The Best Gluten Free Flour Tortillas

Ingredients

• 316 g (2 cups)brown rice flour
• 80 g (1/2 cup)potato starch
• 2 teaspoonsxanthan gum
• 2 teaspoonskosher salt
• 1/4 teaspoonbaking powder
• 120 ml (1/2 cup)warm water
• 1 tablespoonhoney
• 90 ml (6 tablespoons)milk
• 1 teaspoonvinegar
• 90 ml (6 tablespoons)light-flavoured olive oil
• 2eggs
• 53 g (additional 1/3 cup)potato starch, for rolling out the tortillas

Instructions

1. 1

   Mix the dough

   Combine the milk and vinegar and leave them for a few minutes. Stir the dry ingredients together and set them aside. Whisk the honey into the warm water, then whisk in the milk mixture and oil. Add the eggs and whisk until combined. Stir the wet mixture into the dry ingredients with a spoon until the dough is sticky and between the consistency of mashed potatoes and biscuit dough. Leave it to rest for 20 minutes; this gives the brown rice flour time to absorb the liquid and helps prevent a gritty texture.

2. 2

   Heat the pan

   When ready to cook, heat a large non-stick pan over medium-high heat. Lightly dust a mat or worktop with potato starch, rubbing it across the surface so the dough will not stick. Dust the surface afresh for each tortilla; about 2 teaspoons per tortilla was used.

3. 3

   Roll the tortillas

   Scoop out a golf-ball-sized piece of dough and place it on the dusted surface. Roll it briefly in the starch, then flatten it with your hands, turning it once or twice to coat it and help prevent sticking. Use a pastry roller or lightly dusted rolling pin to roll it into a circle. Transfer it to the hot pan with a large spatula.

4. 4

   Cook and serve

   Cook each tortilla for 60–90 seconds per side, until it browns and begins to bubble before you flip it. Keep the cooked tortillas warm in a thin tea towel. Serve straight away, or cool and store in an airtight container. Reheat for 10–15 seconds in the microwave or in a hot pan just before serving.

What are gluten-free flour tortillas?

Tortillas are a staple of Mexican cooking, used as a base for tacos, wraps and many other dishes. This version replaces wheat flour with brown rice flour and potato starch.

The combination of starch, xanthan gum and eggs helps the dough hold together, while resting gives the rice flour time to absorb moisture. The recipe is adapted from and thanks to Gluten Free Recipe Box.

Nutrition and macros by portion

The nutrition label shows one serving as written: 203 calories, 4g protein, 28g carbs, 9g fat.

The brown rice flour supplies most of the carbohydrates, while the olive oil and eggs contribute much of the fat. Eggs, milk and the flours provide some protein; fill a tortilla with beans or another protein and add vegetables to round out the meal.

Why the dough needs to rest

Resting time: Leave the mixed dough for the full 20 minutes before shaping. It starts out sticky and soft, and the rest lets the brown rice flour take up liquid for a less gritty result.

Texture check: The dough should fall between mashed potatoes and biscuit dough in consistency. It is meant to be wet and sticky, rather than firm like a wheat-flour dough.

Getting a smooth circle

Dusting: Lightly coat the worktop and dough with potato starch to make rolling easier. Refresh the starch for every tortilla; too little can leave the dough stuck to the surface.

Shaping: Flatten the dough with your hands before rolling, and turn it once or twice so the starch coats it evenly. Roll gently into a circle, then use a large spatula to move it to the pan.

Cook by sight as well as time

Pan heat: A large non-stick pan over medium-high heat gives the tortilla a chance to brown without a long cooking time. Let it sit for 60–90 seconds before flipping.

Doneness: Look for light browning and bubbles forming on the surface. If it is still pale and flat, give it a little longer before turning.

Keep the tortillas soft

As they come out of the pan, stack the tortillas and wrap them in a thin tea towel. This helps keep them warm and pliable until you are ready to eat.

If serving later, let them cool before putting them in an airtight container. Brief reheating in a hot pan or for 10–15 seconds in the microwave brings them back to the table warm.

Ways to serve them

Fill these tortillas with beans, cooked vegetables, eggs or your preferred taco fillings. Their mild flavour also works well with a simple spread or dip.

For a balanced plate, pair a tortilla with a protein-rich filling and plenty of vegetables. Keep the fillings ready before cooking, since the tortillas cook quickly.

Recipe notes & tips

• Measure the potato starch for dusting separately so the dough does not pick up more than needed.
• Use a fresh light dusting of starch for each tortilla to make rolling and transferring easier.
• Have a large spatula ready before you roll the dough.
• Stack cooked tortillas in a thin tea towel to keep them warm and soft.
• Cook the tortillas in batches and prepare the fillings while the dough rests.

Variations

• Herb finish: Add chopped fresh herbs to the cooked fillings rather than changing the dough.
• Taco filling: Fill with beans, vegetables and your choice of protein.
• Breakfast wrap: Use the tortillas to wrap scrambled eggs and vegetables.
• Mild accompaniment: Serve alongside a dip or spread to suit the meal.
• Smaller tortillas: Divide the dough into smaller portions and watch the cooking time closely.

Common mistakes to avoid

• Skipping the rest: The flour may not absorb the liquid properly, so leave the dough for 20 minutes.
• Using too little starch: The dough can stick while rolling; lightly dust the surface again for each tortilla.
• Making the dough too firm: It should remain wet and sticky, so do not try to make it feel like ordinary wheat dough.
• Flipping too soon: Wait for browning and bubbles to appear before turning the tortilla.
• Moving without a spatula: The soft dough can tear; transfer each rolled circle with a large spatula.

How to store

The tortillas can be kept at room temperature in an airtight container for a day or two. Reheat for 10–15 seconds in the microwave or warm briefly in a hot pan before serving.

Frequently asked questions