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 g net carbs per wraps.
This gluten free tortillas recipe is a weekly staple in our house. Traditionally, we are having a Mexican night every week and since I eat very low carb and my partner eats vegan those coconut flour tortillas are perfect.
How to bake with coconut flour ?
Coconut flour is an amazing gluten free flour for baking. However, it can be challenging to learn baking with coconut flour as it contains a high amount of fiber. As a a result, coconut flour absorb liquid really fast and if you don’t add enough it create crumbly baked goods. That is why this gluten free tortillas recipe combine coconut flour with flaxmeal and psyllium husk. The combo of those 3 flours create the most delicious, soft, flexible and moist gluten free tortillas. Psyllium husk is the magic ingredients that allows you to bake with coconut flour without eggs. It is your binder, it adds elasticity to the tortillas and add fiber t the same time.
An easy 5 ingredients gluten free tortillas recipe
This gluten free tortillas recipe is a very simple recipe using only 5 wholesome ingredients, or 6 if you count the spices that are optional. Let see what you need and how you can alter the recipe if you are missing some of those ingredients.
- Coconut flour – you need coconut flour for this recipe, any other flour will call for 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 by any flour
- Ground psyllium husk – since this is a gluten free vegan wraps recipe, the psyllium husk is your binder and what give elasticity to the tortillas. You can’t replace that one either, even with flaxmeal or the tortillas won’t be as soft.
- Flaxmeal – you can also replace this by chia seed meal if preferred
- Garlic salt – or salt
- Lukewarm water – it is very important 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
How to roll gluten free dough ?
Gluten free tortillas dough is very sticky and you must roll it between too pieces of parchment paper or silicon mat. This prevent the dough to stick to the benchtop and roller pin. Otherwise you can also us a tortilla press to shape them.
How to fill my coconut flour tortillas?
Those 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 recipe with vegan tzatziki
- Raw vegetable – a lettuce, avocado, cucumber wrap is perfect if you watch the carbs!
Enjoy the delicious vegan keto tortillas and share a picture of your creation with me on instagram if you try this recipe !
Watch the keto tortillas recipe video on my Youtube channel
Your friend, Carine
Gluten free tortillas recipe, keto, vegan
- 1 cup Water - lukewarm
Optional vegan spices ideas
- 1/4 teaspoon Ground cumin
- In a medium mixing bowl, add all the dry ingredients, making sure that the coconut flour is fresh with no lumps or it won't absorb the water properly.
- Whisk the dry ingredients to evenly combine then pour in the lukewarm water - think the temperature of a hot warm bath around 40°C/100°F.
- Combine the ingredients together 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 give some times to the fiber to absorb the moisture and get the dough elastic and easy to roll.
- Divide the dough ball into 4 even balls and roll each ball of dough between two pieces of parchment paper or silicone mats. This will prevent the dough to stick to your roller pin and benchtop.
- Roll, not too thin or it will be more challenging to cook, about 4 mm thick.
- Peel off the top piece of parchment paper. Cut out circle, about 6 inches (15 cm diameter), you can use a lid as a guide. Gather the outside dough to reform a ball and roll another tortilla and reach 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 in the pan or it will fry the tortilla, it is not what you want.
- 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 has been cooked. Reuse the same parchment paper pieces to save time and $.
- Cool down each tortillas on a plate while making the next one. The hot tortillas are soft and looks fragile but they gets all their elasticity and strength to hold food when cool 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 avoid them to dry.
- Can be frozen individually and defrost 1 hour before. Rewarm in a pan or sandwich press.