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Last Updated on August 19, 2022

Who doesn’t love a soft and chewy tortilla? Not us! That’s why I created these vegan and gluten free Tortillas. Made with heart, made with care for you.

gluten free flour tortillas

Nearly all things exceptional were born in Mexico. Frida Kahlo, color televisions, sombreros, and last but not least, tortillas. Tortillas are like the cherry on top of every ice cream bowl out there. You can serve them with meat, fish, and chicken. Not to mention, they’re insanely easy to make.

The traditional recipe for tortillas includes wheat flour, which makes them a big no for people with specific health conditions and strict diets.

But what if I tell you I’ve made gluten-free tortillas that taste just as delicious and are equally easy to cook? I’ve made them twice, once with all-purpose gluten-free flour and once with white rice flour. So get ready to surprise your family with a delicious Mexican dinner, and check my two recipes!

Ingredients

The ingredients you’ll need for my recipes are pretty simple, and most of them are probably already in your pantry. That said, it still wouldn’t harm to check beforehand to avoid a quick run to the grocery store while cooking. Here’s what you’ll need to make gluten-free tortillas.

All-Purpose Gluten Free Flour Tortillas

  • Three cups of all-purpose gluten-free flour
  • 1/3 cup of oil
  • One and a half cups of water
  • One teaspoon of salt
  • One and a half teaspoons of baking powder

White Rice Flour Gluten Free Tortillas

  • One tablespoon of psyllium husk powder
  • Two tablespoons of coconut flour
  • 1/2 a cup of white rice flour
  • 1/2 a teaspoon of salt
  • Two tablespoons of coconut oil
  • One cup of water

How to Make All-Purpose Gluten-Free Flour Tortillas

Level: Easy

Cuisine: Mexican

Prep Time: 20 minutes

Cooking Time: 15 minutes

Total Time: 35 minutes

Yield: 10 tortillas

Here’s how to make a delicious patch of gluten-free flour tortillas.

Make the Dough

If you have a stand mixer, use it for this step. But if you don’t, using your hands or a whisk is fine. First, put the all-purpose or soft flour, salt, and baking powder into a bowl. Next, mix the gluten-free flour blend till it’s well combined.

Next, boil the water, and as it heats, pour the oil into the mixture. You can use vegetable oil or any neutral oil you want here. Mix the dry ingredients with the oil. Once the water boils, add it carefully. Turn on the mixer again and let the ingredients move around for two minutes, or until they look like dough.

Let the Dough Sit and Prepare It

Once the dough looks ready, shape it into a ball while it’s still inside the bowl. Then, remove the bowl from the stand mixer, and cover it with plastic wrap. Leave it to sit for about 15 minutes.

Afterward, roll the dough into ten small balls. Then, grab two pieces of parchment paper and put each ball between them. Press using a rolling pin or your hands till the dough is thin.

If you own a tortilla press, you can use it here. First, line the parchment paper on the tortilla press instead of the kitchen counter, and spray it with cooking spray. Then, put a dough ball on the press and flatten it.

If your circles aren’t perfect, you can use a pizza cutter to cut the edges.

Cook the Tortilla Dough

Grab a cast iron skillet and put it on the stove on high heat. Once it’s hot enough, put the first dough ball on the hot skillet and let it cook for one minute. Then, flip it to the other side and leave it for about 30 seconds. It’s essential here for the skillet to be hot because if it isn’t, your homemade tortillas will take a longer time to cook and might dry.

Repeat this step for the rest of the dough balls.

How to Make White Rice Flour Gluten-Free Tortillas

Level: Easy

Cuisine: Mexican

Prep Time: 7 minutes

Cooking Time: 10 minutes

Total Time: 17 minutes

Yield: Seven tortillas

Now, let’s make some delicious white rice gluten-free flour tortillas!

Mix the Dry Ingredients

The first thing to do is to put the white rice flour, psyllium husk powder, salt, and coconut powder in a bowl. Then, use a spoon to mix all the dry ingredients thoroughly.

Add the Wet Ingredients

First, boil the cup of water you prepared earlier. Then, add one tablespoon of coconut oil into the bowl you just mixed, and stir. You can use vegetable shortening if you don’t have coconut oil here.

Next, add the boiling water carefully and use a spoon to mix the ingredients. Keep mixing till the dough forms and is soft enough to manipulate with your fingers.

Prepare the Dough

First, separate the dough into seven equally sized balls, and shape them using your hands. Then, grab two large pieces of parchment paper, and flatten your dough balls between them. Each ball should be about a quarter an inch thick after flatting it. This way, it’ll cook nicely and won’t burn.

You can make thicker tortillas if you like, but I prefer mine extra thin.

Cook the Tortillas

Grab a cast iron skillet, and heat it on medium-high heat on your stove. Once it’s hot enough, put a tablespoon of coconut oil and wait till it melts. Next, throw the first dough ball on the skillet, and wait for one minute before flipping it. But first, make sure it’s well-cooked. After flipping it, wait for another minute and take it out.

Repeat this step with the other dough balls.

Tips and Tricks

As you’ve seen above, cooking homemade gluten-free tortillas is pretty easy. However, you can try a few tips and tricks from time to time for better taste.

First, while waiting for tortillas to cook, you should put the ready ones in a tortilla warmer so that they stay hot and fresh. If you don’t own one, put the tortillas between two plates and keep them there till you finish cooking.

If you feel like you’ve made more tortillas than you need, wrap the remaining dough that you won’t cook in plastic wrap, and push it into the freezer. It’ll survive inside for up to three months. This way, you can take it out and cook it anytime you’re in the mood for gluten-free wraps.

To defrost the dough before using it, put it in the refrigerator overnight. If you forget to do so, cover the frozen tortillas with moist paper towels and put them in the microwave on 30 seconds. If they’re still a bit frosty, put them for another 20 seconds.

On a side note, correctly measuring flour is crucial in all gluten-free tortilla recipes, and many people fall into the trap of measuring it wrong. For accurate flour measurements, use a cup meant for dry ingredients, not wet ones. After you fill it with flour, scrape the top of it with a knife.

Many people recommend flouring the rolling pin before flattening tortillas to prevent the dough from sticking. However, don’t do that. The flour will leave imprints on the tortillas, and it’ll turn extra brown when on the hot skillet. Instead, put parchment paper on top of the dough before rolling it, and it won’t stick.

Finally, as a change, you can make corn tortillas instead of flour tortillas from time to time. They’re equally easy and won’t take a longer time to cook. Follow the same all-purpose flour recipe, but ditch the baking powder and use corn flour instead of all-purpose flour.

But you should know that corn tortillas are often thicker and crunchier than gluten-free flour tortillas. However, they’re also healthier and carry fewer calories.

How to Serve Gluten-Free Tortillas

There are endless ways by which you can serve your homemade gluten-free tortillas. Here are a few ideas that you can try out.

Tacos

But what if I tell you I've made gluten-free tortillas that taste just as delicious and are equally easy to cook? I've made them twice, once with all-purpose gluten-free flour and once with white rice flour. So get ready to surprise your family with a delicious Mexican dinner, and check my two recipes!

The first idea that comes to mind when I think of tortillas is tacos. Tacos are easy to serve and won’t take you long to prepare. If you like your tacos soft, stuff the tortillas with meat and vegetables right after you cook them. But if you like them crunchy, toast them in the oven for a few minutes beforehand.

You can also make chicken, shrimp, fish, or egg tacos.

Enchiladas

But what if I tell you I've made gluten-free tortillas that taste just as delicious and are equally easy to cook? I've made them twice, once with all-purpose gluten-free flour and once with white rice flour. So get ready to surprise your family with a delicious Mexican dinner, and check my two recipes!

Enchiladas are often made using corn tortillas, but you can put your own touch to the meal and use your gluten-free flour tortillas. First, stuff the tortillas with chicken, shredded cheese, and vegetables. Then, soak the tortillas in red sauce, roll them around the ingredients, and bake them in the oven.

Tostadas

Tostadas are fried soft flour tortillas, and they make for a scrumptious and easy side dish to any Mexican dinner. You can top them with whatever ingredients you want, serve them with a spicy dip, and enjoy!

Quesadillas

Quesadillas are soft, folded tortillas that are often filled with chicken, vegetables, and cheese. You can ditch the chicken if you’re vegan and add a wider variety of vegetables. After you fill the tortillas, grill them in the oven, and serve them with a cold dip.

Burritos

Burritos are a favorite Mexican dish for many, and for all the good reasons. They overflow with flavors and can be cooked in many different ways to satisfy all tastes. You can fill them with eggs or vegetables if they’re for breakfast. As for lunch, use meat, chicken, fish, shrimp, or any protein you like, along with some beans and vegetables.

Why Cook Gluten-Free Food

You only have to cook gluten-free food if a member of your family has a health condition. Other than that, you can enjoy gluten’s deliciousness. Here’s a brief roundup of the conditions that require a gluten-free diet.

Coeliac Disease

Coeliac disease is a hereditary condition that causes an immune response whenever the meant person eats gluten. The immune response affects the gastrointestinal tract and causes undesirable symptoms like bloating and diarrhea.

Gluten Intolerance

While gluten intolerance, also known as gluten sensitivity, isn’t the same as coeliac disease, it causes the same symptoms. If you have it, you’ll feel uncomfortable after ingesting gluten and might get bloated. People with gluten intolerance can eat gluten occasionally after consulting a doctor.

Gluten Ataxia

Gluten ataxia is a rare condition that triggers an autoimmune response to gluten. It can affect a person’s coordination and gross motor skills, and all patients are advised against eating gluten.

Frequently Asked Questions

Can I Make Gluten-Free Tortillas Using Tapioca Starch?

Yes, you can. To make tapioca starch tortillas, use one cup of chickpea flour, one cup of water, half a teaspoon of salt, and half a cup of tapioca starch as the main ingredients. Then, follow the same steps of an all-purpose flour recipe, and enjoy!

What Are Gluten-Free Flours?

Gluten-free flours, unlike wheat flour, don’t contain any gluten in their ingredients. Here are some famous examples:

  • Oat flour
  • Almond flour
  • Corn flour
  • Cassava flour
  • Tapioca flour

Are Gluten-Free Tortillas Vegan?

Yes, gluten-free tortillas are vegan since they’re also egg-free and dairy-free.

Should My Gluten-Free Flour Contain Xanthan Gum?

Generally, your gluten-free flour should contain any binder, be it xanthan gum or psyllium husk. Xanthan gum is an essential binder in gluten-free baking, and it prevents recipes from falling apart or crumbling. If your all-purpose flour lacks it, you should add it yourself.

Are Gluten-Free Meals Healthier Than Normal Ones?

There isn’t any scientific evidence that gluten-free meals are healthier. However, they’re the better option for people with digestive issues.

To Wrap Up

Most Mexican meals contain tortillas as a main ingredient, and you can enjoy them even if you aren’t allowed to eat gluten. Making gluten-free tortillas will take you less than an hour, and you can freeze them for months in your freezer. Then, after taking them out, you can use them to make tacos, tostadas, enchiladas, or any delicious Mexican plate you want!

Gluten-free Flour Tortillas
Yield: 8

Gluten-free Flour Tortillas

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Who doesn’t love a soft and chewy tortilla? Not us! That’s why I created gluten-free and vegan Tortillas. Made with heart, made with care for you.

Ingredients

  • 1/2 cup white rice flour
  • 2 Tablespoon coconut flour
  • 1 Tablespoon psyillum husk powder
  • 1/2 Teaspoon sea salt
  • 2 Tablespoon palm Shortening, divided and at room temperature. You can also use butter or lard
  • 1 cup boiling water

Instructions

  1. In a small bowl add the rice flour, coconut flour, psyllium husk powder and sea salt and mix with a spoon until well combined.
  2. Add in One tablespoon of palm shortening and then pour in the boiling water. Mix with a spoon until you have a soft dough.
  3. Place a skillet over medium high heat and melt the rest of the palm shortening.
  4. Roll the rough into 7 golf ball sized balls and flatten between two sheets of parchment paper until they are roughly 1/4" thin.
  5. Place one in the skillet and cook until lightly brown on one side and then flip, roughly 1 minute per side. Remove from the stove and repeat with the remaining dough.
  6. Enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 136Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 146mgCarbohydrates: 16gFiber: 1gSugar: 0gProtein: 2g

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20 Comments

  1. I’m just curious as to why you would use all that random stuff when you can make the perfect tortillas our of just masa harina (or masa lista) and water.

    1. Do you have a recipe for one? I’m looking for one that does not use eggs. I also do not have a press. I have had zero success but long for the corn tortilla!

  2. They look scrumptious … can’t wait to try. Thanks ever so much for sharing! One question, about how many tortillas will you recipe make (by size & number).

  3. Kelly, thank you for your recipe of love, both the tortillas and the other. My mission is to love all life free. We are on the same track ! and I laud your decision to say so. When we put our hearts into the work of our hands, it becomes Love in Action….Keep working on those recipes and we’ll feel oh, so loved !! God Bless you and your family.

  4. Is there a substitute for the psyllium husk powder? Trying to figure out what I can use that I already have in my pantry. Thanks!

  5. Hi Kelly,
    Do you think I could maybe substitute the rice flour with arrowroot flour? I can do neither corn nor rice, which seems to always be a gluten-free snag for me. I so want to try these!

    Thank you for everything you share,
    Wendy

  6. I just discovered your website, and there are so many recipes I want to try! First, I’m going for the Paleo Cornbread and this one. Since I cook only for myself, I will need to store what I don’t eat immediately. Can you tell be how to store them, please? I’ve never cooked with these flours, and don’t know how to keep breads made with them for a few days or longer. Will they freeze okay?