The Ultimate Guide to Making Flexible Gluten-Free Flour Tortillas (Vegan & Top 8 Free)

Prepare to be amazed! These gluten-free flour tortillas are nothing short of a culinary miracle: perfectly flexible, effortlessly rollable, and incredibly stretchy – designed to hold all your favorite fillings without a single crack. Say goodbye to brittle, stiff tortillas and hello to endless Taco Tuesdays and burrito nights! Not only are these tortillas a game-changer for gluten-free eating, but they are also completely vegan and free from the top 8 common allergens (wheat, dairy, egg, soy, fish, shellfish, peanut, and tree nuts).

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Why This Gluten-Free Tortilla Recipe Stands Out

For years, the quest for truly pliable homemade gluten-free flour tortillas felt like an impossible dream. I dedicated countless hours to researching and testing many of the most popular gluten-free tortilla recipes available online. While the initial dough often seemed promising, the final results were consistently disappointing. The tortillas were only somewhat soft, frequently too thick to roll without cracking, and simply lacked the essential flexibility of their gluten-containing counterparts. They were neither bendable nor truly rollable, leading me to question if a genuinely good gluten-free tortilla could even exist.

Many gluten-free bloggers offer recipes, but even from watching their videos, I could tell their tortillas lacked the desired pliability. Perhaps for those accustomed to a long history of eating harder, denser gluten-free foods, these might seem acceptable. However, as someone who also eats gluten, I refused to settle for a subpar experience when making these for my family. This dedication led to numerous trials and errors, but I’m thrilled to finally present a recipe that breaks the mold.

These are the exceptionally rollable tortillas you’ve been searching for, offering so much give that you can easily wrap a burrito, fold it, and enjoy it without fear of breakage. I believe it’s better not to have a recipe on my site than to offer a poor one. My breakthrough came after noticing two recurring themes in successful gluten-free baking: the strategic addition of extra starch and the incorporation of psyllium husk gel. By combining these two powerful methods, I achieved results that genuinely impressed me.

The elasticity and workability that this combined approach brings to the dough cannot be overstated. Gluten is the natural protein in wheat flour responsible for its unique stretch and elasticity. In its absence, we need robust replacements. While the goal in gluten-free baking is often to mimic traditional recipes, sometimes an extra ingredient is necessary to bridge that textural gap. I initially resisted the idea of recommending a specific flour brand and an additional grain like psyllium husk, as I aim to keep my recipes as basic and budget-friendly as possible. However, when a recipe is as fundamental as flour, water, and oil, the quality and composition of the flour blend truly make all the difference. Trust me, the results are worth it!

Choosing the Best Flour for Your Gluten-Free Tortillas

Typically, I’m a fan of budget-friendly ingredients, but for a recipe as straightforward as homemade tortillas, the quality of your all-purpose gluten-free flour blend is paramount. This simple recipe highlights the nuances between different blends, making a high-quality option essential for achieving the perfect texture. For this specific recipe, I highly recommend using King Arthur’s Measure for Measure gluten-free flour. Every gluten-free flour blend has a unique composition, and using the recommended brand will help you achieve the same fantastic results I did.

Ingredients in King Arthur’s Measure for Measure Flour:

• Rice flour, whole grain brown rice flour, sorghum flour, tapioca starch, potato starch, cellulose, vitamin and mineral blend: calcium carbonate, niacinamide (vitamin B3), reduced iron, thiamin hydrochloride (vitamin B1), riboflavin (vitamin B2)], xanthan gum, cellulose gum.

You can often find King Arthur’s Measure for Measure flour at major grocery stores like Kroger, or purchase it directly from their website. For ultimate convenience, it’s also readily available on Amazon. Investing in a good quality flour blend like this is a small step that yields significant returns in the success of your gluten-free tortillas.

Understanding Psyllium Husk: The Gluten-Free Game Changer

Psyllium husk is often referred to as “magic fairy dust” in the world of gluten-free baking, and for good reason. It plays a crucial role in replicating the elasticity and stretch that gluten provides in traditional flour. Derived from the seeds of the Plantago ovata plant, psyllium husk is a soluble fiber that absorbs water readily, forming a thick, viscous gel. This gel-like consistency is exactly what gives our gluten-free tortilla dough its remarkable bendability and prevents it from tearing when rolled thin.

It’s vital to allow the psyllium husk powder to bloom in water until it transforms into a gel before adding it to the rest of your ingredients. This step ensures maximum hydration and activation of its binding properties. You can use any brand of psyllium husk powder you prefer; I often buy mine in bulk from stores like Winco (their KFK Seasonings brand works great). Alternatively, it’s easily found on Amazon. Just double-check that you’re purchasing the powdered form, not whole psyllium seeds, as they behave differently in recipes.

Some individuals express concern about a potential taste from psyllium husk, but in my experience and that of others, it’s virtually undetectable in the finished product. If you’re wondering what else to do with any leftover psyllium husk, you’ll be delighted to know it’s a key ingredient in my highly popular homemade gluten-free bread, making it a versatile pantry staple for gluten-free kitchens.

Tapioca Flour or Tapioca Starch?

Good news for your pantry: tapioca flour and tapioca starch are essentially the same ingredient and can be used interchangeably in this recipe. Don’t stress about finding one over the other! Just use whichever brand you happen to have on hand. For my testing, I typically reached for Bob’s Red Mill Tapioca Flour, but any brand you prefer will work perfectly fine to achieve that essential stretch and chewiness.

The Indispensable Digital Kitchen Scale for Perfect Tortillas

I genuinely wish I could tell you that a digital kitchen scale is optional for this recipe, but for consistent and truly successful gluten-free tortillas, it’s an absolute game-changer. I personally resisted getting a scale for a long time, worried it would add an unnecessary step or complication to my cooking routine. However, especially in gluten-free baking where precise ratios of ingredients are critical for texture and structure, measuring in grams makes an immense difference. The slight variations that occur with volume measurements (cups and spoons) can drastically impact the final dough consistency, leading to tortillas that are too dry, too sticky, or not pliable enough.

This is precisely why I’ve provided the crucial ingredient measurements in grams only – to ensure you achieve the ideal balance every single time. Digital kitchen scales are surprisingly inexpensive and widely available; I easily found mine on Amazon. It’s a small investment that will elevate your gluten-free baking and guarantee the perfect flexible tortillas you’re aiming for.

Are These Gluten-Free Tortillas Allergy Friendly?

Absolutely! This recipe is crafted to be inclusive. As written, these tortillas are completely free from gluten, dairy, egg, soy, fish, shellfish, peanut, and tree nuts. This makes them a safe and delicious option for individuals managing the top 8 common food allergens. #top8free #allergyfriendly

Are These Gluten-Free Tortillas Vegan?

Yes, indeed! This recipe is entirely plant-based. These versatile tortillas are suitable for both those with gluten sensitivities and individuals following a vegan lifestyle. Prepare to rejoice in these delicious, dietary-friendly wraps!

What Fat Should I Use for This Recipe?

I use olive oil in this recipe for its mild flavor and beneficial properties. You can confidently use either extra virgin or virgin olive oil, whichever you have readily available in your pantry. Its inclusion contributes to the dough’s moisture and suppleness.

Essential Tools for Making Homemade Gluten-Free Tortillas

You don’t need a professional kitchen setup to make these incredible tortillas. Here’s a simple list of the tools that will make your tortilla-making process smooth and enjoyable:

• Large mixing bowl
• Small mixing bowl
• Measuring cups and spoons
• Mixing spoon or spatula
• Rolling pin (any standard type will do)
• A cake ring, a pot lid, or even a sturdy plate for shaping your tortillas to a uniform size
• Griddle or a large non-stick frying pan
• Tortilla warmer (highly recommended for best results)
• Clean dish towel
• Electric digital kitchen scale (essential for precise measurements in this recipe)

Do I Need a Tortilla Press?

Despite popular belief, a dedicated tortilla press is absolutely not required to achieve perfect, round tortillas. I’m always mindful of kitchen tools that serve only one purpose, preferring versatile items that earn their space. With this recipe, you can make beautiful, flexible tortillas without the added expense or clutter of a press. Opting out of a press also gives you the freedom to customize the size and thickness of your tortillas, from petite street tacos to generous burritos, making them truly versatile for any meal.

For shaping, simplicity is key. You can achieve uniform circles by tracing around a desired object like a paper plate or a pot lid with a sharp knife or pizza cutter. I personally find a 6-inch pot lid works wonderfully for consistent sizing. Alternatively, if you prefer a more rustic charm, simply roll them into the best circles you can manage; they’ll taste delicious regardless of their perfect roundness. Watch the video below to see my simple shaping technique in action!

Is a Tortilla Warmer Really Necessary?

While some might suggest that a clean dish towel is sufficient for storing cooked tortillas, a tortilla warmer truly elevates the experience. Tortillas, especially gluten-free ones, tend to lose their pliability as they cool. A warmer is specifically designed to trap moisture and heat, keeping your freshly cooked tortillas soft, warm, and flexible until you’re ready to serve them. This is particularly useful when you’re cooking in batches.

Beyond tortillas, this inexpensive kitchen gadget proves incredibly useful for keeping other warm items like French toast, pancakes (like my gluten-free vegan ones!), or even warm bread rolls perfectly toasty. Once you experience the convenience of serving multiple batches of food while everything remains wonderfully warm, you’ll wonder how you ever managed without one!

Delicious Ways to Enjoy Your Homemade Gluten-Free Tortillas

The beauty of these flexible gluten-free tortillas lies in their versatility. They are the perfect canvas for an endless array of delicious fillings, whether you prefer savory or sweet. For a classic meal, fill them with traditional favorites like my mouthwatering slow cooker pork tacos. If you’re keeping it vegan, my hearty sweet potato and black bean filling is an absolute winner.

Don’t limit yourself to dinner! These tortillas are fantastic for breakfast tacos, too, like my gluten-free dairy-free breakfast tacos. You can even use them for a simple quesadilla with your favorite dairy-free cheese. For a sweet treat, spread them with Nutella (or Nutiva for a dairy-free option), jam, or your preferred safe nut or seed butter. The possibilities are truly limitless, making these tortillas a staple for every meal.

And for the ultimate pairing, my go-to side dish is Cilantro Lime Rice and Beans, a recipe that can be found in my allergy-friendly cookbook.

Can I Purchase Store-Bought Gluten-Free Tortillas Instead?

I completely understand that sometimes life gets busy, and making tortillas from scratch isn’t always feasible. When time is of the essence and I can’t whip up a fresh batch, I genuinely recommend Mission’s Gluten Free Tortillas. They offer a good balance of texture and flexibility for a store-bought option. While they are on the pricier side, typically around a dollar per tortilla and sold in packages of six, their generous size and excellent rollability make them a reliable choice. I usually find them stocked at Walmart.

Watch the Video: A Step-by-Step Guide to Perfect Gluten-Free Tortillas

To ensure your success, I’ve created a comprehensive video demonstrating every step of this recipe. It’s incredibly helpful to see the dough’s consistency, how it’s rolled out, and its appearance as it cooks – details that static pictures can’t fully capture (and let’s be honest, photographing white, round circles perfectly can be tricky!). The video should automatically appear on this page. If it doesn’t, you’ll find it embedded at the bottom of the recipe card. For direct access, you can also visit my YouTube Channel.

Easy Gluten-Free Flour Tortillas + VIDEO

Yield:
10 six inch tortillas

Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
10 minutes

A straight miracle: gluten free flour tortillas that are flexible, rollable and stretchy to fit ALLL the good fillings. Get ready for Taco Tuesday on repeat, because these tortillas are coming in hot! These tortillas are also vegan, and top 8 free (wheat, dairy, egg, soy, fish, shellfish, peanut and tree nut free).

Ingredients

• 12 g psyllium husk powder
• 320 g water
• 210 g Measure for Measure gluten-free flour
• 1/2 cup tapioca starch/flour + more for sprinkling and rolling dough
• 1 tsp salt
• 1/4 cup olive oil

Instructions

1. Using a digital kitchen scale, measure your ingredients for the ones listed in grams.
2. In a small bowl, stir together your psyllium husk powder and water. Set aside to form a gel.
3. In a large mixing bowl, stir together your flour, salt and tapioca starch/flour.
4. Pour in your olive oil and psyllium husk gel and stir to combine with the dry ingredients.
5. Use a spatula to scrape sides of bowl and work together. At the end to ensure everything is mixed well, use your hands to ensure that the liquids and flour are totally incorporated (hands will get a little messy). The dough should be sticky and springy–the extra dusting you do while rolling will help it not be so sticky.
6. Place a clean dish towel over the bowl to keep the dough you’re not working with from drying out.
7. Tear off a small amount (about the size of a tennis ball) of dough. Roll it into a ball. Set it on a well floured (with tapioca starch) clean surface. Dust the top of the ball of dough and dust your rolling pin with tapioca starch well.
8. Stretch and roll the dough until it is thin–almost to the point of tearing.
9. Shape the tortilla however you like–I use my 6 inch pot lid to make them mostly uniform (while carrying them from my counter to the griddle they always stretch somewhat–cuz the dough is that stretchy, so they’re never perfect, but they at least are close. ) Feel free to make them like a small, street taco size, or all of the way to a large burrito. Your call!
10. Heat a skillet or large non-sticky frying pan over medium high heat. Test it by sprinkling it with some water, when it sizzles it is ready.
11. Cook the tortilla for 45 seconds to one minute, no more, on each side. These will not brown much like you’re used to seeing with gluten tortillas that get those big brown spots, and they should almost seem under done when you flip them and take them off. If you cook them too much, they will be too hard to be rollable.
12. Place a clean dish cloth in your tortilla warmer, Place the cooked tortilla in the towel, wrap it and then shut the lid on the tortilla warmer. This will create a humid, warm place for then to stay until you’re ready to serve.
13. Serve immediately for best results.
14. Tortillas will keep for 2-3 days room temperature in a ziplock bag. Be sure that they have cooled completely before sealing them.
15. To re-heat the tortillas, warm in the microwave with a damp towel or paper towel covering them at half heat for a few seconds until your liking, or reheat on a griddle.
16. I have not frozen these, but assume they would freeze well too in a ziploc bag for several months, thawing overnight in the fridge and reheating as stated above.

Notes

I give ONLY grams on the ingredients that need to be precise, which is why I require a digital kitchen scale.

All FAQs are above the recipe card. Be sure to watch the video below too for best results.

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what’s on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient’s safety, only you can do that. I simply share what works for our family.

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they’re OK with each part of the recipe. And, to make sure you’ve talked to them about how to avoid cross contamination in your kitchen.

Extra starch idea from Gluten Free on a Shoestring, psyllium husk gel idea from The Loopy Whisk.

Nutrition Information:

Yield: 10
Serving Size: 1

Amount Per Serving:
Calories: 296Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 328mgCarbohydrates: 43gFiber: 2gSugar: 0gProtein: 4g

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