Homemade vegan gluten free tortilla wraps – no oil, no xanthan gum, no egg, yet flexible, they don’t fall apart and don’t break! These vegan gluten free tortillas are made with gluten free brown rice sourdough starter, flax seeds, chia seeds, cassava flour and sorghum flour. Make your meals portable with these vegan gluten free wraps, serve for breakfast, lunch or dinner.
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Make burritos, taquitos, quesadillas, tacos, wraps or roll-ups. These vegan gluten free tortilla wraps can be warmed in the oven, steamed, grilled, fried, toasted or baked in the oven to make tortilla chips.
Vegan Gluten Free Tortillas With Cleaner Ingredients
Finding vegan gluten free tortillas / wraps that taste good, with a bendable texture without added gums or starch flours and made with real ingredients – is not as easy as it seems.
Plus I made sure to use minimally processed ingredients, allergy friendly, perfect for a clean eating diet or in the phase of an elimination diet.
vegan gluten free tortillas that are very flexible and soft, you might want to check that out too!I also have another recipe version of
Vegan Gluten Free Tortilla Wraps From Scratch
I really wanted a healthy version of vegan gluten free tortillas recipe without ingredients like guar gum, xanthan gum, corn starch, potato starch, tapioca starch and it’s derivative – expandex.
After a bit of experimentation, I’ve come up with a gluten free tortillas recipe that doesn’t rip apart. They’re flexible and can be as thick, thin, big or small as you desire.
As ingredients I used: sorghum flour, cassava flour and chia seeds + flax seeds – as the “glue”. That’s why no eggs are necessary in this recipe.
Gluten Free Tortillas Made With Sourdough Starter
I also used a gluten free sourdough starter (maintained with brown rice flour) – to maximize the flavor dimensions.
I’m usually using this starter for making my gluten free bread once a week (maintained in the refrigerator) so I decided to try it in tortillas too.
The slow fermentation process allows bacteria to fully break down the carbohydrates which basically pre-digests the grain making it easier to digest.
In case you don’t want or have time to make this, just mix the brown rice flour and water (1:1) and use that instead.
How To Make Vegan Gluten Free Tortillas
The process is the following:
1. first blend into a thin meal the seeds (flax seeds and chia seeds, or you can use only flax seeds if you don’t have chia) add hot water to the mixture and mix until you get gelatinized mixture. Let it cool down.
2. Add the rest of ingredients to that. Knead it together with your hands until it forms a cohesive ball of dough.
3. Divide the dough into balls of same size. Roll with a rolling pin until flat. You aim for a 2-3 mm thickness. Cook on each side for 1-2 minutes on a preheated skillet.
As explained more in the recipe notes below, you’ll know they’re cooking properly when you get small bubbles on the top side and light brown spots on the bottom.
Gluten Free Flaxseed Tortillas
As I mentioned before the flax seeds are the “glue” in this gluten free tortilla recipe.
Recent research studies have shown that ground flax can be added to baked foods without sacrificing large amounts omega-3 fatty acid content.
Even when flax seeds are ground prior to used in baked goods, it appears to lower levels by only 4-8%. So that’s another reason to use more flax seeds in your meals!
As a note: when making the gel like mixture it’s important to use hot water, not cold or warm water.
It makes a big difference in how the dough comes together and how pliable the tortillas are after cooking. So don’t skip this step!
Flexible Sturdy Gluten Free Vegan Tortillas
The final texture of these homemade gluten free tortillas is really close to perfection, pliable and sturdy at the same time. Therefore the dough is really easy to roll and you can make them very thin without breaking just like regular tortillas.
I like that you can make big enough tortillas and actually wrap around something. They are so versatile, you can use them as wraps, as tortillas, flatbread or even as a pizza base.
And if you keep them on the pan for too long you will end up with some crispy gluten free tortilla chips.
Storing Tips For Vegan Gluten Free Tortillas
These vegan gluten free tortillas are best served right away while they are hot, but you but you can also store them in a sealed plastic bag on the kitchen counter or in the fridge for a couple of days. Remember to heat them up before that to soften the tortillas.
Cassava Flour Tortillas
I made this recipe multiple times and I got even better results – very soft and pliable tortillas – with a minor modification: by replacing the sorghum flour with more cassava flour (same amount).
Speaking of cassava flour, I tried at least 4 brands and I can tell there is a big difference in taste, look, and smell. The brand I liked the most is this one.
There are also many cassava tortillas recipes, that use solely cassava flour, I tried them too, but I found them pretty bland. That’s why I’m using a combination of ingredients for the best flavor!
Also make sure to check out these Soft Vegan Gluten Free Tortilla Wraps!
Gluten Free Tortillas Recipe With Flax Seeds (Oil Free, Vegan)
- Blend into a thin meal the seeds and the dehydrated onion, add hot water to the mixture and mix. Let it cool down.
- Add the rest of ingredients to that. Knead it together with your hands until it forms a cohesive ball of dough. If it is too dry, add a little more water.
- Divide the dough into 5 balls of same size. Roll with a rolling pin until flat but not too thin or it won’t get soft when cooked. You aim for a 2-3 mm thickness.
- For nicely rounded tortillas, cut around the edges using a lid, to make a circle. Remove the outside dough and reuse later for another wrap.
- Heat up a large non-stick skillet. Reduce the heat to medium and place a tortilla onto a nonstick pan – I used a ceramic non stick pan (from Amazon).
- Let it cook for about 1-2 minutes on the first side. Small, light brown flecks should be starting to appear. If so, flip it. Cook for about 1 minute on the second side.
- Don’t over cook or the wrap will get very crispy as tortillas chips ! It has to be dry but stay soft to roll.
- Repeat those steps with the rest of the batter.
- To keep the tortillas soft, cover with a towel or a lid.
- Serve them cold with filling of your choice or hot.
- Store in the fridge for 3 days, on a plate covered with a plastic wrap, to prevent them to dry.
- For visual instructions watch the how-to video.
- In case you don’t want or don’t have a gluten free sourdough starter, just mix the brown rice flour and water (1:1) and use that instead.
- For these vegan gluten free tortillas, I recommend using golden flax seeds for a better finish color. Brown and golden flax seeds have the same nutrition properties.
- If you don’t want to use chia seeds just replace them with more flax seeds (same amount).
- You can use any herbs and spices you like for some extra flavor.
- Use a non–stick pan (I bought mine from Amazon) – there is no need of oil for these pans.
- You can freeze these gluten free tortillas – flat, inside a zip plastic bag.
- If you want even more softer tortillas, replace the sorghum flour with more cassava flour. Also try to not use additional flour when rolling (I used too much flour in the video). If it stick use a parchment paper underneath.
The information shown is an estimate provided by an online nutrition calculator.