These flexible potato tortillas are very thin, chewy and pliable: the softest gluten free tortillas made with mashed potato leftovers, that are also vegan! Tired of trying many gluten free tortilla recipes? These vegan gluten free tortillas are so tasty, tender and pliable, you’ll never use store-bought wraps again. With these potato tortillas you can make burritos, taquitos, quesadillas, tacos, wraps or roll-ups. They can be warmed, grilled, fried or baked in the oven to make tortilla chips.
These vegan gluten free potato tortillas have a better texture, a better flavor, and a much better taste than any of the gluten free tortillas recipes I have ever tried.
I also have a sweet potato tortilla recipe available if you want to check that out.
I made this recipe multiple times, never failed. And I have to admit, the trick is in the process!
Enjoy these potato wraps as breakfast burritos, filled with creamy avocado, kale and egg salad, coleslaw and chicken cutlets or patties, and maybe some chicken salad.
Related: Crispy Golden Grated Potato Fritters
Potato Tortillas Recipe (Vegan Gluten Free Wraps)
This is by far the best vegan gluten free tortillas recipe with potato I have ever tried. What I like the most is that I can roll out these potato tortillas as thick, thin, large or small as I like; won’t break when folded and flexible enough to wrap filling in.
I had multiple attempts at making a recipe for vegan gluten free tortillas with gluten free flours and without egg, but every time I ended up with a hard disc, that was probably good as crackers. So that’s when I decided is time to try different ingredients that provide more starch and a different method of cooking.
Related: Fluffy Sweet Potato Pancakes
Ingredients Needed
- Mashed potatoes – which will provide enough starch to make them flexible so that we can avoid using xanthan gum.
- Vegan butter – I used Miyoko’s brand for flavor and a softer texture. You can replace the vegan butter with another mildly flavor liquid cooking oil. Or use regular butter if you want.
- Gluten free sourdough starter – it’s ok if you don’t have one, in instructions below I’m giving an easy alternative.
- Psyllium husk – as binding agent to provide pliability and flexibility.
- Arrowroot flour – it’s fine texture will help with biding the ingredients together.
- Seasonings – for improving the taste and flavor of these gluten free tortillas.
See full list and quantities in recipe card below.
If you want to make these potato tortillas with regular flour (not gluten free) then you just need to mix mashed potatoes with flour and add seasonings. Pretty easy!
How To Make Potato Tortillas / Wraps (Step-by Step)
This recipe for gluten free tortillas requires mashed potatoes. You can either use regular potatoes or sweet potatoes, depending on what you like or have, they both work well.
You need to boil the potatoes, add seasoning and mash them before proceeding further.
Step 1. Form the gluten free potato tortilla dough:
- In a bowl take the sourdough starter from the fridge, measure 3/4 cup and put the rest back. If yours is on the thinner side add a bit of more flour (the flour your sourdough is made of) to it, to thicken up a bit. To that, add psyllium husk and the potato mixture, mix well and let it rest covered for 10 minutes, to absorb the moisture.
- I you don’t have a gluten free sourdough starter, you can either make one (it takes a few days though) or the second best options is mixing brown (or white) rice flour (3/4 cup) with warm water or plant based milk (1/2 cup). The consistency will be similar to the starter.
- When ready to cook the gluten free tortillas, add the arrowroot starch (you might need less or more then specified), and baking powder (optional) and form a dough. It should look like a cookie dough. See video recipe.
Step. 2 Shape the dough into thin tortillas:
- Separate the dough and shape into 5 balls. Cover the rest while you work with the dough. Place 1 ball dough between 2 parchment papers and roll with a rolling pin as thin as possible. This recipe for gluten free tortillas makes 5 large 10 inch wraps. Or make more if you want them smaller.
- It best to make one at a time, to prevent the from drying and save the parchment paper.
Step. 3 Cook the potato tortillas:
- Pre-heat your skillet (I used non-stick ceramic) on medium heat (5-6) for 5-10 minutes.
- Remove the top layer of paper and flip the tortilla gently over directly in the skillet. Then slowly remove the other paper (will detach easier if you wait 10-15 seconds). Use a bit of oil if it sticks.
- Cook the tortilla approximately 30-45 seconds on each side.
- Once cooked keep the tortillas moist & warm (covered).
Use them as a flatbread and add on any toppings you’d like!
Video: How To Make Potato Tortillas Gluten Free And Vegan
Why This Gluten Free Wrap Recipe Uses Potatoes
The mashed potatoes are a very important ingredient in this vegan gluten free wrap recipe. It replaces the need of using any gums, tapioca starch, corn starch, or other processed ingredients.
Plus I like that this can make a super fast meal if you use pre-made mashed potatoes or some leftovers from last night! Just heat up your mashed potatoes first for easier mixing.
Tips For Making Flexible Gluten Free Potato Tortillas
- Work to get the proper dough consistency – you should have a very soft dough – like a cookie dough. You don’t need extra flour for rolling, That’s why I’m using parchment paper.
- Be careful not to add too much flour or you’ll have a dough that’s harder to roll and end up with dry tortillas.
- Stick with gluten free sourdough starter for great flavor and texture. If you don’t have a starter, the second best options is mixing brown rice flour (3/4 cup) with warm water or plant based milk (1/2 cup).
- You can replace the vegan butter with another mildly flavor liquid cooking oil or ghee.
- If you want to make these potato tortillas with regular flour (not gluten free) then you just need to mix mashed potatoes with flour and add seasonings.
FAQs
The dough might lack moisture, or you cooked it for too long.
You want a healthier neutral-flavored oil with a high smoke point like grape seed oil or avocado oil. Make sure the oil is hot before cooking.
Regularly not. You can add baking powder if you want your tortillas to puff up a bit (make them thicker).
Gluten free wraps usually are made with gluten free flours which are low-protein flours and don’t have enough binding properties. Starchy flours like tapioca or corn starch or potato flour might help but they lack nutritional value.
Storing The Gluten Free Tortillas
Keep Tortillas Soft Longer
Once you cook the tortillas, keep them covered so they could preserve the flexibility longer. Once exposed to the air they will start to harden.
These gluten free tortillas can be kept at room temperature (in a bag) but they’ll only keep a few days this way. For longer shelf life, refrigerate or freeze.
Freezing Tips
To freeze, layer pieces of parchment paper between each tortilla (or sections if you plan to thaw a stack at once). Transfer to an airtight container. Thaw overnight and heat before consuming.
More Gluten Free Potato Recipes
If you made this potato tortilla recipe please a comment or a star rating below the recipe card.
Your feedback is really helpful for me and readers. Thank you!
Potato Tortillas – Flexible Gluten Free Vegan Wraps
Ingredients
Mashed Potatoes (1 cup)
- 3 medium red skinned potatoes - steamed or boiled (no liquid) and mashed.
- 2 tbsp vegan butter - I used Miyoko's, or use oil
- 1-2 tbsp hot water - from steamer
- ¾ tsp sea salt
- dash black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
Tortilla Dough
- ¾ cup gluten free sourdough starter - see notes
- 2 tsp psyllium husk
- 2-3 tbsp arrowroot flour
- ½ tsp baking powder - optional, for puffier tortillas
Instructions
Prepare The Mashed Potatoes
- Place and cook the potatoes (cubed) in a steamer, for 15-20 minutes, until tender. Remove and mash with a fork; take out 1 cup and to that add 1 tbsp of hot water from steamer, the vegan butter and seasonings. Mix until smooth and set aside.
Form The Dough And Cook
- In a separate bowl take the sourdough starter from the fridge, measure 3/4 cup and put the rest back. Mine yours is on the thinner side add a bit of more flour (the flour your sourdough is made of) to it, to thicken up. To that, add psyllium husk and the potato mixture, mix well and let it rest covered for 10 minutes, to absorb the moisture.
- When ready to cook, add the arrowroot starch (you might need less or more then specified), and baking powder (optional) – your dough should look like a cookie dough.
- Pre-heat your skillet (I used non-stick ceramic) on medium heat (5-6) for 5-10 minutes.
- Cut the dough and shape into 5 balls. Cover the rest while you work with the dough. Place the ball dough between 2 parchment papers and roll with a rolling pin as thin as possible.
- Remove the top layer of paper and flip the tortilla gently over directly in the skillet. Then slowly remove the other paper (will detach easier if you wait 10-15 seconds). Use a bit of oil if it sticks.
- Cook the tortilla approximately 30-45 seconds on each side.
- Once cooked keep the tortillas moist & warm (covered). Transfer to a ziplock bag and keep on the counter for up to 3-4 days.
Video
Notes
Potato Tortillas Recipe Tips
- The mashed potatoes are a very important ingredient in this vegan gluten free wrap recipe. It replaces the need of using any gums, tapioca starch, corn starch, or other processed ingredients.
- If you want to make these potato tortillas with regular flour (not gluten free) then you just need to mix mashed potatoes with flour and add seasonings.
- Work to get the proper dough consistency – you should have a very soft dough – like a cookie dough. You don’t need extra flour for rolling. That’s why I’m using parchment paper.
- Be careful not to add too much flour or you’ll have a dough that’s harder to roll and end up with dry tortillas.
- Stick with gluten free sourdough starter for great flavor and texture. If you don’t have a starter, the second best options is mixing brown (or white) rice flour (3/4 cup) with warm water or plant based milk (1/2 cup). The consistency will be similar to the starter.
- You can replace the vegan butter with another mildly flavor liquid cooking oil or ghee (if not vegan).
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
More Vegan Gluten Free Recipes:
- Vegan Gluten Free Tortillas | Wraps (Oil Free)
- Vegan Gluten Free Hamburger Buns, Yeast Free Recipe
- Gluten Free Sourdough Bread | Vegan, Yeast Free, Gum Free
- Gluten Free Sourdough Pumpernickel Bread (Vegan)
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21 Responses
Mira
Hi What a great recipes. And I can use it to make tortillas chips. Wow. Awesome. I’m going to try it. Thank you for sharing. Hugs from Canada.
HealthyTasteOfLife
My pleasure! I hope you enjoy them soon! 🙂
Jerr
Thank you for the idea, I never thought about using mashed potatoes, it must taste good!
HealthyTasteOfLife
My pleasure, enjoy!
Kerry
What can I use instead of starter
HealthyTasteOfLife
If you don’t have a starter, the second best options is to mix brown (or white) rice flour (3/4 cup) with warm water or plant milk (1/2 cup), and you will get a similar mixture to starter in consistency. The warmness of water will allow the rice flour to absorb more water.
OS
Hi there! Can’t wait to try this! Are there any substitutions if I can’t get arrowroot powder? Thanks!!!
HealthyTasteOfLife
I think tapioca flour should work, although I never used it. If you try it, let me know your results!
Lisa
To be honest I was skeptical about making these gluten free wraps…but I just gave them a try, since I have already a sourdough starter. And I have to say: they are really soft and pliable especially right of the skillet…and they taste absolutely great! I find a new favorite recipe. Thank you!
HealthyTasteOfLife
Thank you for sharing this, I’ really glad you loved them!
Manisha
Hi
Can we use normal potato instead of red potatoes? And any other alternative to arrow root flour? Say tapioca flour?
HealthyTasteOfLife
Sure you ca use Russets or Yukon golds, no problem! Tapioca is a starch too, so it should work.