These tasty and healthy Gluten-Free Tortillas With Sun-Dried Tomatoes are easy to make and so much better than anything you’ll find at the store.
Sure. There are plenty of gluten-free tortillas to choose from at the supermarket these days, but making your own at home is so easy—not to mention satisfying! I love making everything from scratch, as it gives me full control of what goes into my food and also makes me feel very accomplished. These tortillas are no exception. I first made them a few months ago when a friend who’s avoiding gluten stopped over for lunch, and since then, I always have a stack ready in my fridge for quick, healthy meals.
Made with vibrant sun-dried tomatoes and fragrant Italian seasoning, these tortillas have fiber-rich flax meal and coconut flour as their base ingredients. They’re a bit more delicate than your average tortilla, so it’s best not to stuff them too much. I usually have mine with hummus and grated beets or carrots for lunch, but they’re also delicious for breakfast topped with a hearty tofu scramble. And why not do as I do and also use them as a pizza base?
What is flax meal (and how to use it)?
When I switched to a plant-based diet, flax meal soon became a staple in my kitchen. I often use it to make flax “eggs” for baking. To replace one egg, simply mix one tablespoon of flax meal with three tablespoons of water and let this mixture sit for ten minutes until it thickens. I also stir it into my morning smoothies, overnight oats, and yogurt for an easy nutrient boost.
Flax meal is made by grinding whole flaxseeds into a fine powder. Unlike whole flaxseeds, which can pass through the body undigested, flax meal is easier to digest, allowing your body to fully absorb all its benefits. Flax seeds are rich in healthy fats and chock-full of fiber.
Bear in mind that because flax meal is rich in natural oils, it’s best stored in the refrigerator to extend its shelf life and prevent it from going rancid. You can find flax meal in most health food stores and supermarkets, but it’s also easy to make at home by grinding whole flaxseeds in a coffee grinder.
How Do I Store Leftovers?
Store your cooked tortillas in an airtight container in the refrigerator for up to 5 days. You can also freeze them in a large Ziploc bag for up to 3 months. In that case, make sure to place a piece of parchment paper between each tortilla in order to avoid sticking. The tortillas can be eaten hot or cold.
Serving suggestions
One of my favorite lunch dishes is slathering this creamy Avocado Hummus over a warm tortilla and topping it with grated beets, arugula, and smoked tofu slices. For breakfast, these tortillas are delicious topped with Refried Black Beans. In that case, finish with a handful of cheddar and place under the grill for a few minutes until the cheese melts. Spoon some spicy Salsa Ranchera over the tortilla, roll it up, and enjoy!
Ingredients
- 2 cups + 1 tablespoon flax meal divided
- 1 cup hot water
- 1 1/8 teaspoons salt
- 1/2 cup roughly chopped sun-dried tomatoes in olive oil tightly packed
- Black pepper
- 4 1/2 tablespoons coconut flour
- 1 1/2 tablespoons Italian seasoning
- 1 1/2 tablespoons olive oil from tomatoes
Instructions
- In a small food processor (mine is 3 cups) blend 1/4 cup plus 2 tablespoons flax meal with the water, salt, sun-dried tomatoes, and a few good twists of pepper until the mixture thickens and the tomatoes are broken down. You'll need to stop the food processor and scrape down the sides a few times. Let stand for 10 minutes.
- In a large bowl, place the remaining flax meal, coconut flour, Italian seasoning, and olive oil. Add the tomato/water/flax mixture (it should be thick and gooey by now), and stir until the dough starts to come together.
- Knead the dough in the bowl for 3 minutes. It will start off quite sticky, but should become firmer as you knead it. Divide the dough into 10 equal balls.
- Place one ball between 2 sheets of parchment paper and roll it out. You want them just under 1/4-inch thick. Be careful not to roll the edges out too much or they'll crack. Repeat with remaining balls.
- Lightly oil a large frying pan and heat it to medium. Cook the tortillas about 20-30 seconds per side, just until they start to brown.
- Repeat with remaining tortillas.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
What can I use instead of flax?
Hi Monique, you can try almond or chia meal but the quantities may be different and I have only tried with flax.
Hello,
What can I substitute for coconut flour?
Hi Felicia – You can substitute coconut flour with almond flour, but you’ll need to use more since almond flour is less absorbent. Start with about 1 cup of almond flour and adjust the consistency as needed.