Finding good gluten free tortillas at the store can be hit or miss. Some brands are decent, but a lot of them are dry, stiff, or just don’t taste right.

That’s why I started making my own at home. These gluten free flour-style tortillas are everything I want in a tortilla – soft, pliable, and actually enjoyable to eat.

The recipe is really simple. You just need a few everyday ingredients, and the whole thing comes together quickly. No waiting around for dough to rise or anything like that.

I use these for everything from tacos to breakfast burritos. They hold up well and don’t fall apart, which is something I always struggled with when it came to gluten free tortillas.

If you’ve been missing real flour tortillas since going gluten free, give this recipe a try. I think you’ll be really happy with how they turn out.

Why You’ll Love This Recipe

Only 5 Ingredients – This gluten free tortilla recipe uses just five simple ingredients that you can probably find in your kitchen right now. No long shopping lists, no weird stuff you’ve never heard of.

No Yeast Needed – Unlike some bread-style recipes, these tortillas don’t require any yeast, which means zero rising time and zero waiting around for dough to do its thing.

Ready in Minutes – From mixing the dough to eating your first warm tortilla, this whole process is super fast. You can have a fresh stack ready before your filling is even done cooking.

Soft and Flexible – One of the biggest struggles with gluten free tortillas is getting them to bend without cracking. The olive oil and warm water in this recipe help create a soft, pliable tortilla that actually rolls and folds the way it should.

Ingredients

2 cups Gluten Free All-Purpose Flour
1 tsp Baking Powder
1 tsp Salt
1/4 cup Olive Oil
2/3 cup Warm Water

How to Make

Step 1

In a large bowl, whisk together the gluten free all-purpose flour, baking powder, and salt.

Step 2

Pour in the olive oil and use your hands or a fork to mix it in until the texture becomes crumbly.

Step 3

Gradually add the warm water, mixing until the dough pulls together into a smooth ball. Cover the dough and let it rest for 15 minutes.

Step 4

Divide the rested dough into 8 equal portions and roll them into small balls.

Step 5

Place a dough ball between two sheets of parchment paper and roll it out with a rolling pin into a very thin 8-inch circle.

Step 6

Heat a non-stick skillet over medium-high heat. Cook the tortilla for about 45 seconds on the first side until bubbles form, then flip and cook for 30 seconds on the other side. Repeat with remaining dough.

Helpful Tips

Use the Right Gluten Free Flour Blend

Not all gluten free all-purpose flours behave the same way. Some blends contain xanthan gum and some don’t, and that makes a big difference in how your dough holds together.

For this recipe, a blend that already includes xanthan gum works best. If yours doesn’t have it, add about half a teaspoon to the dry ingredients or your tortillas might crack and fall apart when you roll them out.

Check the ingredient list on your flour bag before you start. Brands like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure already have xanthan gum mixed in.

Get Your Water Temperature Right

The recipe says warm water, and that detail matters more than you might think. You want it warm to the touch but not hot, somewhere around the temperature of a comfortable bath.

If the water is too cold, the dough won’t come together smoothly and it’ll be hard to work with. If it’s too hot, it can start cooking the flour and you’ll end up with a weird gummy texture.

Just run your tap until it feels warm on the inside of your wrist. That’s the sweet spot.

Don’t Skip the Resting Time

After you form the dough into a ball, cover it and let it sit for the full 15 minutes. This isn’t optional. The resting time lets the flour fully absorb the water so the dough becomes softer and way easier to roll out.

If you try to roll it right away, it’ll probably crack around the edges and fight you the whole time. After resting, it becomes smooth and cooperative.

Cover it with a damp towel or plastic wrap so it doesn’t dry out on the surface while it rests.

Frequently Asked Questions

Can I substitute the olive oil with another oil or fat?

Absolutely. You can use avocado oil, vegetable oil, or melted coconut oil as a direct swap. Each one will give you a slightly different flavor, but the texture will stay about the same. Avocado oil is a great neutral option if you find olive oil too strong.

Some people even use melted butter or ghee for a richer taste. Just make sure whatever fat you use is in liquid form when you mix it into the dough so it incorporates evenly.