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Homemade Sun-Dried Tomato Gluten Free Tortilla Recipe – These are SO easy to make! They're soft, pliable, vegan AND Paleo friendly and loaded with healthy flax seed, and sun dried tomatoes! | Foodfaithfitness.com | @FoodFaithFit
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Gluten Free Tortilla Recipe with Sun Dried Tomatoes

Perfect for a quick lunch!
Course Dinner
Cuisine American
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 10 Tortillas
Author Taylor

Ingredients

  • 2 Cups + 1 Tbsp Flax meal divided
  • 1 Cup Hot water
  • 1 1/8 tsp Salt
  • Pepper
  • 1/2 Cup Roughly chopped sun-dried tomatoes in olive oil tightly packed (115 g)
  • 4 1/2 Tbsp Coconut flour
  • 1 1/2 Tbsp Italian seasoning
  • 1 1/2 Tbsp Olive oil from tomatoes.

Instructions

  • In a small food processor (mine is 3 cups) blend 1/4 Cup + 2 Tbsp 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 the 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 gloopy 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 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 heat. Cook one tortilla until it JUST begins to brown, about 20-30 seconds. Flip and cook an additional 20-30 seconds.* Repeat with remaining tortillas.
  • DEVOUR.

Video

Notes

*You can cook these longer if you like your tortilla crunchy, but then they will not be as soft and "bendable."
Tortillas are more delicate than a traditional tortilla, so you do need to be careful not to stuff them too full. Alternately, you could divide the dough into only 8 balls and make slightly thicker tortillas, if you like them stuffed.
Store tortillas in an airtight container in the refrigerator.