Gluten Free Tortilla Wraps – The Ultimate Soft Flour Tortilla Recipe

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The ULTIMATE Gluten Free Tortilla Wraps Recipe. Soft Flour Tortilla that are easy to make, flexible, rollable and neutral in flavour… Perfect for all your wrap needs. Also vegan, rice free and corn free.

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The path to developing the ULTIMATE Gluten Free Tortilla Wraps recipe

I’m so happy to share my ULTIMATE Gluten Free Tortilla Wraps recipe with you… They have been a journey. Tested with a whole range of flour blends, ratios of liquid to flour, combinations of binders, oil and more. And they are INCREDIBLE.

If you follow me on Instagram, you will have seen my video showing the AMAZING flexibility of these gluten free wraps. If you didn’t see it, go take a look… These flour tortilla are not gummy, don’t crack and yes… Just like in the video, they really CAN be screwed into a tight ball and unfurled flat and perfect! They are pretty neutral in flavour and work well with most fillings, savoury or sweet. Interested?

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What are Flour Tortilla?

Flour tortilla (which are usually made from fine wheat flour) are soft, thin flatbreads, that are circular in shape. Used as wraps for various fillings, they are generally associated with Mexican food roots. And yes… the flour wrap is a variation on Mexican Corn Tortilla. But the wheat version is a far more recent ‘invention’… most likely to have been developed as an alternative to traditional corn tortillas in North Mexico where corn is harder to grow, but sometimes considered an American factory twist…. Wherever they morphed, they have been securely amalgamated into the somewhat adulterated US version of Mexican cuisine, known as ‘Tex Mex’.

Why we need a Gluten Free Tortilla Wraps recipe…

For those of us who are gluten free for health reasons such as diagnosis of Coeliac Disease (Celiac Disease), the ease of a wrap in place of a sandwich for a quick meal is off-limits. Memories of the soft, slightly doughy thin flatbreads wrapped around any multitude of fillings is just a distant and seemingly unattainable memory.

Sure, there are now any number of commercial gluten free wrap alternatives available in supermarkets. But finding one that ticks the box of ‘good’, ‘doesn’t crack’, or that isn’t strongly flavoured in some way is hard. While I tolerate them because I ‘have’ to, I’m honestly not a fan. Even the most doughy and flexible (UK) option from Old El Paso seems to have a strange sweetness, odd smell and gummy texture about it.

So, it’s time to make gluten free tortilla wraps that are more natural, neutral and better…

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Does the flour blend matter when making gluten free tortilla wraps?

As is always the case with gluten free baking, yes… Flour blend does matter! I know there are gluten free bakers and authors out there who always use basic commercially available gluten free flour blends. But seriously… When it comes to making flour tortilla, the gluten free flours you use can make the difference between something average and just about edible… To something that tastes good and reunites you more closely with the flour tortilla wraps you miss.

And guess what… I’ve done ALL the hard work in testing, tasting, tweaking and creating Gluten Free Tortilla Wraps that will hopefully help you re-kindle a bit of ‘wrap-love’.

While testing, I did try a maize flour mix (being closer to Mexican flavours), but the final recipe is actually entirely corn-free. And with that in mind these are definitely flour wraps and not corn tortillas. At some stage, I will post traditional corn tortillas (not least because they are easy, traditional Mexican deliciousness)… But this recipe is not the same.

As with traditional wheat flour tortillas however, the recipe shared below for Gluten Free Tortilla Wraps follows a simple combination of flours, water, fat and salt. It does not however, include any of the leavening agents (bicarb or baking powder) found in some commercial options. I found them to be entirely unnecessary, adding absolutely nothing to either texture or performance.

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The great ‘wrap off’… Testing gluten free tortilla with different flours

I alluded above to testing my tortilla wrap recipes with various combinations of flours. And the results were so interesting, they deserve to be shared.

To get the desired texture, the flour blend used needed a good ratio of starchy flours. Indeed, if you explore other gluten free flour tortilla recipes on the internet, most appear to be entirely made from starch flours. And this is where I deviate. The all-starch wraps were gummy, exceptionally chewy and went hard much quicker. What they needed was a happy ratio of protein flour to balance the texture and structure.

Having worked that out and achieved good overall ingredient ratios (using a combination of potato starch, tapioca starch, ground psyllium husk and one other flour), a multitude of different ‘3rd flours’ (including some additional starch options for good measure) were tested. They were blind-tasted and rated by family and friends with thoughts on flavour, texture and longevity. It was fun and fascinating!

So, what was tested and what were the results?

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Sorghum Flour

Had a reasonably good fluffy texture, although a little chewy. The tortilla wrap was quite dark in colour and the flavour was a bit ‘marmite’ (great for some and not for others).

Mochiko Flour (aka sticky/Asian Rice Flour) – A starch

Very gummy and quite chewy. Went hard very quickly. Didn’t go down well.

Buckwheat Flour

Dark in colour and strong in flavour, with an after-taste which was off-putting. They had a good flexible texture however, which rolled reasonably well as a wrap.

Millet Flour

Earthy and distinctly ‘millet’ in flavour, which was less appealing. However, the general view was that they were quite nice… with a nice light colour and a texture that was quite flexible. Lasted reasonably well.

Gram Flour

Hands down the overall Gluten Free Tortilla winner! The gram wraps were softer and less chewy in texture, more neutral in flavour and by far the most flexible and long-lasting.

White Teff Flour

Quite dark in colour and a little dense and slightly chewy in texture, although flexible. The flavour was stronger, but not unpleasant and they lasted quite well.

Maize Flour

Very ‘corny’ in flavour and although chewy at the time of cooking, went dry quickly on cooling and less flexible than the others.

Based on the above, the tortilla that came out unanimously the best were the ones that used an addition of Gram Flour. Even better, since developing them, we have been using and testing them across a number of recipes (that will be gradually added to the blog). So far, so good! The gram gluten free tortilla wraps have proved a great match for each recipe we have tried.

I can’t eat gram flour… What is the best alternative?

Although the Gluten Free Tortilla with gram flour came out the best, I appreciate that not everyone likes or can tolerate gram flour. So, if you can’t eat it, what are the best alternatives?

In testing, the flour tortillas which took the silver and bronze rated spots were the ones made with sorghum flour, millet flour or buckwheat flour. Wraps using the white teff flour were further down the list, but also made a reasonable alternative. I wouldn’t recommend wraps made with all starch flours.

For more information on gluten free flours, check out my Flours and Flour Blending Page.

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Do I have to use psyllium husk?

I’ll cut to the chase on this one. Yes! Ground psyllium husk is ESSENTIAL to getting the right texture and hydration for these gluten free tortilla wraps. The psyllium husk absorbs good amounts of liquid when the dough is made, locking in moisture which is required for the flexible texture of the final wrap. I am aware of no other ingredient that does this quite as well.

I would advise NOT to use psyllium powder (often sold as a health product), as it is super-fine and does not work as well in cooking. If you can’t source ground psyllium, simply buy whole husks and grind them at home in a blender.

Are these gluten free Tortilla wraps ‘free from’ and suitable for Coeliacs (Celiacs)?

My flour tortilla wraps recipe is not only gluten free and safe for Coeliacs, but is also completely Vegan too. Just be sure to use flour which is certified gluten free, to avoid any risk of cross-contamination.

But their ‘free from’ status doesn’t stop there…These wraps are:

  • Gluten free
  • Dairy free
  • Vegan
  • Corn free
  • Rice free
  • Nut free
  • Soy free
  • Egg free
  • And free from the rest of the top 14 allergens

Additionally, if you are restricted to a low fodmap diet, then ensure you use one of the flour alternatives discussed above in place of the gram flour.

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How long do these Gluten Free Tortilla Wraps last?

If you use the recipe as stated with gram flour, the tortillas will have the best shelf-life. While (like all homemade wraps without added preservatives)they are best when freshly cooked, these tortillas can be eaten as they are several hours after making (providing they are wrapped, preferably in a sealed bag). Left over night and beyond however, they will start to deteriorate in texture.

Having said that, I have eaten them ‘as they come’ 24 + hours after making and they have tasted pretty good. And if popped in the microwave for a few seconds to heat through, the flexibility and texture returns to ‘just cooked’ levels, holding well even after cooling.

How to eat Gluten Free Tortilla

Once you have made your tortilla wraps, there are lots of ways to use them… Here’s a few ideas to inspire…

  • As sandwich wraps
  • Rolled round cream cheese and smoked salmon (or alternative) and cut into mini appetisers
  • Flour tortillas for sharing Fajitas
  • Rolled and wrapped as a Burrito
  • Filled and baked as Enchiladas
  • Layered and baked as a Tortilla Stack
  • Used as an alternative to pasta to make a Mexican Tortilla Lasagne

How to make my Gluten Free Tortilla Wraps… Step by Step

This recipe for Gluten Free Tortilla Wraps is super-easy and they can be made fresh in about 45 minutes (including the 10 to 15 minutes resting time for the dough to hydrate). Here’s my step-by-step guide to help you…

Mixing

  • Weigh and mix the dry ingredients in a large bowl and then add the oil and warm water, stirring until you have a smooth, wet paste.
  • Leave the paste to hydrate for 10 to 15 minutes, before working it with a firm spatula, flat knife or silicone spoon into a pliable dough ball.
  • When ready to make and cook the wraps, preheat a heavy-based frying pan over a high heat until extremely hot. Make the first wrap while the pan is heating…

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Rolling

  • Pull off a piece of tortilla dough about the size of a tangerine and roll into a ball before liberally dusting with tapioca starch. You can alternatively divide the mixture into 4 to 5 equal pieces and roll into balls, but ensure they are covered with a bowl or clingfilm until you are ready to roll each one.
  • The dough will be sticky to roll, so liberally sprinkle the work surface or a large sheet of baking paper with tapioca starch, before flattening the first ball with your hands.
  • Roll the dough into a circle about 8 to 9 inches (20 to 23 cm) in diameter. It should be about 1 to 2 mm thick. As you roll, carefully lift intermittently (with the help of the rolling pin) to check the underside isn’t sticking, re-flouring with tapioca starch as necessary.
  • If your tortilla circle has gone ‘wayward’ (or you are pedantic about shape), use a large pan lid to mark and cut round with a small, sharp knife. But be careful not to push the lid down into the dough.

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Cooking

  • Carefully pick up the circle of tortilla dough and lay it into the very hot, dry pan.
  • Cook for about 30 to 45 seconds, until air bubbles start to rise on the surface.
  • Flip the wrap over using a heat-proof spatula and cook the other side for a further 30 to 45 seconds. The underside should start to slightly brown in the patches where the bubbles are.
  • Flip one final time for about 10 to 15 seconds, before removing to a plate lined with a tea towel. Fold the tea towel over the wrap(s) to keep them soft and warm.

While cooking each wrap, set to work rolling and preparing the next one.

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Recommended Equipment for making Gluten Free Tortilla Wraps

You actually need very little to make gluten free tortilla wraps. But you will require:

  • A good set of Kitchen Scales – I recommend investing in some Dual Platform Scales as they allow for micro-measurements which are generally useful, but essential when making gluten free bread.
  • A Kettle to ensure the water added is fresh and warm.
  • Large Mixing Bowl – Every kitchen needs a good versatile mixing bowl set.
  • Good non-stick, reliable Baking Paper on which to roll the dough (not essential, but thoroughly recommended). I always use Lakeland Baking Parchment.
  • A sturdy Rolling Pin. I find that a basic wooden rolling pin seems to be most effective when rolling gluten free wraps.
  • Large heavy-based Frying Pan – I use this Tefal Hard Anodised 30 cm Frying Pan which is fabulous.
  • A Hob

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Have you made my Gluten Free Flour Tortilla Wraps?

If you make my Gluten Free Tortilla Wraps, I’d love to hear how you found them. They were such fun to develop and so much work went into them, that it will be a real boost to know the recipe has been used. Just leave a comment below, rate the recipe and tag me on social media with your yummy wrap pics.

(Find me on Facebook, Instagram, Pinterest and Twitter).

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Have fun

Other great bread-based recipes at Gluten Free Alchemist

** © 2019-2023 Kate Dowse All Rights Reserved. Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist.**

Gluten Free Tortilla Wraps (Soft Flour Tortilla)

Key equipment

  • kettle
  • large saucepan lid (optional)
  • large, heavy-based frying pan
  • flat silicone spatula
  • clean tea towel

Ingredients

  • 70 g potato starch flour
  • 60 g fine gram flour chickpea/Besan See NOTES for alternatives
  • 40 g tapioca starch
  • 10 g ground psyllium husk grind finely in a blender (not ‘psyllium powder’)
  • ¼ tsp fine sea salt
  • 24 g sunflower oil/olive oil
  • 160 g warm water
  • plenty of extra tapioca starch for dusting.

Instructions

Mixing the dough

  • Weigh the flours, ground psyllium husk and salt into a large mixing bowl and mix thoroughly until evenly blended.
  • Add the oil and warm water and mix with a spoon/spatula until you have an even, wet (liquidy) paste.
  • Leave the paste to hydrate for 10 to 15 minutes, before working it with a firm spatula, flat knife or silicone spoon into a pliable dough ball.
  • When ready to make and cook the wraps, preheat a heavy-based frying pan over a high heat until extremely hot. Make the first wrap while the pan is heating…

Rolling the dough

  • Pull off a piece of dough about the size of a tangerine and roll into a ball before liberally dusting with tapioca starch. You can alternatively divide the mixture into 4 to 5 equal pieces and roll into balls, but ensure they are covered with a bowl or clingfilm until you are ready to roll each one.
  • Liberally sprinkle the work surface or a large sheet of baking paper with tapioca starch, before flattening the first ball with your hands.
  • Roll the dough into a circle about 8 to 9 inches (20 to 23 cm) in diameter. It should be about 1 to 2 mm thick. As you roll, carefully lift intermittently (with the help of the rolling pin) to check the underside isn’t sticking, re-flouring with tapioca starch as necessary.
  • If your circle has gone ‘wayward’ (or you are pedantic about shape), use a large pan lid to mark and cut round with a small, sharp knife. But be careful not to push the lid down into the dough. Set any off-cuts to one side.

Cooking the wraps

  • Carefully pick up the circle of dough and lay it into the very hot, dry pan.
  • Cook for about 30 to 45 seconds, until air bubbles start to rise on the surface.
  • Flip the wrap over using a heat-proof spatula and cook the other side for a further 30 to 45 seconds. The underside should start to slightly brown in the patches where the bubbles are.
  • Flip one final time for about 10 to 15 seconds, before removing to a plate lined with a tea towel. Fold the tea towel over the wrap(s) to keep them soft and warm.
  • While cooking each wrap, set to work rolling and preparing the next one, repeating the rolling and cooking process with the each ball of dough.
  • Finally, take any off-cuts of dough that have been set aside and knead into one ball, before rolling and cooking into a final wrap.

Notes

Nutrition

© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist

You are viewing this post: Gluten Free Tortilla Wraps – The Ultimate Soft Flour Tortilla Recipe. Information curated and compiled by Kayaknv.com along with other related topics.

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