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Flatbreads · beginner

Gluten-Free Sourdough Tortillas

Key takeaway

Gluten-free tortillas stay flexible if you cook them spotted, not toasted, and hold them in a towel.

Press or roll thin, skillet 30–45 seconds a side. Flexible wraps with a quiet sourdough tang.

By Andrew KittridgeStarch-forward; 3% powder; skillet
tortillastacosskilletsourdoughgluten freedairy freeegg free
Stack of charred gluten-free sourdough tortillas

Prep

25m

Rest

20m

Bake

15m

Servings

10

Difficulty

beginner

The short answer

Tortillas are a press-and-hot-pan problem. 100g brown rice, 80g sorghum, 120g tapioca, 80g potato starch (380g), 12g powder, 6g salt, 60g starter, 240g water, 25g oil. Rest 20 minutes, divide 10, press between parchment, cook on a hot dry skillet until spotted. Keep them wrapped in a towel. These are taco tortillas, not tostadas—if they shatter you overcooked them. Starter here is flavor; the cook time is structure.

For the method behind gluten-free structure, read the gluten-free sourdough guide and keep a lively culture with the starter guide.

Why it works

  • Potato starch keeps leftover wraps soft.
  • A towel is a faux-plastic tortilla warmer.

Ingredients

  • 100gbrown rice flour
  • 80gsorghum flour
  • 120gtapioca starch
  • 80gpotato starch
  • 12gpsyllium husk powder
  • 6gfine sea salt
  • 60ggluten-free starter (active or recent discard)
  • 240gwarm water
  • 25gneutral oil

Equipment

  • Skillet
  • Press or rolling pin
  • Towel

Instructions

  1. 1

    Mix, rest 20 minutes.

  2. 2

    Divide into 10 balls.

  3. 3

    Press or roll each between parchment to about 7 inches.

  4. 4

    Cook in a hot dry skillet 30–45 seconds per side until spotted. Do not chase deep brown.

  5. 5

    Stack in a towel.

  6. 6

    If they balloon, press gently with a spatula so they stay wrap-thin.

  7. 7

    Serve for tacos. Reheat in the same pan 10 seconds.

  8. 8

    Leftovers make chips if you overtoasted them anyway—lean in, cut, rebake.

Nutrition

Approximate values per serving. Always verify labels if you bake for celiac safety.

Nutrition facts per serving
NutrientAmount
Calories130 kcal
Protein2 g
Carbs24 g
Fat3 g
Fiber2 g
Sodium170 mg

Substitutions

Potato starch
More tapioca; they will be chewier

Storage

Bag with a slightly damp towel 1 day, or freeze with parchment between.

Notes

  • A 50g leftover ball makes a single lunch wrap tomorrow.

FAQ

Press or pin?

A tortilla press is faster. A pin works between parchment.

Corn tortillas?

That is masa. See arepas or use masa harina separately. This is a flour-style wrap.

Discard only?

Yes. Flavor will be milder if the jar was just fed.

Crack at the fold?

Undercooked slightly next time, or wrap sooner so they steam.

Oil in the pan?

No. Dry skillet.

Technique

Keep the method close

Psyllium, fermentation temperature, and a celiac-safe starter matter as much as the formula.

Sourdough guideStarter guide

About Andrew Kittridge

Home baker in Indianapolis documenting gluten-free sourdough: psyllium structure, whole-grain blends, and loaves that actually taste like bread.

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