Gluten-Free Tortillas (Soft & Easy Homemade Recipe)

These homemade Gluten-Free Tortillas are wonderfully soft, easy to fold, and perfect for wrapping your favorite fillings. A simple blend of gluten-free flours creates flexible wraps that work beautifully for tacos, quesadillas, and quick lunches.

Making tortillas from scratch is easier than you might think, especially when you don’t need to worry about kneading or rising dough. Everything comes together in one bowl, and a short resting time makes the dough much easier to handle.

My favorite part is how versatile these tortillas are. I love filling them with grilled chicken, fresh vegetables, and a little avocado. They’re also delicious warmed up with melted cheese for a quick afternoon snack.

Ingredient Notes

• Potato Starch (70 g): Keeps the tortillas light and tender without making them overly dense. Use potato starch, not potato flour, since they behave differently in recipes.
• Fine Gram Flour (60 g): Also called chickpea flour or besan, this adds structure and a slightly nutty flavor. Choose a finely ground variety for a smoother dough.
• Tapioca Starch (40 g): Gives the tortillas a little stretch and helps prevent them from cracking when folded.
• Ground Psyllium Husk (10 g): Acts as a binder, holding the gluten-free dough together and making it easier to roll. Finely grind whole psyllium husks before measuring, rather than substituting psyllium husk powder.
• Fine Sea Salt (¼ tsp): Adds flavor and balances the mild taste of the flours.
• Sunflower Oil or Olive Oil (24 g): Helps keep the finished tortillas soft and pliable.
• Warm Water (160 g): Hydrates the psyllium husk and brings the ingredients together. The dough will look quite wet at first, but it thickens as it rests.
• Extra Tapioca Starch: Essential for dusting the work surface and rolling pin so the dough doesn’t stick.

How To Make Gluten-Free Tortillas

These tortillas come together in three simple stages: mixing the dough, rolling it thin, and cooking each wrap in a hot skillet.

Step 1: Prepare the Dough

1. Add the potato starch, chickpea flour, tapioca starch, ground psyllium husk, and salt to a large mixing bowl. Stir until everything is evenly combined.
2. Pour in the oil and warm water. Mix with a spatula until you have a smooth, wet paste.
3. Let the mixture rest for 10–15 minutes. During this time, the psyllium absorbs the water and thickens the dough.
4. Stir and work the mixture firmly with a spatula until it comes together into a soft, pliable ball.

Step 2: Roll the Tortillas

1. Heat a heavy-bottomed skillet over high heat while you prepare the first tortilla.
2. Split the dough into 4–5 evenly sized pieces and shape each into a smooth ball. Keep the remaining dough covered so it stays soft and doesn’t dry out.
3. Dust your work surface generously with tapioca starch. Place one dough ball on top and flatten it slightly.
4. Roll it into an 8–9-inch circle, approximately 1–2 mm thick. Lift the dough occasionally and add more starch underneath if needed.
5. For a neater shape, gently trace around a large pan lid with a sharp knife. Save the scraps to make an extra tortilla.

Step 3: Cook the Tortillas

1. Carefully transfer the rolled dough to the hot, dry skillet.
2. Cook for 30–45 seconds, or until small bubbles begin forming across the surface.
3. Flip with a heatproof spatula and cook for another 30–45 seconds, until lightly browned in spots.
4. Turn the tortilla once more and cook for 10–15 seconds.
5. Transfer it to a plate lined with a clean kitchen towel. Fold the towel over the tortilla to trap steam and keep it soft.
6. Repeat with the remaining dough, rolling each tortilla while the previous one cooks. Gather any scraps, roll them together, and cook one final wrap.

Quick tip: Don’t leave the tortillas in the skillet too long. Overcooking dries them out and makes them more likely to crack when folded.

How to Store Gluten-Free Tortillas

Refrigerator: Allow the tortillas to cool fully, then stack them with a sheet of parchment paper between each tortilla to prevent sticking. Place them in an airtight container or resealable bag and refrigerate for up to 3 days.

Freezer: For longer storage, separate the cooled tortillas with parchment paper and place them in a freezer-safe bag. Freeze for up to 2 months.

Reheating: Place the tortillas in a dry skillet over medium heat and warm briefly on both sides until soft and pliable. You can also microwave them briefly under a slightly damp paper towel to help restore their softness.

For the best texture, serve them warm. Gluten-free tortillas tend to become firmer as they cool, but gentle reheating makes them easier to fold again.

FAQs

Which tortillas are gluten-free?

Tortillas made from 100% corn are naturally gluten-free, provided they don’t contain added wheat ingredients or become contaminated with gluten during processing. You can also find tortillas made with almond flour, cassava flour, chickpea flour, and other gluten-free ingredients.

Always check the packaging for a gluten-free label, especially if you’re cooking for someone with celiac disease.

Are gluten-free tortillas healthy?

Gluten-free tortillas can be part of a balanced diet, but their nutritional value depends on the ingredients.

Some varieties are made mostly with refined starches, while others contain more fiber and protein from ingredients like chickpea flour. These homemade tortillas use chickpea flour and psyllium husk, which contribute protein and fiber.

Being gluten-free doesn’t automatically make a tortilla healthier than a traditional wheat tortilla.

Does Trader Joe’s have gluten-free tortillas?

Yes, Trader Joe’s has carried gluten-free options, including 100% corn tortillas and almond flour tortillas. Availability can vary by location and season.

Be careful when choosing a package, though. Some Trader Joe’s tortillas contain wheat, including their Corn & Wheat Tortillas. Be sure to check the ingredient list carefully before buying.

More gluten free recipes to make ASAP!

• Gluten-Free Naan Bread (Soft, Fluffy & Easy)
• Gluten-Free Cinnamon Rolls (Soft, Fluffy & Easy)
• Gluten-Free English Muffins

I love to see all your creations and don’t forget to follow along on Facebook and Pinterest!

Yield: 4 approx

Gluten-Free Tortillas (Soft & Easy Homemade Recipe)

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These homemade Gluten-Free Tortillas are soft, flexible, and perfect for tacos, burritos, and wraps. Made with chickpea flour, potato starch, and tapioca starch, they're easy to prepare, naturally dairy-free, and delicious when served warm.

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

• 70 g potato starch (not potato flour)
• 60 g fine gram flour (chickpea flour/besan)
• 40 g tapioca starch
• 10 g whole psyllium husks, finely ground (not premade psyllium powder)
• ¼ teaspoon fine sea salt
• 24 g sunflower oil or olive oil
• 160 g warm water
• Extra tapioca starch, for dusting

Instructions

1. Make the Dough: In a large bowl, whisk together the potato starch, chickpea flour, tapioca starch, ground psyllium husk, and salt.
2. Add the oil and warm water. Stir until a smooth, wet paste forms.
3. Let the mixture rest for 10–15 minutes, allowing the psyllium to absorb the liquid.
4. Work the thickened mixture with a firm spatula until it forms a soft, pliable dough ball.
5. Roll the Tortillas: Heat a heavy-bottomed skillet over high heat until it's nice and hot.
6. Divide the dough into 4–5 equal portions and shape each into a ball. Keep the remaining dough covered.
7. Generously dust your work surface and one dough ball with tapioca starch.
8. Roll into an 8–9-inch circle, about 1–2 mm thick. Lift the dough occasionally and add more starch if it sticks.
9. If desired, trim the edges using a large pan lid as a guide. Save any scraps.
10. Cook the Tortillas: Gently place one tortilla into the preheated skillet without adding any oil. Cook for 30–45 seconds, until bubbles appear.
11. Flip and cook for another 30–45 seconds, until lightly browned in spots.
12. Flip once more and cook for 10–15 seconds.
13. Place on a plate lined with a clean kitchen towel. Cover to keep warm and soft.
14. Repeat with the remaining dough. Combine any scraps, roll them out, and cook an extra tortilla.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 215Total Fat: 7gSaturated Fat: 1gUnsaturated Fat: 6gSodium: 167mgCarbohydrates: 34gFiber: 5gSugar: 3gProtein: 5g