These flexible potato tortillas are very thin, chewy and pliable: the softest gluten free tortillas made with mashed potato leftovers, that are also vegan! These vegan gluten free tortillas are so tasty and tender, 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.
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.
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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).