The BEST Gluten Free Tortillas

Just trust me on this one. If you aren’t going to commit to making everything from scratch and only pick and choose a few things then PICK THESE to make from scratch.

Pliable, perfect texture, a great deal of flavor. They taste SOOOOOOO good! Stop buying store bought tortillas. Make these and they’ll convince you never to walk down that aisle again.

Tortillas are so versatile. Quesadillas, tacos, wraps, this recipe…My kids even like making “sushi” with tortillas buy smearing one with peanut butter, sprinkling with oatmeal and wrapping it around a banana. That really is a great lunch idea, by the way. 🙂 Which is exactly the reason why I always like making MORE than I know I will need for dinner. If I am making 6 I might as well make 12, right?! They’ll store well in the fridge and you won’t be sorry you made extra.

With the amounts listed below you should get about 12 tortillas. But really that will depend on the size you make.

I am not very picky when it comes to shape. I made one the other day that looked like West Virginia. One looked like a police badge. One was square. It all tastes the same to me! But if you are picky enough to roll them out perfect then more power to ya!

In 20 minutes you’ll have a pile of tortillas that are so knock-your-rocks-off delicious you’ll wonder where they’ve been all your life!


Just look how soft and flexible they are!

2 cups almond flour

3 1/2 cups tapioca flour

3/4 tsp Himalayan sea salt

2 tsp xanthan gum

4 tbsp raw local honey

1 cup hot water

  1. To a large mixing bowl or stand mixer using beater attachment, add almond flour, tapioca flour, salt and xanthan gum. Whisk until all lumps are removed. I used a fork for this part so the super fine tapioca flour wouldn’t “puff out” all over the place.
  2. Turn on mixer and add honey and hot water slowly while mixing until combined. When it is mixed it should feel like play dough and not stick to your hand. Add more tapioca flour or hot water accordingly until you get the right texture.
  3. Sprinkle tapioca flour on the counter and roll out a golf ball sized piece to about 8 inches.
  4. Heat a cast iron skillet or griddle to medium low heat.
  5. When skillet/griddle is hot, add tortilla. Flip once little bubbles have formed and fully puffed, about 45 seconds.
  6. Heat on other side another 30-45 seconds.

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