Super bendy and flexible gluten free tortillas are made with wholegrain gluten free flours for a nutritious and fiber filled wrap! I have even provided a keto and paleo version!
These gluten free tortillas were a hard one for me. Sure, corn are delicious…but I really wanted a super bendy version perfect for wraps!
I already had my favorite gluten free 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 the old recipe I was using? It has a very distinct bean flavor…delicious in savory items, but not quite right for other applications.
So I set out to create gluten free AND paleo tortillas that were 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!
Can I make a paleo tortilla version?
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!
- Replace the teff flour with additional nut or seed flour of choice. Almond, chestnut. sunflower, pumpkin seed would all work. You can make your own nut flours by whirring nuts in a blender. I prefer almond and chestnut flours.
Can I make a keto and low carb tortilla version?
Absolutely! Here’s your adjustments:
- Omit the teff flour
- Increase almond flour to 1/2 cup
- Coconut flour to 1/4 cup
- Increase psyllium powder to 3 tablespoons
Gluten free tortillas assembly progression and using a tortilla press:
For my visual peeps out there, here are some photos that show you step by step how to make these tortillas!
When I first started out making these, I was rolling them out as pictured. I have since invested in a tortilla press that saves me LOADS of time! I highly recommend purchasing one if you make your own wraps or tortillas regularly!
A little tip with a tortilla press: using a clean plastic grocery sack in the best way to line the press! Simply cut up to give you enough to line the tope AND bottom, and voila….recycled genius!
Some additional paleo wrap and bread ideas:
- I can’t get enough of my nut free keto bread!
- My paleo biscuits are like the real deal!
- This AIP flatbread is made with cassava OR tigernut flour!
Gluten Free Tortillas Recipe:
If you try these tortillas, be sure to come back and tell me which version! Leave a comment!
Gluten Free Tortillas w/ Paleo Opt
Ingredients
Wet:
- 8 tablespoons water hot , omit 2 tablespoons if you're not using the psyllium
- 2 tablespoons melted coconut oil or avocado oil
Dry:
- 1/4 cup chia meal Replace 2 tablespoons worth with 1T psyllium powder for an extra bendy version. Or use 2T to replace chia entirely.
- 1/4 cup almond flour OR 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.
- 1/4 cup tapioca flour OR replace with additional almond flour for KETO version
- 1/4 cup teff flour OR for PALEO/KETO sub a seed or nut flour of choice, see notes in above post
- 2 tablespoons coconut flour
- 1/2 teaspoon baking powder I make my own grain free, recipe on my blog
- 1/4 teaspoon sea salt
Instructions
- 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 a few times to pull it all together. The dough should be soft, pliable, and easy to handle, ultra soft but not sticky.
- Divide the dough into 4 balls, and preheat a cast iron pan over medium-high heat.
- 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. I have since purchased a tortilla press and LOVE it! Makes my job SO much easier!!
- Using whichever material you rolled out on, carefully lift the whole tortilla and invert atop the preheated pan. Carefully remove the material to roll out your next tortilla. Flip at about 30 seconds when there are a couple brown spots (time will vary based on stove temperature and pan used), and cook for another 15 seconds or so. You do not want to overcook these, they will lose their pliability! Err on the side of less time!
- 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 to restore the bendy property).
Notes
Nutrition
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Well, after many failed (for me) following wrap/tortilla recipes, THIS, is a winner AND Hubby approved! THANK YOU! Even after making them up and leaving covered for 20 minutes while I made a filling (red/green peppers, onions, black beans & diced tomato) these wraps STILL folded and wrapped around the substantial filling without breaking! Incredible! I did use the chia seeds & psyllium (and forget to whir first- I was hungry), and they STILL worked out. You hit a winner.
I’m going to pre-mix all the dry ingredients and label for quicker meals.
Thank you!! I’ll be checking out all your recipes from here on in.
Nice Debra! still make these ALL the time, they are so satisfying and last a good length of time in the fridge. I usually make a quadruple batch and we work away at them over the week to 10 days!
Great idea to pre mix dry ingredients ahead of time!
I’m so happy you decided not to give up on this recipe. Sometimes you gotta keep trying even if it takes all year to get that recipe just right. Failed attempts equal knowledge, right? Well done!
I’ve never even heard of teff flour! I love when I learn something new!!
I’ve never cooked with teff flour before but I need to check it out! These tortillas looks awesome.
Hi,
I love this recipe and well done for perserverence!
I am looking at wraps with very very low carbs and healthy to wrap chicken and other fillings in.
I have read up on Konjac (glucommanan Powder) and was wondering if i used this with Coconut flour what else i would need to add consistency and weight wo the carbs and calories to hold other food to make into a wrap?
Your expertise is deeply appreciated!
Hi Ams! Are you asking me how to reduce the carbs in this further? The paleo version is very low in carbs already…do you want to eliminate the tapioca?
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
This recipe looks great! If I don’t have teff flour, could I substitute another? I can’t wait to try these!!
Hi kelly! I would say toasted quinoa or oat, but if you refer to my gf flours page tab, i list lots ofoptions!
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!
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.
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?
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!
I’ve had these bookmarked for a while- thanks for reminding me I need to make them! Thanks for the wonderful submission to HVF 🙂
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!
Looking forward to trying this out soon!
it looks yummy! I will have to try this .
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!
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!
Looks fantastic. Thanks
I need to try this.
So excited to try these, tortillas are one thing I really miss.
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!
I love you for these Tessa!!! So awesome. Great job my friend!
Hugs,
-Amber
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!
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 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 🙂
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!