“I need a great gluten free flour tortilla recipe!” is a request I hear nearly every week, so I’m happy to share with all my readers my easy, inexpensive, guaranteed to please, 4-ingredient gluten free flour tortilla recipe!
That’s right, only FOUR ingredients — this recipe truly couldn’t be easier!
I absolutely love this gluten free flour tortilla recipe. It’s one of those go-to recipes that checks off all the boxes:
- fast and easy to make
- no funky ingredients
- doesn’t even require a mixer, fancy tools, or a special pan!
- goes with any meal
- tastes just like the real thing!
- everyone loves them — gluten-eaters and gluten-free folks, alike!
There’s just everything to love about this recipe, which is why you’re going to want to bookmark it or tag it or star it or pin it whatever you do with on-line recipes to make sure you don’t ever lose them!
Trust me, I’ve had tons of readers tell me that they’ve tried my gluten free flour tortilla recipe and they’re in love, too (the sign of a great recipe, for sure!).
Amanda from Eat at Our Table has made this recipe several times with my gfJules Flour:
One of the things I missed most when going gluten free was flour tortillas…If you saw my shredded chicken tacos or bbq pork tacos, you saw these soft, flexible beauties in the photos. I’d love to claim credit for the recipe, but I got it from @gfJules and they are so good! Slightly time intensive, but totally worth it. I use a bowl to get that round shape.
While not a traditional “bread”, gluten free flour tortillas can be used in place of bread as a sandwich wrap (think lunch boxes, people!), or of course as a traditional tortilla in Mexican dishes … like these gluten free burritos with guacamole dressing!
I wistfully remember my pre-gluten free days of eating out at Mexican restaurants and requesting extra flour tortillas just to pull apart and eat on their own.
THIS is that kind of recipe — I have eaten way more than I care to admit of these homemade gluten free flour tortillas … totally unadorned. Sitting in my kitchen, alone, eating plain homemade gluten free flour tortillas. I’m not proud. But they really are that good.
Of course, gluten free corn tortillas are a great thing to have on hand for that emergency gluten free quesadilla craving, but you can also make those with soft gluten free flour tortillas, and they’re even better!
I mean, let’s face it, corn tortillas are no substitute for a soft, pliable gluten free flour tortilla in recipes where you really need to W-R-A-P the tortilla around your fillings.
Happily, none of us has to crave these wraps in vain any longer! Once you try this recipe for yourself and see just how easy it is to make these gluten free flour tortillas, you’ll want to keep a stash of extras for anytime munching. They freeze great by the way – I just let them cool, then put them in a freezer bag and away they go!
Here’s how to make these yummy tortillas:
First, make the dough as directed in the recipe below (check out my video!) using either a food processor or a pastry blender (these are so handy!). After allowing the dough to sit wrapped for 30 minutes to absorb all the liquid, you simply roll out on a counter or mat dusted with more of my non-gritty gfJules Flour.
The other option is to use a tortilla press, of course, but a press is not required.
If you choose to use a tortilla press, the process is even simpler, just put the ball of dough in the press, and, well, press. Remember not to press too thin, but beyond that, just follow the directions for your particular tortilla press.
If rolling out without a press, simply roll into a free-form circle of whatever size you want for your tortillas: small taco size or large burrito size? They’re your gluten free flour tortillas, make them to suit you! If you prefer, trim the edges with a pastry wheel or a butter knife for a neater look.
Be sure not to roll too thin because although the dough will stretch and let you roll it thin, if it’s too thin, the dough will crack and break after it’s cooked and make it difficult to roll around your fillings.
Cook in a hot un-oiled skillet or frying pan until it begins to puff up …
… then flip it to the other side, cooking only until the other side lightly browns, usually less than 1 minute more.
And voila! You have a stack of delicious, soft and fresh homemade gluten free flour tortillas!
You could even use this gluten free flour tortilla recipe to make your own homemade nacho chips for dipping or for Dessert Nachos, in this recipe from This Vivacious Life!
Easy Gluten Free Flour Tortilla Recipe
Easy Gluten Free Flour Tortilla Recipe
Soft, pliable gluten free flour tortillas are something we all miss (corn tortillas just don't cut it for everything!), but luckily, these homemade tortillas are easy to make and are so good!
Ingredients
- 2 cups (270 grams) gfJules Gluten Free All Purpose Flour
- 4 Tbs. shortening — vegetable or palm oil shortening Spectrum Organic Palm Oil Shortening) or coconut oil (room temperature) or lard (not vegan)
- 3/4 - 1 tsp. sea salt
- 2/3- 1 cup warm water
Instructions
- Combine the gfJules Flour, salt and shortening in a food processor, pulsing just until it is evenly distributed and is a fine meal consistency. (You may do this by hand by incorporating the shortening into the dry ingredients with two butter knives or a pastry blender).
- Turning the food processor back on, slowly pour the water through the feeding tube until the dough forms a nice ball. You may need slightly more or less water to achieve this consistency.
- Divide and pat the dough into 8 equal-sized discs (55-60 grams each) or 4 larger discs. Set aside on a plate and wrap tightly in clear plastic wrap to keep the dough from drying out. Let sit for approximately 30 minutes. Don't stress about their weight if you don't have a food scale -- they can be different sizes, it's just easier to weigh them if you want them to all be the same size.
- Meanwhile, prepare your filling for fajitas, burritos, sandwiches, or whatever you prefer.
- After 30 minutes, preheat a griddle or large skillet to medium-high/high heat (do NOT oil the surface). Roll each disc individually on a clean surface or pastry mat dusted well with gfJules Gluten Free All Purpose Flour.
- This dough is capable of being rolled extremely thinly without breaking, but keep it a bit thicker to prevent the edges from crisping and cracking when cooking the tortillas. Imagine the thickness of a traditional flour tortilla and roll to that thickness, but no more.
- Roll in different directions to make the tortillas round. If you are unsatisfied with the roundness of your tortillas, you can always cut free-form or lay a paper plate gently on top and cut a circle around to form even edges with a pastry wheel or butter knife.
- Lift each tortilla gently using your rolling pin or a spatula to transfer the tortillas one at a time to the hot cooking surface. Only cook the tortillas for a very short time (around 1 minute total if the pan is hot enough), so watch for when the tortilla starts to bubble with air, then flip to the other side to cook for a few seconds only – cook less than you would think you need. It doesn’t hurt to overcook the tortillas slightly, but the edges will become crispy and make rolling a bit more challenging.
- A very hot skillet will cause the most air bubbles to form in the dough, but watch closely to ensure it does not burn.
- When done, place tortillas on a towel-lined plate and wrap each in layers of the towel until ready to serve; if serving much later, layer between pieces of parchment paper and seal the tortillas in the towel inside a zip-top bag once cooled.
- To reheat later, leave the tortillas in the towel and microwave briefly on medium-low heat.
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Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 86Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 4mgSodium 179mgCarbohydrates 1gFiber 0gSugar 0gProtein 0g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
Now, wasn’t that easy?
So what’s stopping you from having soft, fresh, homemade gluten free flour tortillas anytime you like?
Pin for later!
I did not make these….yet. Given the success I’ve had with Jules’ other recipes, I will. My question though, is whether a tortilla press can be used here. Anyone try it?
Wow, these gluten-free flour tortillas are amazing! I’ve been searching for a good substitute for traditional tortillas, and these are so soft and authentic. I’m blown away by the quality of the gfJules Flour used in this recipe. I can’t wait to try more recipes with it. Highly recommend!
So glad you loved the gluten free tortillas recipe!
~jules
I only have one gluten free flour that I mix up myself…so used that. I used butter, like you suggested below. Of course I made them before reading the comments, but I found that even though I must have rolled them too thick, they recooked and ate well. I’ll use my tortilla press when I get home and I bet they are even better. I love this recipe and it shall be my go-to …forever, I bet!
So glad you enjoyed the recipe, Randy!
~jules
I haven’t made these yet but wanted to know how they freeze and reheat? I’d like to make burrito’s and freeze them for a quick meal at a later time.
Hi Ann, yes I have made them and frozen them. They reheat well if you wrap them and gently reheat. Enjoy!
~jules
There are some things for which corn tortillas just won’t cut it. That’s why I was so excited to find this recipe. I was even more excited by how they turned out: easy, soft and tender and perfect to wrap up savory fillings. Thank you so much.
My sentiments, exactly, Susan! SO glad you loved this gluten free flour tortilla recipe for when corn tortillas just don’t quite suit!
~jules
Love your gluten free flour! Made these tortillas, but struggled to get rid of the translucent areas on the tortilla. I experimented with the thickness of the dough, heat of the on, etc. What did I do wrong?
The translucent areas are uncooked spots, so it’s really just about adjusting the thickness in relation to the heat and the bubbles. So if there’s a bubble next to a translucent spot, that can happen because that area was prevented from touching the pan to cook fully. They’re vegan, so it’s not terrible to have a few of those spots here and there; if there are a lot of them, then you just have to cook a bit longer. It can also be a sign of un-even rolling, so you may want to look into a tortilla press like the one pictured in my post if you really like the idea of making your own tortillas! They’re a fun gadget to have!
~jules
I haven’t made these tortillas yet, but am excited to, assuming the nutritional info is correct (1g carbs?!). However, instructions say to divide into eight balls; nutritional info indicates ten servings. Why the discrepancy?
The tortillas came out awful, didn’t bubble at all. Basically it was fried, thin pie crust … and tasted like pie crust (nothing like tortillas). In fact, it is same as the Betty Crocker recipe for pie crust, but with GF flour instead of regular flour. I’ll be continuing on my quest to find a decent GF tortilla recipe elsewhere.
Hi Leslie, so sorry that you didn’t enjoy these gluten free flour tortillas. I wonder what could have gone wrong, since it’s such an easy, popular recipe? Did you use my gfJules Flour? That’s usually the problem if a flour-heavy recipe like this one (there are hardly any other ingredients in it) doesn’t turn out like it should, it’s because someone has chosen another flour blend instead. All gluten free flours behave so differently. Here’s more information about why gluten free flours are so different and why the one you choose makes a difference; I hope that helps for next time!
~jules
Hi there,
Can I use avocado oil to make this? I don’t use Palm oil lard and hate the taste of coconut oil. Can I just use an oil rather than a ‘lard’ that you suggest?
Many thanks in advance!
Hi Mary, I would think that avocado oil would work, but I haven’t tried it myself yet. Please let me know the results if you give it a try before I get a chance to! The other option is to try butter instead.
~jules
Mine didn’t really ever puff up. What did I do wrong? They rolled out easily so I don’t think the dough was too wet or to dry. My cast iron skillet was good and hot. They were pliable but not very tender.
Hi Michelle, assuming you didn’t make any ingredient substitutions (you used my gfJules Flour, yes?), the two main variables for puffing up are thickness of the dough and the temperature of the skillet. I usually don’t roll out all my tortillas at the same time so I can continue to gauge the thickness and see how it’s going with them cooking. The thinner the dough, the more they will puff, but then you need to be super careful to cook them only just until they are no longer translucent looking so that they remain pliable and tender. I hope that helps for next time!
~jules
You can use a tortilla press to make the small ones. Put ball of dough between parchment paper. I also used about half oat flour with a gluten-free blend. They were good.
Good to know, Virginia! Thanks!!!
~jules
These came out terrible, the dough was sticky/tacky no matter what I did, found much better recipes elsewhere
Hi Shannon, wondering what gluten free flour you used? If using my gfJules Flour, measured properly, there shouldn’t be any problems. Did you watch the quick video I made showing how to make them?
~jules
Made this today after 3 years of not having flour tortillas, love them
They look gorgeous, Lilliam! I’m thrilled for you to have real soft flour tortillas back again!!!!
~jules
The tortillas look thick in the picture! – l don’t want to roll them too thin either! Do l roll them about 1/16 of an inch? Thanks so much!
Hi Rita, the first tortilla or two will be your test — they usually are kindof ugly for me (!) and I use them to get the thickness and timing right. Go by the photos for a general idea, but they should wind up being the thickness of a regular flour tortilla. 1/16 is difficult to measure in dough, but 1/8-1/16 should be the right range. They’ll be delicious no matter what, it’s just whether they are so thin that they crack or so thick that they don’t cook all the way through.
~jules
My tortillas didn’t bubble. And are hard. What did I do wrong? Not enough water added?
Hi Donna, I’m assuming you used my gfJules Flour? That’s the first question I ask because it makes such a huge difference, particularly in recipes like this with so few ingredients. If the tortillas didn’t bubble and were hard, it sounds like perhaps the dough was “tight” and not enough liquid was added, but you didn’t mention anything about them being crumbly or hard to roll out. Check out this article on measuring dry ingredients and give it a go again with more liquid and see if that helps. You can always put the dough back into the food processor and add more liquid if you need to without throwing out the whole batch.
~jules