How To Make Gluten Free Flour Tortillas | The Best GF Wrap Recipe (2024)

Soft, flexible gluten free flour tortillas are easy to make in any size, and they're perfect anywhere you'd use a corn tortilla, plus for burritos, tacos, and wraps. Roll them out with a rolling pin or a tortilla press, if you have one.

What makes this gluten free tortilla recipe special

The gluten free products market has really grown, enough that there are a number of packaged gluten free flour tortillas you can buy. But none of them equals the taste and texture of a homemade flour tortilla.

With this simple recipe, you can make these gluten free wraps as small as you like, and up to 10-inches in diameter—or as big as your skillet can hold. With these detailed step-by-step instructions, photos, and even a how-to video, you'll see that the dough is stable enough to shape however you like.

How to make gluten free burrito wraps

Think back to when you've bought a burrito at a restaurant, and imagine folding that tortilla around those fillings, like at Chipotle. To make gluten free burrito wraps, you need a larger tortilla.

Try to make a burrito with a 6-inch or even an 8-inch tortilla. You'll see that you can barely place anything inside the wrap and still fold the burrito closed.

The best way to make a burrito wrap is to begin with a 10-inch tortilla. Place it, open, in front of you on a flat surface.

For a 10-inch tortilla, you should be able to add a generous ¹⁄₃-cup of your filling across the center of the round. Pile the filling high, rather than spreading it out flat to make it easier to wrap, and leave a 1-inch border clean on both sides of the filling.

Then, fold the sides of the tortilla in toward the filling, using that 1-inch clean border without filling and press down. Fold the bottom part over the filling, too, and roll away from you until the filling is completely enclosed.

To keep the burrito closed, a little shredded cheese can act as an adhesive. Just microwave your burrito, seam-side down, or heat in a hot skillet until the cheese begins to melt.

Tips for handling the dough from gluten free flour tortilla recipe

How do you get such clean lines on your flour tortillas?

The secret to getting round tortillas with a clean, round edge is to use a cake cutter. One of those big old metal collars that look like really, really large cookie cutters.

It isn't necessary at all, but it does make for a more evenly-cooked tortilla. Once the rolled-out dough is very smooth, I use a 6-inch or 10-inch cake cutter to cut out rounds.

You can also use the lid of a large pot if it has sharp edges. Then, cut out the round cleanly, and remove the scraps to reroll with any remaining dough.

Can I use a tortilla press to shape the dough?

You can shape this gf flour tortilla dough with a simple tortilla press, if you prefer that to a rolling pin and a smooth, floured surface. Try slicing a quart-size zip-top bag in half and lining the top and bottom of your tortilla press with each half, to prevent the dough from sticking.

I prefer to roll out the dough using a rolling pin, since a tortilla press won't press the dough thin enough, or make a larger round than about 7-inches. So you'll still need to roll out the dough with some tapioca starch and a rolling pin after it comes out of the press.

I still like using a tortilla press, but only for thicker tortillas. It's great to use when I make fresh gluten free corn tortillas, which are naturally thicker. A press is also really handy when making rice-free cassava flour tortillas, which are more fragile and harder to roll out evenly.

FAQs

Gluten free flour tortilla ingredients and substitution suggestions

The best gluten free flour blend

I highly recommend using Better Batter all purpose gluten free flour blend in this recipe, or our “mock Better Batter” DIY blend if you can't or don't want to buy Better Batter itself. If you use a brand that I recommend against, especially Bob's Red Mill all purpose blends, you should not expect results.

Assuming that you use an all purpose gluten free flour blend in this recipe that's dairy free and gluten free, this recipe makes tortillas that are vegan and gluten free. If you use Cup4Cup gluten free flour, a high starch blend, you will probably need more water or your dough will be crumbly.

Adding more tapioca starch/flour to a blend that already has some

In addition to an all purpose gluten free flour blend, this recipe needs added tapioca starch. Tapioca starch is also sometimes referred to as tapioca flour.

Every all purpose gluten free flour blend I recommend already has tapioca starch in it as an ingredient. You still need to add the additional tapioca starch called for in the recipe.

You may already have Expandex modified tapioca starch, which is chemically modified tapioca starch, because you bake yeast bread with our gluten free bread flour. If so, you can use Expandex in place of the additional tapioca starch, but you'll need less.

To use Expandex in place of the added tapioca starch, please use the following amounts in place of the all purpose gluten free flour blend and tapioca starch/flour in the recipe as written. You'll then use the remaining ingredients as written:

• 1 3/4 cups (245 g) all purpose gluten free flour
• 35 grams Expandex modified tapioca starch

Virgin coconut oil

This recipe calls for virgin coconut oil, which is the kind of coconut oil that is cold processed, preserving much of its antioxidant properties. It's solid at cool room temperature, about 72°F, which is what makes it appropriate for this recipe.

If you're sensitive to a slight coconut aroma that some solid coconut oil has, you can use triple-filtered coconut oil. It has no aroma at all.

In place of virgin coconut oil, you can use vegetable shortening. I like Spectrum brand nonhydrogenated vegetable shortening.