Home All Recipes Gluten Free Tortilla Recipe with Sun Dried Tomatoes
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5 from 3 votes
By Taylor KiserJump to Recipe
This gluten free paleo tortilla recipe is SO easy to make! They’re soft, pliable, vegan-friendly and loaded with healthy flax seed, and sun dried tomatoes!
Why You Will Love This Recipe
I know you think that making your own tortillas is WAY beyond your skills but they are MUCH easier than you think. Especially since I made you an uber-easy-to-follow video.
You control all the ingredients and can make sure to have them healthy. In fact, the tortillas are paleo and vegan friendly and they’re good for your guts because they have ALL the flax seed.
They are fun to make yourself
Easy to make variation around this recipe. I used sun-dried tomato but you can make them plain or flavor them with for example basil or spinach.
INGREDIENTS
- 2Cups+ 1 Tbsp Flax mealdivided
- 1CupHot water
- 1 1/8tspSalt
- Pepper
- 1/2CupRoughly chopped sun-dried tomatoes in olive oiltightly packed (115 g)
- 4 1/2TbspCoconut flour
- 1 1/2TbspItalian seasoning
- 1 1/2TbspOlive oil from tomatoes.
INSTRUCTIONS
- In asmall food processor(mine is 3 cups) blend 1/4 Cup + 2 Tbsp flax meal with the water, salt, sun-dried tomatoes and a few good twists of pepper until the mixture thickens and the tomatoes are broken down. You’ll need the stop the food processor and scrape down the sides a few times. Let stand for 10 minutes.
- In alarge bowl, place the remaining flax meal, coconut flour, Italian seasoning and olive oil. Add the tomato/water/flax mixture (it should be thick and gloopy by now) and stir until the dough starts to come together.
- Knead the dough in the bowl for 3 minutes. It will start off quite sticky, but should become firmer as you knead it. Divide the dough into 10 equal balls.
- Place one ball between 2 sheets of parchment paper and roll out. You want them just under 1/4 inch thick. Be careful not to roll the edges out too much or they’ll crack. Repeat with remaining balls.
- Lightly oil alarge frying panand heat it to medium heat. Cook one tortilla until it JUST begins to brown, about 20-30 seconds. Flip and cook an additional 20-30 seconds.* Repeat with remaining tortillas.
- DEVOUR.
TIPS & Tricks:
- You can cook these longer if you like your tortilla crunchy, but then they will not be as soft and “bendable.”
- These tortillas are more delicate than a traditional tortilla, so you do need to be careful not to stuff them too full.
- Alternately, you could divide the dough into only 8 balls and make slightly thicker tortillas, if you like them stuffed.
- Store tortillas in an airtight container in the refrigerator for up to 5 days.
For step-by-step instruction of this recipe, watch my video tutorial below:
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Recipe
Gluten Free Tortilla Recipe with Sun Dried Tomatoes
5 from 3 votes
Rate
Serves: 10 Tortillas
Prep: 30 minutes minutes
Cook: 5 minutes minutes
Total: 35 minutes minutes
Ingredients
- 2 Cups + 1 Tbsp Flax meal divided
- 1 Cup Hot water
- 1 1/8 tsp Salt
- Pepper
- 1/2 Cup Roughly chopped sun-dried tomatoes in olive oil tightly packed (115 g)
- 4 1/2 Tbsp Coconut flour
- 1 1/2 Tbsp Italian seasoning
- 1 1/2 Tbsp Olive oil from tomatoes.
Instructions
In a small food processor (mine is 3 cups) blend 1/4 Cup + 2 Tbsp flax meal with the water, salt, sun-dried tomatoes and a few good twists of pepper until the mixture thickens and the tomatoes are broken down. You’ll need the stop the food processor and scrape down the sides a few times. Let stand for 10 minutes.
In a large bowl, place the remaining flax meal, coconut flour, Italian seasoning and olive oil. Add the tomato/water/flax mixture (it should be thick and gloopy by now) and stir until the dough starts to come together.
Knead the dough in the bowl for 3 minutes. It will start off quite sticky, but should become firmer as you knead it. Divide the dough into 10 equal balls.
Place one ball between 2 sheets of parchment paper and roll out. You want them just under 1/4 inch thick. Be careful not to roll the edges out too much or they’ll crack. Repeat with remaining balls.
Lightly oil a large frying pan and heat it to medium heat. Cook one tortilla until it JUST begins to brown, about 20-30 seconds. Flip and cook an additional 20-30 seconds.* Repeat with remaining tortillas.
DEVOUR.
Nutrition Disclaimer
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Author: FoodFaithFitness
Course:Dinner
Cuisine:American
Share your creationsTag @foodfaithfit and hashtag it #foodfaithfitness so I can see what you made!
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4 Weight Watchers SmartPoints per tortilla
Want more vegan meals?
VeganCookie Dough Breakfast Bowl
Grilled Sweet Potato Salad with Almond Vinaigrette
Vegan Coconut Curry with Sweet Potato Noodles
Healthy Homemade Tortillas from around the web:
Homemade Flour Tortillas – A Zesty Bite
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Reader Interactions
Leave a Comment
Monique says
What can I use instead of flax?
Reply
Foodfaithfitness says
Hi Monique, you can try almond or chia meal but the quantities may be different and I have only tried with flax.
Reply