Here’s a reliable homemade gluten-free flour tortilla recipe that yields soft, flexible tortillas suitable for wraps, tacos, and quesadillas.
Ingredients
2 cups gluten-free all-purpose flour blend (with xanthan gum, or add 1 teaspoon xanthan gum if your blend doesn’t contain it)
1 teaspoon baking powder
½ teaspoon salt
3 tablespoons olive oil or melted butter
¾ to 1 cup warm water
Instructions
Mix dry ingredients
In a large bowl, whisk together the gluten-free flour, baking powder, and salt.
Add oil and water
Stir in the oil.
Gradually add warm water, mixing until a soft dough forms.
Knead briefly
Knead gently for 1–2 minutes until smooth. Gluten-free dough will be softer and slightly stickier than wheat dough.
Rest the dough
Cover and let rest for 15–20 minutes. This helps the flour hydrate and improves flexibility.
Divide and roll
Divide into 8 equal portions.
Place each portion between two sheets of parchment paper and roll into thin circles about 6–8 inches (15–20 cm) wide.
Cook
Heat a dry skillet or griddle over medium-high heat.
Cook each tortilla for about 45–60 seconds per side, until light brown spots appear.
Keep soft
Stack cooked tortillas and wrap them in a clean kitchen towel to trap steam and maintain softness.
Tips for Best Results
For extra pliability, use warm water and avoid overcooking.
A blend containing rice flour, tapioca starch, and potato starch works well.
If the dough cracks when rolling, add a tablespoon of water at a time.
If it’s too sticky, dust lightly with additional gluten-free flour.
Serving Ideas
Fill with grilled chicken, vegetables, or beans.
Use for breakfast wraps with eggs and cheese.
Cut into wedges and bake for homemade tortilla chips.
For a more authentic texture, adding 2 tablespoons of psyllium husk powder can make the tortillas even softer and more flexible.
