Tulo

Gluten Free Tortillas Recipe

A stack of pale golden gluten-free tortillas on a wooden board, one folded in half showing its soft, pliable texture, with a comal and a dish towel in the background.
Photo by Federica Gioia on Pexels

Psyllium husk powder rehydrates into a gel that mimics the elasticity gluten normally provides, so the dough stretches and folds without tearing or shattering like many gluten-free tortillas do once cooled.

Prep
15 min
Cook
15 min
Total
50 min
Servings
8

Ingredients

Servings8
  • 2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 2 tsp psyllium husk powder
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1 cup warm water
  • 2 tbsp olive oil

Nutrition per serving

Calories
335
Protein
1g
Carbs
25g
Fat
25g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1In a large bowl, whisk together the gluten-free flour blend, psyllium husk powder, baking powder, and salt.
  2. 2Add the warm water and olive oil, stirring with a spoon until a shaggy dough forms, then knead by hand in the bowl for 2-3 minutes until smooth and slightly tacky.
  3. 3Cover the bowl with a damp towel and let the dough rest at room temperature for 20-30 minutes.
  4. 4Divide the dough into 8 equal pieces and roll each into a smooth ball.
  5. 5Working one at a time, place a dough ball between two sheets of parchment paper and roll into a thin round about 6 inches across.
  6. 6Heat a dry cast iron skillet or comal over medium-high heat until a drop of water sizzles on contact.
  7. 7Peel one side of the parchment off a rolled tortilla, flip it into the skillet, then peel off the second sheet. Cook for 30-45 seconds, until bubbles form and the underside has light golden-brown spots.
  8. 8Flip and cook the second side for another 30-40 seconds, pressing lightly with a spatula to encourage puffing.
  9. 9Stack the cooked tortillas in a clean kitchen towel as you go to keep them soft and steamy while you finish the rest.

Tips & variations

  • If the flour blend doesn't already contain xanthan gum, add 3/4 teaspoon to the dry ingredients or the tortillas will fall apart when folded.
  • Swap up to half the flour blend for brown rice flour for a slightly nuttier flavor without losing pliability.
  • No psyllium husk on hand? 1 tablespoon of ground chia seed mixed with 3 tablespoons of water, rested for 10 minutes, works as a substitute, though the texture will be a touch denser.
  • For a smoky flavor, cook the tortillas a bit longer than usual so they pick up small charred spots, this also helps them puff.

Storage & reheating

Store cooled tortillas in an airtight bag or container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat in a dry skillet over medium heat for about 20 seconds per side, or wrap a stack in a damp paper towel and microwave for 20-30 seconds. Freeze between sheets of parchment for up to 2 months; thaw at room temperature before reheating.

Tips from the Tulo kitchen

  • Rolling the dough slightly thicker than a wheat tortilla (about 1/8 inch) makes it easier to transfer to the skillet without tearing.
  • If tortillas crack right out of the pan, the skillet is likely too hot or the dough was rolled too thin; cooking too fast doesn't give the psyllium gel time to set properly.

FAQ

Why do my gluten-free tortillas crack when I fold them?

This usually means the dough lacks enough xanthan gum or psyllium husk, or wasn't rested long enough for the psyllium to hydrate. Both ingredients replace the stretch that gluten normally provides.

Can I make these with only masa harina instead of a flour blend?

Masa harina makes a different style of tortilla (closer to corn tortillas) and needs a different water ratio; it can't be swapped 1:1 into this flour-blend dough without the texture turning gritty and stiff.

Do gluten-free tortillas need a tortilla press?

No. The dough is soft enough to roll thin with a rolling pin between parchment sheets, which also makes it easier to handle than pressing bare gluten-free dough.

Why are my tortillas gummy in the middle?

This usually means they were pulled off the skillet before the center fully cooked through; give the second side an extra 10-15 seconds and press gently with a spatula to check for doneness.

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