Anyone that has tried gluten free tortillas knows that all the ones in the store are dry, the break & crumble, and honestly they don’t taste that great either.
I miss the soft texture that rolls and folds without cracking at the seams and breaking into pieces.
When we could no longer eat anything with xanthan gum in it, that meant that pretty much all store bought tortillas were off limits for our family. Unfortunately that also meant no more wraps, tacos or other delicious meals.
I tried a bunch of options, and I know there are other great recipes out there, but this one is super simple with minimal ingredients. It stays soft for 5 days in sealed container in the fridge, they only split from over stuffing and not from just folding it over. They are soft and have a similar texture to wheat tortillas. Are they exactly the same? No. But that’s ok. They are delicious.
I have tried this recipe plain as well as with Italian seasoning in it. I am planning on making a spinach tortilla and potentially a tomato flavored one in the future, I’ll be sure to update the recipe and let you know how they turn out!
Coconut Flour Tortilla
2 Tbsp psyllium husk fibre
1/2 C coconut flour
1 C lukewarm water
1 Tbsp oil (olive, coconut [melted] etc.) + 1 tsp to oil pan
1/4 tsp baking soda
1/4 tsp sea salt (optional)
1/2 tsp Italian seasoning or other flavoring (optional)
Make the dough
- In a medium mixing bowl combine psyllium husk fibre with coconut flour (ensure no lumps in coconut flour)
- Add the lukewarm water, oil and baking soda. Stir well with a spatula then knead well with your hands. Add in salt and seasoning if desired at this time (adding salt separate from baking soda to prevent deactivating the leavening agent).
- Knead for 1 minute. It will be quite moist and get dryer and softer as you work the dough. It shouldn’t be sticking to your hands at the end of the 60 seconds. If it is, add 1/2 tsp more psyllium husk at a time, kneading for 30 seconds and check consistency. It should still be moist but not sticking to your fingers and form a dough.
- Set aside for 10 minutes in the bowl. It should now be soft, elastic and well together.
Roll/Shape the tortilla
- Cut the dough into 4 even pieces, rolling each into a ball.
- Place one ball of dough between 2 pieces of parchment paper, rolling out to desired thickness. I roll mine to be 8 inches in diameter and to make 6 tortillas.
- Unpeel top layer of the parchment paper and use a lid/small plate to cut out a round tortilla. Keep the outside scrap to reform a ball and roll more tortillas. This extra dough makes roughly 2 more tortillas (to make 6 total).
Cook in non stick pan
- Warm a non stick pan (best to use a crepe/pancake pan, I use a normal frying pan) under medium high heat.
- Grease the pan with oil of choice (don’t leave drops of oil or the tortillas will fry)
- Flip the tortilla onto the pan and carefully remove the parchment paper. This can take some finesse/trial and error.
- Cook for 2-3 minutes on first side, flip using a spatula and cook for 1-2 more minutes on the other side.
- Place on a plate and use warm for tacos or allow to cool for a wrap later.
- Repeat the rolling/shaping and cooking steps for remaining tortillas. Ensure you grease the pan between each tortilla.
- Store in the fridge up to 5 days in sealed container or 3 days on the counter. Freeze if desired for long term storage.
I hope your family can enjoy these tortillas for tacos or for wraps, I know my family downs them.