Homemade gluten-free tortillas can easily be made in under 15 minutes. Made with just 5 ingredients, rolled thin and cooked on the griddle then ready to serve with your favorite toppings! Gluten-free and dairy free.
Not only are homemade tortillas easy to make, but they are also fun for the whole family to create! Being able to make tortillas from scratch gets kids super excited for mealtime.
Finding interesting ways to recreate your kids’ favorites with a gluten-free twist is one of the best ways to get everyone on board with eating a gluten-free diet. If your family is new to the gluten-free lifestyle and on the search for more tasty recipes, our Gluten Free Chicken Pot Pie, Gluten-Free Shepards Pie, Gluten Free Scalloped Potatoes and Gluten-Free Pumpkin Bars are all kid approved!
For this recipe, you will quickly see how easy it is to make gluten-free flour tortillas by reading the step-by-step instructions or using the printable recipe card below. First things first, gather the equipment and ingredients!
Equipment
- griddle
- medium-sized mixing bowl
- measuring cups and spoons
- whisk
- Flipper
- Rolling Pin
- parchment paper
- damp cloth
- spoon
Ingredients
- 1 1/2 cups gluten-free flour
- 1 teaspoon baking powder check for gluten-free
- 1/2 teaspoon salt
- 3/4 cup warm water
- 2 tablespoons canola oil
How To Make
To get started, preheat the griddle to high (we set ours to 400°F). If you don’t own a griddle, a pan or cast iron skillet can be heated over high heat on the stovetop.
Blend the wet and dry ingredients separately
In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. In a measuring cup, add the canola oil to the warm water. Then, pour the water mixture into the flour mixture and stir until well blended.
Once blended, cover the bowl with a paper towel or dish rag to prevent the dough from drying out. If you notice the dough starts to crumble, you may need to add a drop or two of water to rehydrate the dough before rolling.
Roll out tortillas
Place a piece of parchment paper onto your work surface. Place a ball of dough (about the size of a golf ball) onto the parchment paper.
Place another piece of parchment on top. Use a rolling pin to gently roll out the dough from the center outwards in each direction. The parchment paper will prevent the dough from sticking to the rolling pin. Roll each tortilla thin to create easy to eat flexible tortillas.
Cook
Remove the top piece of parchment paper and carefully flip the tortilla over onto the griddle. Carefully remove the bottom piece of parchment paper. Cook each side for about 1-2 minutes or until they start to brown. Repeat for all the tortillas, replacing the parchment paper with fresh paper when needed.
Serve
Keeping the tortillas stacked under a kitchen towel is a great way to keep all tortillas warm prior to serving. Serve warm with your favorite toppings.
Tortilla Toppings
Homemade tortillas can be used for tacos, burritos, wraps, pinwheels, quesadillas or enchiladas. We have topped this recipe with everything from our Best Refried Beans Recipe to taco meat seasoned with Chicken Taco Seasoning. There are so many delicious options to pick from. Here are a few topping ideas that are up next on our list:
- sauteed onions, peppers and mushrooms
- guacamole
- black beans, corn and fresh red onions
- cheese, ground beef, sour cream and black olives
- shredded chicken, cheese and thinly sliced cabbage
With all the possibilities, you have to share your favorite topping(s) below!
Frequently Asked Questions
Regardless of how much we prefer homemade tortillas, we do keep store bought tortillas in our home to use if in a pinch. A few packaged tortillas brands that we trust include Mission Foods, Guerrero Tortillas and La Banderita.
Typically corn tortillas will be gluten-free. Double-check the package for the certified gluten-free label or contact the tortilla brand directly for the most up-to-date nutritional and allergen information.
These homemade tortillas will last up to 3 days in the fridge or 3 months in the freezer. Store in a plastic bag in the fridge once completely cooled.
If frozen, thaw in the microwave by heating in 10-second intervals between two damp paper towels or defrost in the fridge overnight. You could also reheat frozen tortillas by cooking in a pan or on the griddle until hot.
It is not. A rolling pin will do the trick instead. Rolling the tortillas between parchment paper not only saves you from purchasing another kitchen tool but also makes for easy clean-up.
The best practice when making homemade tortillas is to double-check the ingredients of the flour blend. All-purpose flour blends often include xanthan gum as an ingredient to help stabilize and provide structure to the recipe. If included, extra xanthan is not required and if added will result in gummy tortillas. If missing as an ingredient, follow the directions on the package to easily mix in the xanthan gum.
Recipes With Tortillas
Topping these tortillas is just one option. Finding ways to incorporate homemade tortillas into recipes is another fun and tasty way to change up the dinner routine. Check out a few of our favorite recipes made with tortillas!
- Instant Pot Chicken Tortilla Soup
- Chicken Tortilla Chip Casserole
- Easy Gluten-Free Tortilla Pizza
- Chicken Tortilla Soup
- Mexican Baked Chicken
- Chicken Enchilada Crock Pot Meal
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Homemade Gluten-Free Tortillas
Equipment
- griddle
- damp cloth
Ingredients
- 1 1/2 cups gluten-free flour We used Cup4Cup multipurpose flour
- 1 teaspoon baking powder ✅
- 1/2 teaspoon salt
- 3/4 cup warm water
- 2 tablespoons canola oil
Instructions
- ⭐️Preheat the griddle. Preheat the griddle to high (we set ours to 400°).
- Blend the wet and dry ingredients separately. In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Add the canola oil to the warm water. Pour the water mixture into the flour mixture and stir until well blended.1 1/2 cups gluten-free flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 3/4 cup warm water, 2 tablespoons canola oil
- Roll out tortillas. Place a piece of parchment paper onto your work surface. Place a ball of dough (about the size of a golf ball) onto the parchment paper. Place another piece of parchment on top. Use a rolling pin to gently roll out the dough from the center outwards in each direction.
- ⭐️Cook. Remove the top piece of parchment paper and flip the tortilla over onto the griddle. Carefully remove the bottom piece of parchment paper. Cook each side for about 1-2 minutes or until they start to brown. Repeat for all the tortillas, replacing the parchment paper with fresh paper when needed.
- Serve. Serve warm with your favorite toppings.
Notes
- Store in an air-tight container for up to 3 days in the fridge.
- Store wrapped or in an air-tight container for up to 3 months in the freezer.
- Thaw frozen tortillas in the microwave by heating in 10-second intervals between two damp paper towels or defrost in the fridge overnight. You could also reheat frozen tortillas by cooking in a pan until hot.
Nutrition
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