Gluten free vegan homemade flour flatbreads or tortillas: Easy to make. The dough keeps well for up to 3 days in the fridge, handy for quick & filling meals. Cooked flatbreads make great wraps, or quesadillas.
Tapioca flour, arrowroot starch, rice flour, and xanthan gum make the gluten free flatbread dough elastic enough to roll out thin without falling apart. The oil makes it tender and moist. Our no-gum recipe works just as well, but with different ingredients and proportions.
Total prep & cook time: 30 minutes
12 Tortilla Flatbreads, 6 - 7 inch
Nutrition Data Per Serving, 43g: 172 cal, 6g fat, fat cal 54, 25g carb, 201mg sodium, 3g fiber, 1g sugars, 5g protein, low cholesterol, good source Manganese. Estimated glycemic load: 15
Mix the dry ingredients in quantity, enough for 3 - 4 batches of dough, then just scoop out 3 level measuring cups whenever you want to make tortillas.
The three essential ingredients in this recipe are xanthan gum, starches and gr flax seed or 'pixie dust', for binding the dough enough to allow rolling it thin without falling apart.
Most xanthan gum is grown on a medium of corn, which is gmo, but Bob's Red Mill makes a gum which is grown on a wheat medium (there is no gluten in the finished product though).
You can make this flatbread recipe oil-free, but it won't be as flexible and will be crispier when cooked.
Exact measurements are important in this recipe, to maintain a good wet dry balance. Use level measuring cups of flour or level tsp or Tbsp of other ingredients. Run the back of a knife blade across the measuring cup to level it.
I like oat flour for flatbread because it's soft and sticky,
but it's hard to find certified gluten free, which is important if you have CD. Sorghum flour is easy to find, and a reasonable sub for oat flour.
Teff, buckwheat, amaranth and quinoa flour are a few other good gluten free flour choices for flatbread, in place of the millet flour. You might need a Tbsp or 2 more or less water, as gf flours vary in how much moisture they soak up.
Most rice flours are gritty. We found one brand of superfine brown rice flour, but it's not widely available. You can buy it at Authentic Foods Gluten Free Supermarket. It's expensive and the shipping is high, but it might be worth it, for the mild, sweet flavor of rice flour - if not for this recipe, then maybe for desserts. We found a super fine white rice flour in the local supermarket in the Asian foods section - Mochiko brand sweet rice flour. That works great, especially for rolling out the flatbreads, but it's white rice.
We've also found gf flours in Indian grocery stores: millet, amaranth, and rice flour for example - they're good, and much cheaper.
I absolutely LOVE this website; nicely written, totally informative. These flatbreads are a real hit! I've been Gluten Free for at least 15 years. I love the idea that you can transform vegetarian recipes into real WINNERS! Thank you SO MUCH! - Pat McC.
Question: Do I need to add this to the recipe? 2 Tbsp gf 'pixie dust' - 2 parts gr flax seed, 1 part gr chia seed, 1 part psyllum husk powder. Alternate: use 2 Tbsp gr flax seed. For some reason I don't do well with chia seeds or flax seed. Carolina A.
Answer: If chia and flax seeds don't agree with you, then just use another tsp of xanthan gum along with 1 tsp psyllum husk powder OR 1 Tbsp psyllum flakes if you can get them. Or just skip those additions if you'd rather. The recipe will still work - Judith KIngsbury
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