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gluten free tortilla recipeComfort food? Rainy day heart warming food? Be ready to see lots of those recipes on the blog right now because this weather just makes me crave on hot comforting meals. And what’s better than  gluten free corn tortillas as a winter comfort food! really, I just love finger food.

This recipe is part of the dinner I prepared for my 5 years union celebration. Those gluten free corn tortillas are very soft and easy to prepare. If you are using a very hot non stick pan they will puff becoming super light and fluffy. You can then filled them with any kind of meat or vegetables.

gluten free corn tortilla recipe

I prepared the dough with a mix of cornmeal and gluten free plain flour. I used Edmonds brands in New Zealand but any kind of gluten free plain flour should work too.

Join 5 days clean eating challengeIf you do not eat gluten free I am sure that plain flour is another option but I do prefer gluten free flour. The result is chewier and the tortillas do not break when rolled.

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The result is simply delicious and very fulfilling. I made 8 gluten free corn tortillas with this recipe and we did not eat all of them. So I wrapped them into a clean towel and we had them for lunch the next day filled with raw veggie, a bit of cheese and I toasted the tortilla into a sandwich toaster. It was delicious.


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Gluten free Corn Tortillas

Leave A Review Print The Recipe



  • In a food processor or in a large mixing bowl, place the flours and salt.
  • Add the water and process until the batter comes together and forms a ball.
  • If you do not have a food processor use your hands to knead the dough until a ball forms.
  • If the dough is slightly sticky you may have to add slightly more gluten free flour to form the dough.
  • Wrap the dough into a plastic film wrap and refrigerate 30 minutes before rolling.
  • Divide the dough into 8 balls of same sizes.
  • Roll each ball onto baking paper until thin as a tortilla.
  • Warm a non stick pan for 2-3 minutes. I used tefal crêpière pan of 28 cm which really help the tortilla to puff. Do not add any oil. The pan has to be very warm to ensure a puffy wrap.
  • Place the wrap onto the pan and cook for 2 minutes on one side.
  • Flip over on the over side for 1 more minute then flip over again. It is at this stage that the wrap should puff. If not, it is probably because the pan is not warm enough. Let puff few seconds and remove from the pan.
  • Place the tortilla onto a plate and repeat for the next tortilla until all cooked.
  • You can store them 2 days into a towel.
gluten free tortilla recipe text

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    • Hi Rachel. Sorry for not providing enough information on that. The pan has to be medium/high heat to make them puff very well. Enjoy the gluten free corn tortillas! xoxo Carine.

  1. I make gluten free tortilla using corn flour only. I think I will try these and hope they will be easier to wrap. I use a tortilla press. They do puff up but flatten out when cool and unable to open later.
    I usually make a double batch then fire up the BBQ. When it reaches 500 degrees I will put 12 tortillas on the grill for 1 minute on each side. Lid down while cooking. They puff up and look fantastic with little grill lines on them. So easy and fast. How thick do you roll yours to be able to cut and stuff instead of stuff and roll. Thanks.

    • I Lucy, Tortilla press are amazing and you will love this recipe as they puff really well. I do my pizza on the BBQ but I never thought to bake my tortillas! Such a great idea to add beautiful grill lines and BBQ flavors! Thanks for sharing your tips and ideas Lucy. Love it! Thanks for reading the blog and trying my recipes too. xoxo Carine.

  2. I love this recipe so much that I wrote it on my canister of cornmeal so that it’s handy. I added a little extra flour and cornmeal, refrigerated it overnight, rolled it out, topped it, and baked it as a Mexican pizza. It worked great!

    • Hi Sharon, Thank you SO much for this lovely comment! I am really proud to know that my recipe is featured in your kitchen pantry 🙂 What a great idea to use this recipe as a mexican pizza base! I would never I have thought about that ! Thanks for trying the recipes on the blog. XOXO Carine.

  3. Hi there. This sounds awesome! I was wondering if anyone has made extras and then wrapped and froze them?I would like to make a large batch once every couple of weeks and wondering how well they freeze?

    • Hi Megan, Yes! you can definitely freeze them. No need to wrap! I do freeze my tortillas flat and defrost them the day before or 4 hours before eating. I always add a piece of parchment paper between each tortillas then store them in a airtight plastic box or large zip plastic bag and freeze. The parchment paper avoid them to stick together and it is easier to defrost them one at time. You can simply rewarm them 1 minutes in hot oven before eating or on a hot pan – with no oil or enjoy them at room temperature. Enjoy the recipe ! Carine.

  4. Hello! Can I substitute the all purpose flour for whole wheat flour just to have more fiber and a lower GI? Thank you for sharing!

    • Hi Anita, it is a great idea to add more fibre in this recipe. However it means that you may have to add more water into the mix to reach the righ consistency. Fibre absorb the liquids in baking very much. If you want to make wholemeal tortilla check out my 2-ingredients flour tortillas where I give instructions on how to make both : plain or wholemeal tortillas. y here.. Make sure you cook them in a very hot pan with no oil ! Thanks for reading my blog and trying my recipe. Talk to you soon on the blog ! enjoy the recipes. Carine.

  5. Great Recipe , I tried it last night and was successful. there were minor things that I found it be going to mention, such as the need of extra flour, I found each initial dough very initially. Over all great and very yummy!!!

    • Hi Marian, You are so write I must add this important instruction into my recipe. I am glad you enjoy the recipe! See you soon on the blog. Carine.

  6. Great recipe, Ive been looking for a wheat free tortilla recipe for a while, you cant readily get just gluten free flour here where I live in spain, so I’ll try with rice flour…any idea how many calories there are in this batch recipe? Thank you! xx

    • Hi Daniella, great to hear that you are going to make those lovely tortillas! I am not counting calories specially difficult if you choose another flour brand – calories will change so much from each brand. But rest assure that they are way healthier than the store bought one – loaded with nutrient dense flour and few fat! Thank you for following the blog recipes my dear! Carine!

    • Hi Giorgia, You could but wholewheat flour contains more fiber meaning that it will suck up the liquid more. So, if you choose to use wholewheat flour, you will have to use more water to achieve the same dough consistency. Not sure how much as did try but add it 2 tbps. at a time and see how it goes. I am simply worried that too much fibre will make the dough dry, difficult to roll and not puff when cooked in the pan. Hope it helps, Carine.

    • Hi Anna, No if you add oil in the pan it will not puff. The trick here is to use a warm non stick frying pan without fat. The very hot pan will make the tortillas puff. Enjoy! See you soon on the blog! Carine.

  7. Hello! I’m excited to try out this recipe but all I have is cornmeal that us medium grind. Will that work? Or should I put it through a grinder? Thanks!

    • Hi Susana, Yes you may have to grind it or simply by fine cornmeal – it is not an expensive flour at all and works like magic in this recipe. If your flour is to grainy it won’t work well so I will not recommend using your medium gring cornmeal as is anyway. Enjoy those lovely gluten free tortillas and I hope you find even more yummy recipes you like on the blog. See you around. xoxo. Carine.

    • Hi Janice, I will add a tiny bit of oil on an absorbent paper and then rub the pan with it. Repeat for each tortilla. Do not add oil directly into the pan or it will fry the tortilla. You only need a thin coat of oil to avoid the tortilla to stick to the pan. This trick should work 🙂 Let me know ! Carine.

    • Hi Lynn, All you need is 1 cup + 1/2 cup of water (tap water is fine) that what I wrote 1 1/2 cup in the recipe. If too sticky, like for all bread recipe just add a little bit more all purpose gluten free flour 1 tbsp at a time until the dough is easy to shape as a tortilla. Enjoy! Carine.

    • Hi Ramona, Sorry for the late reply! I updated the recipe. I am French and ‘eau’ means ‘water’ simply tap water at room temperature 🙂 My brain may have disconnect from English a second while writing the recipe on the blog ! Enjoy those lovely tortilla. See you soon on the blog. Carine.

    • Hi Pj, The recipe has been updated. I am French and ‘eau’ simply means ‘water’ classic tap water. My brain may have disconnect from English a second while writting the recipe, Sorry for that 🙂 I hope you try those lovely tortilla! I love them. Carine.

    • Hi Laurie, As replied above to PJ “the recipe has been updated. I am French and ‘eau’ simply means ‘water’ classic tap water. My brain may have disconnect from English a second while writting the recipe, Sorry for that 🙂 I hope you try those lovely tortilla! I love them. Carine. “

    • Hi Dawn, As replied above to Pj and Laurie, “The recipe has been updated. I am French and ‘eau’ simply means ‘water’ classic tap water. My brain may have disconnect from English a second while writting the recipe, Sorry for that 🙂 I hope you try those lovely tortilla! I love them. Carine. “

    • Hi Kelly, As replied to Dawn above :”The recipe has been updated. I am French and ‘eau’ simply means ‘water’ classic tap water. My brain may have disconnect from English a second while writting the recipe, Sorry for that 🙂 I hope you try those lovely tortilla! I love them. Carine.”

        • No it is from Freshlife a New Zealand Brand but many of my US reader used Bob red mills with great success so I recommend you to choose that one Enjoy the lovely tortillas!Carine.