Looking for gluten free tortillas? There’s something magical about a warm tortilla fresh off the skillet. The soft, slightly chewy texture, the faint toasty aroma, and the way it bends around whatever filling you tuck inside—it’s comfort food at its best. But if you’re eating gluten free, finding tortillas that are both flexible and flavorful can feel like a never-ending search.
That’s where this homemade gluten free tortilla recipe comes in. With just a handful of simple ingredients, you can create tortillas that rival the best flour versions—soft enough to fold without cracking, but sturdy enough to hold your favorite taco fillings.
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What Makes These Gluten Free Tortillas Work
Gluten free baking is often a balancing act. Without gluten, you need other ingredients to provide structure and stretch. In this recipe, a blend of brown rice flour, tapioca starch, and oat flour creates just the right balance:
- Brown rice flour brings a mild, slightly nutty flavor.
- Tapioca starch provides the stretch and chewiness that helps the tortillas bend without breaking.
- Oat flour softens the dough, keeping it tender.
A touch of olive oil adds moisture, while just enough water brings everything together into a dough you can roll out thinly.
Tips for Rolling & Cooking
- Keep it lightly floured: Dust your rolling surface with tapioca starch to prevent sticking.
- Roll thin: Aim for tortillas about 1/8″ thick. Thinner tortillas cook more evenly and stay flexible.
- Cook hot & fast: A preheated cast-iron skillet or griddle is perfect. Each tortilla needs only about 30–60 seconds per side—just until light brown spots appear.
- Stack & cover: As you cook, stack the tortillas under a clean kitchen towel. The steam keeps them pliable.
How to Enjoy Your Gluten Free Tortillas
These tortillas are endlessly versatile:
- Tacos: Load them up with your favorite meats, beans, or roasted veggies.
- Wraps: Use them for sandwiches or quick lunch wraps.
- Quesadillas: Crisp them up with gooey melted cheese inside.
- Breakfast tortillas: Roll them around scrambled eggs, avocado, and salsa.
They even freeze well—just wrap tightly and store in a freezer bag. Reheat on a hot skillet or directly over a gas flame for that just-cooked flavor.
Why Make Them at Home?
Store-bought gluten-free tortillas can be pricey, dry, or full of additives. By making your own, you control the ingredients and get tortillas that taste fresh. Plus, once you try them warm off the skillet, you may never go back.
Gluten Free Tortillas
Equipment
- 1 Tortilla Press
Ingredients
- 100 g ¾ cup brown rice flour
- 75 g ½ cup + 2 tbsp oat flour
- 75 g ½ cup + 2 tbsp tapioca starch (plus extra for dusting)
- 1 tsp salt
- 1 tbsp olive oil
- 180 –200 ml ¾ cup–⅞ cup warm water
Instructions
- Mix dry ingredients: In a large bowl, whisk together brown rice flour, oat flour, tapioca starch, and salt.
- Add wet ingredients: Drizzle in olive oil and gradually pour in the warm water, stirring until a soft dough forms.
- Knead lightly: On a surface dusted with tapioca starch, knead the dough for 1–2 minutes until smooth. If sticky, add a little more flour; if dry, add a splash more water.
- Divide and roll: Cut the dough into 8 equal portions. Roll each piece into a ball, then flatten with a rolling pin into thin circles about 6–7 inches across.
- Cook tortillas: Heat a dry skillet or cast-iron pan over medium-high. Cook each tortilla for 30–60 seconds per side, until light golden spots form.
- Keep warm: Stack cooked tortillas and cover with a clean kitchen towel to keep them soft and pliable.
Notes
To store: Wrap cooled tortillas in foil or an airtight container. Refrigerate for 3 days or freeze up to 2 months. Reheat on a hot skillet or open flame.