Gluten-Free Tortillas

Craving a soft and tasty taco or burrito without the wheat? ¡Aquí tienes!

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In today’s world, many of us have dietary restrictions or preferences that require adjustments to classic culinary treats. These gluten-free tortillas are a win-win for anyone seeking an easy-to-make alternative for their tacos, burritos, or wraps. Even those without gluten intolerance will enjoy these light, pliable, and scrumptious tortillas that won’t fall apart. They’re golden brown, delicious, and incredibly versatile!

One of my favorite ways to enjoy these tortillas is by spreading guacamole, salsa, and refried beans on them and serving them as brunch burritos or tacos. You can also serve them toasted with homemade jam. Whether you go with savory or sweeter options, the possibilities are plentiful for satisfying cravings without repercussions.

Are Gluten-Free Tortillas Healthy?

As an alternative to classic wheat tortillas, these are a solid option whether or not you have gluten sensitivity. With clean, simple ingredients and high-fiber flour, they won’t feel like rocks in your stomach at all. In fact, they might be more easily digested than corn tortillas, too.

Is Gluten Really that Bad?

Gluten is not necessarily “bad” or unhealthy. In fact, it’s a naturally occurring protein in wheat, barley, and other grains that aids in the binding process of many baked goods. However, some people, such as those with celiac disease, have digestive systems that are intolerant to this protein and require alternatives.

Personally, I have struggled with gluten sensitivity for many years, but I find that using alternatives like pasta made with chickpea flour isn’t only better for my digestion, it’s also a great source of plant-based protein. This journey hasn’t meant deprivation but instead has sparked my culinary creativity, inspiring me to try new styles of cooking and different types of food.

INGREDIENTS

3 cups gluten-free, all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup warm water

INSTRUCTIONS

Mix
Combine dry ingredients, add oil and water.

Roll
Divide and roll dough into tortilla shapes.

Cook
Fry each tortilla until golden.

Devour!

FAQs & Tips

How to Make Ahead and Store

You can make these tortillas in bulk and store ’em up for later. For long-term storage, stack each tortilla between layers of parchment paper in a freezer-safe bag and freeze them for up to 6 months. Thaw in the fridge before reheating on the stove in a little avocado oil. In the fridge, they will last for up to 1 week.

Are masa tortillas gluten-free?

Masa (corn) tortillas are gluten-free because they’re typically made with only masa harina (corn flour) and water. It’s a simple, traditional recipe that requires more technique than fancy ingredients.

Which Gluten-Free Flour is best?

This recipe calls for gluten-free all-purpose flour, which is usually a mix of many kinds of flours and starches. Bob’s Red Mill brand, for example, is a blend of garbanzo bean (chickpea) flour, potato starch, tapioca flour, whole-grain sorghum flour, and fava bean flour. This combo of starches and proteins is what allows for a similar texture to regular wheat flour.

Serving Suggestions

These tortillas are perfect for Healthy Tacos, Breakfast Burritos, or Mexican Sweet Potato Noodle Wraps With Vegan Cheese Sauce.

But my personal favorite way to serve these gluten-free wraps is by slathering them with unsweetened peanut butter, slices of banana, and a drizzle of honey. (My family and I call these “Monkey Wraps.”) Whether you go savory or sweet, these tortillas are a true treat!