Little Walnut Cottage

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These gluten free flour tortillas are soft and perfect for rolling your favorite wraps or enchiladas! This gluten free flour tortillas recipe is a spinoff of our sourdough tortilla recipe made specifically for our gluten-free friends who want a soft, fluffy wrap without the allergens.

I’ve always said there are very few problems that a loaf of sourdough bread cannot solve.

Then my son was diagnosed with a whole host of food allergies, and I found that I could not solve his problems with bread because his problem was bread. My go-to problem solver was now my enemy.

(Not really, bread cannot be your enemy. It is only ever our very dearest friend.)

I used to keep a stack of sourdough tortillas in the freezer for easy lunch wraps and quick enchiladas. I was determined not to lose out on tortillas, so I started developing a gluten free flour tortillas recipe. Tortillas are just flat bread, right? How hard can it be?

I want that to be your attitude toward all things baking. It’s just flour and water. Butter and sugar. Meat and potatoes.

It cannot defeat us.

Turns out, gluten free flour tortillas are super simple to make. They behave really similarly to sourdough tortillas, and with a little help from our friend psyllium husk, they’re just as soft and pliable.

If you’ve been missing out on taco night because of a gluten allergy, I have the perfect recipe for you. Let me show you how it works.

Why You’ll Love These Gluten Free Flour Tortillas

• Soft and flexible tortillas that bend without cracking or tearing (score!)
• Designed specifically for gluten-free cooking with reliable results
• Psyllium husk creates structure and elasticity similar to traditional tortillas
• Easy to mix and handle with no complicated techniques or equipment required
• Rolls out smoothly without constantly sticking or falling apart
• Made with simple, pantry-friendly ingredients you can keep on hand
• Cooks quickly in under a minute per side
• Perfect for everyday meals like tacos, wraps, enchiladas, casseroles and quesadillas
• Great for meal prep since they store and reheat well
• Family-friendly and customizable for different sizes and uses

Ingredients

• Gluten-free flour blend – provides structure and keeps the tortillas soft and workable
• Whole psyllium husk – creates elasticity and binding, giving the tortillas flexibility
• Water – hydrates the psyllium and flour to form the dough
• Salt – enhances the flavor of the gluten free tortillas
• Olive oil – adds moisture and helps create a tender texture
• Coconut oil – used for cooking to prevent sticking and add light flavor

How to Make Gluten Free Flour Tortillas

Step 1: Bloom the psyllium husk. In a bowl, combine the psyllium husk with the water and let it sit for 2–3 minutes, until a gel forms.

Step 2: Make the dough. Add the gluten-free flour blend, salt, and olive oil to the psyllium gel. Mix with your hands until a cohesive dough forms. If the dough feels too dry, add extra water one tablespoon at a time until it comes together.

Step 3: Rest the dough. Cover and let the dough rest for 10 minutes to fully hydrate the flour.

Step 4: Prepare the dough. Turn the dough out onto a lightly floured surface and roll it over a few times to coat, just until it’s no longer sticky and easier to handle.

Step 5: Divide the dough. Cut the dough into 10 equal pieces using a large knife or bench scraper.

Step 6: Shape the dough. Roll each piece into a smooth ball using your hands or by rolling it against the counter. Gently press each ball with the heel of your hand to flatten it slightly.

Step 7: Roll out the tortillas. Using a rolling pin, roll each piece into a very thin circle. Rotate the dough as you roll to keep the shape even and prevent sticking. Aim for an even thickness so the tortillas cook evenly and stay flexible.

Step 8: Preheat the skillet. Heat a cast iron skillet over medium heat until hot, then lightly coat with coconut oil.

Step 9: Cook the tortillas. Place one tortilla in the skillet and cook for 45–55 seconds, until bubbles form and the bottom develops light golden brown spots.

Step 10: Flip and finish cooking. Flip and cook the second side for another 45–55 seconds, until lightly golden and cooked through. Look for brown spots and bubbles to know it’s finished cooking.

Step 11: Repeat and keep warm. Continue cooking the remaining tortillas, adjusting heat as needed. Stack cooked tortillas and cover with a towel to keep them soft and pliable.

Tips for the Best Gluten Free Tortillas

• Letting the dough rest is essential for proper hydration and flexibility, so don’t skip this part!
• Dough should feel soft and slightly tacky, not dry or crumbly. All flours behave differently, so if your dough isn’t coming together, add extra water, one tablespoon at a time.
• Lightly flour your surface and rolling pin to prevent sticking
• Roll tortillas evenly to avoid undercooked or stiff spots
• Keep the skillet at a steady medium heat. Too hot will burn, too low will dry them out
• Watch for bubbles and light browning as a sign that your gluten free flour tortillas are ready to flip.
• Avoid overcooking, which can make tortillas stiff instead of soft
• Stack and cover immediately after cooking to trap steam and keep them pliable

How to Store

• Store in an airtight container or bag at room temperature for up to 2 days
• For longer storage, refrigerate for up to 5 days
• Keep tortillas sealed well to prevent drying out
• Reheat in a skillet or microwave to restore softness before serving

Troubleshooting

The dough is too sticky

If your dough feels too sticky to handle, lightly dust it with gluten-free flour while working. Be careful not to add too much, as excess flour can make the tortillas dense and harder to roll out.

The dough cracks while rolling

If the dough cracks when you try to roll it out, it is likely too dry. Add a small amount of water, knead gently until it comes together, and let it rest briefly before trying again.

Tortillas breaking after cooking

So frustrating! If your tortillas break or tear after cooking, they may have been rolled too thickly or cooked too long. Thinner rolling and slightly shorter cook times will help improve flexibility.

Tortillas are stiff instead of soft

If the tortillas turn out stiff, they were likely overcooked, or the heat was too low, causing them to dry out. Cook just until light golden spots appear and remove promptly.

Uneven cooking or raw spots

If some areas are undercooked while others brown too quickly, the tortillas may not have been rolled evenly. Shoot for a consistent thickness to ensure even cooking across the surface.

How to Use Gluten Free Flour Tortillas

These gluten free tortillas are perfect for:

• Chicken and cream cheese enchiladas
• Chicken enchiladas verde
• Breadfast burritos
• Taco casseroles
• Lunch wraps with turkey and cheese

FAQs about Gluten Free Flour Tortillas

Can I make these tortillas without psyllium husk?

Not really. Psyllium husk is essential for binding and flexibility in gluten-free tortillas. Without it, the dough will likely crumble, and the finished tortillas won’t hold together properly. So, I highly do not recommend trying this gluten free flour tortillas without psyllium husk.

What is the best gluten-free flour blend to use?

A balanced all-purpose gluten-free flour blend like this one without xanthan gum works best. The psyllium husk replaces the need for additional binders, so you don’t need a blend that already contains xanthan gum.

Why are my tortillas breaking?

Tortillas can break if the dough is too dry or if they are overcooked. Ensuring the dough is soft and pliable before rolling and watching cook times closely will help prevent cracking. If your dough isn’t coming together, add additional water one tablespoon at a time, then be sure to let the dough rest for ten mintues before rolling.

Can I make these tortillas ahead of time?

Absolutely, these tortillas store well and can be reheated for later use. They can be kept at room temperature for a couple of days, refrigerated for up to five days, or frozen for up to two months.

Gluten Free Flour Tortillas

Soft, flexible, and easy to make, these gluten free flour tortillas come together with simple ingredients and no complicated techniques. Made with a gluten-free flour blend and psyllium husk for soft, bendable structure, they roll out beautifully and cook up with light golden spots and a tender texture that's perfect for wraps, tacos, and more.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Rest TIme 10 minutes mins

Course Bread

Cuisine Mexican

Servings 10 tortillas

Ingredients

  

• 450 grams gluten-free flour blend (3 1/2 cups see note 1)
• 350 grams water (1 1/2 cups)
• 24 grams whole psyllium husk (5 tbs)
• 1.5 tsp salt
• 4 tbs olive oil
• coconut oil, for greasing the pan
• extra gluten-free flour, for rolling the tortillas

Instructions

 

• Bloom the psyllium husk. In a bowl, combine the psyllium husk with water and let it sit for 2–3 minutes, until a gel forms.
• Make the dough. Add the gluten-free flour blend, salt, and olive oil to the psyllium gel. Mix with your hands until a cohesive dough forms. If the dough feels dry, add extra water 1 tablespoon at a time until it comes together.
• Rest the dough. Cover and let the dough rest for 10 minutes to fully hydrate.
• Prepare the dough. Turn the dough out onto a lightly floured surface and roll it over a few times to coat, just until it’s no longer sticky.
• Divide the dough. Cut into 10 equal pieces using a large knife or bench scraper.
• Shape the dough. Roll each piece into a smooth ball using your hands or by rolling against the counter. Gently press each ball with the heel of your hand to flatten slightly.
• Roll out the tortillas. Using a rolling pin, roll each piece into a thin circle, about 6–7 inches in diameter. Rotate the dough as you roll to keep the shape even and prevent sticking. Aim for an even thickness for consistent cooking.
• Preheat the skillet. Heat a cast-iron skillet over medium heat and lightly coat with coconut oil.
• Cook the tortillas. Place one tortilla in the hot skillet and cook for 45–55 seconds, until bubbles form and the bottom develops golden brown spots. Flip and cook the second side for another 45–55 seconds.
• Repeat and keep warm. Continue cooking the remaining tortillas, adjusting heat as needed. Stack cooked tortillas and cover with a towel to keep them soft and warm.

Notes

1. I use this gluten-free flour blend from Bob’s Red Mill.

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These Gluten Free Flour Tortillas are a Game Changer!

If you or someone you love has a wheat allergy, it’s easy to feel like life is a lot harder than it ought to be. And that might be true (honestly, the injustice!!). But that doesn’t mean we can’t enjoy the simple joys in life, like quesadillas and gluten free flour tortillas. Once you get the hang of this recipe, you’ll want to keep a stack in your freezer for emergencies (tortilla emergencies are a thing!) Happy baking, friends!

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