gluten free tortilla

These Keto Tortilla Wraps are a great replacement for the classic high carb version. They are soft, pliable and easy to make - ready to fill with your favorite toppings.

Keto Wraps - Low Carb Tortillas

Golden Flaxseed Meal

Coconut Flour

Xanthan Gum

Salt

Butter (or Coconut Oil

Water (boiling)

Place flaxseed meal, coconut flour, xanthan gum, and salt into a heatproof bowl.

Add the butter to the boiling water then add to the dry ingredients, mix into a sticky dough. Leave to cool down for 10-15 minutes. The dough will be quite sticky, as always, I recommend wearing food safe gloves when handling it.

Preheat your oven to 180C/355F.

Split the dough into 6 balls (the entire dough can also be rolled out at a big sheet and an 8in cutter used to shape the tortillas).

Roll each ball out between 2 sheets of parchment paper until 2mm/ 1/8in thin.

Remove the top sheet then place the bottom sheet of parchment (with the tortilla on it) onto a cookie sheet and bake for 5 minutes, then flip the wrap over and bake for another 3-5 minutes. The tortilla will be soft and pliable.

Once cooked, place onto a cake rack to cool.

Top with your favorite fillings and enjoy, or store until needed.

Finally--it's the tortilla you've been waiting for!  These low-carb tortillas are simple to make and require only three ingredients, yet they make delicious wraps for sandwiches and burritos! They are suitable for low-carb, ketogenic, diabetic, and LC/HF diets.

Low-Carb Tortillas

mozzarella cheese ((8 ounces))

almond flour

salt

Preheat oven to 375º F.  Cut 5 pieces of parchment about 14 inches long.  Have a rolling pin and 2 cookie sheets available.

Place mozzarella cheese, almond flour and salt in a food processor. Pulse to chop mozzarella and combine all ingredients well. Mixture should appear mealy.

Transfer mixture to a large, heavy saucepan. Heat over low heat while stirring constantly.&nbsp;

As the cheese melts, the ingredients will start to develop a doughy appearance. When it starts to hold together in a ball, turn it out onto a piece of parchment paper.

While the dough is hot, but not hot enough to burn your hands, kneed the dough to completely mix the ingredients. Divide the dough into 4 equal sections. Place three of the sections back in the warm pan (but not over heat) to keep them warm while you work.

Form one section into a ball and place on a piece of parchment paper.  Pat into a disk shape, then cover with another piece of parchment.  Using the rolling pin, roll into about a 9 inch circle. &nbsp;Place the circle of dough on half of the parchment lined baking sheet. Set aside.

Repeat for the second ball of dough and place it on the other side of the baking pan. Repeat for the other two pieces of dough.

Bake the tortillas for 5-7 minutes&nbsp;or until the outside edges just begin to brown. Watch them carefully as it is easy to burn them. Allow them to cool slightly before gently loosening them with a spatula and removing them from the pan.

Fill tortillas with filling of choice while they are slightly warm for best results. Refrigerate any extras in an airtight container. Warm leftover tortillas gently before using.

Easy to make 2-ingredient almond flour tortillas! Tender & flexible, they are vegan, oil-free, keto, Paleo, & only 2.7 g net carbs each.

2-Ingredient Almond Flour Tortillas {vegan, keto, oil-free}

(13 g) whole psyllium husks

fine sea salt (more

(118 mL) water

In a small mixing bowl, whisk the almond...

In a small mixing bowl, whisk the almond flour, whole psyllium husks and (optional) salt, breaking up any lumps in the almond flour.

Add the water to the bowl, stirring until...

Add the water to the bowl, stirring until combined. Let stand 5 minutes to thicken and then shape dough into a ball (it will feel firm and moist, but not wet).

Cut, or otherwise divide, the dough into 5...

Cut, or otherwise divide, the dough into 5 equal pieces. Shape each piece of dough into a ball.

Place one dough ball between two large pieces...

Place one dough ball between two large pieces of wax paper or parchment paper. Using a rolling pin or tortilla press, roll or press into a 6-inch (15 cm) circle. Carefully peel off top layer of paper.

Heat a medium skillet over medium-high heat until...

Heat a medium skillet over medium-high heat until hot. (If it is not seasoned cast iron skillet or other kind of nonstick pan, spritz with nonstick spray). Place tortilla, dough side down, into skillet and carefully peel off second piece of paper.

Cook the tortilla for 1 to 2 minutes...

Cook the tortilla for 1 to 2 minutes until it puffs slightly in areas and the bottom is browned in spots (when you lift tortilla with a spatula). Flip the tortilla and cook the other side for 1 to 2 minutes longer until golden brown in spots.

Transfer tortilla to a metal cooling rack and...

Transfer tortilla to a metal cooling rack and repeat with remaining pieces of dough.

The tortillas are delicious warm, room temperature, or...

The tortillas are delicious warm, room temperature, or cold.

Our Easy To Make Keto Tortilla Recipe with 0 Net Carbs is a Great Addition to all Keto Bread Selections. This Low Carb Tortilla is not made with Almond Flour but Famous Oat Fiber we all love and adore.

Keto Tortilla Recipe with 0 Net Carbs

2.5 Cups (250 grams) Shredded mozarella

Eggs

Tablespoons (50 grams) Oat fiber

Prepare ingredients

Prepare your ingredients to make amazing keto and gluten-free tortillas. That is oat fiber, eggs, and mozzarella.

Heat up mozzarella

On your stove, heat up to mozzarella on medium heat. Using a wooden spoon, gently stir from time to time for all of the cheese to melt. Keep heating up until you have a smooth melted cheese.

Add oat fiber and eggs

Switch the heat off and add oat fiber. Blend it in. Add eggs and mix thoroughly. Keep mixing until you get a combined uniformed smooth dough. If you feel mozzarella needs to be melted again, switch the heat on low and keep blending.

Work out the dough

Once you have the dough similar to my in the video, place it all on a silicone rolling sheet and using your hands keep working the dough. As you see on the video, I stretch and fold the dough several times. Keep stretching and folding until you get a really smooth consistency. The process might take somewhere between 5 to 8 minutes.

Shape tortillas

Once you are happy with the consistency, split your dough into 8 pieces. That is how many I managed to make. If you want to make smaller or larger tortillas, decide on the amount. Using a roller, roll one piece into a round flat sheet. Shape your tortillas using either a round, sharp bowl or anything similar. Place each wrap onto a baking sheet covered with parchment paper. At this time, you can heat the oven to 350 Fahrenheit or 180 Celsius. Once you have all the tortillas ready, place them into a preheated oven and bake the tortillas for 8 to 10 minutes until you see the edges starting to brown. I managed to fit 4 tortillas on each baking sheet.

https://mediavine-res.cloudinary.com/video/upload/nah7z0bayipm8txeuk4g.mp4

So simple, 1-ingredient zero carb flax tortillas are ideal for wrapping, rolling, &amp; pairing with Tex-Mex eats! Soft, flexible, and scrumptious, they are vegan, oil-free, keto, Paleo, &amp; easy to make.

Easy 1 Ingredient Flax Tortillas (0 grams net carbs)

flaxseed meal

water

Process the flaxseed meal in a high-speed blender (or food processor or electric coffee mill) until it resembles a light, fluffy flour. Note: the recipe will not work if this step is skipped (the dough will be sticky and impossible to roll out). Transfer to a medium bowl and whisk in (optional) salt.

Add the boiling water to the bowl, stirring until combined. Let stand 5 to 10 minutes to thicken and cool slightly. Press dough into an even thickness in bowl (it should not feel very sticky, if at all).

Cut, or otherwise divide, the dough into 4 equal pieces. Shape each piece of dough into a ball.

Place one dough ball between two large pieces of parchment paper. Using a rolling pin or tortilla press, roll or press into a 6-inch (15 cm) circle. Carefully peel off top layer of paper.

Cook the tortilla for 60 to 90 seconds until it puffs slightly and the bottom is browned in spots (when you lift tortilla with a spatula). Flip the tortilla and cook the other side for about 60 seconds longer until lightly browned.

Brilliant!  I’ve been looking for a good grain free bread and this came out perfectly.  Thanks for all that you do.  For those of us on restrictive diets, your website is a Godsend!

I can't believe this actually worked so fabulously! Was so skeptical at first as it seemed sticky and not so dough like... I didn't have a press so I pressed the tortilla between two pieces of parchment paper with a rolling pin. Made the most perfect thin and yet flexible tortilla... I did add a couple tbsp sourdough discard to my mix too though for extra gut health. Will be making again!

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Top 6 gluten free tortilla recipes from across the web

The most viewed gluten free tortilla recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Wraps - Low Carb Tortillas

Low-Carb Tortillas

2-Ingredient Almond Flour Tortillas...

Keto Tortilla Recipe with 0 Net Car...

2-Ingredient Almond Flour Tortillas...

Easy 1 Ingredient Flax Tortillas (0...

The most viewed gluten free tortilla recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine