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Folded gluten free tortilla filled with beans and avocado without cracking

Gluten Free Tortillas

Soft, flexible gluten free tortillas made with 5 simple ingredients in about 30 minutes. They fold without cracking — perfect for tacos, wraps, and burritos.
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Prep Time 15 minutes
Cook Time 8 minutes
10 minutes
Total Time 33 minutes
Servings: 8
Course: Side Dish, Snack
Cuisine: American, Gluten-Free
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • In a large bowl whisk the gluten-free flour blend, xanthan gum (if using), baking powder, and salt until evenly combined.
  • Work the lard shortening, or oil into the flour with your fingertips until the mixture looks like coarse sand.
  • Pour in most of the warm water and mix with a spoon then finish with your hands. Add the rest only if the dough feels dry — it should be soft and slightly tacky, not sticky.
  • Cover the bowl and rest the dough for 10 minutes so the flours can hydrate fully.
  • Divide the dough into 8 equal balls. Roll each ball between two sheets of parchment paper into an 8-inch round about 2 mm thick.
  • Heat a cast-iron or nonstick skillet over medium-high heat. Cook each tortilla 30–60 seconds per side until it puffs slightly and shows light brown spots. Pull them at the first light brown spots.
  • Stack the cooked tortillas under a clean kitchen towel as they finish so they stay soft and pliable.

Equipment

  • 1 Large mixing bowl For the dough
  • 1 Whisk or fork To combine the dry ingredients
  • 1 Rolling Pin To roll the tortillas thin
  • 2 Parchment paper sheets For rolling without sticking
  • 1 Cast iron skillet (10-inch) Or any nonstick pan — medium-high heat
  • 1 Clean kitchen towel To keep cooked tortillas warm and soft

Method
 

  1. In a large bowl, whisk the gluten-free flour blend, xanthan gum (if using), baking powder, and salt until evenly combined.
  2. Work the lard, shortening, or oil into the flour with your fingertips until the mixture looks like coarse sand.
  3. Pour in most of the warm water and mix with a spoon, then finish with your hands. Add the rest only if the dough feels dry — it should be soft and slightly tacky, not sticky.
  4. Cover the bowl and rest the dough for 10 minutes so the flours can hydrate fully.
  5. Divide the dough into 8 equal balls. Roll each ball between two sheets of parchment paper into an 8-inch round, about 2 mm thick.
  6. Heat a cast-iron or nonstick skillet over medium-high heat. Cook each tortilla 30–60 seconds per side, until it puffs slightly and shows light brown spots. Pull them at the first light brown spots.
  7. Stack the cooked tortillas under a clean kitchen towel as they finish, so they stay soft and pliable.

Notes

Pro tip — the one rule that matters: pull the tortillas at the first light brown spots. Overcooking is the #1 cause of cracking, so stack them under a towel as soon as they come off the pan.
Flour blend: use a 1:1 gluten-free blend with xanthan gum. If yours has none, add ½ tsp xanthan gum — or ½ tsp psyllium husk powder for a softer, more flexible bite. Almond flour blends work too; just handle them gently.
Sizes: 10 balls = 6-inch taco tortillas · 8 balls = 8-inch wraps · 6 balls = 10-inch burrito tortillas.
Storage: keep them wrapped in the fridge for 3–4 days, or freeze up to 3 months with a sheet of parchment between each tortilla. Reheat 15–20 seconds in the microwave or 10 seconds per side in a dry pan.
Vegan version: swap the lard or shortening for 3 tbsp of neutral oil — same measurements, same method.
3-ingredient shortcut: 1 cup self-rising gluten-free flour blend + ⅓ cup warm water + 1 tbsp oil. Rest 5 minutes, roll, and cook as usual. A little less flexible, but perfect for weeknights.
Turn leftovers into chips: brush with oil, cut into triangles, and bake at 400°F (200°C) for 8–10 minutes — instant gluten free tortilla chips.