Soft Gluten-Free Tortillas Easy 5 Ingredient Recipe

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:

1. 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.
2. 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.
3. 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.
4. 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.

Soft Gluten-Free Tortillas Easy 5 Ingredient Recipe

Recipe by admin

0.0 from 0 votes

Course: Gluten FreeCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

250

kcal

These gluten-free flour tortillas are everything you could want in a tortilla—soft, pliable, and perfect for folding or wrapping.

Ingredients

• 5 tbsp 5 (24g) whole psyllium husk (use 20g if using psyllium husk powder)

• 2 cups 2 (480g) warm water

• 3 cups 3 (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 1 salt

• ¼ cup (50g) sunflower oil or other neutral-tasting oil

Directions

• Whisk psyllium husk with warm water and let it sit for 15-20 seconds until a gel forms.
• In a large bowl, mix gluten-free flour and salt.
• Add psyllium gel and oil to the dry ingredients, mix, and knead until smooth.
• Divide the dough into 12 balls and cover them with a dish towel.
• Roll each ball into a thin, round tortilla on a floured surface.
• Preheat a non-stick pan over medium-high heat.
• Cook each tortilla for 45 seconds per side until golden brown spots appear.
• Keep cooked tortillas covered in a dish towel to stay soft.