Best Gluten Free Tortilla

Allison Walker, registered dietitian / Pilates instructor
Join Us!
Latest posts by Allison Walker, registered dietitian / Pilates instructor (see all)

Best Gluten Free Tortilla That Ever Was!    

Everybody loves taco and fajita night. What’s more fun than eating with your hands?

If you’re gluten free and have a corn sensitivity, it can seem impossible to imagine a recipe for tortillas. Thanks to some of the gluten free flours available these days, it IS possible.

When I first started experimenting with making grain-free tortillas, my biggest frustration was the time it took – one tortilla at a time, cooking for 2-3 minutes per side. It took forever and required my complete attention (which spells disaster when you’ve got a toddler and it’s almost dinnertime). In a moment of inspiration (read: desperation), I tried baking the tortillas just like I do with my Dairy Free Pancake Recipe.

It worked! Now, all I have to do is whip together the ingredients, pour them into soft taco or fajita sized rounds on a parchment paper-lined baking sheet, and I can focus my attention on Legos, sandboxes, and books until the timer goes off.

(Makes 3-4 soft taco sized tortillas)

Best Gluten Free Tortilla

Picture of Gluten Free Tortilla


1. Preheat oven to 350 degrees F. Line large baking sheet with parchment paper.
2. Add dry ingredients to a mixing bowl and stir to combine.
3. In a small bowl, whisk egg and add coconut milk.
4. Combine the wet and dry ingredients, stirring to incorporate.
5. Allow batter to sit for 2-3 minutes (This is an important step due to the coconut flour’s density and tendency to soak up the wet ingredients. You want the batter to be somewhat congealed as opposed to runny so it will stay in a circle on the baking sheet.)
6. Using a Tablespoon, drop 1 ½-2 Tbsp of the batter onto the parchment paper and gently spread into a circle, making sure there are no holes. (The batter may be thin in spots, but as long as there are no holes, you’ll be fine!)
7. Make 3-4 tortilla circles, then bake for 15-20 minutes until the tortilla edges start to peel off the parchment paper on their own in the oven.
8. Once the tortillas are finished, remove the baking sheet and get ready to fill up your tortillas!


I usually triple the recipe for our family of three and have a few small leftovers for the next day to pair with scrambled eggs or dip in soup.


Leave a Comment