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This Gluten Free Tortilla Recipe is made easy with three everyday ingredients. It’s healthy, light, hardy and delicious. All you need is a blender and a skillet! Paleo and Gluten Free options included!
Many of you love my homemade cauliflower tortillas and now I’m bringing you this simple gluten free tortillas recipe! It’s made with only three ingredients and you can make them two different ways.
Honestly, this recipe is so easy you probably won’t believe it until you make it. Good bye store bought tortillas and hello homemade gluten free tortillas!
How To Make Gluten Free Tortillas
Making homemade gluten free tortillas is like making pancakes. Blend the three ingredients, pour into a skillet and cook! Very easy to make and you can prep them ahead of time, warm them up and eat them whenever you want to.
They hold up well so you can toss the in the freezer and high in protein. Did I mention there’s only three ingredients? Oh yes! Now tell me what store bought tortillas only have three ingredients?
What you need to make this gluten free tortilla recipe? Eggs, Milk (dairy free if needed), almond flour or gluten free oat flour. I tested the recipe with both flours and here’s what I can tell you.
They both work and have a similar texture. The almond flour version does take a bit longer to cook than the oat flour, but they’re both delicious.
For those who can’t do eggs, there’s no substitute that I tested for that. You could try making a flax egg or using an egg replacement. I haven’t tried it myself yet.
Gluten Free Tortilla Recipe
Ingredients
- 3 eggs
- 3/4 cup unsweetened almond milk, or milk of choice
- 1/2 cup almond flour, or gluten free oat flour or regular oat flour
Instructions
- Preheat a small skillet over medium heat. Grease with oil or spray with cooking spray.
- Place all ingredients in a blender. Blend on high until smooth. It will be seem like liquidly, but that is fine. This is what the texture should be!
- Scoop a 1/2 cup of the mixture out of the blender into the skillet. Cook 5 minutes until you begin to see bubbles in the center.
- Test one corner with a spatula trying to lift the edge up. The tortilla should be golden brown on the bottom and hold up. Be sure it is before flipping! Flip and cook another 2-3 minutes.
- Remove from the heat and cool on a plate. Repeat steps 3 and 4 until you have 4 tortillas.
- Store tortillas in the refrigerator up to 10 days. Reheat by popping in the microwave 10 seconds on high to warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can coconut flour be used instead of almond flour? Im only asking because I have alot of coconut flour on hand.
Thank you
No, coconut flour requires an entirely different recipe as it does not work like other flours. It needs a significant amount of fat to bind.
Hi Megan,
Can I use flax eggs for this? Would it come out the same?
I haven’t tried flax eggs with this recipe so I can’t say. My guess is it wouldn’t work as well as eggs.
Thank you for the nut free modification. It’s hard finding low carb recipes when you have tree nut allergies.
YUM! Easy and uses ingredients already found around the house!