Gluten Free Tortillas: 5 Best Recipes for Tasty Homemade Wraps!

Have you ever bitten into a store-bought gluten-free tortilla only to have it crumble in your hands? What if I told you that making delicious, flexible gluten free tortillas at home is not only possible but surprisingly simple?

For those with celiac disease or gluten sensitivity, finding tasty alternatives to wheat-based wraps can be challenging. These homemade gluten free tortillas will transform your wrap game, offering flexibility, flavor, and freshness that store-bought versions simply can’t match.

Today, I’m sharing five exceptional recipes that will have you wrapping, rolling, and enjoying your favorite fillings without worry. Let’s dive into these game-changing recipes that prove going gluten-free doesn’t mean sacrificing taste or texture!

Recipe 1: Classic Corn Tortillas

Ingredients List

• 2 cups masa harina (corn flour)
• 1/2 teaspoon salt
• 1 1/2 to 2 cups warm water
• Optional: 1 tablespoon olive oil for more pliable tortillas

Masa harina is naturally gluten-free and creates authentic corn tortillas. If you can’t find masa harina, cornmeal won’t work as a substitute – look for Bob’s Red Mill or Maseca brands in the international aisle of most grocery stores.

Timing

• Preparation time: 15 minutes
• Resting time: 30 minutes
• Cooking time: 15 minutes (about 1-2 minutes per tortilla)
• Total time: 1 hour – which is 40% less time than many other homemade bread alternatives!

Step-by-Step Instructions

Step 1: Mix the Dough

In a large bowl, combine masa harina and salt. Gradually add warm water while mixing with your hands until the dough comes together. It should feel like soft play-dough – not sticky or crumbly. If it’s too dry, add more water one tablespoon at a time.

Step 2: Rest the Dough

Cover the dough with a damp kitchen towel and let it rest for 30 minutes. This crucial step allows the masa to fully hydrate, making it easier to work with and producing more pliable tortillas.

Step 3: Form Balls

Divide the dough into 12 equal portions and roll each into a ball about the size of a golf ball. Keep the balls covered with a damp towel while you work to prevent them from drying out.

Step 4: Press or Roll

If you have a tortilla press, line it with plastic wrap or parchment paper and press each ball. No press? Place the ball between two sheets of plastic wrap and roll with a rolling pin to about 6 inches in diameter and 1/8 inch thick.

Step 5: Cook

Heat a cast-iron skillet or comal over medium-high heat. Cook each tortilla for about 30 seconds per side until it develops light brown spots. The tortilla should puff slightly when it’s done.

Step 6: Keep Warm

Place cooked tortillas in a tortilla warmer or wrapped in a clean kitchen towel to keep them warm and pliable while you finish cooking the batch.

Recipe 2: Cassava Flour Tortillas

Ingredients List

• 1 cup cassava flour
• 1/4 teaspoon salt
• 2 tablespoons olive oil or avocado oil
• 1/2 cup warm water (plus more if needed)
• Optional: 1/2 teaspoon garlic powder for flavor

Cassava flour creates tortillas with a neutral flavor that works well with any filling. It’s grain-free and paleo-friendly, making these tortillas suitable for multiple dietary needs.

Timing

• Preparation time: 10 minutes
• Resting time: 10 minutes
• Cooking time: 10 minutes
• Total time: 30 minutes – perfect for a quick weeknight meal!

Step-by-Step Instructions

Step 1: Mix Ingredients

In a medium bowl, whisk together cassava flour, salt, and optional garlic powder. Add oil and warm water, mixing until a dough forms. The dough should be pliable but not sticky – adjust with more flour or water as needed.

Step 2: Rest Briefly

Cover the dough and let it rest for 10 minutes to allow the cassava flour to fully hydrate and make the dough easier to handle.

Step 3: Form and Roll

Divide the dough into 6-8 equal portions. Roll each between two pieces of parchment paper to about 1/8 inch thickness. Aim for 6-7 inch diameter for taco-sized tortillas.

Step 4: Cook

Heat a non-stick pan over medium heat. Cook each tortilla for 1-2 minutes per side until light golden spots appear and the tortilla becomes flexible.

Recipe 3: Almond Flour Tortillas

Ingredients List

• 1 cup blanched almond flour
• 1/4 cup tapioca starch
• 1/4 teaspoon salt
• 1 large egg
• 2 tablespoons water
• Optional: 1 teaspoon dried herbs like oregano or basil

These low-carb, keto-friendly tortillas have a slightly nutty flavor. If you have a nut allergy, try substituting sunflower seed flour in equal amounts.

Timing

• Preparation time: 10 minutes
• Cooking time: 15 minutes
• Total time: 25 minutes – 30% faster than traditional wheat tortillas!

Step-by-Step Instructions

Step 1: Combine Dry Ingredients

In a bowl, whisk together almond flour, tapioca starch, salt, and any optional herbs until well combined.

Step 2: Add Wet Ingredients

Beat the egg with water, then add to the dry ingredients. Mix until a soft dough forms. The dough will be slightly stickier than traditional tortilla dough.

Step 3: Form Tortillas

Divide the dough into 4-6 portions. Place each portion between two pieces of parchment paper and roll to about 1/8 inch thickness. Use a bowl or lid to cut perfect circles if desired.

Step 4: Cook Carefully

Heat a non-stick pan over medium heat. Carefully peel the parchment paper from the tortilla and transfer to the pan. Cook for 1-2 minutes per side until lightly browned. These tortillas are more delicate, so handle with care.

Recipe 4: Chickpea Flour Tortillas

Ingredients List

• 1 cup chickpea flour (besan)
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder (optional)
• 1 tablespoon olive oil
• 1/2 cup warm water (plus more as needed)
• Optional: 1 tablespoon chopped fresh herbs like cilantro or parsley

Chickpea flour creates protein-rich gluten free tortillas with a slightly earthy flavor. These are perfect for Mediterranean-inspired wraps and have a natural yellow hue.

Timing

• Preparation time: 10 minutes
• Resting time: 15 minutes
• Cooking time: 15 minutes
• Total time: 40 minutes

Step-by-Step Instructions

Step 1: Mix the Batter

In a bowl, combine chickpea flour, salt, and garlic powder. Add olive oil and gradually whisk in warm water until you have a smooth, pourable batter slightly thicker than pancake batter.

Step 2: Rest the Batter

Let the batter rest for 15 minutes to allow the flour to absorb the liquid fully and any bubbles to settle.

Step 3: Cook Like Crepes

Heat a non-stick pan over medium heat and lightly oil. Pour about 1/4 cup of batter into the center of the pan, then quickly tilt and swirl to spread into a thin circle about 7-8 inches in diameter.

Step 4: Cook Until Set

Cook for 1-2 minutes until the edges look dry and the bottom is golden. Flip and cook for another minute. These tortillas cook more like crepes than traditional tortillas.

Recipe 5: Rice Flour Tortillas

Ingredients List

• 1 cup white rice flour
• 1/4 cup tapioca starch
• 1 teaspoon xanthan gum
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 3/4 cup warm water (approximately)

Rice flour creates neutral-flavored gluten free tortillas that work well with any filling. The xanthan gum is crucial for flexibility – don’t skip it!

Timing

• Preparation time: 15 minutes
• Resting time: 20 minutes
• Cooking time: 15 minutes
• Total time: 50 minutes

Step-by-Step Instructions

Step 1: Mix Dry Ingredients

In a large bowl, whisk together rice flour, tapioca starch, xanthan gum, and salt until well combined.

Step 2: Add Wet Ingredients

Add olive oil and gradually add warm water while mixing until a soft, pliable dough forms. The dough should be neither sticky nor crumbly.

Step 3: Rest the Dough

Cover the dough with a damp cloth and let it rest for 20 minutes to allow the xanthan gum to fully hydrate, which improves the dough’s elasticity.

Step 4: Form and Cook

Divide the dough into 8 equal portions. Roll each between parchment paper to about 1/8 inch thickness. Cook in a hot, dry skillet for about 1 minute per side until light brown spots appear.

Nutritional Information

• Each recipe varies in nutritional content, but here’s a general breakdown per tortilla:
• Corn Tortillas (per tortilla): 50-60 calories, 1g fat, 11g carbs, 1g fiber, 1.5g protein
• Cassava Flour Tortillas (per tortilla): 100-110 calories, 4g fat, 18g carbs, 1g fiber, 1g protein
• Almond Flour Tortillas (per tortilla): 90-100 calories, 7g fat, 5g carbs, 2g fiber, 4g protein
• Chickpea Flour Tortillas (per tortilla): 70-80 calories, 2.5g fat, 10g carbs, 2g fiber, 4g protein
• Rice Flour Tortillas (per tortilla): 80-90 calories, 3g fat, 15g carbs, 0.5g fiber, 1g protein
• Notably, the almond flour tortillas contain 75% fewer carbs than traditional flour tortillas, making them ideal for low-carb diets. The chickpea version offers nearly twice the protein of other gluten-free alternatives.

Healthier Alternatives for the Recipe

• For even healthier tortillas, consider these modifications:
• • Add 1 tablespoon of ground flaxseed to any recipe for an omega-3 boost
• • Replace half the water with pureed spinach or beet juice for colorful, nutrient-packed tortillas
• • Add 1 teaspoon of turmeric to the chickpea tortillas for anti-inflammatory benefits
• • Use coconut oil instead of olive oil in any recipe for a subtle sweetness
• • Incorporate 1 tablespoon of nutritional yeast into any recipe