Gluten-Free Flour Tortillas (No press needed!)

A straight-up miracle: gluten-free flour tortillas that are flexible, rollable, and stretchy to fit ALLL the good fillings. Get ready for Taco Tuesday on repeat, because these tortillas are coming in hot! These tortillas are also vegan, and top 8 free (wheat, dairy, egg, soy, fish, shellfish, peanut, and tree nut free).

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WHY THIS GLUTE-FREE TORTILLA RECIPE IS SPECIAL

I researched and tried many of the top gluten-free homemade flour tortillas recipes on the internet. And while the dough seemed fine, the end result was only somewhat soft, too thick to roll (even though I rolled it so thin, the dough was cracking) and the end result was just blah. It was not worth the time and effort. It was not flexible, nor bendable. I really thought “maybe this is the one thing gluten-free just can’t mimic”. I honestly was shocked so many gluten-free bloggers had a recipe for it on their site. I can tell even by looking at their videos that they’re not pliable. I guess maybe if you’re used to eating harder, denser things from a long time of eating gluten-free they would seem OK. But, I can eat gluten and I didn’t want to be disappointed when I had to eat these with my husband and son. It took multiple failures, but it’s here!

These are oh-so-rollable tortillas that have so much give you can roll up a burrito and have it be bendable and foldable. I figured I’d rather not have a recipe on my site than a poor one. But, then I noticed two trends from researching gluten free tortillas: adding extra starch and psyllium husk gel. I decided to combine those two methods for the best possible results and I am WOWED!

The elasticity this combined method gives to this recipe cannot be understated. Gluten is what gives flour that stretchability, and so without it, you need to replace it with something. I know in gluten-free baking we often want to follow the same recipe as the gluten-filled counterparts. But sometimes we have to add something extra to make up that difference.

Trust me! I fought having to add an extra grain + plus a specific flour brand. I hate having to suggest more expenses and really try to make things as basic as I can, but when the ingredients are mostly flour+water+oil–the flour blend really makes a difference.

WHAT FLOUR SHOULD I USE FOR THESE TORTILLAS?

Normally I’m a Walmart great value kinda gal. But, where this is such a simple recipe, I think it’s important to use a high-quality all purpose gluten-free flour blend. I used King Arthur’s Measure for Measure in this recipe and highly recommend you do to, as unfortunately, all blends differ slightly.

Here are the ingredients in King Arthur’s Measure for Measure Flour:

• Rice flour, whole grain brown rice flour, sorghum flour, tapioca starch, potato starch, cellulose, vitamin and mineral blend: calcium carbonate, niacinamide (vitamin B3), reduced iron, thiamin hydrochloride (vitamin B1), riboflavin (vitamin B2)], xanthan gum, cellulose gum.

I purchase mine at Kroger, but you can buy it directly from their site, and of course Amazon.

WHAT IS PSYLLIUM HUSK

Psyllium husk may as well be magic fairy dust. It really helps make up for gluten–that special component in regular flour that gives it stretch and elasticity. It adheres to water, so it’s important that we bulk it up with some water and let it turn into a gel before adding it to the recipe.

You can use whatever brand you want. I buy mine in bulk from Winco. Their brand is KFK Seasonings. You can also get it from Amazon. Just make sure it’s the powder and not the whole psyllium seeds.

There is one blogger who claims she doesn’t like the taste of psyllium husk. I honestly can’t taste it, if you’re worried about that.

And, if you’re worried you’ll use up the rest of your bag of psyllium husk–I use it in my extremely popular homemade gluten-free bread.

WHAT KIND OF TAPIOCA FLOUR DO I NEED?

First off–tapioca flour and tapioca starch are interchangeable, so don’t worry about that. Use whatever brand you have on hand. I used Bob’s Red Mill, but use whatever you prefer.

DO I HAVE TO HAVE A DIGITAL KITCHEN SCALE

I wish I could say no. But, it really helps you get the exact measurements in this recipe. I held out getting a scale for a long time, worried it would be a pain of another step, but having to measure out grams in this recipe will make a big difference. This is why I wrote the recipe in only grams (no equivalents) for the ingredients that are crucial to getting right. Kitchen digital scales are inexpensive and I found mine on Amazon.

ARE THESE GLUTEN-FREE TORTILLAS ALLERGY FRIENDLY?

As written, these tortillas are gluten, dairy, egg, soy, fish, shellfish, peanut and tree nut free; making them free of the top 8 allergens. #top8free

ARE THESE GLUTEN-FREE TORTILLAS VEGAN?

Yes! These tortillas can work for those with gluten sensitivities AND vegans as well. Rejoice!

WHAT FAT SHOULD I USE FOR THIS RECIPE?

I use olive oil, feel free to use extra virgin or virgin.

TOOLS NEEDED FOR THIS RECIPE:

• Large mixing bowl
• Small mixing bowl
• Measuring cups and spoons
• Mixing spoon
• Rolling pin
• Cake ring or lid in the size you want to shape the tortillas
• Griddle or non-stick large frying pan
• Tortilla warmer
• Clean dish towel
• Electric digital kitchen scale

DO I NEED A TORTILLA PRESS?

No. I don’t like to purchase kitchen tools unless they have multiple uses. I hate to keep a tool when it only has one purpose. You can get wonderful tortillas without the expense. Plus, this gives you the flexibility to make the tortilla any size and thickness you want–from a small street taco to a large burrito.

For shaping, you can be as simple as tracing the circle you want (like using a paper plate) and cutting with a sharp knife or pizza cutter. I like to use one of my pot lids for uniform shapes. You can even just roll it into a circle as best as you can, and have them look more rustic if they’re not perfectly sized. Up to you! Either way, they’ll taste good. You can see how I do it in the video below.

DO I NEED A TORTILLA WARMER?

Many people claim you only need a clean dish towel to store the cooked, hot tortillas in to keep them moist and warm until serving (keeping them warm keeps them more pliable.) However, tortilla warmers are inexpensive and really trap in that moisture and heat longer. I also use my tortilla warmer for French toast and pancakes too! You’ll wonder how you lived without one whenever you make something that requires multiple batches and you want all of the end products to still be warm.

WHAT CAN I EAT WITH THESE TORTILLAS?

Honestly, any filling will work. Something traditional like my pork tacos would be great. If you want to keep it vegan, by sweet potato and black bean filling would work great. Heck, even just some nutella (or nutiva if dairy free) would be good for something sweet. Jam, and a safe nut or seed butter. Use them for my breakfast tacos too! Or even just cheese for a quesadilla. The fillings are endless.

My favorite side dish for it all is my Cilantro Lime Rice and Beans that can be found in my allergy friendly cookbook.

CAN I JUST BUY STORE-BOUGHT GLUTEN FREE TORTILLAS?

I get that you don’t always have time to make tortillas by hand. When I don’t feel like making them from scratch, I really like Mission’s Gluten Free Tortillas. They’re expensive, about a dollar per tortilla and only come with six in a package, but they’re nice and large and roll great. I find mine at Walmart.

DO I HAVE A VIDEO SHOWING HOW TO MAKE IT?

Yes, I do! I wanted you to be able to see the dough and see how I rolled it out and what it looked like cooked and not just in static pictures (plus, taking pictures of just white, round circles was hard, ya know?). The video should auto populate, or if not, it’s embedded in the bottom of the recipe card. If that doesn’t work, there’s always my YouTube Channel.

DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. WHILE YOU’RE THERE, CHECK OUT MY OTHER GLUTEN-FREE PINTEREST PINS!