These gluten free flour tortillas are the real deal – wonderfully soft and flexible, they’re perfect for folding or wrapping. They’re also incredibly quick and easy to prepare, requiring only 5 ingredients, all of which are gluten free pantry staples. And you couldn’t possibly guess that they’re gluten free!
Friends, I’ve got a real treat for you today. These gluten free flour tortillas are so good, you honestly could never guess that they’re gluten free at all. In fact, my non-gluten free taste testers couldn’t tell the difference!
I’ve been making them on repeat for the last two weeks, I simply can’t get enough of them. They are everything a proper tortilla should be and more: soft and flexible so you can roll them into wraps without tearing, as well as incredibly quick and easy to prepare.
The recipe requires only 5 ingredients – and that number includes water and salt! The tortilla dough itself is a joy to work with: you can knead it like you would a “regular” wheat dough and the individual portions are easily rolled into lovely round tortillas (you definitely don’t need to cut the circles or anything like that).
I know, it probably sounds too good to be true, but it’s 100% real and so very delicious. Below, I’ve included all the information and step-by-step photos you will need to become a gluten free tortilla master in no time.
Here’s why you’ll LOVE these gluten free flour tortillas
- The perfect texture: soft, pliable and flexible. These tortillas being gluten free, you might expect them to be dry or quick to tear when you roll them – but that’s not the case at all! They’re perfectly soft, and you can twist and roll them whichever way, they won’t tear or crack. At the same time, they’re not gummy, but rather have the perfect soft and slightly chewy crumb typical of a proper tortilla.
- Incredibly quick and easy to make. The tortilla dough comes together in about 5 minutes and then you just need to roll them out and cook them (about 45 seconds to a minute on each side). That’s it!
- Only 5 ingredients!!! And they’re all (gluten free) pantry staples: gluten free flour blend, psyllium husk, salt, oil and water. Yes, that’s all you need to make the most amazing gluten free tortillas.
- The recipe uses a store-bought gluten free flour blend, but you can mix your own. I developed this recipe with convenience in mind, so I decided to go with a ready-mixed gluten free flour blend. However, you can also prepare the tortillas using your own blend (the proportions of my suggested blend are listed in the recipe below).
- The dough is easy to work with. Like all of my gluten free bread recipes, the dough for these tortillas can be kneaded and handled like you would a regular dough made from wheat flour. You don’t need to worry about it being crumbly – it’s wonderfully elastic and supple.
- You can roll them out and shape into circles/rounds without cutting. I know that many gluten free tortilla recipes will ask you to cut out circles after you’ve rolled out the dough. Not this one! After you’ve divided the dough into individual portions, it’s easy to roll them out into nice round tortillas with a rolling pin.
- Can’t guess that they’re gluten free at all!! I know I say this for all of my gluten free recipes, but it’s 100% true. Serve these to your friends or family, and there’s no way they will be able to tell that these don’t contain any gluten.
Before we get to the bits and bobs of making these amazing tortillas – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
How to make gluten free flour tortillas
As I’ve mentioned above, these gluten free tortillas are incredibly easy to make. You only need 5 ingredients: plain gluten free flour blend, salt, oil, psyllium husk (I recommend using the whole/rough husk form), and water.
Now, let me take you through the whole process step by step.
Making the tortilla dough
To make the gluten free tortilla dough:
- Whisk together the gluten free flour blend and salt.
- Make a well in the middle of the dry ingredients and add the oil.
- Then, add the psyllium gel (that you’ve prepared earlier by mixing together the psyllium husk and warm water).
- Use a wooden spoon to mix all the ingredients together until the dough starts coming together.
- Then, give it a thorough knead by hand. I like to squeeze the dough through my fingers and work my way around the bowl. Make sure that there are not patches or clumps of dry flour.
- The final dough should come away from the sides of the bowl and be very springy to the touch. It shouldn’t be too sticky. Don’t worry if doesn’t have a perfectly smooth surface – so long as it’s homogeneous with all the ingredients well combined and no clumps of flour or psyllium gel, you’re ready for the next step: portioning out and pre-shaping the dough.
Dividing and pre-shaping the dough
Once your tortilla dough is ready:
- Turn out the dough onto a lightly floured surface.
- Divide it into 12 equal portions. I recommend that you use a scale to make sure that they’re all of equal weight.
- Shape the pieces of dough into balls.
- Don’t worry if the surfaces of the dough balls aren’t perfectly smooth – that’s due to the lack of gluten and won’t matter in the end, as you’ll be rolling them out anyway. As you move onto the next step (rolling out the tortillas) keep the pieces of dough covered with a dish towel to prevent them from drying out.
Rolling out the gluten free tortillas
To prepare the gluten free tortillas:
- Place a dough ball onto a lightly floured surface and dust its top with more flour.
- Use a rolling pin to roll it out into an approximately round tortilla. Make sure to rotate it frequently to prevent it from sticking to the surface and also to maintain the round shape (but don’t worry if it’s not perfectly round). As necessary, dust the surface and the top of the tortilla with more flour.
- The final tortilla should measure about 9 inches (23cm) in diameter.
- You want the tortillas to be very thin, about 1mm – this will make them easy to use as wraps, while also ensuring that they will puff up while cooking in the pan.
I usually roll the tortillas while cooking them at the same time (that is, while one tortilla is cooking, I’m working on rolling out the next one). However, you could roll out all the tortillas first and then cook them. In that case, stack them with pieces of baking/greaseproof paper between them to prevent sticking and cover with a dish towel to prevent them from drying out.
Cooking the gluten free tortillas
I recommend cooking the gluten free tortillas in a large non-stick frying pan. I don’t recommend using a cast iron skillet – but more on that below.
It’s best to cook the tortillas on medium to medium-high heat and pre-heat your pan a few minutes before you start cooking them. The pan is ready when a drop of water sizzles on its surface.
To cook the tortillas:
- Place a tortilla into the hot non-stick frying pan and cook it for about 45 seconds. You need to flip it once you see bubbles appearing on the surface and its underside is dry with occasional light brown spots.
- Once you flip it, it should puff up in places with bubbles appearing. Cook it on the other side for about 45 seconds to 1 minute.
- The tortilla is done when you see large dark brown spots on its underside.
- Transfer it to a dish towel and cover it well – this will trap the steam and ensure that it stays nicely soft and flexible. Continue cooking the other tortillas.
How do I make my gluten free tortillas soft and flexible?
If you follow this recipe to the letter, you should be left with beautifully soft and flexible tortillas. Here’s why:
- Psyllium husk – The most important part of the recipe that keeps these tortillas soft and pliable is the psyllium husk. It’s an indispensable binder used frequently in gluten free baking, and it’s especially crucial when it comes to gluten free bread. If you want to read more about it, I’ve explained its function and importance in The Ultimate Gluten Free Bread post.
- High hydration – In general with gluten free bread, a relatively higher hydration is required than you might be familiar with from wheat-based bread. That’s because gluten free flours absorb more moisture than wheat flour. So, to keep these tortillas soft and flexible, you need to use quite a large amount of water.
- Oil – The addition of oil is a further factor that helps keep these gluten free tortillas soft – both on the day they’re prepared and the day after.
- Keeping the tortillas wrapped in a dish towel – This is a crucial step, so don’t be tempted to skip it. Wrapping the tortillas in a dish towel immediately after cooking traps all the steam that they’ve generated while still hot, and this trapped steam helps soften them.
Why doesn’t the recipe include any baking powder?
Many tortilla recipes (both regular ones made with wheat flour and gluten free ones) include the addition of raising agents, usually baking powder, that help the tortillas puff up during cooking.
I’ve tested this recipe both with and without baking powder and I personally prefer them without. Without any raising agents added, the tortillas still puff up nicely to create bubbles, but they’re thinner, which makes them more convenient to use for wraps and similar. Other than that, the addition (or absence) of raising agents doesn’t have any noticeable effect on the texture.
However, you can try them both ways – with and without the baking powder – and decide for yourself which version you prefer. Per 12 tortillas, you can use 1/2-1 teaspoon of baking powder.
What’s the best pan/skillet for cooking gluten free tortillas?
I’ve seen many people cook tortillas in a cast iron skillet but I’ve observed much better results when using a large non-stick frying pan.
That’s because when using a cast iron skillet, the tortillas seem to stick to the surface (which makes it difficult to correct their shape if they’ve folded over while you were putting them into the skillet), puff up less and dry out more quickly.
Cooking them in a non-stick pan, on the other hand, gives you much better control over the rate at which they’re cooking. They also puff up beautifully.
Should I grease the pan when cooking the tortillas?
It’s best to cook these tortillas in a hot, dry non-stick pan – so, no need to grease the pan.
How long do gluten free tortillas keep?
The tortillas are definitely at their best while still warm immediately after cooking, but they keep well in a zip-lock bag or wrapped tightly in cling film for 2-3 days. If they’ve dried out slightly, you can easily soften them up again – more on that below.
How do I make the next-day tortillas soft and pliable again?
To soften next-day (or day 3) tortillas, you need to re-heat them, while also re-introducing some moisture.
To do this, heat a large non-stick frying pan over medium heat and lightly spray the tortilla with some water. Then, cook it in the hot pan with the lid on, for about 45 seconds to a minute on each side. Finally, once re-heated, cover and wrap it for a few minutes in a dish towel to trap the steam.
There you have it: a perfectly softened tortilla ready to enjoy.
And that, my friends, it pretty much everything you need to know to make THE BEST gluten free tortillas. I’m sure it may seem like information overload, but I really wanted to make sure that I answer any possible questions and provide you with all the necessary details.
I hope you’ll enjoy these as much as I do. I’ve actually finished the last one of the previous batch just a short while ago, so I better go make a new batch. (Yes, I’m making these on repeat and I don’t see myself stopping any time soon. They’re that good.)
Happy tortilla-making!
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Easy Gluten Free Flour Tortillas
Ingredients
- 24 g (5 tbsp) whole psyllium husk (rough husk form) (If using psyllium husk powder, use only 20g.)
- 480 g (2 cups) warm water
- 360 g (3 cups) plain gluten free flour blend, plus extra for flouring the surface (I used Doves Farm Freee plain gluten free flour, but you can mix your own from 50% finely ground white rice flour, 30% potato starch and 20% maize flour by weight. Note that maize flour in the UK is equivalent to corn flour in the US.)
- 1 tsp salt
- 50 g (¼ cup) sunflower oil or other neutral-tasting oil of choice
Instructions
- In a bowl, whisk together the psyllium husk and warm water. After about 15-20 seconds, a gel will form. Set aside until needed.
- In a separate large bowl, whisk together the gluten free flour blend and salt.
- Make a well in the middle of the dry ingredients, and add the oil and psyllium gel.
- Mix with a wooden spoon until the dough starts coming together. Then, give it a thorough knead by hand. Squeeze the dough through your fingers and work your way around the bowl, scraping off the sides as necessary. Make sure that there are not patches or clumps of dry flour. The final dough should come away from the sides of the bowl and be very springy to the touch. It shouldn’t be too sticky. Don’t worry if doesn’t have a perfectly smooth surface – so long as it’s homogeneous with all the ingredients well combined and no clumps of flour or psyllium gel, you can proceed to the next step.
- Turn out the dough onto a lightly floured surface. Divide it into 12 equal portions.
- Shape the pieces of dough into balls. Don’t worry if the surfaces of the dough balls aren’t perfectly smooth – that’s due to the lack of gluten and won’t matter in the end, as you’ll be rolling them out anyway. Cover them with a dish towel to prevent them from drying out.
- Lightly flour your work surface and also the top of a dough ball.
- Use a rolling pin to roll it out into an approximately round tortilla, about 9 inches (23cm) in diameter and about 1mm thin. Make sure to rotate it frequently to prevent it from sticking to the surface and also to maintain the round shape (but don’t worry if it’s not perfectly round). As necessary, dust the surface and the top of the tortilla with more flour. Tip 1: You want the tortillas to be very thin, about 1mm – this will make them easy to use as wraps, while also ensuring that they will puff up while cooking in the pan.Tip 2: I usually roll the tortillas while cooking them at the same time (that is, while one tortilla is cooking, I’m working on rolling out the next one). However, you could roll out all the tortillas first and then cook them. In that case, stack them with pieces of baking/greaseproof paper between them to prevent sticking and cover with a dish towel to prevent them from drying out.
- Pre-heat a large non-stick frying pan over medium-high heat. The pan is ready when a droplet of water sizzles on its surface.Tip: I don't recommend using a cast iron skillet, as the tortillas frequently stick to it (which makes it difficult to correct their shape if they’ve folded over while you were putting them into the skillet). They also puff up less and dry out more quickly when cooked in a cast iron skillet.
- Place a tortilla into the hot non-stick frying pan and cook it for about 45 seconds. You need to flip it once you see bubbles appearing on the surface and its underside is dry with occasional light brown spots.
- Once you flip it, it should puff up in places with bubbles of varying size appearing. Cook it on the other side for about 45 seconds to 1 minute. The tortilla is done when you see large dark brown spots on its underside.Tip: If your tortillas are cooking/browning too quickly, reduce the heat. If they're taking longer than a minute per each side to cook, increase the heat.
- Transfer it to a clean dish towel and cover it well – this will trap the steam and ensure that it stays nicely soft and flexible. Continue cooking the remaining tortillas.
- The tortillas are best served warm immediately after cooking.
- Storage: The gluten free flour tortillas keep well in a zip-lock bag or wrapped tightly in cling film for 2-3 days.
- Re-heating next-day tortillas: To soften next-day (or day 3) tortillas, heat a large non-stick frying pan over medium heat and lightly spray the tortilla with some water. Then, cook it in the hot pan with the lid on, for about 45 seconds to a minute on each side. Finally, once re-heated, cover and wrap it for a few minutes in a dish towel to trap the steam.
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These are wonderful!
Has anyone tried freezing them?
Are these tortillas suitable for freezing?
I haven’t tried freezing them myself but I know that many other have and apparently they freeze really well!
Amazing so easy to follow just had fajitas with non breakable wraps! Got psyllium husk on Amazon and use such a small amount love it. My glutenous partner also loved them.
I can finally have wraps again! Thank you for this recipe x
Where can you buy psyllium husk?
You can find it online or in health shops!
For Australians this recipe quantities do not work with the Woolworths brand GF flour, even adding more flour didn’t save them, hard discs. Would avoid is you intend to use this brand in AU.
I used husk powder for the recipe. When I added the wet to dry it would not mix together and the dough was sticky with pockets of flour. I had to use more flour and used my tortilla press to make these work. Family loved them. they don’t look like the pictures. mine are about 5-6 in diameter. I hope to try it one more time and hope the gel is less lumpy. It could be the brand of p.husk I have isn’t good for baking. I’m really hoping they work next time. I really miss flour tortillas!!
I’ve found the husk powder is hard to work with. Try the whole husk instead!
This is easy to make and tastes very nice, almost the same as a wheat tortilla. Tried this for the first time today. A dinner with home made tortillas loved it! I regret I didn’t try this sooner.
Great recipe! I wrapped dough in plastic wrap and saved it fridge it saved beautifully. Finally soft gluten free tortillas, great recipe thanks
Delicious and soft! Came across this recipe on my hunt for good GF tortillas and it is the best one I’ve made so far. So good in fact I ordered the cookbook!
Wow thanks because i didnt find the way to make like atta chapati. I make and my family didnt feel the difference
Amazing gluten free tortillas. Receipe was so easy to follow. The gluten free tortillas are soft and flexible taste even better than regular flour tortillas. Amazing and thanks for sharing the receipe a true treasure and one to make frequently.
What a wonderful recipe. It has been near impossible to find a gluten free tortilla that behaves like flour and gets over 6 inches diameter. Some things just aren’t right with corn tortillas. This makes me very happy. finally having this option again for making breakfast burritos and enchiladas is making everyone around here very happy. I used my large tortilla press for the first time in ages. Had to dust off the cobwebs then clean it first, it had been so long that I’d given up on big GF tortillas.
I just made these and immediately shared the recipe with all my GF friends and family…while eating these chewy, high FIBER, amazing tortillas. The best recipe I have tried for gf tortillas, and will be a staple going forward for sure. Thank you for providing the recipe for free!!
Thank you very much for sharing this amazing food recipes! I just stumbled up on them and fall in love with just reading it out! I haven’t tried making them yet but I will once I buy some necessary ingredients to what suggested!
I subscribed to your website and will follow you through!
I will also buy your book for a reference!
Much appreciated!
Kind regards
Rima ????
These are a big win for my GF family. I followed every direction exactly except I just used my stainless steel pan. I am pretty experienced making tortillas in that pan, but I was worried how it would turn out with these flours. It worked just fine no problem!
I’m going to modify the recipe in two ways for my purposes:
1. I will try using lard instead of sunflower oil. This is purely because I live in Texas and that’s how we make tortillas here. I’ll have to experiment with the amount I’m sure.
2. I’ll be using a tortilla press. Mine was confiscated to the kids’ mud kitchen, so I rolled these this time. I remember why I bought the press to begin with. Haha
Thank you so much for your hard work and experimentation!! You give my kids hope!!! Not even joking!!!
Turned out perfectly and are delicious! I used powdered psyllium husk. The gel was a new experience. Super interesting. Fabulous recipe.
Tried this recipe and was disappointed. I used measure to measure gluten-free flour, pysillium powder, measured using grams. The dough was very sticky, felt like I to add more flour but I did not. Then, the tortilla when cooked looked purple,… so frustrated. So what went wrong,
If your tortillas turned purple, it definitely sounds like a psyllium husk problem! Some brands will give your bakes an odd colour, that could also be the reason for why your dough was too sticky. I’d recommend trying a different brand of psyllium husk – I recommend using the “blond” psyllium husk variety, that won’t add any colour or flavour to your bakes. However, many brands unfortunately don’t specify that, so have a look at the reviews and avoid any where they mention that it turned their food a weird colour.
Hi, Can you roll these out bigger than 9 inches? I want to make buritos
Yes, absolutely, just divide the dough into a smaller number of (larger) tortillas or scale up the recipe. 🙂
I never add comments, but this recipe was amazing!!! So simple, delicious, and healthy.
Absolutely amazing I couldn’t even tell they were gluten-free. I’ve never done anything like this before even though it was my first time it was easy to follow directions and so tasty. Even the hubby liked them definitely saving this recipe for a future and plan to share with all my friends. Thank you so much.
These are great!! I mostly have issues with the dough sticking to the counter and rolling pin. But once cooked they are delicious. I also just throw the ingredients in my KitchenAid mixer with the dough hook. Not sure if that is the best way to do it, but it comes out ok. ????
Like everything I’ve made from here so far, these are amazing. They’re better than store-bought regular tortillas, and as good as the homemade regular tortillas my sister makes. I’m not gluten intolerant, but my best friend is. After a recent huge success with the cinnamon roll recipe–she finally got her favorite dessert, after more than two years!–I’m now hellbent on finding good recipes for ALL the things she misses. This is my go-to source. Bread is on the agenda next time I have a day off.
Everything has been amazing so far–I’m effectively eating GF, too, at this point, because it’s faster to get a feel for it and have reliable results if I cook and bake that way all the time. Plus, these recipes are so damn good I can’t tell the difference.
I’ve been lugging the cookbook everywhere, like a maniac, and a coworker bought one today, after I raved about it and shared biscuits. ????
We made these tonight and they were great! My gf teen was thrilled. Thank you so so much.
I tried this tonight. I’m giving 5 stars even though my first attempt at this wasn’t entirely successful. I’m an experienced cook and Baker and think I just need to buy a new non-stick pan. Or oven. The tortillas weren’t heating evenly or puffing up after the 1st one and had an undercooked appearance inside. Taste was the best GFV tortilla I’ve ever had! If my failures taste good at this point,, I know that I’ll get it right and it’ll be phenomenal. I agree with adding more salt BUT as an older lady, I don’t need it. I saved half of the dough wrapped in a damp paper towel, put in airtight bag, and is in the fridge. Maybe I’ll have better luck when I’m not trying something new at almost midnight! Absolutely thankful for your detailed description and measurements!
Can you half the Tortilla recipe and still have it turn out good?
Thank you!
Yes, absolutely!
I’ve done it and it worked great!!
Really appreciate your approach, Kat, and am excited to try these!
One question: Have you ever made the dough a few hours ahead and just let it rest before rolling and baking? When we need tortillas, I’m usually making a whole bunch of fillings and toppings as well, and would love to get the dough made ahead just to simplify things when I’m pulling everything together at mealtime.
I’ve stored the dough in the fridge for a couple of hours and it worked great – just make sure that it’s tightly covered to prevent it from drying out. Hope you’ll love the tortillas, enjoy!!
Excellent! No gluten free tortillas/wraps at our local supermarket today so decided to make some. Much easier than I expected and very tasty.
Can I make the dough ahead of time and keep in the fridge until the next day?
It should be OK, just make sure that it’s tightly wrapped or covered (or in an air-tight container) so it doesn’t dry out.
Great recipe. Our naan turned out just the right texture and I love that these are simple to make. Thank you!
Excellent! Turn out great every time. Better than wheat flour tortillas.
I just made these for the first time. I am not celiac but my wife is. They turned out amazing! Very pliable and tasted great. I made burritos and they didn’t fall apart!!!
Made into quesidillas for lunch today and they are a real game changer. This has now opened up so many more possibilities for a variety of meals. I had tried ready made ones before and found them inedible. My husband who is not gluten free had these with me and said they are so much nicer than regular wheat ones. Thank you for the superb recipe.
I did not believe this until I made them. Taste for taste, same as real tortillas. So good thank you.
My husband has Celiac disease and has not had a flour tortilla since his diagnosis about 12 years ago. I just made these this afternoon. I need more practice. , but I can’t complain too hard because they taste really good. Great texture. I used cassava flour because I did not have potato starch or flour. I also had to rest my dough for about 10 minutes, which helped with the rolling and pliability. All in all, I’m very happy. Also, I live in Arizona, the land of tortillas! These will be a staple in our house. Second also: Thank you for the precise weight measurements. As a baker, weighing the ingredients makes all the difference between success and failure. Digital scales are not very expensive, and I get better results with weighing my ingredients. ????
Kat, these are the most wonderful tortillas ever!! I was so astonished at how the psyllium husk made the dough feel and act just like wheat dough! I’ve made them twice in two days already, they’re that good! I made them 12″instead of 9″. I also used my best cast iron pan, because that’s all I have. It worked anyway, and they’re amazing! I finally got to eat burritos again after two years! Thank you so much!!
My husband actually liked these! He doesn’t like a lot of gluten free bread items because of the texture or the use of tapioca or cassava (they taste bitter to him). But I made these and he actually liked them! I am the gluten free person, so the fact that my “I’ll take her gluten, but add more gluten!” husband actually enjoyed them is amazing!
Attempted these last night and my dough definitely didn’t look as smooth as yours. I think next time I’ll try it using the KitchenAid dough hook. I also think the dough needs a tad more salt, but that’s a personal preference. The mouth feel of these is exactly like a regular four tortilla, glad I found this recipe. Curious to try it with cassava flour as someone in the comments recommended.
I have made these tortillas four times now. Perfect every time! My grammar, not so much. I would like to make a correction for my last posting if I may. I should have said “having been” diagnosed with Celiac!
Today I am making cinnamon rolls. I will be purchasing your book. Thank you for the amazing recipes.
Jackie
Have you ever tried these with Konjac instead of psyllium? (I happen to have it on hand)
I haven’t yet, but it’s on my to-do list of things to try! If you give it a try, please do let me know how they turn out 🙂
Having being diagnosed with Celiac disease in 2019 I am constantly searching and trying new recipes.
No more gluten free store bought tortillas for me. I have to admit that I was sceptical at first having tried many other recipes. These are the absolutely best homemade gf tortillas I have ever made! I made steak fajitas last night and there was no cracking or breakage when I rolled them up.
Thank you for allowing me to wrap things up again!! I look forward to trying your other gluten free recipes.
Did this recipe today first time halfed ingredients tho .Best recipe I have found yet .I even think rolling them thicker would make a ok nan bread or pitta style bread
Just tried making these. The dough was VERY sticky, hard to roll them thin enough. Taste was good though. I’m going to try a different flour blend next time
That’s odd, I’m really sorry you had trouble with the recipe? Did you change anything about it at all? What kind of psyllium husk did you use?
WOW an amazing texture for rolling!!! I wonder what kind of flour is the best for rolling though? I used white rice flour, but it burned on the skillet, when I turned the heat up to match the cooking time.
I just used the gluten-free flour blend to roll them (the same that you use to make the tortillas) and never had any issues with it!
I made these last night and they were fantastic. I made them with an all purpose GF flour blend but I’m curious if by “plain flour”, do that mean one that has no xantham gum? ]
Thanks!
So glad you loved them! No, “plain” flour refers to the fact that it doesn’t contain any raising agents (no baking soda or baking powder).
Thank you! I just received “Baked to Perfection”. Everything looks amazing! Can’t wait to start baking
Subbed out the flour for Casava flour. They were amazing and easy. I’ll be making them again tonight. 🙂
This is the first recipe for gluten free tortillas I’ve tried and I love it! Have tried many of the store-bought gluten free tortillas and all have been gummy and tasteless. This was an easy recipe and so tasty. Will be my go-to from here on out. My household also loved them and not everyone is gluten-free.
Can you recommend another flour other than maize/corn? I can’t eat corn, and have many GF flours available such as sorghum, millet, etc that I could use instead. Do you have a recommendation for which to use? Many thanks!
Yes, of course, you can replace the maize flour (known as corn flour in the US) with an equal weight of sorghum, white teff, light buckwheat or oat flour – the latter only if you’re not sensitive to oats.
Yes, I use cassava flour for gluten free and it works great!
Hi Lynn. Do you use only cassava flour?
Kats blend calls for white rice flour and corn flour, do you only use cassava instead of both? I’m not fond of the corn flour flavour so might try your suggestion. Thx ????
I just made them tonight and I replaced the entire gluten free flour recommended with cassava flour. Only. 1 cup weighed approximately 130 g but her recipe calls for 360 g. I kind of split the difference and stopped at 375 g. The dough came together really well and was so easy to roll out to 1 mm. I cut mine into a circular shape using a plate and each of the leftover bits I kept rolling into the next ball. The only issue I had was that some of mine didn’t puff up and some puffed up a lot. I’m not sure if those were the ones that were too thick or too thin. I’ll have to play some more.
I live at 8,200 feet in Colorado, how do you recommend I adjust this recipe for high altitude?
P.s. I have your cookbook and love it!!!!
Hi Robin, unfortunately, I have no experience with high-altitude cooking and baking, so I’m really not sure. However, I’ve been told by several readers that standard high-altitude adjustments work great for my recipes. Hope this helps, and I’m so glad you’ve been enjoying my recipes!!
Robyn, do you happen to know what high altitude adjustments for this recipe would be we live in Colorado too. They turn out great but don’t bubble to the degree Kats do!! We have her book to and love it.
High altitude baking adjustments for Colorado in this would be add an additional 1-2 Tablespoons water per cup
These were incredible!! They rolled out so nicely and I was able to get them quite thin. It was a bit of work but the results were worth it. The tortillas are yummy, tear-able, soft and very flexible. I used the Bob’s red mill all purpose gf flour blend. These are truly a game changer and better than any store bought gf tortillas I’ve had. My only change I would make is to add more salt. But these were so wonderful! Thank you for sharing the recipe!!
Hi Ezi,
I want to try these tortillas, can you please share which brand of psyllium husk powder did you use since you have tried the recipe and got good results.?
Hi Ezi, was the Bobs Red Mill all purpose flour that you used the 1:1?
I look forward to making these. Can you share what kind of salt you use? Thank you!
Hi Patricia, I use regular table salt in my recipes.
I made a batch of these this week. My first time GF cooking. They were fabulous! The taste was amazing and very straight forward to make. Followed the recipe exactly. I froze some to see how they would freeze. A few secs in the microwave and they’re perfect. Always keep them wrapped up to prevent drying out. But there’s no way that anyone would tell they’re GF. They’re just super tasty. THANK YOU! I’m very excited to try more of your recipes.
Does it matter if my gf flour blend already has a small amount of psyllium husk in it?
If it has some psyllium husk, then I recommend slightly reducing the amount of psyllium husk that you add separately (otherwise, they might end up a bit too chewy).
Hi! Would these be OK with a flour blend with xanthan gum? Or does it not matter. I don’t love xanthan gum so I would prefer not to. What would give me the best result?
Ideally, use a GF flour blend without xanthan gum. However, I know that many people have used GF flour blends that do contain it and the tortillas turned out great anyway. 🙂
Hello
Do recommend these for freezing?
I haven’t tried freezing them myself but I know that many others have and apparently it works great!
I love your cookbook! I was planning on making tortillas and saw the flat bread recipe on page 301 in the cookbook and then happened upon this recipe for tortillas. Can you tell me what the difference is?
So glad you’re enjoying my book! The flatbreads in the book are a bit thicker and “squishier”, so to speak, whereas the tortillas are thinner so they’re better suited to making burritos for example. Both are super soft and flexible, it’s just a question of which ones you prefer and/or how you want to use them. 🙂
THANK YOU!!! These are the only gluten free tortillas my husband likes, and I have tried many store bought and used tons of recipes. I’ll be making alot of these.
Could you use a measure for measure GF flour for the tortilla recipe? This looks so good.
I think it should work OK! If the GF flour blend absorbs a lot of moisture, you might need to add a bit of extra water (or reduce the amount of flour slightly).
Omg, AMAZING. Another winner from Loopy Whisk! I’ve never found gluten free wraps at the store that don’t crack or taste like crap. These were super easy, no weird ingredients or complicated instructions…and ther were pliable, soft, and delicious. Thank you for another wonderful recipe. ????
Epic! My 5 year old threw both hands up in the air and declared that he loved these and they are the best thing ever (and he’s not gluten free!). Hubby also kept asking me to confirm I really could eat these…. I made a test one as a ‘bun’ for my hamburger at lunch – instantly decided to make a batch to serve with our curry dinner. Curious to hear anyone who’s frozen them how they thawed (and how they did it). They are super quick to make but cooking one at a time takes time when you have other pans on the stovetop already. Not too bad for 3 but if company is over 12 x 2 minutes…24 minutes to cook them up. And you’ll want to make them all (I cut the batch in half and the family would have happily had more).
They freeze beautifully! I make a double batch and freeze them to use for wraps, hot dog buns…whatever and then then warm them from frozen in either my air fryer(4-6 minutes from frozen) or my skillet on medium heat with a lid until warmed through and soft again!
Hi,
I just made the tortillas following your recipe but not sure why the colour turn out not the same as yours, mine looks almost grey -blue. Where have i gone wrong?
It could be due to the psyllium husk you used. It’s best to use “blond” psyllium husk, other varieties can add colour to your dough.
Could you share which GF flour you used in this recipe?
I used Doves Farm Freee plain white GF flour for these, but my homemade GF flour blend (https://theloopywhisk.com/2021/09/23/homemade-gluten-free-flour-blend/) works great too!
I’m definitely going to make these. Could you freeze 1/2 the dough for later use?
I’ve never tried freezing them but many other readers have and apparently it works great!
We LOVE these tortillas !! The texture is amazing .. I have made them about 5 times now and find I have to add a cup or 2 of tapioca flour as they are so wet … I’m using Bobs Red Mill 1-1 GF flour ..
any tips at all? Thank you!
So glad you like them! It is very odd that you’re finding the dough too wet, that definitely shouldn’t be the case. Have you changed anything about the recipe at all?
I also seem to have to add a lot of flour so that in can just get them workable, into the pan- and its still quite difficult to transfer them efficiently.
Could it be because I am using the psyllium husk powder? I follow the recipe exactly and weigh all 5 products.
It’s honestly difficult to say, but the dough definitely shouldn’t be super soft and/or sticky. But the texture of the dough can depend on the GF flour you’re using (and, unfortunately, there can be a lot of variation between GF flour brands when it comes to how much water they absorb)… so, my suggestion would be to make the psyllium gel with a smaller amount of water (maybe 360g/1 1/2 cups) and then add the rest of the water slowly, until you get the correct dough consistency. And remember to note down the total amount of water you end up using, so you’ll know for next time. 🙂
Can you freeze the wraps and use them at a future date?
I haven’t tried freezing them myself but others have and apparently they freeze really well!
Hi Kat! I’ve recently been obsessively trying out your recipes and have been loving the results. I’m excited to try these tortillas and they got me thinking about the lefse that my family has made for generations but I can no longer eat due to the gluten. We’ve adapted our recipe as best as we can to be GF, but it still isn’t the same for stretch and softness. Do you think that I could add psyllium husk gel to our lefse recipe to make it more pliable and softer? Have you (or anyone reading!) ever tried this?
Hi Emily, I’m so glad you’ve been enjoying my recipes!! I’ve never tried making lefse but based on a quick Google search I definitely think that psyllium husk will help you add more elasticity and flexibility. I would recommend adding it to the dough in gel form – so, first mix it with some water and then add to the rest of the ingredients. You will have to play around with the exact amounts a bit, I recommend using this GF flour tortilla recipe as an approximate guide. Hope they turn out amazing!
Thank you! I am going to be trying it out this week. ????
These are excellent! They are easy to make though maybe a little time consuming but very worth the effort! The gluten free wraps in the stores are rather awful but these are very good! The psyllium husk makes all the difference in texture and chewiness. Even the gluten eaters in the family enjoyed them! Thanks again for another great recipe! Thinking about buying your book!
I made these yesterday; they were easy to make and held up well for a chicken fajita. I was buying gf wraps from Aldi and while they are good, they are difficult to roll without splitting and really turn to mush when you use wet ingredients (like salsa) in your wrap. These tortillas are worth the time to make them fresh. My teenager, and fellow Celiac, loved them as well and was excited to make a “real” burrito.
My note about the recipe is that I used the King Arthur blend that had xantham gum in it and the recipe still worked. In my local area, I am having difficulty in finding white rice flour (going back to last year) in the places that normally sold it, so I’m glad that this recipe worked with the blend that I already have on hand!
That’s the brand I use. I was hoping to see a review about someone using Kong arthur brand. Now I know they will turn out great when I make them. Plan on making some this week for the first time.
Is this even real?! I’m still pinching myself every time I eat one of these. I am celiac and my partner is not- he thinks these are better than the wheat flour tortillas.
Thank you so much for your contribution to gluten free baking
This recipe is bloody fantastic. I don’t get many actually easy GF recipes that end up being actually easy, but also tasty!
I substituted 1c of GF flour for chickpea flour for some extra iron. I used Woolies homebrand GF flour. It was fluffy, tasty & actually wrap-able. I’m raving ????????
My first batch resembled Flubber. I followed the recipe exactly weighing all the ingredients. I think I could have made a tire with it. I threw it all away. I decided to do a little research on my flour and discovered that it already had psyllium in it.
So I whipped up another batch with a different flour I have and they turned out just like they were supposed to. My GF free son is already a picky eater and he actually liked them. I would like to get them a little thinner. I used a tortilla press. I think next time I’ll roll them a little after pressing them. I think I’ll also experiment with other flour blends.
Definitely a keeper.
Thanks for your comment on using the press – I was hoping that someone had done that experiment. I can’t wait to try this recipe and always use a press for corn tortillas!
I just printed this recipe out this mornin and plan on trying it out soon! But since I’m the only one primarily eating G.F. How do I pair down the measurements to make it as needed in different quantities? Such as 3, 6, 9, or 12 tortillas at a time depending on my daily needs? This is all new to me, please be gentle with a novice like me 🙂
You can definitely scale down the recipe! Just divide all the ingredient quantities by the same factor (for example, halve the recipe to make 6 tortillas, divide all ingredient quantities by 4 to make 3 tortillas and so on). If you want to make 9 tortillas, multiply all ingredient quantities by a factor of 3/4 (0.75). I even divided the recipe by 12 once, and made just a single tortilla, and it worked great! Note that I definitely recommend working with grams and using a kitchen scale in this case, it’s much more precise and gives the best results.
Hello and thank you for your recipies! I just noticed youvon Tiktok and haven’t had the pleasure of trying out any recipies yet, but I have a question about the tortillas. You used gluten free mix flours. Maybe you wrote about it but have you tried with 100% corn flour or a majority of corn flour? BR, Pia from Finland
Hi Pia, if you want to use 100% corn flour, then I definitely recommend that you look online for a reliable corn tortilla recipe (not a flour tortilla one)!
Hi!!
I’m just curious, would regular flour work with this recipe? Has anyone you know tried it? And just swapped GF flour with regular all purpose?
I don’t recommend using regular wheat flour for this recipe. GF bread and regular bread (and therefore GF flour tortillas and regular flour tortillas) require completely different ingredients and ingredient ratios. So, if you don’t need them to be gluten-free, I definitely recommend finding a regular recipe.
I’ve recently gone gluten free as I figured out I have a definite gluten sensitivity. Bought 2 different flavours of store bought tortilla wraps (Toufayan brand). They’re not that great, they are edible, but definitely very tasty.
Found your recipe online and decided to try it (did 1/4 the recipe). I made 3 tortilla wraps that are every bit as tasty as regular flour ones. They are, as you stated, soft and pliable.
One question; wondering if after allowing the psyllium husks to gel up in the warm water, if I could just add the dry ingredients into a food processor, then the wet and allow it to quickly and easily make my tortilla dough?
Either way I make them, I can again look forward to having (sandwich) wraps, making taco casserole, quick tortilla wrap pizza, etc. The possibilities are endless!
Thanks for posting such an easy, delicious recipe for tortilla wraps!!
I have tried gluten free flour tortillas in the past and they were so difficult and frustrating, but these tortillas were amazing!! I had psyllium husks already and was wondering what to do with them so I decided to try this recipe. These tortillas were easy to put together. They rolled out without constantly tearing, and they made such tasty, pliable tortillas for my burrito this morning! I love this recipe!! I highly recommend.
PS another great bonus is they are vegan!!
I was skeptical at first, because it’s hard to find a good GF + Vegan tortilla recipe that has the right texture and taste, so I was very impressed when tasting this! It’s delicious and better than some of the expensive GF + Vegan tortillas you will buy in Whole Foods. Plus, it’s so simple. Highly recommend!
Made these today as I literally had nothing in the house for lunch. They were super simple and easy and oh my, tasted so so good!!! I just made half a batch but have 2 left for tomorrow. Stuffed them with spinach and chickpea chuna and they were amazing ???? Thank you so much ????????
These are the best tortillas we’ve had since going gluten free. My family loves them with curry or as an egg roll.
I made them with cassava flour as the only substitute as they came out beautiful. Very tasty! Thank you for your wonderful recipes.
Did you only use cassava for the flour, or did you use some cassava, some gluten free flour. If a mix, how much of each? Thank you!
Ok these tortillas were amazing!!! Thank you thank you thank you. One thing I dearly missed since going gluten free are tortillas, especially since I am New Mexican and a burrito anything makes a convenient grab and go meal and or snack. I had a hard time getting them round but I’m sure it just takes practice. My family teased and asked each other what state they got ???? One IMPORTANT question I have is can these be frozen?? They took way too long to cook at dinner so it would be convenient if I can pre make and freeze ???? Oh and using fabric tortilla pouch keeps them warm and holds moisture for up to an hour.
Best four tortillas I have seen. Very helpful. Perfect illustration.
Thanks
Thank you so much, Kat! Awesome easy recipe as described. Easy to roll super thin without breaking using parchment above and below. I used it for enchiladas and they cooked up so brilliantly, I want to try rolling in sheets for lasagne. Yum.
Can I make the dough ahead of time and refrigerate it and then cook up the tortillas later that day or the next day?
Hi Maria, I’ve never tried doing this, but I think it should be OK – just make sure that you wrap them tightly in plastic wrap or keep them in an air-tight container so that they don’t dry out.
Great recipe! Easy to make. I made these for quesadillas and couldn’t tell the difference from regular flour tortillas. Used tortilla press which is faster and easier than using a rolling pin. Layered with parchment and froze. Defrosted in microwave and they were fine for quesadillas. I did find that I was more successful using a well-seasoned cast iron pan as I didn’t want to damage my non-stick pan with the higher heat necessary for browning. No problem with sticking in cast iron pan. I am so happy to have found this recipe.
These are fantastic! My first time using psyllium husk. Better than any store bought GF tortilla I’ve tried. I used 1/2 ghee 1/2 oil and they’re delicious. I could envision using these as a naan or roti replacement. Thanks for the great recipe!
Can you freeze these? As I am only person that is GF.
Thank you
I haven’t tried freezing them, so unfortunately I’m really not sure. You could always try freezing one or two as a test run and see how they turn out. Alternatively, you could make a smaller batch of just 2-3 tortillas.
Hello
Did you manage to successfully freeze them? Please share
The dough refrigerates well for three days, cut into individual portions, wrapped tightly with cling wrap, and placed in a Ziploc bag.
This looks amazing. I am wondering if you have tried this recipe using a tortilla press instead of hand-rolling them each. Would a tortilla press work?
Hi Elle, I haven’t tried making these with a tortilla press, but other readers have and apparently it works great!
Can you use a stand mixer to knead this?
Hi Pamela, yes, that should work well.
AMAZING!!!!!!!!!
My husband couldn’t believe they were gluten free.
Great flavor and texture.
Thanks for all your recipes!
Hey! Thank you so much for this recipe! It’s such a life saver.. Completes my life! hehe
I actually noticed a small descrepancy between the cups measurement vs weight in the Gluten Free Flour. Im using Bobs Red Mill 1:1 and the weight comes to 190g per cup. Which makes up over 500g for 3 cups. Could you please look into this?
Hi Meg, I’m so glad you like the recipe!! So, that’s a common problem with gluten-free flours and also the reason why I always recommend using weights rather than cup/volume measurements. Different GF flour blends can have very different densities (weight per unit volume) depending on the brand you use. That’s because different brands use different “recipes”, so to speak – if you compare them, you’ll see that often times, the ingredients (i.e. the specific GF flours used in the blend) are vastly different. So, 1 cup of one brand might weigh 120g (the conversion I usually use), 1 cup of another might weigh 190g, as you’ve noticed. It’s incredibly annoying and it makes the weight-to-cup conversions somewhat unreliable. That’s why I always put weights first and recommend using a kitchen scale if at all possible.
Excellent recipe!! It has great taste and nice stretch! 12 tortillas are too many for my family, and since they are fast to make, I reduce the recipe. 5 stars on first day, but they are dryer on subsequent days… so I just make a smaller batch. The other thing that I love about them is that get nice and crispy if you want to create a grilled sandwich wrap. Thank you for such a delicious and simple GF wrap!!
Thank you for your recipes. I have never baked a bread until I found your site. Followed every step and have been successful each time. We’ve been baking your loaf bread every week. My husband said it’s a life saver 🙂 I just received your book today and excited to read the science behind it and try new recipes. A quick question and help: What might be a good substitute for maize flour? Thank you so much!
Hi Martha, I’m so glad you’ve been enjoying my recipes and I really hope you’ll love my book!
Instead of maize flour, you can use sorghum, white teff, buckwheat or gluten free oat flour (if oats aren’t a problem for you).
My family and I loved these tortillas. So soft and delicious. We had them with curried veggies and everyone keeps asking to have more made. Thank you for this wonderful recipe.
These turned out great! I couldn’t believe how soft and pliable they were – perfect for burritos. Followed the recipe exactly and they were fantastic.
Kate, did you use Dove flour mix or blend your own? If you blended your own did you use potato flour or starch? Thank you
Hi Kat, I am confused about Maize flour in the UK and the US equivalent. To make mock Dove Farm Freee flour mix are you sure you mean corn flour in the US or cornstarch. Please clarify for me. These tortillas look delish! Thank you
Hi Suzi, maize flour in the UK is the same as corn flour in the US (not cornstarch!). It’s a finely milled flour, light yellow in colour – not the fine white powder that’s squeaky when you rub it between your fingers (that’s cornstarch).
Can I use a tortilla press to shape them?
I haven’t tried it but it should work OK.
Curious if you tried it and how did they turn out? I use a press for corn tortillas and it works great