February 1, 2017   By Kelly Bejelly

 

gluten free flour tortillas

When I was pregnant with Bubba, I started embracing all things gluten-free (including donuts – Hey I was pregnant).  I ate rice with abandon and even ate beans for the first time in years.  It was liberating and I realized that it was time to leave Paleo behind and embrace some aspects of the Gluten-free diet.   This is my way of saying expect me to starting making more gluten-free recipes. I still very much pay attention to how my body feels after I eat something but it’s very nice to have way more flexibility in my diet.

Anyhow, a lot has changed in my life since I released my book Paleo Eats.  The summer after Paleo Eats was released, I found myself at rock bottom again, but this time from stress and spiritual breakdown that started me on the amazing path that I am now on.

In the words of one of my favorite songs, I have been made new in a lot of ways.  I have a deeper connection to spirit, an appreciation for every blessing in my life and a new little baby to love.   I’ve been thinking about my mission in this life. What am I to give this world? I never realized that making recipes for people would turn into sharing love but I know know that my mission is to help heal the world through love.

I make it my mission that my works (past, present and future) be a channel for divine love. Make it touch you and bless all who come into contact with it.   Even if you love my work or hate my work, I still know the divine will bless you.

Ok, I know you probably came to this recipe thinking I was only going to talk how I love to eat like 20 of these gluten-free tortillas and how addicting they are.

I am addicted to them.

I do  hope you will love them as much as I do but I had to get these words out.  This is who I am and I’m blessed to share it.

I repeat this recipe is addicting so stock up on the supplies because you will make them more than once a week.

 

Gluten-free Flour Tortillas

Author: Kelly Bejelly @ A Girl Worth Saving
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Ingredients

Instructions

  1. In a small bowl add the rice flour, coconut flour, psyllium husk powder and sea salt and mix with a spoon until well combined.
  2. Add in One tablespoon of palm shortening and then pour in the boiling water. Mix with a spoon until you have a soft dough.
  3. Place a skillet over medium high heat and melt the rest of the palm shortening.
  4. Roll the rough into 7 golf ball sized balls and flatten between two sheets of parchment paper until they are roughly 1/4" thin.
  5. Place one in the skillet and cook until lightly brown on one side and then flip, roughly 1 minute per side. Remove from the stove and repeat with the remaining dough.
  6. Enjoy!

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18 Comments

  • Steve
    February 2, 2017 at 1:56 am

    I’m just curious as to why you would use all that random stuff when you can make the perfect tortillas our of just masa harina (or masa lista) and water.

    • February 3, 2017 at 12:51 pm

      Some people are allergic to corn hun.

    • Lisa
      February 6, 2017 at 9:44 am

      Do you have a recipe for one? I’m looking for one that does not use eggs. I also do not have a press. I have had zero success but long for the corn tortilla!

  • Jan
    February 2, 2017 at 7:15 am

    They look scrumptious … can’t wait to try. Thanks ever so much for sharing! One question, about how many tortillas will you recipe make (by size & number).

    • February 7, 2017 at 1:36 pm

      It makes 4 that about 4 – 5″ wide.

  • Shar
    February 2, 2017 at 7:55 am

    Will try soon

  • February 2, 2017 at 8:06 pm

    Love how simple this recipe is! I’ve never made my own tortillas, but this recipe is definitely calling my name!

  • Sandra
    February 6, 2017 at 7:11 am

    Is there a substitute for psyllium husk powder? Trying to use something I may already have 🙂 Thanks!

    • February 7, 2017 at 1:30 pm

      You would have to use egg hun. I’m not sure what the measurement would be.

  • Gail Quarles
    February 6, 2017 at 8:26 pm

    Kelly, thank you for your recipe of love, both the tortillas and the other. My mission is to love all life free. We are on the same track ! and I laud your decision to say so. When we put our hearts into the work of our hands, it becomes Love in Action….Keep working on those recipes and we’ll feel oh, so loved !! God Bless you and your family.

    • February 7, 2017 at 1:27 pm

      Thank you Gail and God Bless to you hun <3

  • Sandra
    February 7, 2017 at 1:31 pm

    Is there a substitute for the psyllium husk powder? Trying to figure out what I can use that I already have in my pantry. Thanks!

  • Wendy Sowinski
    February 9, 2017 at 6:22 am

    Hi Kelly,
    Do you think I could maybe substitute the rice flour with arrowroot flour? I can do neither corn nor rice, which seems to always be a gluten-free snag for me. I so want to try these!

    Thank you for everything you share,
    Wendy

    • February 9, 2017 at 12:52 pm

      You could probably do Cassava flour hun.

  • Wendy
    February 9, 2017 at 4:55 pm

    Okie dokie. Thank you!

  • Aleta
    April 1, 2017 at 3:14 pm

    Why psyllium husk powder? Thank you

    • April 3, 2017 at 8:30 am

      It acts as a replacement for egg hun.