🌮 Gluten-Free Flour Tortillas (Soft & Flexible)
These gluten-free tortillas are soft, bendable, and don’t crack when folded — perfect for tacos, wraps, burritos, or quesadillas.
Ingredients (Makes 8 small tortillas)
2 cups gluten-free all-purpose flour blend (with xanthan gum)
½ tsp salt
1 tsp baking powder
2 tbsp olive oil (or melted butter)
¾–1 cup warm water
👉 If your flour blend doesn’t contain xanthan gum, add ½ tsp.
Instructions
Mix Dry Ingredients
In a bowl, whisk together gluten-free flour, salt, and baking powder.
Add Oil
Stir in olive oil until mixture looks crumbly.
Add Warm Water
Slowly add warm water, mixing until a soft dough forms.
The dough should be slightly tacky but not sticky.
Rest the Dough (Important!)
Cover and let rest for 10–15 minutes — this helps hydration and flexibility.
Divide & Roll
Divide into 8 balls.
Roll each ball between two sheets of parchment paper into thin circles (about 6–7 inches).
Cook
Heat a dry skillet over medium heat.
Cook each tortilla about 30–45 seconds per side until lightly browned spots appear.
Keep Soft
Stack cooked tortillas in a towel to keep warm and pliable.
Tips for Best Results
Don’t overcook — they’ll get stiff.
If cracking while rolling, add 1–2 tsp more water.
For extra softness, replace half the oil with yogurt.
Store in fridge up to 3 days or freeze up to 2 months.
If you’d like, I can also share:
🌯 A grain-free (almond flour) version
🌮 A cassava flour tortilla recipe
🫓 A large burrito-size version
🥥 A dairy-free & vegan option
Just tell me which one you want!
