foods that can make people miserable. I have an article on Cross-Reactive Foods that Mimick Gluten and Make You Sick, check it out here: https://nurturemygut.com/cross-reactive-foods-which-gluten-free-foods-mimic-gluten-make-you-sick.html/. I used to react to corn pretty bad too. Now regarding corn being gluten free or not, corn in its natural form does not contain gluten. I double checked several websites and have linked them below. You can see for yourself, the first is the University of Celiac Disease Center: https://www.cureceliacdisease.org/faq/does-corn-contain-gluten/
Next, you can double check on Beyond Celiac here: https://www.beyondceliac.org/gluten-free-diet/is-it-gluten-free/corn/
I hope this helps clarify the subject and best of luck with your health. Warmly, Ester
Maria Pappano says
Oh, my gosh! These are the best tortillas ever! I tried one when it was warm and put butter on it. And then I had another one. I had to make it my dinner.
I have a question, though. After making a few, the brown spots started to burn a little. Is there anything you know of to stop that from happening?
And thanks so much for sharing this recipe!
★★★★★
Ester Perez says
Hi Maria,
I am so glad that you are enjoying this recipe! It is my families favorite tortilla recipe. We love these with butter too! If you notice that the tortillas start to burn, lower the flame on the cast iron pan. Cast iron tends to heat up even more the longer it sits. Warmly, Ester
Maria Pappano says
Thanks very much, Ester!
★★★★★
Ester Perez says
Your’e welcome 🙂 Ester
Camille says
OMG! You have definitely hit it out of the ballpark with this recipe. I used to make flour tortillas with my mom when I was young…and these taste just like them. They even passed my “butter only” test: They roll like a charm, don’t fall apart or crack and taste great alone with just a little butter. To store them, I wrapped them in aluminum foil and put them in a ziplock bag. I re-heated them on a comal (iron skillet) to make some burritos and they stood up just great! Thank you so much for this!!! I’ll be doubling the recipe next time…I get the feeling I’ll be making these weekly.
★★★★★
Ester Perez says
Hi Camille! I am so glad that you enjoyed these! My kids love these with butter too! My goal was to get these similar to my Grandma Sandra’s recipe from my husbands side. She would stand near the stove, roll out tortillas, heat them on the cast iron griddle and once ready, place them in a tortilla warmer. Oh those were really special! We would sit at the table which was right near the stove chatting with her and would grab a piping hot tortilla, slather on some butter, break off a piece and scoop up rice and beans. Yum! They were so good! I never forgot that taste! It took me 2 years to perfect this gluten free tortilla recipe and I am so glad you are enjoying them as much as we are! Thank you for sharing your results! It made my day! 🙂 Warmly, Ester
Camille says
Ester, My husband wanted me to make sure to tell you that these tortillas are the best gluten-free item he’s ever had! You’re the best…can’t wait to try more of your recipes! Con cariño, Camille
Ester Perez says
That is so wonderful to hear Camille! Please tell him thank you! I really appreciate you letting me know! I am so happy 🙂 You guys are awesome! Warmly, Ester
sandra says
Thank you Ester Perez,
I just found out 6 months ago, that I am Allergic to White Flour and rye? I am going to try your Tortilla Recipe!
Thank you!aol
Ester Perez says
You are welcome! Let us know how you like the Gluten Free Tortilla Recipe. There is a video tutorial included in the blog post which should be pretty helpful in learning how to make these tortillas.
Warmly,
Ester
Charlie M says
I have made these several times and love how easy they are to make. I double the recipe and always get more than the 12 is says it will make, but part of that is my cast iron pan is medium size so I can only make them so big (about 6′ in diameter and I get about 18).
Once I have them made I cut parchment paper about 6×6 and stack them up, put them in a gallon size ziplock bag and freeze them. I take them out when needed and they only take about 20 seconds to warm up. Great for breakfast burritos in the morning, quesadilla’s, or just warmed up with a lil bit of honey.
Thank you again for coming up with the right mix of ingredients.
★★★★★
Ester Perez says
HI Charlie,
I am so happy to hear that you love these tortillas and have made them a staple in your home! It is great to hear that you have created a practical solution to freeze them and reheat them so you have them when needed! That is wonderful!
You are very welcome! This recipe was 2 years in the making to get it just right so I am glad that they worked out for you! I am going to try your freezing technique too! Thank you!
Warmly,
Ester
Rene' says
I love these tortillas and eat them way too often!! I typically make a batch of 8 thinner tortillas every 10 days or so. I sometimes substitute buckwheat, a pseudo grain more akin to a seed which has no gluten, for 1/2 cup of the tapioca flour. I like the taste quite a lot.
★★★★★
Ester Perez says
That sounds delicious! So glad you are enjoying this recipe 🙂
Ofelia says
Hello, thank you fir the recipe! Its great tasting but its difficult to manage since the diugh is sticky and I have to overuse the tapioca flower. What am I doing wrong? I’ve done it twice to the tee, still sticky ln my hands.
Ester Perez says
Do you live in humid weather? That may affect the dough? If you are not in humid weather, then it is probably the measuring that is affecting the dough so I would suggest weighing the flour. Be sure to use 100 grams of blanched almond flour to 198 grams tapioca flour. Then, add the salt and xanthan gum and whisk. Add the honey to the hot water and slowly. Mix until you get a consistency of play dough. If you do not have to add all the water, that is ok. Knead the dough well before rolling out your tortillas. Let me know how this method works for you. I have a video tutorial you can follow along with. Warmly, Ester
LINDA SMITH says
Is this how many carbs for just all 6 tortillas!
Total Carbohydrate 40.5g
and 1 tortillas 6.4g sugar
THANKS LINDA
Ester Perez says
This is 40.5 grams per tortilla. These tortillas are pretty big and thick so if you want to cut them in half and make them thinner, you can. These come out similar to Roti. They go really nice with stews or my Shrimp Curry Recipe. Warmly, Ester
Donna says
Hi! Just an FYI about the tortilla recipe. On this page there is no mention of olive oil but on your video (https://www.youtube.com/watch?v=MMt3PkqM4eg&t=302s&frags=pl%2Cwn) you add a “drizzle” to the batter. Looks like about 2 Tbs.
Ester Perez says
Thank you! I made a note on the recipe! Warmly, Ester