Vegan Gluten-Free Tortillas

These delicious soft vegan gluten-free tortillas are a simple flatbread recipe made with coconut flour and only 5 ingredients. Plus, this coconut flour tortilla recipe is grain-free and keto-approved, containing only 2.4 grams of net carbs per wrap.

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This gluten-free tortilla recipe is a weekly staple in our house. I make it whenever I’m not making my Spinach Quinoa Tortillas as a simple gluten-free flatbread recipe.

Traditionally, we have a Mexican night every week, and since I eat very low-carb while my partner Damien is vegan. These coconut flour tortillas are perfect for all of us!

How Can I Bake With Coconut Flour?

Coconut flour is an amazing gluten-free flour for baking. However, it can be challenging to learn to bake with coconut flour as it contains a high amount of fiber.

As a result, coconut flour absorbs liquid really fast, and if you don’t add enough, it creates crumbly baked goods.

That’s why this gluten-free tortillas recipe combines coconut flour with flax meal and psyllium husk.

This 3-flour combo creates the most delicious, soft, flexible, and moist gluten-free tortillas.

Psyllium husk is the magic ingredient that allows you to bake with coconut flour without eggs. It is your binder. It adds elasticity to the tortillas and adds fiber at the same time.

Ingredients and Substitutions

Let’s see what you need and how you can alter the recipe if you miss some of the ingredients.

• Coconut flour – you need coconut flour for this recipe. Any other flour would need a very different ratio. As I mentioned before, coconut flour is 4 times more absorbent than regular wheat flour, and you can’t substitute coconut flour with any other flour.
• Ground psyllium husk – since this is a gluten-free, vegan wrap recipe, the psyllium husk is your binder and gives elasticity to the tortillas. You can’t replace that one either, even with a flaxseed meal, or the tortillas wouldn’t be as soft.
• Flaxmeal – you can also replace this with a chia seed meal if preferred.
• Garlic salt – or salt.
• Lukewarm water – it is essential to use lukewarm water to activate the husk fiber, don’t use cold water, or the coconut flour will form lumps, and the dough won’t form.
• Nutritional yeast – this is optional, but you will love the cheesy flavor it adds to the tortillas.

How To Make Vegan Gluten-Free Tortillas

This gluten-free tortilla recipe is a straightforward recipe that uses only 5 wholesome ingredients, or 6 if you count the spices that are optional.

1. In a medium mixing bowl, combine all the dry ingredients, ensuring the coconut flour is fresh and free of lumps for proper water absorption. Whisk the dry ingredients thoroughly before adding lukewarm water, aiming for a temperature akin to a warm bath, approximately 40°C/100°F.

2. Use a spoon initially to blend the ingredients, then transition to kneading the dough with your hands. The dough will be initially wet but gradually becomes drier with vigorous kneading, taking about 1 minute to form a cohesive ball.

3. Once the dough ball is ready, let it rest in the mixing bowl at room temperature for 15 minutes. This allows the fiber to absorb moisture, rendering the dough elastic and easy to roll.

4. Divide the dough into 4 equal portions and roll each ball between two pieces of parchment paper or silicone mats to prevent sticking. Aim for a thickness of about 4mm; avoid rolling it too thin to ease the cooking process.

5. Peel off the top parchment paper and cut out circles approximately 6 inches (15cm) in diameter, using a lid as a guide. Reuse leftover dough to form additional balls and roll out 6 tortillas in total.

6. Preheat a non-stick pan over medium-high heat for about 1 minute. Lightly rub the pan’s surface with oil using a piece of absorbent paper or a brush—avoid adding oil directly to the pan to prevent frying the tortillas.

7. Once the pan is warm, flip the tortilla onto it and gently peel off the remaining parchment paper. Cook on medium/high heat for 2-3 minutes on one side or until a spatula can easily slide underneath. Flip and cook for an additional minute on the other side. Repeat the rolling and cooking process for all tortillas, reusing parchment paper pieces to save time and resources.

8. Cool each tortilla on a plate while preparing the next one. Despite their initial fragility, the hot tortillas gain elasticity and strength to hold fillings as they cool.

Tips for Rolling Gluten-Free Dough

Gluten-free tortilla dough is very sticky, and you must roll it between two parchment paper pieces or a silicone mat. This prevents the dough from sticking to the benchtop and rolling pin.

Otherwise, you can also use a tortilla press to shape them.

Fillings For Coconut Flour Tortillas

These soft, flexible gluten-free tortillas are delicious filled with any food. My favorite fillings are:

• Mexican fillings with vegan nacho cheese sauce – black beans or Jackfruit cooked in Mexican spices and tomato sauce with a drizzle of vegan nacho cheese sauce.
• Tempeh meatballs – we like to wrap my tempeh meatballs with vegan tzatziki. You can also use my TVP Meatballs.
• Raw vegetable – lettuce, avocado, and cucumber wrap is perfect if you watch the carbs!

More Vegan Tortillas Filling Recipes

Sofritas (Copycat But Better)

Vegan Birria Tacos

Lentil Taco Meat

TVP Taco Meat

More Vegan Bread Recipes

If you like this recipe, you’ll love these other ones as well:

Red Lentil Flatbread

Lentil Wraps

Quinoa Tortillas

Chickpea Tortillas

Vegan Gluten-free Tortillas

This gluten-free tortillas recipe is an easy 5-ingredient coconut flour tortilla recipe, vegan, paleo, and keto-approved.

4.76 from 50 votes

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Prep Time: 10 minutes mins

Cook Time: 5 minutes mins

Total Time: 15 minutes mins

Course: Main Course, Side Dish

Cuisine: American

Servings: 6 tortillas

Calories: 65.2 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

Dry ingredients

• ▢ ½ cup Coconut Flour - fresh, no lumps
• ▢ 1 tablespoon Flaxseed Meal
• ▢ 3 tablespoons Ground Psyllium Husk
• ▢ ¼ teaspoon Garlic Salt
• ▢ 1 teaspoon Nutritional Yeast - optional, for a cheesy flavor
• ▢ ⅛ teaspoon Pepper - optional

Liquid ingredients

• ▢ 1 cup Water - lukewarm

Optional vegan spices ideas

• ▢ ¼ teaspoon Ground Cumin

Instructions

• In a medium mixing bowl, add all the dry ingredients and ensure that the coconut flour is fresh with no lumps, or it wouldn't absorb the water properly.
• Whisk the dry ingredients to combine evenly, then pour in the lukewarm water. Think the temperature of a warm bath is around 40°C/100°F.
• Combine the ingredients using a spoon first, then after 30 seconds, use your hands to knead the dough. It's very wet at first and dry as you go. It takes about 1 minute of vigorous kneading to form a dough ball.
• When the dough ball has formed, set aside in the mixing bowl, at room temperature for 15 minutes, this will allow the fiber to absorb the moisture and make the dough elastic and easy to roll.
• Divide the dough ball into 4 even balls and roll each dough ball between two pieces of parchment paper or silicone mats. This will prevent the dough from sticking to your rolling pin and benchtop.
• Roll, not too thin, or it would be more challenging to cook, about 4mm thick.
• Peel off the top piece of parchment paper. Cut out a circle, about 6 inches (15cm) in diameter. You can use a lid as a guide. Gather the leftover dough to reform a ball and roll another tortilla and make 6 tortillas in total.
• Warm a non-stick pan under medium-high heat for about 1 minute.
• Rub the surface of the pan with some oil using a piece of absorbent paper or a brush. Don't add oil directly to the pan, or it would fry the tortilla.
• When the pan is warm, flip over the tortilla onto the pan, and gently peel off the other layer of parchment paper to release the tortilla onto the pan.
• Cook on medium/high heat for 2-3 minutes on one side or until it is easy to slide a spatula under the tortillas. Flip over and cook for 1 more minute on the other side. Repeat the rolling, cooking process until all tortillas have been cooked. Reuse the same parchment paper pieces to save time and money.
• Cool each tortilla on a plate while making the next one. The hot tortillas are soft and look fragile, but they get all their elasticity and strength to hold food when cooling down.
• Serve the tortillas with any vegan filling of your choice, like Mexican black bean filling or simply raw vegetables and guacamole if keto vegan.

Storage and freezing

• Store the tortillas for 4 days in the fridge, on a plate wrapped with film wrap to prevent them from drying.
• Can be frozen individually and defrost 1 hour before. Rewarm in a pan or sandwich press.

Notes

Psyllium husk: I am using fine, ground psyllium husk. Some psyllium husk brands turn blue or purple when cooked. If it happens to you, the recipe is still tasty. Use a different brand next time!

Net carbs: 2.4 grams per tortillas

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Nutrition

Serving: 1tortilla | Calories: 65.2kcal | Carbohydrates: 9.8g | Protein: 1.8g | Fat: 1.9g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 120.5mg | Potassium: 18.2mg | Fiber: 7.4g | Sugar: 0.7g | Vitamin A: 1.3IU | Vitamin C: 0.01mg | Calcium: 5.2mg | Iron: 0.4mg | Magnesium: 5.3mg | Phosphorus: 8mg | Zinc: 0.1mg