Gluten-Free Tortillas

Soft, foldable gluten-free tortillas made with an all-purpose gluten-free blend, psyllium husk and hot water, rolled thin between parchment and cooked in a dry skillet until spotted. Use them for tacos, wraps and quesadillas.

Medium gluten free vegetarian dairy free vegan

Prep: 25 min Cook: 15 min Total: 55 min Serves: 8

At a glance: This medium baking recipe yields 8 servings in about 55 minutes (25 min prep, 15 min cook). It uses 7 ingredients — including gluten-free all-purpose flour blend, psyllium husk powder, xanthan gum — and walks through 7 steps. Updated October 24, 2026. Browse more baking recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Tortillas: When preparing this baking recipe, griddles, comals and skillets used for standard tortillas or breads carry flour residue, so wash the pan well before cooking these. Rolling pins, boards and dough scrapers hold flour in their grain and edges. Use parchment or a freshly washed nonporous surface. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.

Gluten-Free Notes for Gluten-Free Tortillas: These tortillas use a gluten-free all-purpose flour blend with psyllium husk and xanthan gum instead of flour that contains gluten. Use psyllium, baking powder and a flour blend labeled gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for gluten-free all-purpose flour blend, plus more for rolling, psyllium husk powder, xanthan gum. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

2 cups gluten-free all-purpose flour blend (about 280 g), plus more for rolling Shop
2 tsp psyllium husk powder Shop
1 tsp xanthan gum (skip if your blend already contains it) Shop
1 tsp baking powder Shop
1 tsp salt
1/4 cup avocado oil or vegetable shortening
3/4 cup hot water, about 130°F (54°C), plus more as needed

Instructions

1 In a large bowl, whisk the gluten-free flour blend, psyllium, xanthan gum (if using), baking powder and salt.
2 Add the oil and hot water and mix until a soft, smooth dough forms. It should feel like play dough; add water a teaspoon at a time if it cracks.
3 Knead briefly, divide into 8 balls, cover with a damp towel and rest for 15 minutes so the psyllium hydrates.
4 Heat a dry cast-iron skillet or comal over medium-high heat for 3-4 minutes.
5 Roll each ball between two sheets of lightly floured parchment into a 7-inch round, about 1/16 inch thick.
6 Cook each tortilla for 45-60 seconds, until bubbles form and the underside has light brown spots. Flip and cook for 30-45 seconds more.
7 Stack the cooked tortillas in a towel-lined basket or covered dish so they steam and stay soft.

Tips & Notes

Use hot water for the tortilla dough. It hydrates the psyllium and starches quickly, which makes the dough pliable and easy to roll.
Stack the hot tortillas in a covered towel. The trapped steam is what keeps them soft and foldable instead of stiff.
Store cooled tortillas in a bag for 2 days or freeze them with parchment between each. Warm in a dry skillet for 15 seconds per side.

Common questions

What cross-contamination risk is specific to Gluten-Free Tortillas?

Check gluten-free all-purpose flour blend , plus more for rolling, psyllium husk powder, xanthan gum before they go into Gluten-Free Tortillas. Griddles, comals and skillets used for standard tortillas or breads carry flour residue, so wash the pan well before cooking these. Rolling pins, boards and dough scrapers hold flour in their grain and edges. Use parchment or a freshly washed nonporous surface. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.

Which gluten-free swaps does Gluten-Free Tortillas use?

Gluten-Free Tortillas relies on 2 cups gluten-free all-purpose flour blend, 2 tsp psyllium husk powder and 1 tsp xanthan gum. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

How should leftover Gluten-Free Tortillas be stored?

Store cooled tortillas in a bag for 2 days or freeze them with parchment between each. Warm in a dry skillet for 15 seconds per side.

Learn More

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Hidden Sources of Gluten You Never Knew Existed

Discover surprising foods and products that contain hidden gluten.

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