Gluten-Free Tortillas (Soft, Flexible, 5 Ingredients!)

By Muhammad Faizan

Gluten-Free Tortillas (Soft, Flexible, 5 Ingredients!)

Skip the packaged wraps and make your own soft, bendable, fold-friendly gluten-free tortillas at home. This recipe uses simple pantry staples and creates tortillas that won’t crack when you roll them.

Description

These gluten-free tortillas are tender, flexible, and lightly chewy—just like classic flour tortillas but without wheat. They cook quickly, require no special equipment besides a skillet, and can be used for tacos, burritos, quesadillas, wraps, and more. Made with just 5 basic ingredients, they are naturally dairy-free and can be made vegan by using oil instead of butter.

Ingredients (5-Ingredient Base)

  • 1 ½ cups gluten-free all-purpose flour (with xanthan gum included)

  • 1 tsp baking powder (optional, helps soft texture)

  • ½ tsp salt

  • 3 tbsp neutral oil (or softened butter)

  • ¾–1 cup warm water (add gradually)

Instructions

1. Mix the dry ingredients

In a medium bowl, whisk together:

  • gluten-free flour

  • baking powder

  • salt

2. Add fat

Pour in the oil (or rub in the butter with your fingers). Mix until the flour looks sandy.

3. Add warm water

Add warm water a little at a time until a soft, slightly sticky dough forms.
(The dough should hold together but not crumble.)

4. Rest the dough

Cover and let rest for 10–15 minutes.
This helps the flour hydrate and improves flexibility.

5. Divide the dough

Split into 8 equal balls for taco size or 6 balls for burrito size.

6. Roll out

  • Place dough between two sheets of parchment or lightly floured plastic wrap.

  • Roll to a thin circle, about 6–8 inches.

7. Cook

Heat a dry skillet over medium-high.
Cook each tortilla for 30–45 seconds per side, until lightly golden but still soft.

8. Keep them soft

Stack cooked tortillas and cover with a clean towel to retain steam and flexibility.

Notes

  • If your flour blend has no xanthan gum, add ½ tsp xanthan gum to the dry mix.

  • Warm water makes the dough easier to knead.

  • If the dough cracks while rolling → add 1–2 tsp more water.

  • If it sticks too much → dust lightly with flour.

  • Tortillas may puff slightly; that’s normal and desirable.

Tips for Success

✔ Use a blend with xanthan gum

It helps with stretch and prevents cracking.

✔ Roll evenly

Uneven tortillas cook unevenly and stiffen.

✔ Don’t overcook

Overcooking dries them out. Remove while still soft.

✔ Steam them

Stacking warm tortillas under a towel keeps them pliable.

✔ Freeze for later

Freeze with parchment between each tortilla so they don’t stick.

Servings

Makes 8 small tortillas or 6 large tortillas.

Approximate Nutritional Information (per small tortilla)

(Values may vary depending on flour blend)

  • Calories: 110

  • Carbs: 18 g

  • Fat: 3.5 g

  • Protein: 1.5 g

  • Fiber: 2–3 g

  • Sodium: 140 mg

Benefits

  • Gluten-free: Safe for celiac and gluten sensitivity.

  • Customizable: Adjust texture with different GF flour blends.

  • Flexible & soft: Ideal for tacos, roll-ups, burritos.

  • Budget-friendly: Cheaper than store-bought GF tortillas.

  • Clean ingredients: No preservatives, gums, or fillers beyond the blend.

Q & A

Q: Why are my tortillas cracking?

A: The dough is likely too dry. Add 1–2 tsp more warm water and rest again.

Q: Can I make them ahead?

A: Yes! Store in the fridge up to 4 days or freeze up to 3 months.

Q: Can I use almond or coconut flour?

A: Not for this recipe—those flours behave very differently. Use a gluten-free all-purpose blend.

Q: How do I reheat them?

A: Warm in a skillet or microwave wrapped in a damp towel for 10–15 seconds.

Q: Can I make them oil-free?

A: Some oil-free versions work, but they are usually less pliable. Replace oil with 1–2 more tbsp warm water if needed.

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