Easy Gluten-free Vegan Tortillas have great taste, texture, and require only 4 ingredients. Sandwich some vegan cheese and veggies between for a fabulous plant-based quesadilla!
Making Tortillas Gluten-free
Tortillas are pretty much a staple in my home. They are served up as quesadillas, tacos, wraps or just a delivery device for some great dips. What can’t you do with them?
Unlike myself, my family is not gluten-free per se. Although I eat a gluten-free diet out of necessity, I do believe that everyone can benefit from reducing the amount of gluten in their diet. So to me it makes sense to focus on recreating these types of recipes that my family consumes in larger quantities. I get more bang for my gluten-free buck!
Because my family members don’t have a health condition to motivate them to eat gluten-free foods, I am left with the challenge of facilitating change to gluten-free items by recreating dishes so that they have a superior taste and texture to their glutenous counterpart. Not easy!
It’s All About the Taste and Texture
After trying several flour combinations that yielded results that sacrificed either the taste or the texture or both, I finally achieved the results I (and my family) wanted. The tortillas are:
- thin enough that cheese (especially vegan) can melt nicely without burning the tortilla in the process;
- flexible enough to roll (think-enchilada, taco, or wrap) without cracking open and losing their contents, and;
- taste better than store-bought any day.
I totally closed the deal with my peeps!
Working with the Gluten-free Dough
All of my recipes have varying quantities of process photos included in their post. I do this because I hope to answer some of those questions that may pop into your head when you are creating a dish for the first time. Working with dough can often produce those questions! In this post, I will provide the basic recipe in the recipe card and additional tips or hints below the process photos here in the post.
Update: Dough will store in refrigerator for several days. This makes it possible to make the dough ahead of time and use on an as needed basis for pan fresh tortillas!
A slicing motion with the spoon will help to evenly incorporate both the flax mixture and the boiling water. Dough is ready to form into a ball when most of the dry ingredients are incorporated. If dough appears too dry, add more hot water one tablespoon at a time. If dough appears too moist, add more rice flour one tablespoon at a time.
Dough is ready to knead when it easily comes together in a ball. The outside will not stick to your hands, and the inside will be the very much the same texture as playdough. It will look moist but easily maintain its form.
To knead dough, first flour your surface with white rice flour. Flatten dough ball with heel of palm and press forward toward 12 o’clock. Fold side at 3 o’clock over toward 9 o’clock and press with palm of hand again. Turn dough 1/4 turn and repeat process. Do this about 4-6 times then wrap dough in plastic wrap to prevent drying out.
Break off portion of dough and form into ball (a 2 tablespoon portion size will yield about 10-six inch tortillas). Replace plastic wrap over to prevent drying. At this point I recommend placing a small bowl of rice flour within reach as surface will need constant reapplication of flour. Press dough ball into flour on surface to flatten, flip over and repeat. Do this two times, then roll to approx. 1/8th inch thickness.
Gently remove tortilla from surface with a plastic spatula.
I used olive oil to season my medium non-stick pan between cooking each tortilla. This is a very important step, as adding in the small amount of fat helps the tortilla remain flexible. Cook for about 2 minutes on each side over medium/medium-high heat. The first side is about done when you see the edges start to curl up (pictured above), and the second side when air bubbles appear in the center. I placed a baking sheet lined with parchment or wax paper to cool the finished tortillas.
Easy Gluten-free Vegan Tortillas
Once you have made a couple of tortillas you will find your rhythm and feel like you can make them in your sleep. I hope you enjoy them as much as we have!!