Gluten-Free Dairy-Free Flour Tortillas

No need to opt for the gummy, flakey store-bought gluten-free tortillas. These gluten-free dairy-free flour tortillas resemble freshly made flour tortillas you’d find at your favorite Mexican restaurants. The tortillas do require a few specific ingredients to result in chewy, savory goodness.


Is glutinous rice flour gluten-free?

The term “glutinous” is misleading, but yes! Glutinous rice flour is indeed gluten-free. Find it at an Asian market or find it here on Amazon.

Can I use a different flour blend for these homemade flour tortillas?

Unfortunately, Bob’s Red Mill 1:1 Gluten-Free baking flour yields the best results (this post is not sponsored!). I genuinely love these product and out of other gluten-free flours, it creates the best tasting tortillas.

Gluten-Free Dairy-Free Flour Tortillas

Gluten-Free Dairy-Free Flour Tortillas

The BEST gluten-free tortillas. Buttery just like homemade flour tortillas, but gluten-free and dairy-free!
Prep Time: 10 minutes
Cook Time: 5 minutes
Microwave Time: 3 minutes
Course: Side Dish
Cuisine: American, Mexican
Diet: Gluten Free
Keyword: Flour tortillas, Fresh Flour Tortillas, Gluten-free Dairy-free Flour Tortillas, Gluten-free Tortillas
Servings: 16 Small Tortillas
Calories: 127kcal
Author: alattaeats


  • 2 Large Bowls
  • 16 5x5in Squares of Parchment Paper
  • Rolling Pin
  • Clean Surface
  • Cast Iron Pan optional
  • Knife any kind works


Mochi Dough (Make First)

  • 1 cup Glutinous Rice Flour
  • 1 cup Plant Milk
  • 2 three-finger Pinch Sea Salt Sea Salt flakes are ideal

Flour Mixture


  • (If using cast iron pan) Preheat pan on low-medium heat on stove.

Mochi Dough

  • In a large microwave-safe bowl, add plant milk, glutinous rice flour, and salt. Stir with a fork until smooth.
  • Place in microwave for 45 seconds. Take out of the microwave and stir until cooked parts are mixed with the running batter.
  • Continue until the mixture looks like a very sticky mocha and turns dark and opaque.
  • Set aside.

Flour Mixture

  • In the other large bowl, add Bob's Red Mill 1:1 Gluten-Free baking flour, vegan butter, and salt. Pinch the mixture with clean hands until a dry crumble begins to form.
  • Add cold water and continue to pinch dough until it sticks together. The dough will be flakey and dry.

Combine and Make Tortillas

  • Carefully grab the mocha dough (this can be done with a fork) and stretch it to remove steam. We want to cool down the dough.
  • Add butter and flour mixture to the bowl with the mochi dough. Pinch and knead until the two doughs combine.
  • Lightly dust a clean surface with excess Bobs Red Mill 1:1 Gluten-Free Flour and knead dough into a ball.
  • Divide the ball into 4 even sections using the knife. Roll each section into a ball and divide into 4 even sections again, creating a total of 16 small balls. Roll each section into a ball.
  • Grab one of the small balls and roll out into 1/8 inch thick (we want these tortillas thin). Place rolled dough on top of parchment paper square. Continue with remaining balls of dough.
  • Place rolled dough on hot pan for 20ish seconds until small bubbles appear, then flip. Remove remove from pan after approximately another 20 seconds and repeat with remaining dough,
  • Serve warm and enjoy!


For best results, use the ingredients listed in the recipe.


Serving: 1tortilla | Sodium: 140mg | Calcium: 33mg | Vitamin A: 244IU | Sugar: 2g | Fiber: 2g | Potassium: 17mg | Calories: 127kcal | Trans Fat: 1g | Monounsaturated Fat: 2g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 4g | Protein: 2g | Carbohydrates: 20g | Iron: 1mg
Tried this recipe?Let us know how it was!

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