Side dish

Gluten Free Flour Tortillas

Name: Gluten Free Flour Tortillas
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 C blanched almond flour; 0.5 C arrowroot flour; 0.5 C tapioca flour; 1 tsp salt; 1 tsp baking powder; 1 tsp xanthan gum; 1 tsp pectin; 2 tsp palm sugar; 0.25 C extra virgin olive oil; 0.5 C very but not water

Making gluten-free tortillas at home means you can get that soft, pliable texture without any gluten. This recipe uses a blend of almond, arrowroot, and tapioca flours, along with a touch of xanthan gum and pectin to help with elasticity. You'll roll them out between parchment paper until they're thin, then cook them quickly in a hot skillet until lightly browned and flexible. The whole process takes about 45 minutes, yielding 6 to 8 tortillas that are ready for your favorite fillings.

Recipes.zone

September 1, 2026

Back45 minServes 8Medium151 kcal

Cook mode

gluten free dairy free lacto ovo vegetarian vegan vegetarian dairy-free make-ahead freezer-friendly

9 steps · 45 min total

Mix Dry Ingredients

In a large bowl, whisk together the almond flour, arrowroot flour, tapioca flour, salt, baking powder, xanthan gum, pectin, and palm sugar until everything is evenly combined.

Form the Dough

Pour in the 1/4 cup extra virgin olive oil and 1/2 cup water. Stir everything together until a soft, pliable dough ball forms.

Portion and Press Dough

Lightly grease your hands, then pinch off a piece of dough about the size of a small golf ball. Roll it into a smooth ball and place it on a piece of well-greased parchment paper, pressing down gently to flatten it slightly.

Roll Out Tortillas

Grease a second piece of parchment paper and lay it over the flattened dough ball. Using a rolling pin, roll the dough out until it's quite thin, but still strong enough to hold together without tearing.

Once rolled, carefully peel off the top piece of parchment paper.

Heat Skillet

Heat about 1 tablespoon extra virgin olive oil in a cast iron skillet over medium heat.

Transfer to Skillet

Once the skillet is heated, carefully invert the parchment paper with the rolled dough onto the hot cast iron.

Remove Parchment

The tortilla should adhere to the hot skillet, allowing the parchment paper to peel away easily. Don't force it; it will release naturally when it's ready.

Cook Tortillas

Once the parchment is off, cook the tortilla for another 20–30 seconds on the first side, then flip it. Continue cooking for an additional 30–45 seconds, or until it's lightly browned and cooked through.

Finish Remaining Dough

Continue this process with the rest of the dough until you have 6 to 8 tortillas.

Gluten Free Flour Tortillas

Koulenje