Gluten-Free Tortillas
By the Gluten Free Recipes team ·
Enjoy soft, pliable gluten-free tortillas perfect for your favorite tacos, wraps, or quesadillas. These versatile flatbreads offer a delightful chew and a neutral flavor that complements any filling.
At a glance: This medium baking recipe yields 4 servings in about 55 minutes (30 min prep, 25 min cook). It uses 7 ingredients — including certified gluten-free all-purpose flour blend, xanthan gum, certified gluten-free baking powder — and walks through 5 steps. Updated . Browse more baking recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Tortillas: When preparing this baking recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Tortillas: These tortillas are gluten-free, relying on a carefully selected blend of gluten-free flours and starches for structure and texture. They are free from gluten-containing grains.
Ingredients
- 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
- 1 tsp xanthan gum (omit if your GF flour blend already contains it)
- 1 tsp certified gluten-free baking powder
- 0.5 tsp salt
- 1 cup warm water
- 2 large eggs
- 3 tbsp olive oil
Instructions
- 1
In a large mixing bowl, whisk together the certified gluten-free flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt. Ensure all dry ingredients are thoroughly combined for an even texture.
- 2
In a separate medium bowl, whisk together the warm water, large eggs, and olive oil until well combined. The liquid mixture should be smooth and emulsified.
- 3
Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula or wooden spoon until a cohesive dough forms. Gluten-free dough will be stickier and softer than dough made with gluten-containing grains; this is normal.
- 4
Lightly flour your hands with gluten-free flour or use a piece of parchment paper to handle the dough. Divide the dough into 4 equal portions and gently shape each portion into a ball. Let the dough balls rest for about 10 minutes at room temperature to allow the starches to hydrate.
- 5
Heat a lightly oiled griddle or non-stick skillet over medium-high heat. Carefully flatten each dough ball into a thin circle, about 6-8 inches in diameter, using your hands or a rolling pin between two pieces of parchment paper. Cook each tortilla for about 2-3 minutes per side, until it puffs slightly and develops golden-brown spots. Transfer to a plate and cover with a clean kitchen towel to keep them warm and pliable while you cook the remaining tortillas.
Nutrition (per serving)
Tips & Notes
- Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
- Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
- Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.
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