The best gluten-free flour tortillas

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A large flour tortilla should be soft and flexible; It should not break or crumble when rolled into a burrito. Above all, it should taste good! I wanted a gluten-free version of our favorite flour tortillas, basically gluten-free flour tortillas that don't taste gluten-free. Finding a mix of ingredients that produces the perfect omelette and doesn't taste like chewy, chewy cardboard in the process is something I almost gave up on many times.

Although this recipe contains three times more ingredients than traditional tortillas with its simple combination of flour, salt, water and oil; The ingredients are not complicated. Each of these elements works with the others to create the perfect omelette. I tried this recipe six times before sharing it here the first time. Since then, we have made these tortillas countless times in the past few years. These gluten-free flour tortillas work perfectly every time.

When I finally discovered this recipe, we had more breakfast burritos and breakfast tacos that month than we had eaten in the past two years. My whole family is delighted with this recipe. For more gluten-free recipes that don't "taste" gluten-free, check out all the gluten-free dessert recipes!

COOK NOTE: You can roll these thicker tortillas, like naan bread, or as thin as possible. If you're more of a perfectionist than I am, you can even roll the dough lightly floured and create much more perfect round tortillas.

Cooking tip: I use this style of pastry rolling pin, this frying pan, or this electric griddle to make this recipe.

The best gluten-free flour tortillas

Servings: 12 servings

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Calories: 203kcal


  • 2 cups brown rice flour
  • 1/2 cup potato starch
  • 2 teaspoons xanthan gum
  • 2 teaspoons of kosher salt
  • 1/4 teaspoon of baking powder
  • 1/2 cup of lukewarm water
  • 1 tablespoon of honey
  • 6 tablespoons of milk plus 1 teaspoon of vinegar
  • 6 tablespoons lightly flavored olive oil
  • 2 eggs
  • 1/3 additional cup potato starch to stretch tortillas


  • Combine the milk and vinegar and let stand a few minutes. Mix dry ingredients and reserve. Beat the honey in the warm water and then add the milk / vinegar and the oil. Mix the eggs and stir until well combined. Add the wet ingredients to the dry and stir with a spoon until the dough is between the consistency of the mashed potatoes and the cookie dough. It should be wet and sticky. Let the dough rest for 20 minutes! (The rest time is crucial for the end result, if the dough does not rest, the brown rice flour will not be absorbed and the texture will be gritty).

  • When you're ready to make the tortillas, heat a large nonstick skillet over medium-high heat. Lightly sprinkle a mat or counter with a tablespoon of potato starch. The amount doesn't need to be exact, just lightly rub the potato starch on the surface with your hands, so the tortillas don't stick to the counter. You'll dust off your work surface with a fresh pinch of potato starch for each tortilla! (I used about 2 teaspoons for each tortilla). This makes a big difference in the ease of spreading the tortillas.

  • Scoop out a golf ball-sized amount of dough and place it on the floured surface. Roll it up a bit to lightly cover the dough with starch. Press down with your hands to flatten the dough. I flip it once or twice, just to make sure it's covered with starch to keep it from sticking. Use a puff pastry roll or lightly dusted rolling pin to spread it out in a circle. Use a large spatula to transfer it to the hot skillet.

  • Cook on each side for 60-90 seconds, allowing it to brown and begin to bubble before turning it over. Wrap tortillas in a thin tea towel to keep them warm until ready to eat. Serve immediately or let cool and store in an airtight container until ready to serve. Reheat for 10-15 seconds in the microwave or in a hot pan, just before serving. Tortillas should be kept at room temperature for one or two days. Enjoy!


You can roll these thicker tortillas, like naan bread, or as thin as possible. If you're more of a perfectionist than I am, you can even roll the dough lightly floured and create much more perfect round tortillas.


Calories: 203kcal | Carbohydrates: 28 g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 422 mg | Potassium: 171mg | Fiber: 2g | Sugar: 2g | Vitamin A: 52 IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1 mg

{originally published on 10/15/13 – notes and recipe photos updated 05/17/17}

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