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Production of gluten-free foods is on the rise due to increasing demands from consumer markets. Wheat-free tortillas are typically difficult to process, as batters and thick pastes lack the functional properties gained from gluten. Carob germ flour has been shown to form wheat-like dough and has the potential to improve processability of gluten-free tortillas. The objective of this research was to determine if carob germ flour addition to gluten-free tortilla systems could improve processing characteristics without forfeiting tortilla quality. Tortillas containing 0%, 5%, 10%, 15%, and 20% carob germ flour were prepared in water-optimized formulations containing xanthan gum (1.0%), salt (1.5%) and baking powder (2.0%). Flour was comprised of equal levels of cornstarch and sorghum flour plus the carob germ flour treatments. Tortillas were assessed for extensibility, toughness, color, thickness, diameter, and specific volume. Tortillas were assessed for extensibility, toughness, color, thickness, diameter, and specific volume. Results concluded the addition of carob germ flour decreased the L* values and pigments from the carob germ flour increased the tortilla’s a* and b* values. Significant improvement in pressability was observed at 5% carob (<i>p</i><0.05). This research shows the addition of carob germ flour increases processability without sacrificing functionality of the final product.