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!!
These tortillas were a hard one for me. I already had my favorite flour tortilla…which in and of itself took FOREVER to find! Gluten free 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.
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 finally sharing this recipe with you!
I started with the recipe from Lexie’s Kitchen, and went to work.
First, the Bob’s All-Purpose GF Blend had to be replaced. I tried loads of combinations, but while tasty…the tortillas were lacking the pliability I was looking for.
I used a bit of science to tackle the problem. 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 paleo 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 gluten free flour tortilla!
Yield – About four 8″ tortillas
- 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)
- 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
- 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.
- Divide the dough into 4 balls.
- 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.
- 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 (refreshed with a warm pan and a touch of oil).
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