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Last Updated on August 11, 2022

These easy gluten-free tortillas are just like the flour tortillas you loved in your past! It’s soft and you can easily use it for wraps. It’s also egg-free and dairy-free for vegans.

gluten-free-tortillas-9559

So Mr. Bejelly and The Litte have been having issues with Tapioca flour.

This has been, well, sad.  I’ve created some amazing recipes that I can no longer whip up anymore.

We’ve been testing adding back rice to our diet and so far, so good.  

Why this recipe works

 This recipe uses white rice flour, coconut flour and psyllium husk powder so this is gluten-free and seriously, it reminds me of plain flour tortillas!  

There is NO egg in this recipe.

What you’ll need for this Recipe:

  • Coconut Oil
  • White Rice Flour
  • Coconut Flour
  • Psyllium Husk Powder
  • Salt
  • Water

How to Make This Gluten-free Tortilla Recipe:

In a small bowl add the rice flour, coconut flour, psyllium husk powder and sea salt and mix with a spoon until well combined.

Add in one tablespoon of coconut oil and then pour in the boiling water. Mix with the spoon until you have a soft dough.

Place a skillet over medium high heat and melt the rest of the coconut oil

Pinch the dough into 7 gold ball sizes balls and flatten between two sheet of parchment paper until they are roughly 1/4 thin.

Place one on the skillet and cook lightly until brown on one side and flip, roughly 1 minute per side. Remove from the stove and repeat with the remaining dough.

Notes and Variations:

You can substitute the coconut oil for butter, palm shortening or butter.

If you like this Gluten free Tortillas recipe, you’ll love:

Vegan Butter

Chocolate Coconut Cookies

AIP Bread

Did you make and love this recipe?  Give your review below and make sure you share your creations by tagging me on Instagram!

Homemade Gluten-free Tortillas

Homemade Gluten-free Tortillas

Prep Time: 7 minutes
Cook Time: 5 minutes
Total Time: 12 minutes

Vegan and homemade, these tortillas will become your favorite wrap.

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 coconut oil and then pour in the boiling water. Mix with the spoon until you have a soft dough.
  3. Place a skillet over medium high heat and melt the rest of the coconut oil
  4. Pinch the dough into 7 gold ball sizes balls and flatten between two sheet of parchment paper until they are roughly 1/4 thin.
  5. Place one on the skillet and cook lightly until brown on one side and flip, roughly 1 minute per side. Remove from the stove and repeat with the remaining dough.

Notes

You can substitute the coconut oil for palm shortening, butter or lard.

Nutrition Information:

Yield:

7

Serving Size:

1

Amount Per Serving: Calories: 130Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 154mgCarbohydrates: 20gFiber: 2gSugar: 0gProtein: 3g

Did you make this recipe?

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7 Comments

  1. Hi, Kelly, I guess I will have to unsubscribe due to your recipes’ use of all those “bad flours” used – have you ever looked up Dr. Davis’ Wheatbelly on Youtube or Google? Thx & God Bless . . . p.s. if you are ever able to adjust your recipes avoiding all those harmful flours, I would love to resume enjoying and sharing your super info . . . 🙂

  2. Everyone is different. It is not healthy to get caught up in I can’t eat that it’s not strict paleo or whatever ideal a person is trying to achieve. I eat mostly paleo, but there are some things I can not tolerate due to other health issues. Honestly some of the things I digest well are not strict paleo such as white rice and white potatoes. I honestly do not think white rice is bad either. It is not any worse than tapioca or arrowroot two things i do not digest well right now and they are used in a lot of paleo recipes. I just like to have options and I appreciate when bloggers have different options. I try the recipes that work and leave the ones that don’t. Its no reason to unsubscribe. You have to do what is good for you not what one diet philosophy tells you is good for you. I honestly thought this recipe was refreshing since most have tapioca and arrowroot. Thank you Kelly for offering another alternative. Creating recipes is not easy.

  3. Oh, Kelly, thanks ever so much for this wonderful recipe! Having celiac disease, I have searched & searched for nearly 10 years for a good flour tortilla recipe. Finally, finally, yours is the one!!!! Have to admit I only made a half-recipe this morning as I have been disappointed so many times with other GF tortilla recipes. The half recipe made 2 nice tortillas about 8 inches in diameter. I was able to roll them out paper thin between 2 sheets of parchment paper. They cooked up beautifully. For years, I have dreamed about having a wrap made with tortillas, mayo, salsa, shredded lettuce, shredded cheddar cheese and thin sliced lunchmeat. The tortillas were not only tasty, but they did not break up like so many other recipes I’ve tried. Thanks ever so much for sharing this! Bless you!