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Gluten-Free Flour Tortillas

8 count


2 cups gluten-free flour (I prefer Bob’s Red Mill 1-to-1 Baking Flour)

2 tsp. xantham gum

1 tsp. baking powder

2 tsp. brown sugar

1 tsp. salt

1 cup warm water

GF flour or rice flour for work surface


Mix dry ingredients thoroughly. Add warm water and mix well. I like to stir it in and then knead the dough until it’s nice and smooth. Shape into a round shape and divide the dough into 8 pieces. Cover them with plastic wrap while you’re rolling each one, otherwise they will dry-out.


Sprinkle work surface with rice flour or GF flour mix. Take one of your dough pieces and shape it into a round, then roll the round into a circle as thin as you can get it. I prefer to use a piece of wax paper on the bottom as my work surface. 


Heat a hot griddle or a cast iron skillet with a spot of oil. Carefully peel your tortilla off of the floured surface and cook each side 1-2 minutes. Remove to a plate as they’re cooked. Tortillas may seem a little stiff, but they’ll soften after they sit a few minutes. 




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