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.
Gluten Free Tortillas Recipe Ingredients
- 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, or use oil, for flavor and a softer texture
- Gluten free sourdough starter – see notes in recipe card, it’s ok if you don’t have one
- Psyllium husk – to provide pliability
- Arrowroot flour – it’s fine texture will help with biding the ingredients
- 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.
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).
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 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.
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.
Other Recipes You Might Like
Soft Gluten Free Wraps / Tortillas (Vegan)
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
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.
Gluten Free 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.
- 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.
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!
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