Gluten and Dairy Free Quick Oven Bake Taco Shells

serves / makes 4
7 prep time
7 mins cooking time


It never ceases to amaze me what includes gluten and I’ve found that a lot of shop bought taco shells contain wheat flour. I decided to have a shot at making them in the oven by crisping up a tortilla wrap.

I stuffed my taco shells with fajita seasoned chicken and chorizo, salad and salsa.




  • 4 gluten and dairy free tortilla wraps

Or make your own tortilla wraps:

  • 115g brown rice flour
  • 30g cornflour
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 60ml water, warmed
  • 1/2 tablespoon honey
  • 3 tablespoons dairy free milk
  • 1/2 teaspoon white wine vinegar
  • 3 tablespoons olive oil
  • 1 egg, beaten


To make the tortilla wraps:

  • Combine the rice flour, cornflour, xanthan gum, salt and baking powder in a large bowl
  • Add the beaten egg and mix well
  • Add the water, honey, milk, vinegar and olive oil
  • Mix well and leave for 20 minutes
  • Divide the mixture into 6 and roll out on a well floured surface
  • Heat a large non-stick frying pan and cook the tortilla on each side for 1-2 minutes

To make the taco shells:

  • Preheat the oven to 200 oC
  • Drape the tortilla wraps over the bars on the oven shelf so you have an upside down taco shell
  • Bake for a 5-7 minutes until crisp
  • Carefully remove the taco shells from the oven shelves and stuff with your choice of filling

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