gluten free tortillas

These (15-minute!) gluten free and keto tortillas are super pliable, easy-peasy and make the best low carb tacos... at just 2g net carbs a pop!

(15-Minute!) Gluten Free & Keto Tortillas

almond flour

g coconut flour

xanthan gum

baking powder

salt

apple cider vinegar

egg (lightly beaten)

water

tortilla press

Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined. Note: you can alternatively whisk everything in a large bowl and use a hand or stand mixer for the following steps. 

Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.

Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. Allow dough to rest for 10 minutes (and up to three days in the fridge). 

Heat up a skillet (preferably) or pan over medium heat.&nbsp;You can test the heat by sprinkling a few water droplets, if the drops evaporate immediately your pan is too hot. The droplets should ‘run’ through the skillet.

Break the dough into eight 1” balls (26g each). Roll out between two sheets of parchment or waxed paper with a rolling pin or using a tortilla press (easier!) until each round is 5-inches in diameter.&nbsp;

Transfer to skillet and cook over medium heat for just 3-6 seconds (very important). Flip it over immediately (using a thin spatula or knife), and continue to cook until just lightly golden on each side (though with the traditional charred marks), 30 to 40 seconds. The key is not to overcook them, as they will no longer be pliable or puff up.

Keep them warm wrapped in kitchen cloth until serving. To rewarm, heat briefly on both sides, until just warm (less than a minute).

These tortillas are best eaten straight away. But feel free to keep some dough handy in your fridge for up to three days, and they also freeze well for up to three months.

These Keto-friendly, low carb and gluten-free tortillas are sturdy enough to hold up to whatever you fill them with, and they're ready in under 30 minutes. Bring on Taco Tuesday!

Best-Ever Keto Tortillas

c. coconut flour

kosher salt

lime juice

egg,

First time making keto tortillas. They were wonderful! My first one was too wet so I added a little flour and it was great after that! A year on Keto and I finally found something good. I usually hate the texture of the bread and crackers, but this was actually good.

I’ve made these a few times now.  They are easy and delicious!  I mix the ingredients by hand and have not had an issue with the dough coming together.  I do add about 1T of milk and the dough is a bit more pliable.  I press them out by hand with a folded over piece of plastic wrap and get them super thin.  Delicious and my kids ate them and never questioned if they were “mom’s fake bread”.

Just made these and they were yummy! Thank you for sharing!

By looking beautiful, delicious, and easy to make, it can be a snack. Thanks for the great introduction

I haven't made these yet but I was thrilled to find the ingredients are simple.  However, I do not like coconut flour. Could I just use almond flour instead? Has anyone tried it that way?

We were missing our tacos. Super happy with this recipe. It was perfect size for street tacos. Cant wait to make some carnitas for them.

Epic fail. Wouldn’t come off parchment paper and smelled funny.  And it was all new products.

I made this today and it was fantastic! Now I want a tortilla presser. I used a large cup to make my perfect tortillas. My husband thought I bought them at the store.

These are perfect! I have a press which makes it easy and quick.

I grew up with homemade tortillas, And the first time I tried this recipe there was something not right about it. It had a very, very bland flavor,  and the mouth feel really bothered me. They were too gummy. I made them again today, using only half the xanthan gum,  and only the egg white instead of the whole egg. I also rolled them much thinner.   It is a huge improvement.  They are still a little bland, but I’m not sure why because regular tortillas don’t have more ingredients...  maybe it’s the addition of fat into the recipe. I actually have always just used olive oil to keep regular tortillas vegetarian,  although a lot of people use lard. Maybe as I  play with this recipe I can try a little oil but I’m not sure if it will work.  They are still flexible even though they are very thin.  I do think this is a good base recipe, and they really don’t take long to make. I will definitely make them again with my modifications.

https://streaming.hearstdigitalstudios.com/bcdbb9e9-cfa1-46ae-b8b8-b42eb8129a72/video_rover_16x9_1080p_hd_1544995986_15449.mp4

These easy tacos are just the right amount of spicy. Perfect for your next taco tuesday!

These Crock-Pot Chicken Tacos Are A Weeknight Staple

This keto quesadilla is one of our new favorite dinners. What makes this recipe so genius? The cheese "tortilla"! To make sure you don't have any issues removing the quesadilla from the tray, let it cool for 1 to 2 minutes. When it's slightly cool, it's much easier to separate from the parchment paper. If you've got an offset spatula, now is its time to shine!

Best-Ever Keto Quesadillas

olive oil

bell pepper, sliced

yellow onion, sliced

chili powder

Kosher salt

black pepper

c. shredded Monterey Jack

c. shredded cheddar

c. shredded chicken

avocado, thinly sliced

green onion, thinly sliced

Sour cream,

Hello. Just made these and tweaked the recipe a bit. Instead of 3 cups of each cheese, only used 2 of each. Also, since I don't eat chicken, I used baked fish instead. Also don't eat sour cream so left that out and made my own chili powder. As per Carb Manager..Calories: 557 a serving,  net carbs: 7.6g, fat: 40.1g, protein 36g. Makes 4 servings.

OMG these are so good and easy. You gotta try. We topped w/green salsa in addition to 3 other toppings. The only way to clean up left over chicken. 👍

For anyone concerned about the greasy cheese--simply rest them on a paper plate or do a little dab-it-off. No worries.

This was really good. And since I watch carbs and calories I only ate half.

Made this and they were so yummy!!!! My hubby runs a cafe in town and said they were Amazing

Yummy just tried this I love it i used a pre shredded already mixed Fiesta style cheese so it had a bit more oil than what cheeses the recipe called for but it still turned out crispy and delicious  (just had to bake it a minute or two longer) I also omitted the avocado cause I don't like that hot  but I did add guacamole to my toppings 
Thank you so much I've missed Mexican food being on keto and now I can enjoy it again

Just made this, with a little modification.😊 & thought it was delicious!  Thanks for sharing!

https://streaming.hearstdigitalstudios.com/73910331-b183-4879-ba7f-de4514e14203/video_rover_16x9_1080p_hd_1549052404_47152.mp4

These easy Keto quesadillas have an amazing low-carb secret. We're obsessed.

These Keto Quesadillas Have The Most GENIUS Tortilla Hack

These gluten free flour tortillas are the real deal – wonderfully soft and flexible, they’re perfect for folding or wrapping. They’re also incredibly quick and easy to prepare, requiring only 5 ingredients, all of which are gluten free pantry staples. And you couldn’t possibly guess that they’re gluten free!

Easy Gluten Free Flour Tortillas

480 g (2 cups) warm water

flour

In a bowl, whisk together the psyllium husk and warm water. After about 15-20 seconds, a gel will form. Set aside until needed.

In a separate large bowl, whisk together the gluten free flour blend and salt.

Make a well in the middle of the dry ingredients, and add the oil and psyllium gel.

Mix with a wooden spoon until the dough starts coming together. Then, give it a thorough knead by hand. Squeeze the dough through your fingers and work your way around the bowl, scraping off the sides as necessary. Make sure that there are not patches or clumps of dry flour. The final dough should come away from the sides of the bowl and be very springy to the touch. It shouldn’t be too sticky. Don’t worry if doesn’t have a perfectly smooth surface – so long as it’s homogeneous with all the ingredients well combined and no clumps of flour or psyllium gel, you can proceed to the next step.

Turn out the dough onto a lightly floured surface. Divide it into 12 equal portions.

Shape the pieces of dough into balls. Don’t worry if the surfaces of the dough balls aren’t perfectly smooth – that’s due to the lack of gluten and won’t matter in the end, as you’ll be rolling them out anyway. Cover them with a dish towel to prevent them from drying out.

Lightly flour your work surface and also the top of a dough ball.

Use a rolling pin to roll it out into an approximately round tortilla, about 9 inches (23cm) in diameter and about 1mm thin. Make sure to rotate it frequently to prevent it from sticking to the surface and also to maintain the round shape (but don’t worry if it’s not perfectly round). As necessary, dust the surface and the top of the tortilla with more flour. Tip 1: You want the tortillas to be very thin, about 1mm – this will make them easy to use as wraps, while also ensuring that they will puff up while cooking in the pan.Tip 2: I usually roll the tortillas while cooking them at the same time (that is, while one tortilla is cooking, I’m working on rolling out the next one). However, you could roll out all the tortillas first and then cook them. In that case, stack them with pieces of baking/greaseproof paper between them to prevent sticking and cover with a dish towel to prevent them from drying out.

Pre-heat a large non-stick frying pan over medium-high heat. The pan is ready when a droplet of water sizzles on its surface.Tip: I don&#39;t recommend using a cast iron skillet, as the tortillas frequently stick to it (which makes it difficult to correct their shape if they’ve folded over while you were putting them into the skillet). They also puff up less and dry out more quickly when cooked in a cast iron skillet.

Place a tortilla into the hot non-stick frying pan and cook it for about 45 seconds. You need to flip it once you see bubbles appearing on the surface and its underside is dry with occasional light brown spots.

Once you flip it, it should puff up in places with bubbles of varying size appearing. Cook it on the other side for about 45 seconds to 1 minute. The tortilla is done when you see large dark brown spots on its underside.Tip: If your tortillas are cooking/browning too quickly, reduce the heat. If they&#39;re taking longer than a minute per each side to cook, increase the heat.

Transfer it to a clean dish towel and cover it well – this will trap the steam and ensure that it stays nicely soft and flexible. Continue cooking the remaining tortillas.

The tortillas are best served warm immediately after cooking.

Storage: The gluten free flour tortillas keep well in a zip-lock bag or wrapped tightly in cling film for 2-3 days.

Re-heating next-day tortillas: To soften next-day (or day 3) tortillas, heat a large non-stick frying pan over medium heat and lightly spray the tortilla with some water. Then, cook it in the hot pan with the lid on, for about 45 seconds to a minute on each side. Finally, once re-heated, cover and wrap it for a few minutes in a dish towel to trap the steam.

Soft, flexible gluten free flour tortillas are easy to make in any size, and they’re perfect anywhere you’d use a corn tortilla, plus for burritos, tacos, and wraps.

Gluten Free Flour Tortillas

xanthan gum (omit

tapioca starch/flour (plus more for sprinkling)

virgin coconut oil

In a large bowl, place the all purpose gluten free flour blend, xanthan gum, tapioca starch/flour, baking powder, and salt, and whisk to combine.

Add the coconut oil, and toss it in the dry ingredients. With the tines of a large fork, break up the fat into small pieces about the size of small peas.

Create a well in the center of the mixture, the water, and mix to combine. The dough should be thick. If there are any crumbly bits at all, add the remaining water by the tablespoonful.

Knead the dough together and press it into a ball, cover with a moist tea towel, and allow to sit for 20 to 30 minutes. The dough will stiffen a bit as it absorbs more of the water.

Heat a 10- or 12-inch cast-iron skillet (or a nonstick skillet over medium heat) over medium-high heat. The skillet should be hot enough to sizzle when you drip water on it.

Make the tortilla dough

Divide the dough into four equal pieces. Work with one piece of dough at a time, and cover the rest with a moist tea towel or plastic wrap to prevent them from drying out.

Sprinkle at least 1 tablespoon of extra tapioca starch on a flat surface, place the first piece of dough on top, and sprinkle again with more tapioca starch. With a rolling pin, roll out the dough about ¼-inch inch thick.

If the dough seems smooth, proceed with the next step. If it doesn&#39;t seem smooth, but instead has what appears to be cracks, gather the dough together again, sprinkle with more tapioca starch, and roll it out again until it appears smooth.

Using a cake cutter or freehand with a pizza wheel or sharp knife, cut out a round the size you&#39;d like. If you&#39;re making 9-inch or 10-inch rounds, you&#39;ll only cut out one from each piece of dough. Gather the scraps and set them aside with the other pieces of remaining dough.

Shape the tortillas

Place the rounds one at a time in the center of the hot skillet. Cook on one side until bubbles begin to appear on the top surface and the tortilla darkens in color a bit on the underside (about 45 seconds).

Using a wide spatula, flip the tortilla over, and cook on the other side until more bubbles form and the tortilla darkens on the underside (about another 45 seconds). Press down on the top of the tortilla to help it sear a bit. Remove the tortilla from the pan, place on large tea towel, and cover gently.

Repeat the process with the remaining pieces of dough, including gathering and rerolling all the scraps together.

Cook the tortillas

If you don’t plan to use the tortillas right away, place them, still wrapped in the towel, in a plastic bag to seal in the moisture. Use within a few hours.

To freeze the tortillas, allow them to cool completely to room temperature. Stack them, wrap tightly with freezer-safe wrap, and freeze until you&#39;re ready to use. Allow to defrost at room temperature and refresh in a hot, dry skillet before serving.

Make-ahead instructions

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

Grain free tortillas

160 g (1 cup) cassava flour (see notes)

7.5 g (1 1/2 teaspoons) psyllium husk powder

white sugar

butter

- 1 cup (180-250 milliliters) boiling water

Tapioca flour (for rolling)

Vegetable oil (for cooking)

Combine all the ingredients except the boiling water in a mixing bowl and whisk to incorporate.

Add the boiling water, starting with 1/2 cup (125ml). Stir quickly and add more water as necessary. The dough should be slightly sticky and moist with no dry flour on the bottom.

Once it is cool enough to handle, knead the dough into a smooth ball and cover. Leave for 5-10 minutes.

Liberally flour a clean, dry bench top with tapioca flour. Divide the dough into four tortillas. The offcuts from each will form the fifth tortilla, so set those aside as you work.

Roll each tortilla to your desired width (about 2-3mm – any thicker and they become too chewy). Use a large circular cutter or the lip of a circular bowl to cut each tortilla into a round. Set them aside without touching each other, and finish by gathering all the offcuts for the last tortilla.

Preheat a pan to a high heat for 2-3 minutes. Add a splash of vegetable oil to the pan once hot, and cook the first tortilla. Cook for a minute or so before flipping (this will depend on how hot your pan is). Flip and cook on the other side, before transferring to a cooling rack. Repeat with the remaining tortillas.

Serve warm or store in an airtight container. The tortillas are best fresh, but reheating them in the microwave or a steamy oven will restore their flexibility.

Fantastic for burritos! Followed the recipe as written with one sub using avocado oil for the butter.  Thanks Georgia!

Made these last night, oh wow! They are really great. I actually made small corn tortilla size ones, as I had a tortilla press from the days when I could eat flour and masa tortillas. The press worked brilliantly, gorgeous round tortillas with absolutely no effort if you have one. 
P.S. My "normal" partner loved them and also won't buy bread for himself because yours is better!! 
Thank you so much

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Top 7 gluten free tortillas recipes from across the web

The most viewed gluten free tortillas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

(15-Minute!) Gluten Free & Keto Tor...

Best-Ever Keto Tortillas

Best-Ever Keto Quesadillas

Easy Gluten Free Flour Tortillas

Gluten Free Flour Tortillas

Keto Tortilla Recipe with 0 Net Car...

Grain free tortillas

The most viewed gluten free tortillas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine