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Easy Gluten-Free Flour Tortillas

Section: Tasty Lunch Ideas

These gluten-free flour tortillas offer a tender, pliable texture perfect for wraps or tacos. Made with a blend of gluten-free all-purpose flour, salt, vegetable oil, and warm water, the dough comes together quickly and rests briefly to ensure easy rolling. Cooking on a hot skillet for about a minute on each side creates light, flexible tortillas with subtle flavor. Ideal for those avoiding gluten, these tortillas keep well when stored airtight or frozen for later enjoyment.

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Last modified on Wed, 14 Jan 2026 15:44:57 GMT
Two images of tortillas, one stacked and one rolled. Pin it
Two images of tortillas, one stacked and one rolled. | dinabakery.com

Gluten-free flour tortillas offer a simple and delicious way to enjoy homemade wraps without worrying about gluten. This recipe yields soft, pliable tortillas that are perfect for tacos, burritos, or simply dipping in your favorite sauces. It has become a go-to in my kitchen because it is quick to prepare and tastes just like traditional tortillas, making it a winner for the whole family.

I first experimented with this recipe when a friend brought over gluten-free flour and now it’s a regular feature at our taco nights. Everyone loves how soft and fresh these tortillas taste compared to store-bought versions.

Ingredients

  • Two cups gluten-free all-purpose flour: the base of the dough opt for a blend meant for baking for best results
  • Half a teaspoon salt: enhances the flavor of the tortillas
  • Quarter cup vegetable oil: provides tenderness and helps keep the tortillas soft
  • Three quarters cup warm water: brings the dough together and improves pliability warm water helps absorb the flour better

Step-by-Step Instructions

Sift and Combine the Dry Ingredients:
Measure the gluten-free flour and salt into a mixing bowl and stir to blend evenly. This ensures the salt is distributed well throughout the dough.
Add Oil and Mix:
Pour in the vegetable oil and use your fingers or a fork to mix until the mixture looks crumbly. This incorporates the fat which creates a soft texture.
Gradually Incorporate Warm Water:
Slowly add the warm water while mixing. You want to combine it little by little until the dough just comes together but is not sticky.
Rest the Dough:
Divide the dough into eight equal balls and set them aside covered for about 10 minutes. Resting relaxes the flour and makes rolling easier.
Roll Out the Tortillas:
Lightly flour your surface with gluten-free flour and roll each ball into a thin circle about six to eight inches wide. Keep the thickness consistent for even cooking.
Cook on the Skillet:
Heat a dry skillet over medium heat. Cook each tortilla for about one minute on each side until light brown spots appear. Do not overcook or they will become brittle.
Keep Warm Until Serving:
Stack the cooked tortillas on a plate and wrap them in a clean towel to stay soft and warm while you finish cooking the rest.
A stack of tortillas on a wooden board. Pin it
A stack of tortillas on a wooden board. | dinabakery.com

My favorite ingredient here is the vegetable oil since it really gives these tortillas their tender, flexible texture. I remember the first time I made them for a family picnic and was amazed to see everyone reach for seconds because they tasted so much like the tortillas I grew up with.

Storage Tips

Store leftover tortillas in an airtight container at room temperature for up to two days. For longer storage, place them in a resealable plastic bag and freeze. When ready to eat, thaw at room temperature and warm on a skillet or in the microwave wrapped in a damp paper towel.

Ingredient Substitutions

If you prefer a different oil, light olive oil or avocado oil can be good options but avoid strong-flavored oils as they will alter the taste. If you do not have gluten-free all-purpose flour, you can try a mix of rice flour combined with tapioca starch but the texture may change slightly.

Serving Suggestions

These tortillas make wonderful wraps for grilled chicken, sautéed veggies, beans, or scrambled eggs. They’re also great for quesadillas or as a side for chili and soups. I like to serve them with fresh salsa and guacamole for a simple snack.

A wooden bowl filled with tortillas. Pin it
A wooden bowl filled with tortillas. | dinabakery.com

Cultural Context

Tortillas are a staple in Mexican cuisine and typically made from corn or wheat. Creating gluten-free versions helps make these beloved dishes accessible to more people while honoring the tradition of fresh homemade tortillas. This recipe brings the warmth and comfort of Mexican food right into your kitchen.

Frequently Asked Questions

→ What type of flour works best for these tortillas?

Using a gluten-free all-purpose flour blend yields the best texture and pliability for these tortillas.

→ Can I substitute vegetable oil with another fat?

Yes, mild oils like canola or light olive oil can be used without drastically changing flavor or texture.

→ How do I know when the tortillas are cooked properly?

Cook each side until lightly browned spots appear, usually about one minute per side on medium heat.

→ What is the best way to store leftover tortillas?

Keep them in an airtight container at room temperature for short term or freeze to preserve freshness longer.

→ Can these tortillas be made ahead of time?

Yes, prepare the dough and tortillas in advance; they can be warmed up gently before serving.

Gluten-Free Flour Tortillas

Soft, warm gluten-free flour tortillas made quickly with simple ingredients and stovetop cooking.

Prep Time
15 minutes
Cooking Time
10 minutes
Total Preparation Time
25 minutes
By: Dina

Featured in: Lunch

Difficulty Level: Easy

Cuisine Type: Mexican

Number of Portions: 8 Serving Size (8 tortillas)

Dietary Options: Vegan Option, Vegetarian Option, Gluten-Free, Dairy-Free

The Ingredients You'll Need

→ Dry Ingredients

01 2 cups gluten-free all-purpose flour
02 1/2 teaspoon salt

→ Wet Ingredients

03 1/4 cup vegetable oil
04 3/4 cup warm water

Step-by-Step Instructions

Step 01

In a mixing bowl, stir together gluten-free flour and salt until evenly mixed.

Step 02

Add vegetable oil to the flour mixture and blend with fingers or a pastry cutter until the texture resembles coarse crumbs.

Step 03

Gradually pour in warm water while mixing until a cohesive dough forms without being sticky.

Step 04

Separate the dough into 8 equal portions and shape each into a ball; cover and let rest for 10 minutes to relax gluten-free flour.

Step 05

On a floured surface, roll each dough ball into a thin, even circle about 6–8 inches in diameter.

Step 06

Heat a skillet over medium heat and cook each tortilla for approximately 1 minute on each side until lightly browned and pliable.

Step 07

Stack cooked tortillas and wrap them in a clean towel to maintain warmth until serving.

Extra Tips

  1. Use a certified gluten-free flour blend to ensure best texture and flavor.
  2. Store leftovers in an airtight container and refrigerate or freeze for extended freshness.

Tools You'll Need

  • Mixing bowl
  • Rolling pin
  • Skillet or frying pan
  • Measuring cups and spoons

Allergy Information

Check ingredient labels to avoid allergens, and speak to an expert if necessary.
  • Contains vegetable oil; check for possible cross-contamination in gluten-free flour.

Nutritional Details (per serving)

These figures are for informational purposes only. Always consult a professional if needed.
  • Calorie Count: 120
  • Fat: 6 grams
  • Carbohydrates: 15 grams
  • Proteins: 2 grams