Vegan Gluten-Free Tortillas
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A delicious soft gluten-free tortillas recipe with coconut flour and only 5 ingredients.
Plus, this coconut flour tortilla recipe is grain-free and keto-approved, containing only 2.4 grams of net carbs per wrap.
This gluten-free tortillas recipe is a weekly staple in our house.
Traditionally, we have a Mexican night every week, and since I eat very low-carb while my partner eats vegan.
These coconut flour tortillas are perfect for all of us!
How Can I Bake With Coconut Flour?
Coconut flour is an amazing gluten-free flour for baking. However, it can be challenging to learn to bake with coconut flour as it contains a high amount of fiber.
As a result, coconut flour absorbs liquid really fast, and if you don’t add enough, it creates crumbly baked goods.
That’s why this gluten-free tortillas recipe combines coconut flour with flax meal and psyllium husk.
This 3-flour combo creates the most delicious, soft, flexible, and moist gluten-free tortillas.
Psyllium husk is the magic ingredient that allows you to bake with coconut flour without eggs. It is your binder. It adds elasticity to the tortillas and adds fiber at the same time.
How To Make Vegan Gluten-Free Tortillas
This gluten-free tortilla recipe is a straightforward recipe that uses only 5 wholesome ingredients, or 6 if you count the spices that are optional.
Ingredients
Let’s see what you need and how you can alter the recipe if you miss some of the ingredients.
- Coconut flour – you need coconut flour for this recipe. Any other flour would need a very different ratio. As I mentioned before, coconut flour is 4 times more absorbent than regular wheat flour, and you can’t substitute coconut flour with any other flour.
- Ground psyllium husk – since this is a gluten-free, vegan wrap recipe, the psyllium husk is your binder and gives elasticity to the tortillas. You can’t replace that one either, even with a flaxseed meal, or the tortillas wouldn’t be as soft.
- Flaxmeal – you can also replace this with a chia seed meal if preferred.
- Garlic salt – or salt.
- Lukewarm water – it is essential to use lukewarm water to activate the husk fiber, don’t use cold water, or the coconut flour will form lumps, and the dough won’t form.
- Nutritional yeast – this is optional, but you will love the cheesy flavor it adds to the tortillas.
Rolling Gluten-Free Dough
Gluten-free tortilla dough is very sticky, and you must roll it between two parchment paper pieces or a silicone mat.
This prevents the dough from sticking to the benchtop and rolling pin.
Otherwise, you can also use a tortilla press to shape them.
Fillings For Coconut Flour Tortillas
These soft, flexible gluten-free tortillas are delicious filled with any food. My favorite fillings are:
- Mexican fillings with vegan nacho cheese sauce – black beans or Jackfruit cooked in Mexican spices and tomato sauce with a drizzle of my vegan nacho cheese sauce.
- Tempeh meatballs – we like to wrap my tempeh meatballs with vegan tzatziki.
- Raw vegetable – lettuce, avocado, and cucumber wrap is perfect if you watch the carbs!
More Vegan Tortillas Filling Recipes
More Vegan Bread Recipes
If you like this recipe, you’ll love these other ones as well:
Enjoy the delicious vegan keto tortillas and share a picture of your creation with me on Instagram if you try this recipe!
Vegan Gluten-free Tortillas
Ingredients
Dry ingredients
- ½ cup Coconut Flour - fresh, no lumps
- 1 tablespoon Flaxseed Meal
- 3 tablespoons Ground Psyllium Husk
- ¼ teaspoon Garlic salt
- 1 teaspoon Nutritional Yeast - optional, for a cheesy flavor
- ⅛ teaspoon Pepper - optional
Liquid ingredients
- 1 cup Water - lukewarm
Optional vegan spices ideas
- ¼ teaspoon Ground Cumin
Instructions
- In a medium mixing bowl, add all the dry ingredients, ensure that the coconut flour is fresh with no lumps, or it wouldn't absorb the water properly.
- Whisk the dry ingredients to evenly combine, then pour in the lukewarm water – think the temperature of a warm bath around 40°C/100°F.
- Combine the ingredients using a spoon first, then after 30 seconds, use your hands to knead the dough. It's very wet at first and dry as you go. It takes about 1 minute of vigorous kneading to form a dough ball.
- When the dough ball has formed, set aside in the mixing bowl, at room temperature for 15 minutes, this will allow the fiber to absorb the moisture and make the dough elastic and easy to roll.
- Divide the dough ball into 4 even balls and roll each dough ball between two pieces of parchment paper or silicone mats. This will prevent the dough from sticking to your rolling pin and benchtop.
- Roll, not too thin, or it would be more challenging to cook, about 4mm thick.
- Peel off the top piece of parchment paper. Cut out a circle, about 6 inches (15cm) in diameter. You can use a lid as a guide. Gather the leftover dough to reform a ball and roll another tortilla and make 6 tortillas in total.
- Warm a non-stick pan under medium-high heat for about 1 minute.
- Rub the surface of the pan with some oil using a piece of absorbent paper or a brush. Don't add oil directly to the pan, or it would fry the tortilla.
- When the pan is warm, flip over the tortilla onto the pan, and gently peel off the other layer of parchment paper to release the tortilla onto the pan.
- Cook on medium/high heat for 2-3 minutes on one side or until it is easy to slide a spatula under the tortillas. Flip over and cook for 1 more minute on the other side. Repeat the rolling, cooking process until all tortillas have been cooked. Reuse the same parchment paper pieces to save time and money.
- Cool each tortilla on a plate while making the next one. The hot tortillas are soft and look fragile, but they get all their elasticity and strength to hold food when cooling down.
- Serve the tortillas with any vegan filling of your choice, like Mexican black bean filling or simply raw vegetables and guacamole if keto vegan.
Storage and freezing
- Store the tortillas for 4 days in the fridge, on a plate wrapped with film wrap to prevent them from drying.
- Can be frozen individually and defrost 1 hour before. Rewarm in a pan or sandwich press.
This recipe is excellent! Highly recommend doubling the recipe to make a bigger batch! They kept well in the fridge. I popped 2 in the freezer, but haven’t tested them yet. Really yummy and flexible! With a good non-stick pan and the natural oils in the coconut, I didn’t need to use any additional oil. Try not to overcook them, as I found my last piece was a tad too dry as I left it for much longer in the pan as I was cleaning up.
By any chance have you tried these with any other gluten free flour?
No I am sorry I only tried the options shown in the recipe.
Just made this. Used chia bc I didn’t have flax hand. Liked them fine as is. Really good & soft. I put the dough in a baggy & kneaded it (gnom gnom tip). I used an electric tortilla press with the dough bt parchment paper. Also just bc I felt like experimenting, after making the 1st one, I sprinkled some ‘everything bagel’ seasoning in the bag & kneaded it through. It was delish. Oh, & I sprayed a touch of olive oil into the bag as well since I wasn’t using oil in a pan. Thank you for the recipe. Making again & again!
Just made these, and was curious why mine were “blue” not too bad in taste etc., But I was hoping for the same look as yours.
Some husk brands turns food blue purple, simply change brand, I love Nows Food. Enjoy the recipes on the blog, XOXO Carine
You list the ingredients but not the amount?!?!?! WTF?!?! You know thats how recipes work, right?!?!? Waste of time
Can you please stay calm and be kind ! The amount of ingredients are in the recipe card, just before the comment section, you simply scroll down too far!
These are fantastic! So easy to make and delicious. Thank you,
I just realized I must have found you through this recipe a while back and now I follow you on Instagram 🙂 I’m gluten free and vegan so I’d basically given up on ever having a truely soft and flexible wrap. I had a lot of coconut flour and stumbled onto this recipe looking for ways to use it. These wraps are AMAZING. They are chewy and hold together so well. I had a leftover filled Taco and it kept its structure overnight, even with sauce. I ate it cold and it still had great chewy texture, didn’t rip. For tacos I fold the wrap in half out of the frying pan and it holds the shape so it’s easier to fill and eat later. I like them fresh so I press out six and store them uncooked in the fridge between parchment paper for a week until I’m ready to cook one.
A total game changer at my house. We all struggle with gluten. AND some with nut allergies. These are fantastic. Recipe is easily followed and they last about 4 day in a ziploc in refrig. Thanks for sharing the recipe.
Thank you ! I am so glad you loved the recipe. XOXO Carine
These came out perfectly. I only had psyllium husk (not ground) but it still worked. Thanks for another great recipe (your Vegan/Paleo bread is on weekly repeat in my kitchen).
Amazing to know it works with the whole husk too ! Thanks for the lovely feedback XOXO Carine
Made these last night. Living in Texas & new on Keto can have its challenges… the recipe was easy & they were amazing.
I made a “sour cream chicken enchilada” dish with them & topped with salsa verde… sooooo good.
Have you ever frozen extra dough, if you made too much?
I am happy you love this ! I freeze the cooked tortillas not the uncooked dough. It defrost in 1 hour and it is perfect for a quick lunch. Enjoy, XOXO Carine
will try larger batches then.
Made 3 batches of this becsuse its so good
I love to read that ! Enjoy the recipes on the blog, XOXO Carine
Hi there! Definitely want to try a lot of your recipes!!
Is there any substitute for psyllium powder? Is this what’s holding it together?
Thank you!!
You need ground psyllium husk or the batter won’t hold. Enjoy! XOXO Carine
Hi Carine,
Just want to check that the psyllium powder is definitely 3 *tablespoons* and not teaspoons?
Thanks!
Yes it is ! You need that much or the flatbread dough won’t come together resulting in a wet liquid dough. Enjoy the recipe, XOXO Carine.
Can you use Xathan gum instead of psyllium husk? Or Tapioca Starch??
No sorry, it doesn’t work with a 100% coconut flour based recipe. It won’t hold together. I didn’t try tapioca starch but it won’t make the batter roll able for sure, it will stay liquid and more like a crepe batter. Enjoy the recipe on the blog, XOXO Carine
Hi, I am sorry about my comment posted earlier. I didn’t realise that both blogs are managed by the same person. Sorry about that. I came across sweet as honey earlier this year and I fell in love with this bread so when I saw the same recipe under a different name I thought you had stolen the recipe. I couldn’t recognise you in this picture. Because you look different in Sweet As Honey. Sorry once again.
Hello, yes it is ME Carine, I have two blogs and that is why there is similarity on both blog recipes. Here on The Conscious Plant Kitchen I only share Vegan recipes, not obviously low carb. My husband is vegan for 3 1/2 years and I cook all his food. Here I am sharing all the recipes he loves. On Sweetashoney it is all about my food, the one I eat that is purely keto friendly and low carb as I an’t have sugar or carbs due to a prediabetes 6 years ago. Re- the tortillas, this recipe is different from the coconut flour tortillas posted on Sweetashoney. This one add flaxmeal and nutritional yeast. Those ingredients add some pwerful vegan nutrients – like vitmins B12 as I am using fortified b12 yeast. Also, it has a light cheesy flavor that hubby love. Enjoy both blog, I am glad you follow me on both places 🙂 XOXO Carine.
Can we substitute the coconut flour for oat flour?
Hi can I leave out flaxseed meal? Or replace it with sesame seeds?
Unfortunately you can’t flaxseed meal is mostly fiber and it absorb liquid in the recipe, holding the flours together. It will work with chia meal if you prefer. Enjoy, XOXO Carine
Hi, I didn’t try this option, oat flour contains less fiber so it will be less water absorbent. It means you may need way more oat flour to achieve the same result. Let me know if you have success experiencing with this option! XOXO Carine.
I made these tortillas for my luch and they are so very dilisious.
Had some whitebean hummus with rucola mushrooms and tomato.