GLUTEN-FREE VEGAN TORTILLA
4.83 - 96 votes
1/2 cup Coconut flour
1 tablespoon Flaxseed meal
3 tablespoons Ground psyllium husk
1/4 teaspoon Garlic salt
1 teaspoon Nutritional yeast
1/8 teaspoon Pepper
1 cup Water
1/4 teaspoon Ground cumin
Add dry ingredients
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 and add water
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.
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.
Add Tortilla to Pan
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.
Serve the tortillas with any vegan filling of your choice, like Mexican black bean filling or simply raw vegetables and guacamole if keto vegan.
Prep Time: 10 minutes Cooking Time: 5 minutes Servings: 6 Tortillas Calories: 55 kcal per tortilla