Soft, hand-rolled gluten-free tortillas made with Bob’s Red Mill 1-to-1 flour — perfect for tacos, wraps, and cozy morning breakfasts on the road.

There’s something about rolling out your own tortillas that makes you feel like you’ve unlocked a secret level of kitchen magic — the kind that smells like comfort and tastes like “I actually made this myself!” These gluten-free tortillas come together with just a few pantry staples, yet they deliver that soft, flexible texture most store-bought versions can only dream about. Whether you’re cooking in a full kitchen or your tiny RV galley, the dough stays easy to work with and the results are downright delicious.

We used our tortillas to make hearty breakfast wraps stuffed with scrambled eggs, crisp bacon, and leftover roasted taters — the kind of breakfast that fills your belly and makes you grateful for small joys (and large cups of coffee). They’re versatile enough for taco night, road-trip lunches, or any moment that calls for warm, hand-rolled comfort. Once you taste them fresh off the skillet, you’ll never look at packaged tortillas the same way again.

Sherryl Jenkins

Gluten-Free Tortillas (Bob’s Red Mill 1-to-1 Flour)

Soft, flexible, and full of cozy homemade flavor — these gluten-free tortillas are made with Bob’s Red Mill 1-to-1 flour for the perfect balance of structure and chew. They’re simple enough for everyday wraps and sturdy enough to handle your heartiest taco fillings. No crumbling, no stress — just warm, hand-rolled goodness made right at home.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ cups (225 g) Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour
• 1 tsp pink salt (or sea salt)
• 1 tsp baking powder (optional for extra softness)
• 3 tbsp tapioca flour
• 1 Tbsp avocado oil or olive oil
• ⅔ cup warm water (plus 1–2 Tbsp extra if needed)

Equipment

• Mixing bowl
• measuring cups and spoons
• Parchment paper
• Rolling Pin
• 8" Cast Iron Tortilla Press optional
• Heavy skillet, cast-iron preferred
• Spatula
• Clean towel (to wrap the tortillas and keep them warm/pliable after cooking)

Method

 

1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, salt, and baking powder.
2. Add Wet Ingredients: Drizzle in oil and warm water. Stir until a dough forms.
3. Adjust Texture: Add water 1 Tbsp at a time if the dough feels dry — it should be smooth and slightly tacky, not sticky. Form into a ball.
4. Rest the Dough: Cover and let it rest 10 minutes to hydrate the flour for elasticity.
5. Shape & Roll: Divide into 6–8 balls. Roll between parchment or lightly floured surface until ⅛-inch thick. Or use a tortilla press, sandwiching the dough between two pieces of parchment paper to prevent sticking.
6. Cook: Heat a dry skillet or cast-iron pan over medium heat. Cook 45–60 seconds per side until light brown spots appear.
7. Keep Warm: Stack and cover with a towel to stay soft. I save the sheets from rolling or pressing to separate and cover.

Notes

⚖️ Nutrition Facts

Serving Size: 1 tortilla (of 8) approximately 6″ in diameter
Calories: 130 | Protein: 2g | Carbs: 18g | Fat: 5g | Fiber: 2g | Sodium: 210mg

📝 Disclaimer

This recipe is based on personal experience and dietary preferences. Always check ingredient labels for compliance with your individual dietary needs.

Chef’s Tips

• Storage: Store in an airtight container up to 3 days, or freeze between parchment for up to a month.
• Reheat: Warm in a dry pan or microwave under a damp paper towel for 10–15 seconds.
• Flavor Boost: Add garlic powder, herbs, or a pinch of cumin for savory wraps.

💡 Sher’s Wisdom

You know what they say: give a woman a store-bought gluten-free tortilla, and she’ll cry mid-taco. Teach her to make her own? She’ll open a taco stand out of her RV and call it “Rolling Dough.”

💬 Did You Make These?
I’d love to hear how your tortillas turned out! Did you roll them paper-thin or go for the cozy “rustic-chic” version like I usually do? Maybe you used them for breakfast wraps with eggs, bacon, and roasted taters (10/10 recommend).

Drop your tweaks and triumphs in the comments 👇 — your creativity might just inspire another hungry traveler with a tiny kitchen and big tortilla dreams.

❤️ Loved It?
If these gluten-free tortillas made your taco night (or breakfast wrap morning) a little brighter, tap those stars ⭐ and leave a quick review!

It helps others find the good stuff — and keeps my RV kitchen stocked with olive oil, coffee, and enough humor to keep testing new AIP-friendly recipes on a 3-square-foot counter.