Gluten-Free Tortillas for Taco Night

Illustrative taco serving image. Fillings and toppings are not included in the tortilla recipe.

A homemade gluten-free tortilla recipe that makes eight small tortillas. Taco fillings are separate.

Kitchen-testing note: A documented cooking test is pending. Recipe timings and yields have not yet been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.

Before you cook

Use a gluten-free flour blend and omit the added xanthan gum if the blend already contains it. Different blends are not automatically interchangeable. Almond and coconut flour are not a direct substitute for this formula. This recipe does not quantify a meat or vegetable filling, so it is not a complete taco dinner. A documented test of the flour blend, dough and final cooking time is still pending.

Choosing gluten-free ingredients

Check the exact products you use, including sauces, broth, flour and pasta. Gluten-free labeling and third-party certification are different. A recipe or scanner result cannot guarantee how a dish is prepared in your kitchen. Use clean equipment and protect food from contact with gluten-containing ingredients. See the FDA explanation of gluten-free labels.

Gluten-Free Tortillas for Taco Night

LetsGoGlutenFree.com

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Expected yield

8 tortillas

Ingredients

2 cups gluten-free all-purpose flour
1 tsp xanthan gum (omit if your flour blend includes it)
1 tsp baking powder (gluten-free)
1/2 tsp salt
2 tbsp unsalted butter, melted (or coconut oil for dairy-free)
3/4 cup warm water
1 tsp olive oil (for cooking)

Instructions

1

Preheat and Prep Heat a non-stick skillet or griddle over medium heat while you prepare the dough.
2

Mix Dry Ingredients In a large bowl, whisk together the gluten-free flour, xanthan gum (if using), baking powder, and salt.
3

Combine Wet Ingredients Add the melted butter and warm water to the dry ingredients. Stir until a soft dough forms. It should be pliable but not sticky. Add a little more water if too dry.
4

Divide and Shape Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten between two sheets of parchment paper using a rolling pin to about 6-inch circles.
5

Cook the Tortillas Carefully peel off the parchment and place a tortilla on the hot skillet. Cook for about 1-2 minutes per side or until lightly browned and cooked through. Adjust heat as needed to avoid burning.
6

Keep Warm Wrap cooked tortillas in a clean towel to keep them soft and warm while you cook the rest.
7

Fill and Serve Serve the tortillas warm. Fillings and toppings are separate from this recipe; prepare any raw meat filling using its own safe cooking method.

Food handling and leftovers

Use a food thermometer rather than color alone. See the safe cooking temperature chart. Refrigerate perishable leftovers promptly in shallow containers, within two hours, or one hour above 90°F. Keep the refrigerator at 40°F or below; use refrigerated cooked leftovers within 3–4 days and reheat to 165°F. These are general handling guidelines, not a claim that we have tested this recipe’s leftover texture. See USDA leftover guidance.

Browse more gluten-free recipes, or use the label scanner as a reading aid alongside the current package and manufacturer information.

Gluten-Free Tortillas for Taco Night

Before you cook

Choosing gluten-free ingredients

Food handling and leftovers

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