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In need of a great gluten-free tortilla recipe or have you been searching for wraps that are gluten-free? The Best Gluten-Free & Vegan Tortillas make the perfect pliable and foldable wraps ready for your favorite fillings or served alongside your favorite Mexican meals! They only take 4 ingredients, are super simple and easy to make, and absolutely delicious!
One of the things I love most in this world is a good, authentic Mexican tortilla. Since becoming gluten-free I’ve settled for less than perfect tortilla alternatives — until now that is!
After much experimentation, I came up with these beauties! They are soft, pliable, tasty, healthy, super easy to make, heat well, store well — you name it! I am in LOVE.
If you’re looking for the perfect gluten-free vegan tortilla for your Mexican food needs or a wonderfully pliable and foldable gluten-free vegan wrap ready for your favorite fillings, this is it! I cannot wait for you to give it a go and tell me what you think!
Enjoy. xo.
Tips for making The Best Gluten-Free Tortilla recipe:
Be certain to let the heated dough cool sufficiently (do not burn your hands!).
I would suggest not substituting the flours for any other flours, as I discovered this combination through much experimentation and it is what produces the best result (pliable wraps!).
Do not be afraid to knead the dough thoroughly. The more you knead, the smoother the tortilla dough becomes and the easier it is to work with.
If you would like to make the tortillas at another time, you can prepare the dough balls ahead of time and store them in the refrigerator in an air-tight container for up to 4 days before cooking them.
I highly suggest using the parchment paper method I suggest for rolling out the dough. It greatly reduces the stickiness factor and produces the best tortilla wraps.
You can experiment with the heat level to produce the results you would like. If you plan on using the tortillas for quesadillas or the like, you might want to cook longer on higher heat for a slightly crispier result. If you intend using them for wraps, cook on medium or even low-heat for only about 1 minute each side for the softest, most pliable results. It is a versatile recipe!
Other Gluten-Free Mexican inspired recipes you might enjoy:
Gluten-Free Baked Hatch Chiles Rellenos
Calabacitas Galette With A Chickpea Polenta Crust (Gluten-Free)
Chickpea Flour Tortillas, Chips & Taco Shells (Gluten-Free, Vegan)
Baked Black Bean & Onion Flautas With Red Chile Drizzle (Gluten-Free, Vegan)
Roasted Green Chile, Potato, & Quinoa Soup (Gluten-Free, Vegan)
New Mexican Style Red Chile Enchilada Sauce (Gluten-Free, Vegan)
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
The Best Gluten-Free Tortilla Wraps (Vegan)
Ingredients
- 2 cups water
- 2 cups brown rice flour
- 2 tbs tapioca flour
- 2 tbs olive avocado, or grapeseed oil
- 1/2 tsp sea salt
Instructions
- In a saucepan over high heat, add water and bring to boil. Once boiling turn off heat.
- Stir in remaining ingredients and stir vigorously until combined (it will look a tad crumbly at this stage, do not worry). Let sit until cool enough to handle; about 7-8 minutes.
- On a parchment paper lined cutting board or countertop place your dough and knead until you can form one smooth round ball of dough.
- Divide dough into approximately 16 rounded tablespoon portions. Form into smooth dough balls.
- Heat a non-stick or cast iron skillet over medium heat.
- Dust your parchment paper with tapioca starch. Place one dough ball portion on top and then place a new sheet of parchment paper on top of your dough. Using a rolling pin, roll out your dough in between your parchment paper sheets until you have one thin round tortilla shape.
- Carefully peel back the parchement paper and place your tortilla onto your hot skillet.
- Cook 1-2 minutes, flip, cook 1-2 minutes longer until beginning to brown on each side.Repeat with remaining dough.
- Serve right away, or keep wrapped in a tea towel for use the same day, or place in a covered container in the fridge for use up to 4 days, or freeze!
- Enjoy!
16 Comments
Jen
05/24/2020 at 2:51 PMHello,
I was so excited to make these tortillas, as I’m on a restrictive elimination diet and can finally have the tapioca flour. However, I, too, followed the directions exactly (I’m an experienced baker), and, even after adding about a cup more of the store-bought rice flour, it’s far too loose and wet to make into a ball. I guess I’ll keep adding more rice flour and have 500 tortillas, like Sun had.
Thank you,
Jen
Kristen Wood
05/25/2020 at 1:57 AMHi Jen,
I’m so sorry to hear that! I’ve had trouble replicating this issue. Do you mind sharing with us what flour brand you used?
Thank you,
Kristen
Jennifer Trachtenberg
05/26/2020 at 5:23 AMHI Kristen,
Thank you for replying! I used Arrowhead Mills Rice Flour. Sadly, I couldn’t use the dough at all: no matter how careful I was, it would fall apart when I tired to peel it off of the parchment paper.
Any suggestions?
Regards,
Jen
Kristen Wood
06/03/2020 at 1:16 AMHi Jen – that is really odd. The boiling step usually eliminates any chance of it being too wet. It usually absorbs rather quickly and is more on the dry side rather than wet. Hmm. I would suggest halving the recipe and giving that a go, kneading it as much as possible before rolling, and if all else fails, I would suggest trying a different brand of brown rice flour (I like Bob’s Red Mill). I’m sorry you’ve had this experience, and I do hope it works out for you if you try it again!
Lori Mollberg
04/02/2020 at 1:32 PMNice job! This recipe came together quickly and worked out perfectly. The tortillas taste great, they’re pliable but not doughy, and I’m glad this made a batch of 16 because I ate three of them while standing over the stove cause they were so fast and yummy. At least there are some left for the rest of the family for dinner (even if I’m too full to eat now). Thanks for sharing this!
Kristen Wood
04/02/2020 at 6:51 PMI’m so happy to hear that!!! Thank you for sharing. 🙂
Kelly Newbon
02/08/2020 at 5:54 AMMade it to the recipe and it worked out perfectly.. just wondering if you can freeze the dough so you can make them fresh next time.. there is only 2 of us to feed but a family of 4 would need this normal quantity. Thanks for this recipe it’s worth the 20mins to make them..
Kristen Wood
02/09/2020 at 10:07 PMHi Kelly – I’m so happy to hear it worked out for you! Yes, you can freeze them. I like to roll them into balls, place the dough balls on a cookie sheet in the freezer until frozen then store them in bags in the freezer. Then you can just set out to thaw prior to rolling out, usually around 1 hour or so. Alternatively, you can also halve this recipe for smaller portions! I hope this helps. – Kristen
Kelly Newbon
02/10/2020 at 6:06 AMActually I put the whole left overs in one solid ball in the freezer. it was dry when I pulled it out of the freezer so I put it in a food processor and added a little hot water to bring it all back together and make it workable. Worked perfectly
Kristen Wood
02/11/2020 at 1:11 AMThat’s a great idea! I’m so happy it worked out for you. Thank you for sharing. 🙂
Denise
02/12/2020 at 3:05 AMHi, I made a half recipe tonight, fabulous. Simple, amazingly quick and I had the ingredients in my pantry. Thumbs up, thank you
Kristen Wood
02/12/2020 at 11:47 AMHi Denise – I am so happy to hear that! Thank you for sharing. 🙂
Elizabeth
01/30/2020 at 7:22 PMI think there is a typo. I added one cup of water and it was great. Two would have been soup.
Kristen Wood
01/30/2020 at 9:38 PMHi Elizabeth – Hmm, there isn’t a typo. It’s definitely a 1:1 ratio for the water and flour. I’m wondering..did you boil the water? Because if that step is skipped, the water would definitely yield different results. I’m still happy you were able to enjoy it though! 🙂
Sun
10/10/2019 at 3:23 PMI made this and the dough was extremely wet and sticky.( I think it was because I made homemade brown rice flour )
But I didn’t want to make anymore, so I added A gluten free flour blend that I had (first two ingredients was rice flour) and added until it became a nice dough.
This came out very good and much better than expected ?
now I have like 500 tortillas because of how much dough I made haha.
Kristen Wood
10/10/2019 at 3:57 PMThank you for sharing! Yes, the dough shouldn’t be that wet. I haven’t tested it with a homemade rice flour before. I appreciate you sharing your experience, and I’m glad it turned out! 🙂