ABSTRACTTexture is a property of major importance in the evaluation of baked products. To determine a sample of commercial ranges for stretchability, rollability, firmness, and Kramer shear cell measurements for wheat flour tortillas using the TA‐XT2 texture analyzer, three separate sets of five tortilla brands purchased from stores in Manhattan, KS, were evaluated. Two brands had two formulations, regular and fat‐free. Significant differences (P < 0.05) in stretchability, firmness, and Kramer shear cell occurred between regular and fat‐free tortillas of one tortilla brand. Significant differences (P < 0.05) also were found among the sets of some tortilla brands. Kramer shear cell and stretchability measurements are recommended because Kramer shear cell measures the force combined with compression, shearing, and extrusion. Stretchability measurements were repeatable and are an important textural property of wheat flour tortillas. Ranges for textural properties for commercial wheat flour tortillas were determined, as well as the variability of the textural methods used.