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 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 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.
An easy 5-ingredient gluten-free tortillas recipe
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. 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.
To view this recipe a different way, watch my Web Story: making the Gluten-free vegan Tortilla.
How to roll the 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.
How to fill my 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, 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!
Your friend, Carine
Vegan Gluten-free Tortillas
- 1 cup Water - lukewarm
Optional vegan spices ideas
- 1/4 teaspoon Ground cumin
- 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.