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Soft Gluten Free Wraps / Tortillas (Vegan)

These gluten free tortillas wraps are very thin, chewy and flexible: the softest vegan gluten free tortillas you can make at home!

Looking for a gluten free tortilla recipe? These homemade gluten free tortillas wraps are so tasty, tender and pliable, you’ll never use store-bought again.

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Gluten Free Tortillas (Dairy Free / Vegan)

This is by far the best vegan gluten free tortillas recipe I have ever tried. I made it multiple times, never failed. What I like the most is that I can roll out these gluten free tortillas as thick, thin, large or small as I like; won’t break when folded and flexible enough to wrap filling in.

These homemade vegan gluten free tortillas have a better texture, a better flavor, and a much better taste than any of the gluten free tortillas recipes I ever tried. Another recipe for vegan gluten free tortilla (without potato) that I tried was also good tasting, but not as quite as flexible as this one.

I also have a sweet potato gluten free tortilla recipe in my cookbook , if you want to check that out.

Healthy Vegan Gluten Free Tortillas Wraps

Gluten Free Tortillas Recipe Ingredients

  1. Mashed potatoes – which will provide enough starch to make them flexible so that we can avoid using xanthan gum
  2. Vegan butter – I used Miyoko’s, or use oil, for flavor and a softer texture
  3. Gluten free sourdough starter  – see notes in recipe card, it’s ok if you don’t have one
  4.  Psyllium husk – to provide pliability
  5. Arrowroot flour – it’s fine texture will help with biding the ingredients
  6. Seasonings – for improving the taste and flavor

See full list and quantities in recipe card below.

Recipe for Gluten Free Tortillas (Step-by Step)

You can either use regular potatoes or sweet potatoes for these gluten free wraps / tortillas, depending on what you like or have, they both work well.

1. Combine mashed potatoes, the gluten free sourdough starter, psyllium husk and the arrowroot flour, mix well and use your hands to form a dough ball.

2. Separate the dough and shape into 5 balls. Place the ball dough between 2 parchment papers and roll with a rolling pin as thin as possible. This recipe makes 5 large 10 inch wraps. Or make more smaller.

How to make vegan gluten free  tortillas wraps
How to make vegan gluten free wraps

3. Remove the top layer of paper and flip the gluten free 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 in the skillet if it sticks. See video below for visual instructions.

4. Cook the gluten free tortillas on each side. Keep them moist & warm (covered).

Flexible soft gluten free tortillas recipe

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.

soft gluten free tortillas gluten free wraps rolled up; healthy recipe with mashed potatoes

Tips For Homemade Gluten Free Wraps / Tortillas

1. 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.

2. Be careful not to add too much flour or you’ll have a dough that’s harder to roll and end up with dry gluten free tortillas.

3. 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).

4. You can replace the vegan butter with another mildly flavor liquid cooking oil.

Gluten Free Tortillas Wraps - soft, flexible, thin
Gluten Free Homemade Tortilla Wraps

Keep Gluten Free 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 Gluten Free Tortillas

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.

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vegan gluten free wraps tortillas
Print Recipe

Soft Gluten Free Wraps / Tortillas (Vegan)

Looking for a gluten free tortilla recipe? These gluten free tortillas wraps are very thin, chewy and flexible: the softest vegan gluten free tortillas you can make at home! These homemade gluten free tortillas wraps are so tasty, tender and pliable, you’ll never use store-bought again.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, Breakfast, Dinner, Lunch, Snack
Cuisine: Clean Eating, Dairy Free, Gluten Free, Nut Free, Vegan
Servings: 5 9″ tortillas
Calories: 146.6kcal
Author: HealthyTasteOfLife
Pin Recipe Save

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
  • 1 tbsp hot water - from steamer
  • 3/4 tsp sea salt
  • dash black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder

Gluten Free Tortilla Dough

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

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Notes

 

Gluten Free Tortillas Recipe Tips

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. You can replace the vegan butter with another mildly flavor liquid cooking oil.
Tried this recipe?Mention @HealthyTasteOfLife or tag #healthytasteoflife!

Nutrition

Serving: 1wrap | Calories: 146.6kcal | Carbohydrates: 27.8g | Protein: 2.5g | Fat: 4.7g | Fiber: 3g | Sugar: 0.6g | Vitamin C: 5.3mg | Calcium: 3.9mg | Iron: 3.5mg

The information shown is an estimate provided by an online nutrition calculator.

If you’ve tried these tortillas, please rate the recipe and leave a comment below. I would love hearing your opinion, and other readers will benefit from your experience!

Looking for a gluten free tortilla recipe? These gluten free tortillas wraps are very thin, chewy and flexible: the softest vegan gluten free tortillas you can make at home! These homemade gluten free tortillas wraps are so tasty, tender and pliable, you’ll never use store-bought again. #glutenfreetortillas #tortillas #vegan #glutenfreewraps #dairyfree #homemade

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)

Recipe Rating




Korcasha

Sunday 12th of September 2021

I'm the only one in my house with a gluten sensitivity, but my whole family now requests these tortillas over the normal ones I've been buying them. When I say we eat a lot of tortillas, I meant it! My husband's family is part Guatemalan and he grew up in San Diego, so a normal week of cooking for him and his parents means I make tacos, enchiladas, burritos, and lots of chips and salsa. These tortillas are amazing with all of their favorite meals and I'm so happy to finally find a good gluten free tortilla so I can enjoy meals again with them! Thank you so much for sharing this amazing recipe!

HealthyTasteOfLife

Friday 17th of September 2021

Thank you for your feedback, I'm really glad you guys enjoy them!

Mira

Tuesday 3rd of November 2020

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

Wednesday 4th of November 2020

My pleasure! I hope you enjoy them soon! :)

Jerr

Saturday 17th of October 2020

Thank you for the idea, I never thought about using mashed potatoes, it must taste good!

HealthyTasteOfLife

Saturday 17th of October 2020

My pleasure, enjoy!

Kerry

Monday 11th of May 2020

What can I use instead of starter

HealthyTasteOfLife

Monday 11th of May 2020

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

Friday 8th of May 2020

Hi there! Can't wait to try this! Are there any substitutions if I can't get arrowroot powder? Thanks!!!

HealthyTasteOfLife

Friday 8th of May 2020

I think tapioca flour should work, although I never used it. If you try it, let me know your results!