Gluten-Free Homemade Tortillas

Are you ready to master the art of making soft, fluffy homemade tortillas—just like the store-bought ones?
This simple yet highly rewarding recipe uses basic ingredients to create perfect tortillas for tacos, wraps, or as a side for soups and stews. With clear step-by-step instructions, practical tips, and a few variations, you’ll become a tortilla pro in no time.

Ingredients

• 3 cups gluten-free all-purpose flour – The base for flexible, easy-to-handle tortillas.

• 2 teaspoons baking powder – Adds just the right amount of lightness.

• 1½ teaspoons kosher salt – Perfectly balances the flavors.

• 5 tablespoons salted butter (or coconut oil) – For softness and richness.

• 1 cup hot water – Activates the ingredients and brings the dough together.

Method

1. Mix the dry ingredients

In a large bowl, whisk together the flour, baking powder, and salt to ensure even distribution.

2. Add the fat

Add the softened butter or coconut oil. Rub it in with your fingertips or use a pastry cutter until the mixture resembles coarse crumbs. This step helps create tender, pliable tortillas.

3. Add the hot water

Pour in the hot water and mix with a wooden spoon until a rough dough forms. The heat softens the fat and makes the dough easier to work with.

4. Knead the dough

Transfer the dough to a lightly floured surface and knead for 1–2 minutes until smooth and elastic.

5. Rest the dough

Cover with a damp kitchen towel and let rest for 10 minutes. This relaxes the dough, making it easier to roll out.

6. Divide and shape

Divide the dough into 12–14 equal portions and roll each into a small ball. They don’t need to be perfectly shaped.

7. Roll out the tortillas

Using a rolling pin or tortilla press, roll each ball into a circle about 20 cm (8 inches) in diameter. Lightly flour the surface to prevent sticking.

8. Cook the tortillas

Heat a skillet or griddle over medium-high heat and lightly brush with olive oil. Cook one tortilla for 30–60 seconds until small bubbles appear. Flip and cook for another 30 seconds until lightly golden and puffed. Repeat with the remaining dough.

Serving & Storage

Serve warm for the best texture and flavor. These tortillas are perfect for tacos, burritos, or alongside chili or soup. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Pro Tips

• Butter vs. coconut oil: Butter adds a classic, rich flavor; coconut oil gives a subtle exotic note and works well for a vegan version.

• Heat control: The pan should be hot but not smoking to ensure even cooking.

• Rolling tip: Rotate the dough slightly after each roll to keep the tortilla round.

FAQs

Q: Can I make this recipe gluten-free?
A: Yes—use a gluten-free flour blend that includes xanthan gum for best results.

Q: How do I keep tortillas warm?
A: Stack them as they cook and cover with a clean kitchen towel.

Q: Why are my tortillas hard?
A: Overcooking or under-kneading can make them tough. Knead well and cook briefly.

Q: Can I make them ahead of time?
A: Absolutely. They store well at room temperature or in the freezer.

Easy Gluten-Free Homemade Tortillas

Yield: 12 tortillas
Prep time: 20 minutes
Cook time: 10 minutes
Calories: 172 kcal per tortilla

Ingredients

• 3 cups gluten-free all-purpose flour

• 2 teaspoons baking powder

• 1½ teaspoons kosher salt

• 5 tablespoons salted butter (or coconut oil)

• 1 cup hot water

Instructions

1. Mix the flour, baking powder, and salt in a bowl.

2. Add the butter, then the hot water, and mix until a dough forms.

3. Knead for 1–2 minutes until smooth; rest for 10 minutes.

4. Divide into 12–14 balls and roll each into a 20 cm (8-inch) circle.

5. Cook in a hot skillet for 30–60 seconds per side until lightly golden.

Notes

• Store at room temperature for up to 3 days or freeze for up to 3 months.

• Lightly oil the pan to prevent sticking during cooking.