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A great flour tortilla should be soft and bendable; it shouldn’t tear or crumble apart when you roll it into a burrito. Above all else, it should taste good! I wanted a gluten free version of our favorite flour tortillas, basically, Gluten Free Flour Tortillas that don’t taste gluten-free.
Finding a combination of ingredients that would produce the perfect tortilla and in the process not taste like weird, chewy cardboard is something I almost gave up on many times.
While this recipe contains three times as many ingredients as traditional tortillas with their simple combination of flour, salt, water, and oil; the ingredients aren’t complicated ones.
Each of these items works with the others to create the perfect tortilla. I tested this recipe six times before sharing it here for the first time. Since then, we’ve made these tortillas countless times over the past few years. These Gluten Free Flour Tortillas turn out perfectly every time.
When I finally figured out this recipe, we had more breakfast burritos and breakfast tacos that month than we had eaten in the past two years. My whole family is thrilled with this recipe. For more gluten-free recipes that don’t “taste” gluten-free, check out all of the Gluten-Free Dessert Recipes!
COOK’S NOTE: You can roll these tortillas thicker, like naan bread, or as thin as possible. If you are more of a perfectionist than I am, you can even roll the lightly floured dough into a ball and create much more perfectly round tortillas.
Kitchen Tip: I use this style of pastry roller, and pan to make this recipe.
Ingredients
- 2 cups brown rice flour
- ½ cup potato starch
- 2 teaspoons xanthan gum
- 2 teaspoons kosher salt
- ¼ teaspoon baking powder
- ½ cup warm water
- 1 tablespoon honey
- 6 tablespoons milk
- 1 teaspoon vinegar
- 6 tablespoons light flavored olive oil
- 2 eggs
- Additional 1/3 cup of potato starch for rolling out tortillas
Instructions
- Combine the milk and the vinegar and let it sit for a few minutes. Stir together the dry ingredients and set aside. Whisk the honey into the warm water and then add the milk/vinegar and oil. Whisk in the eggs and stir until well combined. Add the wet ingredients to the dry and stir with a spoon until the dough is between the consistency of mashed potatoes and biscuit dough. It should be wet and sticky. Let the dough rest for 20 minutes! (The resting time is crucial to the final result, if you skip resting the dough, the brown rice flour won’t be absorbed and the texture will be gritty.)
- When you are ready to make the tortillas, heat a large non stick pan over medium high heat. Lightly dust a mat or countertop with a tablespoon of potato starch. The amount doesn’t need to be exact, just lightly rub the potato starch across the surface with your hands, so the tortillas won’t stick to the counter. You will dust your work surface with a fresh sprinkling of potato starch for every tortilla! (I used about 2 teaspoons for each tortilla.) This makes a huge difference in the ease of rolling out the tortillas.
- Scoop a golf ball size amount of dough and drop it onto the floured surface. Roll it around just a bit to lightly coat the dough with starch. Press down with your hands to flatten the dough. I flip it over a time or two, just to make sure it is coated in the starch to avoid sticking. Use a pastry roller or lightly dusted rolling pin to spread it out into a circle. Use a large spatula to transfer it to the hot pan.
- Cook on each side for 60-90 seconds, allowing it to brown and start to bubble before flipping it over. Wrap the tortillas in a thin tea towel to keep them warm until ready to eat. Serve immediately or let cool and store in an airtight container until ready to serve. Reheat for 10-15 seconds in the microwave or in a hot skillet, just before serving. The tortillas should keep nicely at room temperature for a day or two. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 5/11/17 – recipe notes updated 6/10/22}
Does anyone know if it will work with Ener-G egg replacer and rice milk? My husband has a ton of allergies going on right now with his celiac.
Milk substitute? for these
These were amazing! I used tortilla press but they didn’t get thin enough so then rolled out further between parchment paper. So yummy, and bendy! We successfully had fajitas. Thanks so much!!
I’m thrilled that you’re enjoying the tortillas, Suzanne!
Are these freeze able?
I haven’t tried it myself, because we tend to eat them so quickly, but I imagine they’ll freeze fine, Kay.
are you using the US cup or metric cup measurement ?! I just realized I might have messed up some recipes from that
I’m in the US, so yes, I’m using US measuring cups, Jeanne.
Hello I was wonder if I could substitute tapioca flour for the potato starch in the flour tortilla recipe. Thank
You.
It won’t work/taste exactly the same, but they should still come together for you, Sonia.
I will try an egg substitute and see how it works out. Am anxious to taste them. About how many does this recipe make if you roll quite thin?
I usually get about a dozen small tortillas, Lois.
Delicious! What is the nutrition value of these please?
Hi Lisa, I’ve added the nutritional information to the bottom of the recipe card. I didn’t realize it wasn’t there. Thanks!
Hi
What is the gluten free product brand that u use it in ur recipes ?
I use Bob’s Red Mill brand of flours and starches for my gluten free baking, Rima.
This is THE BEST tortilla I have ever had! My family could not believe they were gluten free and that I had made them. They turned out beautifully the first two times I made them. They were soft and pliable and could be rolled without cracking or breaking. I’ve made them four times and I don’t know what I did wrong the last two times. They are hard and cracked and are impossible to roll. I am so disappointed and discouraged because I love everything about them when they turn out. Any suggestions???
I’m thrilled that you love the tortillas, Vi. I can’t imagine what might have gone wrong. Is there any chance you are using a different size egg? It sounds like they are a little dry. It’s possible that the humidity is affecting them as well. I’d try adding a bit more oil (very gradually) and see if that helps.
Since you are using milk with vinegar added and I don’t have milk on hand, would buttermilk work?
Yes, buttermilk will work nicely, Jan.
Can I share a tip? Produce bags. Put them in your tortilla press on either side of your ball of dough. I don’t know why, but those specific bags the dough will not stick to them. The bags that you put your produce in, in the produce department at the grocery store.
That’s interesting, Rose! I never would have thought of that.
I am going to use Cup4Cup gluten free flour and almond, cashew or coconut milk. My son is both gluten and lactose intolerant,
I made these for dinner. Was still having a chicken quesadilla craving as the last internet tortilla recipe the family named “greasydillas”. I thought just maybe your recipe with more ingredients might be the answer. Also no shortening or lard, just the light olive oil. They were delicious. And yes, used lots of potato starch on some plastic wrap on the counter to keep from sticking. I had potato starch everywhere. LOL Will make again. Thank you very much!
I’m thrilled the tortillas were a hit, Barb!
Update: Had the leftover tortillas for lunch. My son made some breakfast quesadillas with eggs, sausage & cheese. So good. Tasted like bisquits. Thanks again!
I’m so happy that you are enjoying them!
Questions about making these gluten free tortillas
Hi I never made these before and I wanted to know if these substitutions would work well and am feeling very worried about it.
I have a sensitivity to egg yolk and it makes me constipated so I always use liquid egg white in my recipes and it doesn’t bother my stomach at all.
My pediatrican told me to avoid gluten, corn, cows milk, msg, preservatives, food dyes and soy to help my ADHD, Anxiety levels and Autism spectrum disorder. I have been avoiding since I was told about it and mom has seen improvements. I am still on it as an adult because it benefits my stomach too.
Would using the corn free authentic foods brand of xanthan gum instead of the corn derived kind work the same way in this recipe?
Would using Elmhurst brand almond milk instead of cows milk work out the same in this recipe?
Would using egg white instead of the whole eggs work well in this recipe?
I get severe mouth sores from anything that contains white vinegar even the smallest amount would freshly squeezed lemon juice change the texture of this recipe?
Would a corn free baking powder made with baking soda and cream of tartar work just as well as the corn based baking powder?
Can I use a small avacodo oil spray on the pan when I cook the tortillas?
Wow, you’re dealing with more food allergies than I have ever worked with, but you also appear to have a pretty good handle on potential substitutions.
With regard to those questions:
I haven’t tested this with egg white vs whole eggs, but I’m guessing it will work okay. The tortillas likely won’t be quite as elastic. Corn free xanthan and almond milk should both work fine. Lemon juice should work fine as the acid, though there may be a tiny hint of lemon flavor in the final result. I’m guessing that your homemade baking powder will work fine as well. And yes, you can spray the pan with avocado oil.