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How to Make the Best Homemade Gluten-Free Tortillas
These Gluten-Free Tortillas are soft, flexible, and perfect for tacos, wraps, quesadillas, or burritos. Made with simple ingredients, they have a delicious homemade taste and are easy to roll without breaking.
Ingredients
- 1 ½ cups gluten-free all-purpose flour with xanthan gum
- ½ cup tapioca starch or cornstarch
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp olive oil or melted butter
- ½ cup warm water plus more if needed
Instructions
- Mix the Dough:
- In a large bowl, whisk together gluten-free flour, tapioca starch, baking powder, and salt.
- Add olive oil and mix until the flour resembles coarse crumbs.
- Gradually add warm water, stirring until a dough forms. If too dry, add 1 tsp of water at a time until it comes together.
- Knead & Rest:
- Transfer dough to a floured surface and knead gently for 1-2 minutes until smooth.
- Cover with a towel and let it rest for 10 minutes (this helps make the tortillas more flexible).
- Roll Out the Tortillas:
- Divide the dough into 8 equal pieces and roll each into a ball.
- Using a rolling pin, roll each ball into a thin circle about 6 inches in diameter.
- Cook the Tortillas:
- Heat a dry non-stick skillet or cast iron pan over medium heat.
- Cook each tortilla for 1-2 minutes per side, or until bubbles form and light brown spots appear.
- Remove and keep warm in a towel while cooking the rest.
- Serve & Enjoy:
- Use immediately or store for later use.
Notes
- Storage: Keep in an airtight container for up to 3 days or freeze for up to 2 months.
- Reheat: Warm in a dry skillet for 30 seconds on each side.
- Make It Dairy-Free: Use olive oil instead of butter.
- Make It Extra Soft: Add 1 tbsp plain yogurt or apple cider vinegar for a softer texture.
Nutrition
Calories: 120kcalCarbohydrates: 22gProtein: 2gFat: 3gFiber: 2g