If you’re looking for a healthier choice in gluten free tortillas, and easy to make, this no-added starch gluten free oat (or sorghum) tortilla recipe is for you. Oat flour is very high in protein when compared to all other gluten free flours, besides nuts. Use them for breakfast, lunch, and dinner burritos, in enchilada casseroles, and more.
Easy to Handle Dough
The dough is easy to handle as oat flour is similar to wheat flour, in this way. After you roll out the dough, you can place it in your hand and then place it in the skillet, if desired. Or you can just place it in the skillet by turning the parchment paper upside down and peeling the tortilla from the paper.
Soft gluten free oat tortillas recipe, high in protein and the closest you can get to wheat tortillas, naturally. Allergen free as well as free of gums, psyllium husk, flax, chia, added starch, corn, potato, rice, and more.
Ingredients:
- 1-1/4 cups + 2 tablespoons certified gluten free oat flour (or sorghum flour*), plus 1 - 2 tablespoons for dusting
- 1/4 teaspoon salt
- 1/2 cup hot water*
Instructions:
- In a small mixing bowl, whisk together the flour and salt.
- Add the hot water and combine. (I used a silicone spatula.) Gather the dough into one mass and dust an additional tablespoon of oat flour, or as needed to prevent the dough from sticking to your hands. Knead until smooth. Do. Or over-knead or your tortillas will out tough.
- Preheat a heavy skillet, preferably cast iron, over medium-high heat.
- Roll the dough into an 8-inch log. Slice into 5 equal portions. Place 1 piece of dough on a sheet of parchment paper. Place the others in a ziplock sandwich bag.
- Slightly flatten the ball of dough into a disk. Cover with an additional piece of parchment paper and roll out, using a rolling pin, as thin as possible without sticking, thinner than a dime.
- Remove the top parchment paper.
- Lift the bottom parchment paper onto the palm of your hand. Turn it over onto the skillet and lift the parchment paper away. Alternatively, you peel the parchment away from tortilla while it lays over the palm of your hand. Cook on each side for about 30 seconds or until it becomes golden brown in small areas. If it doesn't brown, don't cook it longer as it may become tough or cracked.
- Store in a ziplock gallon-size bag in the refrigerator until ready to use. Microwave on reheat before serving.
- To make the breakfast burrito, line a tortilla with 2 scrambled eggs. (I added a teaspoon of cream to the eggs when I beat them to add moisture.) In a small nonstick skillet, add 1/4 cup cheddar cheese and 2 - 3 teaspoons heavy cream or dairy-free milk. Stir to combine once the cheese begins to melt. Microwave Tortilla and eggs to warm them. (This also makes the Tortilla softer.) Pour cheese sauce over eggs and top with 2 slices cooked gluten free bacon. I used Applegate.
Tips
*If using sorghum flour, add as much hot water as needed (about 1/4 cup extra) to create a soft, rollable dough.
Thanks for this recipe! I used to make spinach and tomato tortillas tortillas all of the time before being diagnosed with Celiac Disease. This recipe seems easy to do and sounds like it will still be pliable. I dehydrate some garden veggies and make powders to flavor the tortillas so I can just substitute a tablespoon or so from the oat flour I believe. I can’t wait!