Grain-Free Tortillas

These homemade Grain-Free Tortillas come in three different delicious flavors- red pepper, spinach and traditional.

Tortilla full

Grain-Free Tortillas (spinach, red pepper +
plain)🌟

Today’s recipe is three in one, so I’m going to go ahead + get right down to it! I will say quickly that we’re thrilled to finally be posting this trio, we wanted to wait until the texture and taste were just right. They are flexible, delicious and mild in flavor– allowing the filling to be the star. That being said, they are also delightful on their own or with a bit of melted cheese, if you have a picky eater in the family.

Tortilla close

These tortillas can be used for fajitas, wraps, quesadillas, enchiladas, tostadas and more! They’re fun to experiment with and I recommend trying every flavor. You will find all three recipes below. The spinach are featured in the photographs, but all three will undergo a similar process. Refer to these instructional shots as you go through the recipe for guidance and have fun with it!☺️

Tips For Today:
-I recommend either the 8 inch cast iron or this aluminum tortilla press. Alternatively, you can use a frying pan to press the tortilla out.
-You will need to purchase Now Foods Gelatin Powder for this recipe. Knox gelatin will not work in this case.
-You will want to cut out eighteen 8″ circles out of parchment paper. Your tortillas will be pressed on this paper so they can easily be transferred to the oven. You can purchase some already cut for $3.92 on Amazon here.
-I prefer to use Glad Press And Seal instead of traditional saran wrap in this recipe as it has a little more strength to it. It can be reused several times and is easier to work with overall.
-Store your finished tortillas in a large ziplock bag in the fridge. Warm them in the microwave for 12 seconds to restore their soft texture.

Tortilla Q1

Whisk dry ingredients then add in wet ingredients, combine to form dough. Let dough sit 5 minutes before forming into balls. Dough will be sticky.
Tortilla wk 1

Make sure to dip your fingers in water and lightly coat the surface of the ball of dough before placing the saran wrap over top. The plastic will peel back much easier as a result.
tortilla wk 2

Storing your tortillas in a tortilla warmer will keep them nice and soft.
Tortilla wk 3

If you love these tortillas, we think you’ll also love our Chicken Tostadas and Cauliflower Fajitas!

 

Happy Tortilla Making + Enjoy the recipes!😊

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Grain-Free Tortillas (spinach)


  • Author: Lila Ruth
  • Prep Time: 40 min
  • Cook Time: 10 min
  • Total Time: 50 min
  • Yield: 16 tortillas 1x

Ingredients

Scale
  • 2 cups almond flour (Bob’s Red Mill)
  • 1 cup potato starch (not potato flour)
  • 3 teaspoons gelatin
  • 2 1/4 teaspoons guar gum
  • 1/4 teaspoon salt
  • 10 ounces thawed frozen spinach (we used Cascadian Farm Organic chopped).
  • 1/4 cup water
  • 1 tablespoon olive oil
  • 1 egg

Instructions

  1. Preheat oven to 375 degrees
  2. In a large bowl, whisk together almond flour, potato starch, gelatin, guar gum and salt. Set aside.
  3. In a blender or food processor, empty entire package of your thawed frozen spinach (in it’s own juice). Add olive oil and water. Puree until smooth.
  4. Add spinach puree mixture into your dry mix. Crack an egg overtop. Combine with large spoon or by hand. Dough will be very sticky. Let stand for 5 full minutes. Go ahead and cut out your parchment paper circles (as mentioned in post above)
  5. Scoop out large spoonfuls and form into balls (about 3 inches in diameter) and place them on parchment paper. 16 in total. The dough will be sticky to work with, rinsing your hands at the half way point will help.
  6. Place one of your parchment circles on your tortilla press as shown above. Position one ball of dough a bit to the left, as seen in the photo above. Dip you fingers in water and dab the ball of dough on the surface. Place saran wrap overtop , put the top down and pull the lever taught. (Alternatively, you can use a frying pan to press the tortillas).
  7. Lift the top back up and carefully remove the saran wrap from your tortilla. Carefully slide tortilla onto a baking sheet. Continue with all 16.
  8. Bake tortillas at 375 degrees for 8-10 minutes. (Do not let them get crispy around the edges, a slight crisp is ok, but they should be mostly soft). Remove from oven and flip them over onto a heat safe surface. Gently pull back the parchment paper. Stack hot tortillas on top of one another, this will keep them soft.
  9. Tortillas can be re-softened easily by heating them in the microwave for 10-15 seconds.
  10. Store leftovers in airtight container or large ziplock bag. Refrigerate. As mentioned above, just microwave for 10 seconds to return them to their soft and flexible state. These can be used to make wraps, fajitas, soft tacos, tostadas, quesadillas, enchiladas + more! Enjoy!

Keywords: grainfree, glutenfree, dairyfree, spinach, tortillas, lunch, dinner, wrap

 

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Grain-Free Tortillas (Red Pepper)


  • Author: Lila Ruth
  • Prep Time: 40 min
  • Cook Time: 10 min
  • Total Time: 50 min
  • Yield: 16 tortillas 1x

Ingredients

Scale
  • 2 cups almond flour
  • 1 cup potato starch (not potato flour)
  • 3 teaspoons gelatin
  • 2 1/4 teaspoons guar gum
  • 1/4 teaspoon salt
  • 3 red peppers
  • 1 tablespoon olive oil
  • 1 egg

Instructions

  1. Preheat oven to 400 degrees
  2. Place three red peppers on parchment lined baking sheet and rub lightly with olive oil and salt. Bake for 35 minutes, rotating peppers every 10 minutes. Skin will be wrinkled and charred when done. Remove from oven and cut in half. Carefully peel skin and remove stem and seeds. Collect the meat and puree in a small blender or food processor. Set aside.
  3. In a large bowl, whisk together almond flour, potato starch, gelatin, guar gum and salt.
  4. Add your red pepper puree and olive oil to your dry mix. Crack egg overtop. Combine with large spoon or by hand. Dough will be sticky and loose initially. Let dough stand for 5 full minutes-it will start to thicken.
  5. Then form dough into a ball. Place dough on plate and loosely cover with saran wrap. Place in fridge to cool and firm up while you cut out your 18 parchment paper circles (as mentioned in post above)
  6. After you’ve cut your parchment rounds, take the dough from the fridge and scoop out large spoonfuls and form into balls (about 3 inches in diameter). The dough is easier to handle if your hands are a touch wet.
  7. Place each ball on it’s own parchment paper circle. 16 in total. The dough will be sticky to work with, rinsing your hands at the half way point will help.
  8. Place one of your parchment circles on your tortilla press as shown above. Position one ball of dough a bit to the left, as seen in the photo above. Dip you fingers in water and dab the ball of dough on the surface. Place saran wrap overtop-we use Glad Press N’ Seal, put the top down and pull the lever taught. (Alternatively, you can use a frying pan to press the tortillas).
  9. Lift the lever back up and carefully remove the saran wrap from your tortilla. Carefully slide tortilla onto a baking sheet. You can fit 3-4 per each baking sheet. Continue with all 16.
  10. Bake tortillas at 375 degrees for 8-10 minutes. (Do not let them get crispy around the edges, a slight crisp is ok, but they should be mostly soft). Remove from oven and flip them over onto a heat safe surface. Gently pull back the parchment paper. Stack hot tortillas on top of one another, this will keep them soft.
  11. Tortillas can be re-softened easily by heating them in the microwave for 10-15 seconds.
  12. Store leftovers in airtight container or large ziplock bag. Refrigerate. As mentioned above, just microwave for 10 seconds to return them to their soft and flexible state. These can be used to make wraps, fajitas, soft tacos, tostadas, quesadillas, enchiladas + more! Enjoy!

Keywords: grainfree, glutenfree, dairyfree, redpepper, tortillas, wrap, dinner, lunch

 

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Grain-Free Tortillas (plain)


  • Author: Lila Ruth
  • Prep Time: 40 min
  • Cook Time: 10 min
  • Total Time: 50 min
  • Yield: 16 tortillas 1x

Ingredients

Scale
  • 2 cups almond flour
  • 1 cup potato starch (not potato flour)
  • 3 teaspoons gelatin
  • 2 1/4 teaspoons guar gum
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 2 tablespoons olive oil
  • 1 egg

Instructions

  1. In a large bowl, whisk together almond flour, potato starch, gelatin, guar gum and salt.
  2. Add water + olive oil to your dry mix. Crack egg overtop. Combine with large spoon or by hand. Dough will be very sticky. Let stand for 5 full minutes. Go ahead and cut out your parchment paper circles (as mentioned in post above)
  3. Scoop out large spoonfuls and form into balls (about 3 inches in diameter) and place them on parchment paper. 16 in total. The dough will be sticky to work with, rinsing your hands at the half way point will help.
  4. Place one of your parchment circles on your tortilla press as shown above. Position one ball of dough a bit to the left, as seen in the photo above. Dip you fingers in water and dab the ball of dough on the surface. Place saran wrap overtop , put the top down and pull the lever taught. (Alternatively, you can use a frying pan to press the tortillas).
  5. Lift the top back up and carefully remove the saran wrap from your tortilla. Carefully slide tortilla onto a baking sheet. Continue with all 16.
  6. Bake tortillas at 375 degrees for 8-10 minutes. (Do not let them get crispy around the edges, a slight crisp is ok, but they should be mostly soft). Remove from oven and flip them over onto a heat safe surface. Gently pull back the parchment paper. Stack hot tortillas on top of one another, this will keep them soft.
  7. Tortillas can be re-softened easily by heating them in the microwave for 10-15 seconds.
  8. Store leftovers in airtight container or large ziplock bag. Refrigerate. As mentioned above, just microwave for 10 seconds to return them to their soft and flexible state. These can be used to make wraps, fajitas, soft tacos, tostadas, quesadillas, enchiladas + more! Enjoy!

Keywords: grainfree, glutenfree, dairyfree, tortillas, lunch, dinner, fajita

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2 Comments

  1. Mmmmm…I can see myself eating these uncontrollably right now! They look so good! And they have so many uses that I can see my family eating these multiple times a week. Thanks for the heads up on the tortilla press. What a handy gadget. And your pictures are phenomenal Catherine!

    1. Thank you Noelle, so very much!! We have unfortunately plowed through the red pepper tortillas, they go so quick! And look who’s talking, your photos are fantastic!! Love all of your posts!!

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