“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!
These were so delicious! And easy! Thank you so much for your recipes & flour!!
That’s wonderful to hear, Susan! Thanks for taking the time to let me know you’re enjoying the recipe!!!
~jules
These tortillas are delicious, versatile and easy to make and my family of gluten eaters love them.
I’ve used them for taco’s, peanut butter & jelly “roll up’s”, deli type sandwiches, and even desert–by adding a few vegan chocolate chips to the warm tortilla…talk about a warm chocolaty delight!
The possibilities are endless with these tortillas!
I love all these ideas, Teena! I can’t wait to try some of them out. Guess I need to go make some more tortillas!!!
~jules
I make her with organic palm shortening. Also cut them to uniform size with a round Tupperware container that I then use to transport my tortillas in my carryon bag for vacation. If your hotel has a microwave life becomes perfect as just a few seconds in the microwave softens them so you can fold or roll them. Heavenly!
Great tips, Monika! I love the idea of traveling with them, as it can be so hard to find good GF choices when traveling. Thanks for sharing your method of making them nice and round, too!
~jules
Hey Monika, I have just placed an order for the flour. Does it taste like Indian Naan? My daughter who is celiac loves Naan and have been looking for different recipes and flour. Hope this time gfjules work out .
I LOVE this recipe! I used the make your own flour recipe from GFJ and made these tortillas. Sooooo good! I am a Texas girl and LOVE my Texmex but when I was diagnosed with Celiac last year I thought my life was over never being able to have a flour tortilla again. Until now! I have made these twice now and each time they have been very good. Easy to make too!
So glad that real flour tortillas are back in your life, Sasha! Thanks for taking the time to write me a note – hearing that kind of thing makes my day! 🙂
~jules
Could I use hardened coconut oil instead of butter/shortening?
Hi Ann,
Solid coconut oil should be an equal replacement for shortening in this recipe (it is in most cases), although I haven’t tried it myself yet. Let me know if you get to try it before I do!
~jules
Avocado oil would probably be a great substitute!
One of the things my newly gluten intolerant daughter was missing the most was tomato basil tortilla wraps. Tonight I used this recipe and substituted tomato basil pasta sauce for the water. They turned out great, even better then we had hoped for.
Oh Cara, that sounds amazing! What a brilliant idea! I’m so excited to try that myself!!! Thank you for sharing your modification, and I’m so happy to know that your daughter won’t be missing her tomato basil wraps any longer! Adding fresh shredded basil leaves might even be a more pronouncedly delicious modification!!
~jules
I’ll be trying this but adding my Basil essential oil with either the butternut squash or ? sauce.
MMMMmmm – that sounds so yummy, Linda!
~jules
I don’t have a food processor, just an electric hand mixer. Or can i combine this by hand?
Hi Tannis, you can absolutely make this recipe by hand. I would suggest a pastry cutter or using two butter knives to cut the shortening into the flour, then blend with a fork.
Enjoy!
~jules
Love this receipe; they came out delicious although did not manage to roll out the dough thin because it kept on breaking. Any suggestions on what i might be doing wrong?
Thanks!
Hi Daniel, so glad you tried the tortillas! Sounds like maybe they were a bit too dry? Next time add a touch more water — not so the dough is sticky, but so it holds together without being crumbly if you squeeze it in a ball. You should be able to roll it out with out breakage, although you don’t want them to be too thin or they will crack when you roll them up with fillings.
Enjoy!
~jules
I just cooked some delicious pikelets using this recipe — I had too much water so I improvised and cooked pikelets. Feeling so much better on the gluten free diet
Your flour, I did not see a list of ingredients I can not have corn
Hi Diana,
My flour ingredients are listed here: https://gfjules.com/product/gfjules-gluten-free-flour/. It does contain non-GMO corn. I have recipes for making corn-free all purpose blends in my cookbook, Free for All Cooking. One of these blends would work well in this recipe, too!
I love your flour and mixes! However, I recently discovered that I am also sensitive to corn. Any chance you have a corn-free flour in the works?
-Tricia
Hi Tricia,
I hear you! Believe me, corn-free is on my radar. Stay tuned with my free weekly recipe newsletter and you’ll be the first to hear any news like this. In the meantime, do you have my book, Free for All Cooking? I offer a homemade corn-free flour blend in that book that you might find helpful!
I want to thank you as my half Latin carboholic son has Celiac and I purchased your products last week and he’s sooo excited to make them! I ordered a tortilla maker and will follow up how well he did making them!!! Thanks for all as you’ve make many of our lives much better-especially we with limited counter space!!
Hi Melissa – I can’t wait to hear how the tortilla-making goes! Have fun!
Thank you so much! We have been craving Mexican food!
You’ll love this recipe, Jordan!
From a very happy customer:
I made these for dinner tonight….. brilliant!! After YEARS of corn tortillas I decided to whip these up tonight. My children were thrilled! Finally a soft tortilla!! Even my daughters best friend had one and loved them. From now on tortillas will be made by Mom & Jules GF!! Thank you!
I was wondering if I could use coconut oil instead of shortening in the tortillas.
Thanks!
Hi Helena, I haven’t tried coconut oil in this recipe, but I would think it would work just fine. Keep it at room temp so it’s a solid when you add it. Let me know how they turn out!
I made these for the second time tonight and they were so good! The first time they were okay but I guess I needed more practice. It is wonderful to see my daughter enjoy foods again that have been forbidden!!! Thank you!
And it’s wonderful that you tried them a second time Sylvia, eager to perfect the process! Sometimes it takes making a recipe a couple times before you get the process down pat, but I’m so glad you didn’t give up after the first time you tried it! Now you’ll have a go-to recipe for your daughter that you feel confident about making for her! Congratulations and enjoy – these tortillas are truly yummy and are great for wraps, quesadillas, burritos, chips and so many other dishes!
I am really new to all of this include in free baking. I can’t use the shortening that you suggested either because it is made with soy beans. Do you think that coconut oil would be a good substitute for the shortening? Thanks so much for the recipe!
Hi Laura – I’m glad you’re diving into this recipe. It’s really easy and so rewarding! You could use coconut oil or palm oil shortening. Either should work, just add a touch more liquid if the dough is too dry; add a touch more of my flour if it’s too wet.
This was our second time to make these and they are just eye rolling fantastically delicious!! I bought the second bag if flour just to make more tortillas. We love Mexican food and miss burrito night. After reading all the comments I think I will invest in a press and freeze a few batches. My husband and I work as a team, he mans he cast iron pan and I roll! It’s great! Thank you!!
Hi Tina – I love that expression: “Eye rolling fantastically delicious!” I know exactly what you’re talking about – great description!!! LOL! Good idea about the press, too – if you make them a lot, it cuts the time down, although they are pretty darn quick and easy the “old fashioned way” too!
I just made these tortillas earlier today (with my own flour mix of white rice flour, tapioca, and cornstarch), and they’re really good, but after I rolled them out it was hard because they kept breaking in the process of rolling them out and getting them into the pan. That has happened with other homemade GF tortilla recipes I have made before too. I was just wondering why or if you have any suggestions for next time. Thanks so much!
Hi Grace, I suspect that your mixture is just not made for great rolling. There’s no binding agent to replace the gluten so stretchy-ness is out of the question. When I write recipes, they call for my flour blend because it works in these recipes. I’d highly suggest that you give it a try and get back to baking with success! Unlike regular wheat flour where any brand will do, all gluten-free flour blends are created quite differently and have different attributes. You really can’t necessarily substitute a different flour into a recipe made with another blend in mind, and expect to achieve the same results. You can use my flour in a wheat flour recipe, but you can’t often use another GF flour in wheat flour recipes or my recipes and expect great results. Hopefully you can try my blend so you can enjoy delicious tortillas again!