Easy Gluten Free Flour Tortillas

If you’ve been searching for soft and flexible gluten free tortillas that don’t crack or tear, this is the recipe for you. These homemade gluten free flour tortillas are simple to make, require just 5 ingredients, and taste just like traditional ones — even your non-gluten-free family won’t notice the difference.

These tortillas are perfect for tacos, wraps, burritos, and more. They are easy to roll and stay soft, making them ideal for folding and wrapping. Whether you use a store-bought gluten free flour blend or make your own, this recipe works beautifully every time.

Ingredients

Whole psyllium husk (or psyllium husk powder)
Warm water
Gluten free flour blend
Salt
Neutral oil (like sunflower oil)

Step-by-Step Instructions

1. Make the Psyllium Gel

Start by mixing psyllium husk with warm water. Stir and let it sit for 15–20 seconds until it turns into a gel. This gel helps the dough become stretchy and soft, acting as a binder.

2. Prepare the Dough

In another large bowl, mix the gluten free flour and salt. Make a well in the center and add the oil and psyllium gel. Use a spoon to mix everything together. Once it starts to come together, knead the dough with your hands. It should feel springy and not sticky. The dough may look a bit rough, but as long as it’s fully mixed, it’s ready.

3. Divide and Shape

Place the dough on a floured surface. Divide it into 12 equal parts using a scale if needed. Roll each piece into a ball. Don’t worry if the dough balls aren’t perfectly smooth. Cover them with a towel so they don’t dry out.

4. Roll Out the Tortillas

Take one dough ball and lightly flour your surface and the top of the dough. Roll it out with a rolling pin into a thin, round tortilla about 9 inches (23 cm) wide and 1mm thick. Rotate it often to keep the shape and prevent sticking. You don’t need to cut circles—just roll them out naturally.

5. Cook the Tortillas

Heat a non-stick pan over medium-high heat. Don’t use a cast iron skillet, as the tortillas may stick and dry out.

Once the pan is hot, place a tortilla on it and cook for about 45 seconds. When bubbles appear and the bottom has light brown spots, flip it. Cook the other side for 45 seconds to 1 minute until more brown spots appear.

Transfer the cooked tortilla to a clean dish towel and wrap it. This traps steam and keeps it soft. Repeat with the remaining dough balls.

Storing & Reheating

Storage: Store tortillas in a zip-lock bag or cling film at room temperature for 2–3 days.
To Reheat: Spray lightly with water and heat in a covered pan for about 1 minute on each side. Then wrap in a towel to steam and soften.

Tips & Tricks

Psyllium husk is essential – It keeps the tortillas soft and flexible.
Keep them covered – Wrapping the warm tortillas in a dish towel helps trap steam and maintain softness.
Roll them thin – About 1mm thin is perfect for wraps and lets them puff while cooking.
Avoid cast iron pans – A non-stick frying pan works best to keep tortillas from sticking or drying out.
Use baking paper if rolling in advance – If you roll all tortillas before cooking, stack them with parchment paper in between and cover with a towel.

Notes

You can skip baking powder – These tortillas puff nicely without it. Adding baking powder will make them slightly thicker, which is fine for wraps, but not necessary.
Make your own flour blend – Use 50% white rice flour, 30% potato starch, and 20% maize/corn flour by weight if you prefer a homemade blend.

Final Thoughts

These easy gluten free tortillas are now a staple in many kitchens for good reason. They’re soft, bendy, quick to prepare, and made from simple ingredients. Whether for tacos or lunch wraps, they’re a fantastic gluten free alternative that tastes just like the original.