Wholegrain Flour Tortillas – Gluten Free & Vegan & Now Paleo!

This post was shared on Go Ahead Honey It’s Gluten Free over at And Love It Too.  Sunny’s theme this month was Paleo Travel Foods!!

GAHGF

This was a hard one for me.  I already had my favorite flour tortilla…which in and of itself took FOREVER to find!  GF flour tortillas are not all created equal, and most I tried left a lot to be desired.  The only problem with my favorite recipe?  It has a very distinct bean flavor delicious in savory items, but not quite right for other applications.  SO I set out to create a flour tortilla that was more like a whole wheat flour tortilla than anything else.  It needed to be soft and pliable, as well as nutritious!  After more failed attempts than I care to admit….I am SO happy to be sharing this recipe with you!

I started with the recipe from Lexie’s Kitchen, and went to work. I had to replace the Bob’s All-Purpose GF Blend.  I tried loads of combinations, but while tasty…the tortillas were lacking the pliability I was looking for.  So I used a bit of science.  Using my new and improved “Baking Tips & Subs” page, I referred to the nutritional comparison list to pick some flours that matched the protein found in Bob’s all-purpose: 6 g per 1/4 cup serving.  I had an instinct that this was my issue, as bean flours are one of the unique “heavy” protein flours I talk about on my tips page.

Since my very first successful creation, I have played with this recipe to make it nut free, and then even grain free with success!  So now it is a perfect wrap for SO many people with special diets!

Without further ado, here a a wrap, perfect for those sweet wrap ideas I have coming up tomorrow in the series, or anytime you want a wholegrain gf flour tortilla!

Wholegrain Flour Tortillas - Gluten Free, Vegan,  & Now Paleo!

Yield – About four 8″ tortillas

Wholegrain Flour Tortillas - Gluten Free & Vegan & Now Paleo!
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wet:
  • ¼ cup chia meal
  • ¼ cup plus 2 tablespoons warm-hot water
  • 2 tablespoons melted coconut oil or palm shortening, or light olive oil (not extra virgin)
  • Dry:
  • ¼ cup almond flour, raw sunflower seed flour, or raw pumpkin seed flour (I make my own by whirring raw almonds or seeds in my spice grinder). I have also used teff here, and used ⅛ cup toasted quinoa flour below for an all nut and seed free version.
  • ¼ cup tapioca flour
  • ⅛ cup teff flour, OR for grain free sub a seed or nut flour of choice (We do sunflower or pumpkin, but have also used chestnut!) For nut/seed free, use quinoa flour.
  • ⅛ cup coconut flour
  • ½ teaspoon baking powder (I make my own grain free, recipe on my blog)
  • ¼ teaspoon guar gum or xanthum gum (will eventually- try psyllium husks) I have also left this out and the recipe still works
  • ¼ teaspoon salt
Instructions
  1. In a large pyrex measuring cup, blend the wet ingredients until well incorporated and gelled (the warm water melts the oils).
  2. Sprinkle the dry ingredients over the top, in the order listed.
  3. Whisk gently before fully incorporating with the wet. I use my hands to pull the dough together and knead it. The dough should be soft, pliable, and easy to handle.
  4. Divide the dough into 4 balls.
  5. Using a non-stick baking mat or two pieces of waxed paper or plastic wrap, place one ball on a hard surface. Cover with a piece of waxed paper. Roll out to about 6-7 inches (double the dough if you want larger tortillas). If the edges are tattered, gently smoosh and mold the edges with your finger tips.
  6. Place in a preheated stainless steel or cast iron skillet over medium to medium low heat. Flip at about 1 minute, and cook for another 30 seconds or so. You do not want to overcook these, they will lose their pliability!
  7. Cool and store in an airtight location, in the freezer for prolonged use if you need it! We have stored them in the fridge for 10 days with no issues (refreshed with a warm pan and a touch of oil).

 

 

  1. Molding the ball of dough to reduce craggy edges

  2. Peeling back waxed paper after rolling it out!

  3. Transferring to the pan to cook

  4. Wholegrain Flour Tortillas - Gluten Free, Vegan,  & Now Paleo!

 

This recipe is heading over to Mostly Homemade Mondays, Natural Living Mondays, Make Your Own Mondays, Slightly Indulgent Tuesdays, Fat Tuesdays, Tasteful Tuesdays, Traditional Tuesdays, Hearth & Soul, GF Wednesday, Real Food Wednesday, Whole Foods Wednesday, Healthy 2Day Wednesday, Alive & Thrive, Tasty Traditions, Well Fed Wednesday, Frugal Days Sustainable Ways, Thank Your Body Thursday, Simple Lives Thursday, Pennywise Platter, GF Fridays, Whole Foods Friday, Healthy Vegan Fridays, Simple Meals Friday,

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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!

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Posted in Breads & Muffins, Grain Free/Paleo, Vegan
41 comments on “Wholegrain Flour Tortillas – Gluten Free & Vegan & Now Paleo!
  1. apryl says:

    i am always looking for THE gluten free tortilla that is going to work for us! this looks good, can’t wait to try it:)

  2. Maggie says:

    These looks awesome and I LOVE the flours you used. I bet you could easily sub pumpkin seed flour for the almond flour. I am putting these on my must-try list :)

  3. Lexie says:

    Tessa … gotta love a victory in the kitchen. Great job! They look tasty!! xoLexie

  4. Alta says:

    These look so great! Love that you used teff. FYI – you have 1/4 chia seed…is that 1/4 cup?

  5. Amber says:

    I love you for these Tessa!!! So awesome. Great job my friend!

    Hugs,
    -Amber

  6. j3nn says:

    They look fantastic and very hearty! I made flatbread very similar the other day with coconut flour and tapioca; no teff or almond flour but some caraway seed for a “rye bread’ flavor.

  7. Briita says:

    So excited to try these, tortillas are one thing I really miss.

  8. Charlotte Moore says:

    I need to try this.

  9. Lynn says:

    Looks fantastic. Thanks

  10. I love that you shared about your multiple failed attempts before final success! That is such a common experience in my kitchen. Last time I tried homemade tortillas it took so long with such poor results that I swore I wouldn’t do that again. You’ve given me hope to try again -thanks!

  11. They look beautiful. I’m kinda want one even though I just ate dinner. :)

  12. Sandra S says:

    it looks yummy! I will have to try this .

  13. Hey Tessa! YUM! DF and GF -need this recipe, thanks!!! Would love to have you link your recipe with us at Kids in the Kitchen: http://younglivingoillady.com/home/kids-in-the-kitchen-link-up-week-14/ Hope to see you there! Blessings, Carrie @ younglivingoillady.com

  14. Sarah S says:

    Looking forward to trying this out soon!

  15. marianne says:

    they look rather thick..how thin do you roll them????

    • They do to puff much, so wht you roll them is what they will be. I rolled mine about 2 or 3/10ths thick, you can kind of see in the pictures. Hope that answers your question marianne….they re typical flour tortilla thickness!

  16. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! :)

  17. I’ve had these bookmarked for a while- thanks for reminding me I need to make them! Thanks for the wonderful submission to HVF :)

  18. connie s says:

    Just wondering…is chia meal simply chia seeds whirled up in a coffee grinder? Have never used chia before. This recipe looks like it could be a life-saver for us with school coming up.

    • Hi Connie, thxs for asking! Chia meal is just chia seeds whirred in your coffee grinder or high powered blender.You will LOVE chia, and it is a nutritional powerhouse worth consuming on it’s own!! I hope you try it…we can’t get enough of these!

  19. Tanya says:

    Did you ever try these with psyllium? If so how much worked?

    • Hi Tanya, but I due for a batch in a couple days, just a couple of left for wraps this week! I think even no gun at all will work with all that chia, but I will try o a no gum batch, a psyliium batch and see what happens. I will add a tablespoon psysllium husks to the wet mixture for a start….want to experiment with me?! Do gums irritate you?

  20. Sandy Dell says:

    Looks like a great recipe, but the “Whole Wheat” designation in the title is very misleading. May I suggest that “Gluten Free Multi-Grain” would have been more appropriate!

  21. Stacy K says:

    This may sound like a silly question, but when you say “psysllium husk” are you referring to unflavored Metamucil powder? I have a huge container of that I bought to add into smoothies and it says it’s 100% psyllium husk fiber.

    • Hi Stacy! Good question, I meant to link to that, and I now have! I not sure what Metamucil looks like to compare. But I just did a quick google search of the husks, and only looked at the images tab….compare those pictures with what you see in the container. I bet Metamucil is more of a fine powder, which is more concentrated.

  22. Becky says:

    How many would you say a batch makes? I am making enchiladas for Christmas this year and want to make a batch for myself and who ever else wants to try them.. But I wandered if they would work for that once the sauce is added? :}
    Thanks!

  23. Kelly says:

    This recipe looks great! If I don’t have teff flour, could I substitute another? I can’t wait to try these!!

  24. These look fantastic! I’m going to have to pin and share this recipe!

  25. These look great, pinning the recipe now to save for later. Thanks for sharing on Hearth & Soul Hop. :)

  26. Andrea says:

    Homemade, fresh tortillas are the best! Thanks for sharing on Natural Living Monday!

  27. Oh GF tortillas, so good and so missed by many! This is a great recipe!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Hope your week is great!

    Cindy from vegetarianmamma.com

  28. Laura says:

    Thank you so much for this recipe. I have been searching for a Paleo tortilla for so long, and this one is great! I use konjac powder instead of xanthan gum, so it will be totally wheat and corn-derivative free, and it turns out great. I just use a little more than the 1/4 tsp. There are smaller containers of this, but here is the one I have and don’t react to (even though I have a gluten and corn intolerance). Wanted to provide the link, in case it could help someone else. Thank you again so much for this, Tessa!

    http://www.amazon.com/Konjac-Glucomannan-Powder-500g-bag/dp/B002AISTA8/ref=sr_1_9?ie=UTF8&qid=1380049284&sr=8-9&keywords=glucomannan+konjac+root

1 Pings/Trackbacks for "Wholegrain Flour Tortillas – Gluten Free & Vegan & Now Paleo!"
  1. [...] kiddos (and come on admit it, YOU too!) excited about  lunch time. For sweet wraps, I recommend a neutral tasting flour tortilla (like the one I shared with you yesterday and pictured below!) either store bought or [...]

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My name is Tessa, and I have learned to cook without almost all major allergens! I have a focus on making family foods as healthy as possible. Real food is my obsession. Gluten free, casein free, vegan, Paleo, sugar free: I have a little of something for anyone with restrictions., Take a peek, you're sure to find something delicious, and if you need any help, I am always willing to help you tweak things to YOUR tastes and dietary needs!
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