20 Mins Gluten Free Flour Tortillas -Only 5 Ingredients!

Gluten free flour tortillas changed everything for me. I wanted soft, foldable wraps without wheat, and I finally cracked the method after too many dry, fragile attempts. The first batch that bent without breaking felt like a win I could taste. Now I make them on repeat: thin rounds that blister fast, stay tender, and wrap tacos, burritos, and lunch fillings with ease. I love the clean flavor, the simple pantry ingredients, and the way they reheat like fresh. If you miss real tortillas, this homemade version delivers.

Why This Gluten Free Flour Tortilla Recipe Works

Most gluten-free tortillas tear because the dough lacks stretch. Psyllium fixes that. You bloom whole psyllium husk in warm water to form a gel that binds the dough, adds elasticity, and keeps moisture in. A finely milled gluten-free flour blend gives a smooth base, while a neutral oil (like sunflower) tenderizes the crumb so tortillas stay pliable—even the next day. You roll very thin (about 1 mm, ~9 in/23 cm), then cook hot in a dry non-stick pan so bubbles and blisters form quickly. Finally, you stack in a towel to trap steam. The result: soft, flexible wraps that fold cleanly.

Key ingredients explained

• Gluten-free flour blend (360 g): Use a finely milled, balanced all-purpose gluten-free blend. Avoid gritty or bean-heavy mixes; they make tortillas tough.
• Whole psyllium husk (24 g) or powder (20 g): Bloom in warm water to form a gel. The gel adds stretch, binds the dough, and keeps tortillas soft. Use less if using powder.
• Warm water (480 g): Hydrate the blend and fully activate the psyllium gel. Higher hydration supports puff and flexibility.
• Neutral oil (50 g): Choose sunflower or another neutral oil. Oil tenderizes the crumb and improves next-day softness without greasiness.
• Salt (1 tsp): Brighten flavor and balance the dough. Don’t skip it.
• Baking powder (optional ½–1 tsp per 12 tortillas): Not required. Add only if you want a touch more puff; the tortillas work great without it.

Gluten free flour tortillas

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• Author: Souf
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 tortillas (about 9 in / 23 cm) 1x
• Category: Bread, Wraps
• Method: Stovetop (dry, non-stick pan)
• Cuisine: Gluten-Free
• Diet: Gluten Free

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Description

Soft, flexible gluten free flour tortillas made with a quick psyllium gel. They roll thin, puff in the pan, and fold without cracking—perfect for tacos, burritos, and wraps.

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Ingredients

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24 g whole psyllium husk (about 5 Tbsp) OR 20 g psyllium husk powder

480 g warm water (2 cups)

360 g gluten-free all-purpose flour blend (3 cups), plus extra for dusting

1 tsp fine salt

50 g neutral oil (1/4 cup; e.g., sunflower)

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Instructions

1. Whisk psyllium with warm water; a gel forms in ~20 seconds.

2. Whisk flour blend and salt in a large bowl.

3. Make a well; add oil and the psyllium gel; mix until it clumps.

4. Knead until the dough is cohesive and springy; no dry pockets.

5. Divide into 12 balls; keep covered with a towel.

6. Roll one ball very thin (about 1 mm), ~9 in / 23 cm; rotate often.

7. Preheat a large dry non-stick pan over medium to medium-high (water droplet should sizzle).

8. Cook ~45 seconds until bubbles form and underside shows light spots.

9. Flip and cook 45–60 seconds; it should puff in places and show darker spots.

10. Steam-stack each tortilla in a towel; repeat with remaining dough.

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Notes

Thinness matters: aim for ~1 mm; thin tortillas puff and fold best.

Use a dry non-stick pan for control and consistent puff.

Steam-stack under a towel immediately to keep tortillas supple.

If rolling first, stack raw rounds with parchment and keep covered.

Reheat next day: lightly mist with water, warm in covered non-stick pan 45–60 seconds per side, then wrap in a towel for 1 minute.

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Nutrition

• Serving Size: 1 tortilla
• Calories: 155
• Sugar: 0g
• Sodium: 190mg
• Fat: 4g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 3g
• Protein: 2g
• Cholesterol: 0mg

Step-by-step instructions

1. Bloom the psyllium
   Whisk the psyllium husk with warm water. In 15–20 seconds, a thick gel forms. Set it aside.
2. Mix the dry ingredients
   Whisk the gluten-free flour blend and salt in a large bowl until evenly combined.
3. Combine wet and dry
   Make a well. Add the oil and the psyllium gel. Mix with a spoon until clumps form.
4. Knead to smooth
   Switch to your hands. Knead in the bowl until the dough turns cohesive and springy with no dry pockets.
5. Divide and cover
   Turn the dough onto a lightly floured surface. Divide into 12 equal pieces and roll each into a ball. Keep them covered with a towel.
6. Roll very thin
   Dust lightly. Roll one ball to about 9 inches (23 cm) wide and ~1 mm thin. Rotate often and add a touch of flour if it sticks.
7. Preheat the pan
   Heat a large dry non-stick skillet over medium to medium-high. A drop of water should sizzle on contact.
8. Cook the first side
   Lay in a tortilla. Cook about 45 seconds until the underside looks dry with light golden spots and bubbles begin to form.
9. Flip and finish
   Flip and cook 45–60 seconds. Look for puffed areas and darker spots underneath. Adjust heat if it browns too fast or too slow.
10. Steam-stack to stay soft
    Transfer the tortilla to a clean towel and cover. Stack each new tortilla on top to trap steam. Continue rolling and cooking the rest.