The Best Gluten Free Flour Tortillas

83 Comments 4.6

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe
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, and pan to make this recipe.

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

The Best Gluten Free Flour Tortillas

4.60 from 10 votes
Recipe adapted from and with thanks to Gluten Free Recipe Box
Pin Print Review
Prep Time: 20 mins
Cook Time: 3 mins
20 mins
Total Time: 43 mins
Servings: 12 servings

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 ⅓ 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 · Polyunsaturated Fat: 1g · Monounsaturated Fat: 6g · Trans Fat: 1g · Cholesterol: 28mg · Sodium: 421mg · Potassium: 175mg · Fiber: 2g · Sugar: 2g · Vitamin A: 52IU · Vitamin C: 1mg · Calcium: 25mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 5/11/17 – recipe notes updated 6/10/22}

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

Filed under: , ,

Share this Article

PinYummly

Related Posts

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.

Reader Interactions

83 Comments Leave a comment or review

    Rate & Comment

    Rating




  1. Lovey Dove says

    I LOVE these. I just used white rice flour since I could not found brown. They were tasty. I find myself just eating them plain. Thank you for another great recipe. I am sharing on my blog too. Thanks again!

  2. Sarah says

    Hi Mary – I just wanted to thank you for your gluten free flour tortilla recipe. My husband and daughter were both recently diagnosed with celiac, and a decent gluten free wrap is so hard to find. Your recipe is the best I've tried, by far, and always seems to work. We freeze them and use them as a quick pizza base or donut substitute too – defrosted in a hot pan and sprinkled with cinnamon and sugar or spread with Nutella and rolled up. I know that it's just a recipe, but sometimes that's all it takes to touch a person's life. And you've made my 10 year old smile with this one, and made feeding her that little bit easier.

  3. Charissa says

    Thank you for the recipe. I am going to try it with flaxmilk and arrowroot powder instead of the potato starch and milk. Can I leave out the honey? I'm not able to do any sugars at all.

    • Mary says

      Hi Charissa, I think you'll be okay without the honey. I've never made these with flaxmilk and arrowroot, but they should work close to the same way. (not 100% certain on the arrowroot, but I've heard from many people who used alternative liquids.) Let me know how they turn out for you!

  4. Anonymous says

    Made these last night with a tortilla press. Husband thought they were great! My son who doesn't like most things gluten free ate 6 of them! Thank you very much! Laura

  5. Charissa says

    I'm sorry about the confusion above! I tried to post a longer comment explaining how it went and the flaxmilk was just an after-note, but somehow my comment never made it through. 🙂 Here it goes again!

    I made these with flaxmilk, coconut oil, and a baking mix that included all of your dry ingredients. I omitted the honey and used arrowroot powder to form the tortillas. Unfortunately, the dough was so sticky and fell apart that I could not roll them out and resorted to putting globs of dough into the skillet and pressing them down with my fingers. I ended up with something that looked a lot more like naan than a tortilla! 🙂 It was still enjoyable since my diet doesn't include anything remotely bread-like or any baked goods. I guess I will need to try again one day and see if I have better results. Thanks for sharing this recipe with us!

  6. Anonymous says

    I made the Gluten Free Flour Tortillas today and I was very surprised, I didn't think they would be as good as they looked. They were Dlish!!!

  7. Pat S says

    I only had garbanzo bean flour and white rice flour. So I used half of each. I also used instant potato flakes instead of potato starch since my store didn't have potato starch. The other ingredients I kept the same. They turned out great. I know I changed your recipe somewhat but your basic measurements and ingredients were the same. THANK YOU! Like another poster suggested, I also rolled them out in between parchment paper and put the parchment paper and all in a non stick pan. They cooked and slid right off.

  8. Daniel says

    Regrettably, I don’t have a non-stick on handy. Can I use the broiler setting in my oven or just “fry” the tortillas in my stainless steel skillet with oil?

    Thanks!

    • Mary says

      Unfortunately, the tortillas are a somewhat finicky recipe. I haven’t had the best luck with any other pans. It’s certainly worth a try though. I wouldn’t use oil though. Just make sure they’re well dusted in flour and try them in the stainless pan. Let me know how it works for you!

  9. deedelicious says

    I am a GF personal chef and cook for folks who do not eat eggs. Wondering if anyone has tried this great recipe with and egg replacer?5 stars

  10. JMe says

    These are delicious! They really almost taste like homemade flour tortillas. My dough was too sticky and even though I was using piles of potato starch they would not roll out with just a rolling pin. I almost cried and gave up, (no kidding) but then I remembered the parchment paper trick for rolling sticky things. I used the potato starch as normal but rolled them between two small sheets of parchment. Then I left the rolled out dough on the parchment that it wanted to stick to (usually the top) and flipped it right into the pan with the parchment attached. The parchment will release on its own about 30 seconds in and then the tortilla can be flipped and they came out amazing!5 stars

  11. Gail Allen says

    I was pleasantly pleased with this recipe. So much better than any gluten-free store bought tortillas. I did however found them a little floury but that may have been my own problem as I was trying to make sure they didn’t stick to the counter where I rolled them out. I will definitely make this recipe again but try to limit the amount of potato starch that I use.4 stars

  12. Diane says

    Good starter recipe. I found it to be way to wet to roll out. Used at least another cup of flour in the mix. I think I will try shortening next time instead of oil, maybe less wet.3 stars

  13. Ash says

    Made these today, they tasted amazing! Thanks so much! Also found that, after rolling the dough flat, you can use a bowl or the top of a pan to cut the dough into a perfectly round tortilla!

    • Mary says

      I’ve never tried that, Jan. It’s certainly worth a try. If you do make them that way, let me know how it turns out!

  14. Michelle B. says

    Fantastic! Turned out better than store bought. I found that flattening the dough in parchment paper is really helpful, and a little less messy.5 stars