Wholegrain Flour Tortillas - Gluten Free & Vegan & Now Paleo

Serving 4 people

20 min


  • baking powder ½ teaspoon baking powder (I make my own grain free, recipe on my blog)
  • light olive oil 2 tablespoons melted coconut oil or palm shortening, or light olive oil (not extra virgin)
  • rye meal ¼ cup chia meal
  • salt ¼ teaspoon salt
  • tapioca flour ¼ cup tapioca flour
  • water ¼ cup plus 2 tablespoons warm-hot water
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How to make it

  1. In a large pyrex measuring cup, blend the wet ingredients until well incorporated and gelled (the warm water melts the oils).Sprinkle the dry ingredients over the top, in the order listed.
  2. Whisk gently before fully incorporating with the wet. I use my hands to pull the dough together and knead it. The dough should be soft, pliable, and easy to handle.Divide the dough into 4 balls.Using a non-stick baking mat or two pieces of waxed paper or plastic wrap, place one ball on a hard surface. Cover with a piece of waxed paper.
  3. Roll out to about 6-7 inches (double the dough if you want larger tortillas). If the edges are tattered, gently smoosh and mold the edges with your finger tips.
  4. Place in a preheated stainless steel or cast iron skillet over medium to medium low heat. Flip at about 1 minute, and cook for another 30 seconds or so. You do not want to overcook these, they will lose their pliability!Cool and store in an airtight location, in the freezer for prolonged use if you need it! We have stored them in the fridge for 10 days with no issues (refreshed with a warm pan and a touch of oil).