“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.
Recommended Products
I may earn a small amount from qualifying affiliate purchases; this amount goes to fund this blog and does not cost you anything additional.
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.
So what’s stopping you from having soft, fresh, homemade gluten free flour tortillas anytime you like?
Pin for later!
This recipe is fantastic and FUN! My husband and I had a wonderful time making tortillas together! The best part was how delicious they were! It was such a treat having burritos with soft flour tortillas. Thank you!!
Yay Tina! I’m so glad you had as much fun making them as you did eating them! That’s the joy for me, too!!!
I am looking for a way to make dumplins for chicken and dumplins. Please help!!!
Rita – I have heard from several readers who have just used their favorite dumplings recipe and used my Jules Gluten Free All Purpose Flour in place of wheat flour — they’ve all said that the recipes turned out great!
wht if i dont have a food processor how can i make it. How do i mix it?
Marie, without a food processor, I would suggest using a pastry cutter by hand or a stand mixer with beater attachment, if you have one.
Jules,
What is actually the difference between using butter, shortening, or the Earth Balance shortening sticks? Do the tortillas come out the same by using any one of these? The only place I find the Earth Balance is at a Whole Foods which is 45 minutes away.
Love your products.
Pam – I’d recommend using regular shortening the first time you make these, so that you know what the consistency should be like. The butter can make the tortillas harder to work with because of a higher moisture content. Hope that helps!
Hi Jules, my husband was diagnosed with celiac intollerancy and I need to prepare dishes with ingredients that is totally unknown to me. Thank you for your blog it helps me with recipes but the problem is we live in South Africa! We don’t get your flours and goodies here and I have no idea wat goes in your All purpose GF flour. I managed to get rice flour, soya flour and potato flour. How can I use these? Please help??
Rene – check out this article from the Washington Post from several years ago where they published one of my simple homemade versions of a gluten-free flour mix. Maybe you can find these ingredients? Here’s the link: http://voices.washingtonpost.com/mighty-appetite/2007/12/a_merry_cookie_for_all.html
I have an electric tortilla press/cooker. Do you think this recipe would work cooking them that way? Or do I need to really roll and cook on a comal/griddle?
Hi Michelle – I think it would work in a tortilla press too – give it a shot!
I made the ravioli pastry and I had a very good result thanks to you
Frances – that’s great! So glad you liked it!
Jules, I must say you are the answers to my prayers. Yesterday Iwas just thinking,when will you give me a tortilla recipe and there it is today. Wow, I didn’t even have to ask. You know our needs. I am raising my grandson )have since birth)and he is allergic to dairy & glutens. Your flour and recipes have made all our lives so much better and I thanks you from the bottom of my heart. We have loved everything you have provided for us to make. keep up the good work!!
Oh Diane, that’s wonderful! You don’t know how happy it makes me to know that I can help folks make delicious favorites again, safely! Don’t hesitate to search my blog anytime to find more recipes to suit your needs! This tortilla recipe is definitely a go-to favorite for my family as well!
Hi
I can’t wait to try this recipe. Can I freeze them after rolling but before cooking?
Hmmm, Jett. I haven’t tried that, but I don’t know why not. They freeze really well after cooking, too!
Hi Jules! Where can I buy your Jules Gluten Free flour? Do health food stores carry it? Can one use rice flour instead? There must be something in your flour to hold it together? I live in Idaho and would like to try these! Thanks!
Maxine – you can order my flour and have it delivered to your door straight from my website and there is also a retail list on my site so you can look to see if there is a retailer near you. Unfortunately just using rice flour will not work well in a recipe like this. A blend with some starches in it and xanthan or guar gum will work best to hold the recipe together, where rice flour on its own would be gritty and fall apart.
Hi Jules… Where do you find Earth Balance Shortening Sticks? I have a daughter who is allergic to wheat, eggs, soy, nuts, and milk…Would these shortening sticks work for her? I have looked for these in the past but can’t find them anywhere. I have purchased your flour, cookie mix and bread mix and they are fabulous! Thank you.
Hi Sheila, I buy my Earth Balance shortening sticks at Whole Foods or other local organic grocers. I have only found the spreads in regular grocery stores, unfortunately, but you can always ask your local store to carry them for you. Unfortunately though, the EB Shortening Sticks contain soy. What I’d recommend is to try their Soy-free Spread or their Coconut Spread — you’ll find more spread with these two products than with the sticks, so keep the products very cold when you use. The other option is for you to use Spectrum Palm Oil Shortening or to use a brand of Coconut Oil (it’s a solid at room temperature). Those are great shortening substitutes that meet your daughter’s dietary needs. Glad you’re loving my mixes and flour!
I’m going to try this recipe for soft tortillas and southern style rolled dumplings. I’m missing chicken and dumplings and the weather is getting cooler….
Can you tell me how to make this if I do not have a food processor? I have a bosch and a vita-mix but no food processor. Didn’t know if you had any suggestions for an alternate way of making these….
Helen- you can use any mixer you like, or even by hand with a pastry cutter. I just find that it’s easier with a big, strong food processor. Food processor absolutely not required. Thanks for asking!
Yours is definitely the best tortilla recipe I’ve used (and I’ve done a lot of experimenting). But I started adding an egg, and that makes the tortillas just a little less brittle. Have you ever tried adding an egg? Actually, I usually double the recipe and just add one egg to the whole batch, and that’s enough. Thanks for your great recipes and interesting notes.
Hi Sherry- so glad you love my tortillas! I haven’t found them to be brittle enough to need the egg, but eggs always add moisture and elasticity, so it wouldn’t hurt the recipe, I’m sure! Thanks for sharing your recipe tweaks and ideas! We can all learn from each others’ experiences, and I love hearing how other folks modify or love to use my recipes!
JULES! I can’t believe your timing! Yesterday we had a family birthday party on our deck. We ALWAYS have tacos for birthday parties. For the past year I’ve had to eat mine as taco salad on top of tortilla chips. My wonderful husband did the shopping for the party and at the last minute I realized he bought chips I couldn’t eat (because of other food issues). I stood right there and said to myself, ‘I need to look on Jules’ website and see if she has a recipe for tortillas!’ And now, here you are, Johnny on the spot!
So happy to have helped! You won’t be disappointed in this recipe!!!
Sounds wonderful Jules, however I do not own a food processor. Can I mix with a beater or blender and get similar results?
Thanks, Darlyn
Darlyn – yes, you can use a mixer with flat paddle attachment and it should work just fine for you!
Can I get the nutritional values for the tortillas?
Hi Emily, I haven’t run the nutritionals on most of my recipes yet, as the software and wo-man-power is costly! However, I do have the nutritionals for all the recipes in my ebooks. Someday soon, I hope to be able to add nutritionals for all my blog-posted recipes as well!
I have been craving flour tortillas, soft, pliable… and corn is NOT it!!
Can these be baked using a tortilla press/baker? Hmm, do I need to try that myself…? Oh yet another task to undertake in my ever shortening day!
Blessings,
~Mrs. R
This recipe works great in a tortilla press/baker!
Fantastic to know, Rachel!
How would you store these in the fridge or freezer? Would layering them with wax paper and putting them in a zipper seal bag do?
That would work fine – that’s actually the way that I stored mine!
Ok. I’ll admit it. I thought “Tortillas? No way! Disaster waiting to happen. Waste of flour. Time consuming and messy, etc, etc.” I am still very new to cooking gluten free so I am still skeptical about some things. Well, I was wrong. Your tortilla recipe is fantastic! My daughter has been missing a yummy “flour” tortilla. Sometimes a corn tortilla just is not what she wants. Wow. These are great. I am about to make another batch to see how well they store/freeze. Tonight we are eating fajitas!
Thank you Jules!
-Alicia Fanning
I’m so happy you all can enjoy real flour tortillas again! Corn tortillas just don’t always cut it! And I’m glad you found the recipe to be easy, as well. I made a big batch for my mom when I was visiting and froze them for her – they turned out great!
Jules – I wanted to make your tortillas – have 15lbs of flour from you on the way this week for our holiday baking. Question when you say “divide and pat into 8 discs” can you clarify size ? The size of Pancake, dinner roll, 3″ etc ? I read on to realize that this step must be a “rough round” then it rests 30 min before rolling out. Sorry if the question is foolish – just trying to follow it accurately. Thanks – keep up the great work – sure appreciate your flour.
Hi Dana, no question is foolish, especially not a baking question! From memory, I’m guessing around 4″ discs — the size of the disc doesn’t really matter as much as just getting them all the same size. Forming them into a disc shape as opposed to a ball just makes your life easier when it’s time to roll them out! You’ll see when you make this recipe – it’s really pretty easy and pretty forgiving. If you measure your discs and have time to come back and post your notes before I get a chance to make this recipe again, please do! Enjoy that flour, girl!