Soft, flexible gluten free flour tortillas are easy to make in any size, and they're perfect anywhere you'd use a corn tortilla, plus for burritos, tacos, and wraps. Roll them out with a rolling pin or a tortilla press, if you have one.
What makes this gluten free tortilla recipe special
The gluten free products market has really grown, enough that there are a number of packaged gluten free flour tortillas you can buy. But none of them equals the taste and texture of a homemade flour tortilla.
With this simple recipe, you can make these gluten free wraps as small as you like, and up to 10-inches in diameter—or as big as your skillet can hold. With these detailed step-by-step instructions, photos, and even a how-to video, you'll see that the dough is stable enough to shape however you like.
How to make gluten free burrito wraps
Think back to when you've bought a burrito at a restaurant, and imagine folding that tortilla around those fillings, like at Chipotle. To make gluten free burrito wraps, you need a larger tortilla.
Try to make a burrito with a 6-inch or even an 8-inch tortilla. You'll see that you can barely place anything inside the wrap and still fold the burrito closed.
The best way to make a burrito wrap is to begin with a 10-inch tortilla. Place it, open, in front of you on a flat surface.
For a 10-inch tortilla, you should be able to add a generous 1⁄3-cup of your filling across the center of the round. Pile the filling high, rather than spreading it out flat to make it easier to wrap, and leave a 1-inch border clean on both sides of the filling.
Then, fold the sides of the tortilla in toward the filling, using that 1-inch clean border without filling and press down. Fold the bottom part over the filling, too, and roll away from you until the filling is completely enclosed.
To keep the burrito closed, a little shredded cheese can act as an adhesive. Just microwave your burrito, seam-side down, or heat in a hot skillet until the cheese begins to melt.
Tips for handling the dough from gluten free flour tortilla recipe
How do you get such clean lines on your flour tortillas?
The secret to getting round tortillas with a clean, round edge is to use a cake cutter. One of those big old metal collars that look like really, really large cookie cutters.
It isn't necessary at all, but it does make for a more evenly-cooked tortilla. Once the rolled-out dough is very smooth, I use a 6-inch or 10-inch cake cutter to cut out rounds.
You can also use the lid of a large pot if it has sharp edges. Then, cut out the round cleanly, and remove the scraps to reroll with any remaining dough.
Can I use a tortilla press to shape the dough?
You can shape this gf flour tortilla dough with a simple tortilla press, if you prefer that to a rolling pin and a smooth, floured surface. Try slicing a quart-size zip-top bag in half and lining the top and bottom of your tortilla press with each half, to prevent the dough from sticking.
I prefer to roll out the dough using a rolling pin, since a tortilla press won't press the dough thin enough, or make a larger round than about 7-inches. So you'll still need to roll out the dough with some tapioca starch and a rolling pin after it comes out of the press.
I still like using a tortilla press, but only for thicker tortillas. It's great to use when I make fresh gluten free corn tortillas, which are naturally thicker. A press is also really handy when making rice-free cassava flour tortillas, which are more fragile and harder to roll out evenly.
More frequently asked questions about gluten free flour tortillas
Are flour tortillas gluten free?
No, flour tortillas aren't gluten free unless they specifically say that they're gluten free flour tortillas. Even if they say that they're gluten free, read the label carefully to be sure that you're buying the best brands of gluten free flour tortillas.
How do I make my gf tortillas soft and stretchy?
This tortillas recipe is very simple, and the most important ingredients are the gluten free flours. Here, you'll need both a high-quality all purpose gluten free flour like Better Batter, since these are primarily rice flour tortillas, plus more tapioca starch/flour (even though your blend already contains tapioca starch as one component).
Why is my gf flour tortilla dough crumbly?
For soft tortillas, make sure your raw dough is wet enough that you can use plenty of additional tapioca starch to roll out and shape the rounds. If your dough is crumbly, continue to add more warm water by the tablespoonful until it holds together and almost feels a bit greasy.
After the dough comes together, be sure to wrap it tightly in plastic wrap and let it rest for 20 minutes. Then, working with 1/4 of the dough at a time, shape it with plenty of extra tapioca starch, rolling it repeatedly until it's smooth and stable enough to lift from the rolling surface.
Should I grease the skillet I cook the tortillas in?
These flour tortillas are cooked in a hot, dry skillet. The best skillet to use is cast iron, but you can also use a nonstick skillet at a slightly lower temperature.
Make sure the skillet is very hot before you add the first raw, shaped round. If the skillet isn't hot enough, the raw dough will stick to the skillet.
Can I freeze these fresh gf flour tortillas?
These gluten free corn free tortillas freeze very well, after they're cooked. I don't recommend freezing the raw tortilla dough, since it's quick and easy to make, and is a relatively wet dough, so it will freeze quite solid.
To freeze the cooked flour tortillas, let them cool completely, then stack them one on top of the other. Then, wrap them tightly in freezer-safe wrap, and freeze until ready to use.
How do I defrost frozen gf tortillas?
You can defrost them in the refrigerator overnight, and then refresh them by softening them in a hot skillet for a few moments on each side. Be sure the skillet is very hot before you place the tortilla on it, or the moisture on it will cause sticking.
You can also cover the frozen tortillas in a wet paper towel and pop them in the microwave until they're just pliable. It usually takes about 30 to 45 seconds, depending on your microwave's wattage, the size of each tortilla and how many tortillas are in the stack.
Ingredients and substitutions
Which gluten free flour blend is best for gf flour tortillas?
I highly recommend using Better Batter all purpose gluten free flour blend in this recipe, or our “mock Better Batter” DIY blend if you can't or don't want to buy Better Batter itself. That is the blend that has the best moisture balance and protein content to make these tortillas.
Assuming that you use an all purpose gluten free flour blend in this recipe that's dairy free and gluten free, this recipe makes tortillas that are vegan and gluten free. If you use Cup4Cup gluten free flour, a high starch blend, you will probably need more water or your dough will be crumbly.
Do I have to use the tapioca starch/flour?
In addition to an all purpose gluten free flour blend, this recipe needs added tapioca starch. Tapioca starch is also sometimes referred to as tapioca flour.
Every all purpose gluten free flour blend I recommend already has tapioca starch in it as an ingredient. You still need to add the additional tapioca starch called for in the recipe.
You may already have Expandex modified tapioca starch, which is chemically modified tapioca starch, because you bake yeast bread with our gluten free bread flour. If so, you can use Expandex in place of the additional tapioca starch, but you'll need less.
To use Expandex in place of the added tapioca starch, please use the following amounts in place of the all purpose gluten free flour blend and tapioca starch/flour in the recipe as written. You'll then use the remaining ingredients as written:
- 1 3/4 cups (245 g) all purpose gluten free flour
- 35 grams Expandex modified tapioca starch
Virgin coconut oil
This recipe calls for virgin coconut oil, which is the kind of coconut oil that is cold processed, preserving much of its antioxidant properties. It's solid at cool room temperature, about 72°F, which is what makes it appropriate for this recipe.
If you're sensitive to a slight coconut aroma that some solid coconut oil has, you can use triple-filtered coconut oil. It has no aroma at all.
In place of virgin coconut oil, you can use vegetable shortening. I like Spectrum brand nonhydrogenated vegetable shortening.
Gluten Free Flour Tortillas
Ingredients
- 1 ½ cups (210 g) all purpose gluten free flour blend I used Better Batter; click for more info
- ¾ teaspoon xanthan gum omit if your blend already contains it
- ⅝ cup (75 g) tapioca starch/flour plus more for sprinkling
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 4 tablespoons (48 g) virgin coconut oil
- ¾ cup (6 ounces) very warm water (about 90°F) plus more by the tablespoon as necessary
Instructions
Make the tortilla dough
- In a large bowl, place the all purpose gluten free flour blend, xanthan gum, tapioca starch/flour, baking powder, and salt, and whisk to combine.
- Add the coconut oil, and toss it in the dry ingredients. With the tines of a large fork, break up the fat into small pieces about the size of small peas.
- Create a well in the center of the mixture, the water, and mix to combine. The dough should be thick. If there are any crumbly bits at all, add the remaining water by the tablespoonful.
- Knead the dough together and press it into a ball, cover with a moist tea towel, and allow to sit for 20 to 30 minutes. The dough will stiffen a bit as it absorbs more of the water.
- Heat a 10- or 12-inch cast-iron skillet (or a nonstick skillet over medium heat) over medium-high heat. The skillet should be hot enough to sizzle when you drip water on it.
Shape the tortillas
- Divide the dough into four equal pieces. Work with one piece of dough at a time, and cover the rest with a moist tea towel or plastic wrap to prevent them from drying out.
- Sprinkle at least 1 tablespoon of extra tapioca starch on a flat surface, place the first piece of dough on top, and sprinkle again with more tapioca starch. With a rolling pin, roll out the dough about ¼-inch inch thick.
- If the dough seems smooth, proceed with the next step. If it doesn't seem smooth, but instead has what appears to be cracks, gather the dough together again, sprinkle with more tapioca starch, and roll it out again until it appears smooth.
- Using a cake cutter or freehand with a pizza wheel or sharp knife, cut out a round the size you'd like. If you're making 9-inch or 10-inch rounds, you'll only cut out one from each piece of dough. Gather the scraps and set them aside with the other pieces of remaining dough.
Cook the tortillas
- Place the rounds one at a time in the center of the hot skillet. Cook on one side until bubbles begin to appear on the top surface and the tortilla darkens in color a bit on the underside (about 45 seconds).
- Using a wide spatula, flip the tortilla over, and cook on the other side until more bubbles form and the tortilla darkens on the underside (about another 45 seconds). Press down on the top of the tortilla to help it sear a bit. Remove the tortilla from the pan, place on large tea towel, and cover gently.
- Repeat the process with the remaining pieces of dough, including gathering and rerolling all the scraps together.
Make-ahead instructions
- If you don’t plan to use the tortillas right away, place them, still wrapped in the towel, in a plastic bag to seal in the moisture. Use within a few hours.
- To freeze the tortillas, allow them to cool completely to room temperature. Stack them, wrap tightly with freezer-safe wrap, and freeze until you're ready to use. Allow to defrost at room temperature and refresh in a hot, dry skillet before serving.
Notes
Originally published on the blog in 2016. Recipe changed slightly to replace Expandex with tapioca starch and shortening with virgin coconut oil. Some photos and most text new.
Gluten Free Flour Tortillas
Ingredients
- 1 ½ cups (210 g) all purpose gluten free flour blend I used Better Batter; click for more info
- ¾ teaspoon xanthan gum omit if your blend already contains it
- ⅝ cup (75 g) tapioca starch/flour plus more for sprinkling
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 4 tablespoons (48 g) virgin coconut oil
- ¾ cup (6 ounces) very warm water (about 90°F) plus more by the tablespoon as necessary
Instructions
Make the tortilla dough
- In a large bowl, place the all purpose gluten free flour blend, xanthan gum, tapioca starch/flour, baking powder, and salt, and whisk to combine.
- Add the coconut oil, and toss it in the dry ingredients. With the tines of a large fork, break up the fat into small pieces about the size of small peas.
- Create a well in the center of the mixture, the water, and mix to combine. The dough should be thick. If there are any crumbly bits at all, add the remaining water by the tablespoonful.
- Knead the dough together and press it into a ball, cover with a moist tea towel, and allow to sit for 20 to 30 minutes. The dough will stiffen a bit as it absorbs more of the water.
- Heat a 10- or 12-inch cast-iron skillet (or a nonstick skillet over medium heat) over medium-high heat. The skillet should be hot enough to sizzle when you drip water on it.
Shape the tortillas
- Divide the dough into four equal pieces. Work with one piece of dough at a time, and cover the rest with a moist tea towel or plastic wrap to prevent them from drying out.
- Sprinkle at least 1 tablespoon of extra tapioca starch on a flat surface, place the first piece of dough on top, and sprinkle again with more tapioca starch. With a rolling pin, roll out the dough about ¼-inch inch thick.
- If the dough seems smooth, proceed with the next step. If it doesn't seem smooth, but instead has what appears to be cracks, gather the dough together again, sprinkle with more tapioca starch, and roll it out again until it appears smooth.
- Using a cake cutter or freehand with a pizza wheel or sharp knife, cut out a round the size you'd like. If you're making 9-inch or 10-inch rounds, you'll only cut out one from each piece of dough. Gather the scraps and set them aside with the other pieces of remaining dough.
Cook the tortillas
- Place the rounds one at a time in the center of the hot skillet. Cook on one side until bubbles begin to appear on the top surface and the tortilla darkens in color a bit on the underside (about 45 seconds).
- Using a wide spatula, flip the tortilla over, and cook on the other side until more bubbles form and the tortilla darkens on the underside (about another 45 seconds). Press down on the top of the tortilla to help it sear a bit. Remove the tortilla from the pan, place on large tea towel, and cover gently.
- Repeat the process with the remaining pieces of dough, including gathering and rerolling all the scraps together.
Make-ahead instructions
- If you don’t plan to use the tortillas right away, place them, still wrapped in the towel, in a plastic bag to seal in the moisture. Use within a few hours.
- To freeze the tortillas, allow them to cool completely to room temperature. Stack them, wrap tightly with freezer-safe wrap, and freeze until you're ready to use. Allow to defrost at room temperature and refresh in a hot, dry skillet before serving.
Notes
Originally published on the blog in 2016. Recipe changed slightly to replace Expandex with tapioca starch and shortening with virgin coconut oil. Some photos and most text new.
Sasha says
Hi! Is the xanthan gum necessary? Is there an alternative?
Nicole Hunn says
Yes, it is essential, Sasha. I’m afraid there is no alternative that I can promise will work, as guar gum is not nearly as good in warm applications like this. You can see my post on gf biscuits without xanthan gum for a potential alternative, but I can’t promise results.
Lisa says
Hi. I am interested in giving these a try with the ratings being so high. I was wondering if I could use avocado oil instead of the virgin coconut?
Nicole Hunn says
I don’t think so, Lisa. You need something that is at least semi-solid at room temperature. Please see the text under the title “Virgin coconut oil”
HK says
Hi! I am not able to get Better Batter here, do you think I could replace that with just rice flour? I’m looking for a really stretchy texture. Thank you!
Nicole Hunn says
Definitely not, as one single flour will never substitute for a blend in gluten free baking.
Shar says
What is the brand of cutter that you use for the perfect shape tortilla?
Nicole Hunn says
Hi, Shar, it’s a cake cutter, actually. Fat Daddio and Ateco are two really good brands. You can find them in kitchen supply stores an on amazon.com.
Karrie Tardiff says
Will a tortilla press work instead of rolling these out with a rolling pin and cutting them?
Nicole Hunn says
Please see the section of the post titled “Can I use a tortilla press to shape the dough?”
Toni says
I have made many tortilla recipes and this is the best I have ever made. They are so good. Thanks
Nicole Hunn says
I’m so happy to hear that, Toni! Thank you for sharing your experience.
Jennifer says
Thank you for this recipe! I’ve tried the recipe, but I can’t seem to move the tortilla from the cutting board to the frying pan without breaking it.
Nicole Hunn says
Try placing the board right next to the pan, run your hand over the surface to make sure there are not weak/overly thin spots, Jennifer. That’s what usually leads to breakage.
Scott says
How might Namaste Flour work in these? I’ve never seen better batter flour, but namaste is readily available at Costco
Nicole Hunn says
Hi, Scott, I’m afraid I don’t recommend that. Most of the best available, well priced flour blends are of poor quality. Please click through the link associated with the all purpose gluten free flour blend ingredient in the recipe card for full information.
Amanda says
I’m terrible at getting to writing reviews, but this one truly deserves the best. I’m half Mexican and what I have missed most about being gf was good gf flour tortilla. This recipe just about had me in tears as I took my first bite of my breakfast burrito. It taste like the real thing. My kids even loved it. Thank you for yet again another great recipe. I know I can always count on you to come up with some of the best.
Nicole Hunn says
Oh my gosh, Amanda, that is one of the best compliments I can imagine! I’m grateful to be able to help bring your favorites back, and for your kind words.
Hossam Al Mustafa says
My Girlfriend and I tried the recipe today and it was successful and delicious.
We used a ready gluten-free flour mix and olive oil instead of the coconut oil.
I think we’ll do it again sometime soon.
Thanks for sharing
Valerie says
Came out nice
Terrie Severson says
I tried following the recipe as described but my results weren’t great. The dough was pliable when rolling and used small lid to get them all to the same size. Using my cast iron skillet without any oil I tried frying them until the puffed before turning.. However mine didn’t puff enough to even be noticeable so I flipped them when they were slightly tan. The flavor is really quite good, but they still feel like soft hockey pucks and not at all like your pictures.
I think I may have over worked the dough and ruined the rise, and I might have had my heat set to high when I browned them, Your thoughts would certainly help.
Thank you.
Nicole Hunn says
Terrie, I’d always begin by asking yourself if you used one of my recommended flour blends, and included either Expandex modified tapioca starch or regular tapioca starch/flour as instructed; whether you measured by weight, and not by volume, and whether you made any other substitutions. Other than that, I’m not sure why you were waiting for the tortillas to puff up before turning them. Please watch the video for a closer look at what to do.
Tanya O says
Hey Nicole! Can you use butter instead of coconut oil?
Nicole Hunn says
I don’t recommend that, no, since coconut oil has no water (a scant amount), and butter is about 18% water.
Hilda Lovern says
Is the nonhydrogenated shortening a liquid? Otherwise what is the equivalent to the 4 Tbs. of oil to shortening?
Nicole Hunn says
Is the nonhydrogenated shortening a liquid? Otherwise what is the equivalent to the 4 Tbs. of oil to shortening?
Mimi says
I love this recipe! I usually make corn tortillas at home, but for some reason I was really jealous while I was at Chipotle with some friends a few weeks ago… I was diagnosed before Chipotle even existed, so I’ve never had one of their enormous burritos and I could not stop thinking about them. If you ask me most days, I’d say “why would I want to add so many empty calories to my burrito bowl? I wouldn’t get a burrito even if I wasn’t Celiac” but on other, way less frequent days… its such a bummer that I *can’t* have it, even if I don’t really want it. And Chipotle tortillas look soooo soft and chewy, I was worried a gluten free one made in such a large size would end up cracking and falling apart. But I’d had such good luck with your other tortilla and flatbread recipes, so I decided to give it a try when this popped up on my feed. I grabbed my favorite burrito bowl from Chipotle, made this recipe, rolled out a massive 15″ flour tortilla, cooked it under my broiler, and had a Chipotle-sized burrito for the first time. It was like heaven. There is nothing better than eating exactly what you’re craving and Celiac can make that really hard, so thank you for the recipe <3
Nicole Hunn says
Thank you so much for sharing this experience, Mimi. You’re describing a phenomenon that I understand so well, but often struggle to explain in a shorthand way. It’s not just that you always loved burritos. The idea that it’s out of reach is what makes it way more important. That’s why I believe reliable gluten free recipes are so important for literally everything. Knowing that, if they can make it with gluten, so can we without, is sometimes all you need. If you decide to go for it, you know you can. And you did!
Sierra Cross says
Hello, I was wondering if it would be possible to use olive oil instead of coconut oil? I loved the recipe but was look for a more neutral taste. Thank you so much!
Nicole Hunn says
Hi, Sierra, Olive oil has a very strong, recognizable flavor, actually. If you’re looking for a neutral flavor, I’d look for triple-filtered virgin coconut oil, which has absolutely not the slightest whiff of coconut. You could also use vegetable shortening. But you need a fat that is solid at room temperature, and low in moisture.
Katherine Mills says
I’ve always used your old recipe with expandex. I can’t remember the amounts, can you please post?
Nicole Hunn says
Please see the section of the post with the heading: “Do I have to use the tapioca starch/flour?”, Katherine.
Elaine says
Nicole, made these for dinner tonight and my whole family cheered for them! It has been so long since I have made tortillas that were gluten free and… good. I have experimented with many recipes and have been so disappointed until now. Thank you! I have one question – the overall texture was wonderful, but the edges were a bit hard. Do you have any idea why? Could it be that I cooked them too long? Would so appreciate your thoughts.
Nicole Hunn says
That’s great to hear, Elaine! I have a few guesses about why the edges might have turned out hard/how you can prevent that in the future:
Nicoletta Beccia says
Hi Nicole,
Sorry but I didn’t know where else to ask this question. It’s about your won ton wrappers, I made them today but don’t want to use them for 3 days. Should I freeze them or are they fine in the fridge? Also when they are frozen will they separate easily so I can just take as many as I want? Thank you and by the way just like you said they were so easy to work with.
Nicole Hunn says
Hi Nicole,
Sorry but I didn’t know where else to ask this question. It’s about your won ton wrappers, I made them today but don’t want to use them for 3 days. Should I freeze them or are they fine in the fridge? Also when they are frozen will they separate easily so I can just take as many as I want? Thank you and by the way just like you said they were so easy to work with.
DJ says
Can you please explain what difference it would make to use expandex instead of tapioca flour in this recipe. Is one better than the other
Nicole Hunn says
Sure, DJ. Using Expandex makes the dough a bit more stable and easier to handle when raw, and makes the tortillas a bit more stretchy. Plus, it also helps them stay fresh for a bit longer at room temperature. Hope that helps!
Beth Creighton says
I love your recipes. Are you no longer posting the weights for your ingredients and now using cup measuring? I found that by cooking by weight my recipes were working much better.
Beth
Nicole Hunn says
Hi, Beth, I will always share weight measurements, and encourage readers to use them! In the new recipe format, you have to click “metric” or “customary” and the measurements change. You want “metric.” Just click that and it will reveal those values. I’m working on having it default to metric, but for now, just click!
Diane Young Decker says
Have you tried frying these tortillas? I absolutely crave the Arizona specialty–green chile cheese crisps, which are fried in hot oil, then smothered with green chile sauce that contains shredded pork. Also missing chimichangas, which are basically burritos that are fried in hot oil. My son and I seem to be buying out our small town grocery’s stock of gluten free flour tortillas every week and they are horrendously expensive. ANd don’t fry well.
Nicole Hunn says
I haven’t tried frying these, although I imagine they’d fry great once they’ve been cooked in the skillet. But you might like to try my recipe for “fry bread” or my recipe for “chalupas.” Just use the search function!
Roberta says
This is off topic but could you tell me if gluten free flour can be used to make a cream sauce, you know for thickening. I am just starting to learn about all this. At 73 I am fining it hard . I sure would appreciate an answer and am very sorry to bother you.
Thanks so much
Ps have been printing off your recipes hope I have luck.
Nicole Hunn says
Hi, Roberta, please use the search function to find things like gravy and other roux-based recipes. It’s all there, but for specific recipes, and the search function is very robust and it will bring back whatever you’re looking for.
Jess Bratcher says
Yes! Thank you, Nicole! From the video, I can tell that my tortillas always came out wrong because I cooked them way too long. It looks like there is still quite a bit of… clear…ish area. I’d been cooking them until they were totally white, all the way through, because I thought they weren’t thoroughly cooked otherwise. From the finished stack, I can tell I’d been rolling them too thin, also. Roll too thin + cook too long = tough, hard tortillas. It makes so much sense now! I can’t wait to try these again. We’ve been using the store bought tortillas, and they get mushy and stick to your teeth (ew). I can’t tell you how psyched I am about this. Really. Thanks so much :)
Nicole Hunn says
I absolutely love those lightbulb moments, Jess! I’m so glad you were able to troubleshoot. This is typically what’s needed when readers say that they followed the recipe “to a T” and it didn’t turn out well. It’s just that I’m not in a position to figure out where they deviated from the recipe, since they can’t tell me—because they don’t know either. :) I see many tortillas in your future. Well done!