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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!
Yield – About four 8″ tortillas
Wet:
1/4 cup chia meal
1/4 cup plus 2 tablespoons warm-hot water
2 tablespoons melted coconut oil or palm shortening, or light olive oil (not extra virgin)
Dry:
1/4 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 1/8 cup quinoa flour below for an all nut and seed free version.
1/4 cup tapioca flour
1/8 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.
1/8 cup coconut flour
1/2 teaspoon baking powder (I make my own grain free, recipe on my blog)
1/4 teaspoon guar gum or xanthum gum (will eventually- try psyllium husks) I have also left this out and the recipe still works
1/4 teaspoon salt
Method:
- In a large pyrex measuring cup, blend the wet ingredients until well incorporated and gelled (the warm water melts the oils).
- Sprinkle the dry ingredients over the top, in the order listed. 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.
Molding the ball of dough to reduce craggy edges
- Divide the dough into 4 balls.
Peeling back waxed paper after rolling it out!
- Using a non-stick baking mat or two pieces of waxed paper, 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.
Transferring to the pan to cook
- 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!
- 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.
This recipe is heading over to Pennywise Platter, Thriving On Thursdays, Full Plate Thursday, Wellness Weekend, Fight Back Friday, Fresh Bites Friday, Freaky Friday, Sugar-Free Sunday, Melt In Your Mouth Monday, Monday Mania, Make Your Own Monday, Mix It Up Monday, Allergy Friendly Friday, Real Food 101, Better Mom’s Linky, Slightly Indulgent Tuesday, Fat Tuesday, Tasty Tuesday, Gluten Free Wednesdays, What’s Cooking Wednesday, These Chicks Cooked, Whole Foods Wednesday, Real Food Wednesday, Cast Party Wednesday, Frugal Days Sustainable Ways, Full Plate Thursday,Kids in the Kitchen, Lunchbox Love, Foodie Friday, Healthy Vegan Fridays, Friday Foodie Fix, BYOB,
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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!
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:)
Hi Apryl, I hope these do not disappoint you!
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
Tessa … gotta love a victory in the kitchen. Great job! They look tasty!! xoLexie
Thank you Lexie for inspiring me…and giving a good challenge!
These look so great! Love that you used teff. FYI – you have 1/4 chia seed…is that 1/4 cup?
thank you Alta…I’ll fix that right now!! yes 1/4 cup. teff is my bff…it is so good fro you and so darn delicious…I love it!
I love you for these Tessa!!! So awesome. Great job my friend!
Hugs,
-Amber
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.
great idea on the caraway seeds!
So excited to try these, tortillas are one thing I really miss.
I need to try this.
Looks fantastic. Thanks
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!
We all have to fail sometimes, it builds character!! These do not take me long at all, I hope you can try them and find success Paige!
They look beautiful. I’m kinda want one even though I just ate dinner.
Thank France…I ate too long ago and want one now before bed…but I will resist! Maybe a breakfast wrap in the morn!
it looks yummy! I will have to try this .
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
Looking forward to trying this out soon!
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!
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!
I’ve had these bookmarked for a while- thanks for reminding me I need to make them! Thanks for the wonderful submission to HVF
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!
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?
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!
I have often thought the same thing Sandy…I will be changing it, thanks for your input!
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.
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!
About 3 to 4, and I have never made enchiladas with these…but I am sure they would be fine! Please let me know!! Thanks Becky!