Posted by These gluten-free flour tortillas are everything you could want in a tortilla—soft, pliable, and perfect for folding or wrapping. Even better, they’re incredibly simple to make with just five pantry staples, all gluten-free. You’d never guess they’re gluten-free, and neither will your guests!
Why You’ll Love These Tortillas
- Soft and Flexible: Perfect for wraps and folds without tearing.
- Quick and Easy: Ready in minutes with minimal effort.
- Only 5 Ingredients: Gluten-free flour blend, psyllium husk, salt, oil, and water.
- Versatile Dough: Easy to knead and roll, just like traditional wheat dough.
- Unbeatable Texture: They’re soft, slightly chewy, and won’t crack or tear.
- No Special Equipment Needed: A rolling pin and a non-stick pan are all you need.
How to Make Gluten-Free Tortillas
Ingredients:
- Gluten-Free Flour Blend
- Psyllium Husk (whole/rough form)
- Salt
- Oil
- Water
Step-by-Step Instructions:
- Prepare the Dough:
- Whisk the gluten-free flour blend and salt in a bowl.
- Add oil and psyllium gel (made by mixing psyllium husk with warm water).
- Stir with a wooden spoon, then knead by hand until smooth and elastic.
- Portion the Dough:
- Turn the dough onto a floured surface and divide it into 12 equal pieces.
- Roll each piece into a ball. Cover the balls with a towel to prevent drying.
- Roll Out the Tortillas:
- Roll each ball on a floured surface into a thin, round tortilla (about 9 inches in diameter). Rotate frequently to prevent sticking.
- Cook the Tortillas:
- Heat a non-stick pan over medium-high heat.
- Place a tortilla in the pan and cook for 45 seconds until bubbles appear. Flip and cook for another 45 seconds to a minute.
- Transfer to a dish towel to trap steam, keeping them soft.
Tips for Perfect Tortillas
- Keep Them Soft: Use psyllium husk for elasticity and oil for moisture. Wrapping them in a dish towel post-cooking helps retain softness.
- No Baking Powder Needed: These tortillas puff slightly on their own, making them ideal for wraps.
- Best Pan to Use: A non-stick pan works best. Cast iron tends to stick and dry out the tortillas.
- Storing: Store in a zip-lock bag or wrap tightly in cling film for 2–3 days.
Reheating Leftovers
To revive tortillas, spray lightly with water and heat in a covered non-stick pan for about a minute on each side. Wrap in a towel after reheating to trap steam and restore pliability.
These gluten-free flour tortillas are soft, flexible, and perfect for wraps or folding. With just 5 simple pantry ingredients, they’re quick and easy to prepare. You’ll never guess they’re gluten-free!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 tortillas
Ingredients
- 5 tbsp (24g) whole psyllium husk (use 20g if using psyllium husk powder)
- 2 cups (480g) warm water
- 3 cups (360g) gluten-free flour blend (plus extra for dusting)
- Tip: Use a store-bought blend like Doves Farm Freee or mix your own (50% white rice flour, 30% potato starch, 20% maize/corn flour by weight).
- 1 tsp salt
- ¼ cup (50g) sunflower oil or other neutral-tasting oil
Instructions
- Prepare the Psyllium Gel
- In a small bowl, whisk the psyllium husk with warm water. Let it sit for 15-20 seconds until a gel forms.
- Mix the Dry Ingredients
- In a large bowl, whisk together the gluten-free flour blend and salt.
- Combine Ingredients
- Make a well in the center of the dry mixture and add the psyllium gel and oil.
- Mix with a wooden spoon, then knead by hand until the dough is smooth and springy. Ensure no dry flour patches remain.
- Shape the Dough
- Transfer the dough to a lightly floured surface. Divide it into 12 equal portions and roll each into a ball. Cover with a dish towel to prevent drying.
- Roll the Tortillas
- Lightly flour your surface and rolling pin. Roll each dough ball into a thin, round tortilla about 9 inches (23cm) in diameter and 1mm thick. Rotate frequently to prevent sticking.
- Cook the Tortillas
- Preheat a non-stick frying pan over medium-high heat. The pan is ready when water droplets sizzle on its surface.
- Place a tortilla in the pan and cook for 45 seconds or until bubbles form and the underside develops light brown spots. Flip and cook for another 45 seconds to 1 minute until dark brown spots appear.
- Tip: Adjust heat as needed if tortillas brown too quickly or take too long to cook.
- Keep Warm
- Transfer cooked tortillas to a dish towel and cover to retain softness and flexibility. Repeat with the remaining dough.
Storage & Reheating
- Storage: Keep tortillas in a zip-lock bag or tightly wrapped in cling film for 2-3 days.
- Reheating:
- Lightly spray tortillas with water and warm in a preheated non-stick pan over medium heat. Cover with a lid and heat for 45 seconds to 1 minute on each side. Wrap in a dish towel to trap steam and restore softness.
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Nutritional Information (per tortilla)
- Calories: 140
- Protein: 2g
- Carbohydrates: 24g
- Fiber: 3g
- Sugar: 0g
- Fat: 4g
- Saturated Fat: 0.5g
- Sodium: 105mg