The Best Gluten Free Flour Tortillas

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The Best Gluten Free Flour Tortillas recipe by Barefeet In The Kitchen

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!

Gluten Free Flour Tortillas - that don't TASTE gluten free! Get the recipe at barefeetinthekitchen.com
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, this pan, or this electric griddle to make this recipe.

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The Best Gluten Free Flour Tortillas

4.6 from 10 votes
Recipe adapted from and with thanks to Gluten Free Recipe Box
Pin Print Review
Servings: 12 servings

Ingredients 

  • 2 cups brown rice flour
  • 1/2 cup potato starch
  • 2 teaspoons xanthan gum
  • 2 teaspoons kosher salt
  • 1/4 teaspoon baking powder
  • 1/2 cup warm water
  • 1 tablespoon honey
  • 6 tablespoons milk plus 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

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.

Nutrition

Calories: 203kcal · Carbohydrates: 28g · Protein: 4g · Fat: 9g · Saturated Fat: 1g · Cholesterol: 28mg · Sodium: 422mg · Potassium: 171mg · Fiber: 2g · Sugar: 2g · Vitamin A: 52IU · Vitamin C: 1mg · Calcium: 23mg · Iron: 1mg
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{originally published 10/15/13 – recipe notes and photos updated 5/11/17}
The Best Gluten Free Flour Tortillas recipe by Barefeet In The Kitchen

 

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Sam says

    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.

  2. Suzanne says

    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!!5 stars

  3. Jeanne says

    are you using the US cup or metric cup measurement ?! I just realized I might have messed up some recipes from that

  4. Sonia says

    Hello I was wonder if I could substitute tapioca flour for the potato starch in the flour tortilla recipe. Thank
    You.

  5. Lois says

    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?

  6. Vi Klassen says

    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???

    • Mary Younkin says

      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.

  7. Rose says

    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.

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