A gluten free tortilla that remains soft and flexible, awesome!!!

Woohoo, I have done it, I have finally created a gluten free tortilla recipe that remains soft and flexible, even after refrigeration!!  This baby is yummy and pliable, perfect for both sweet and savory fillings.  Made with the super food of buckwheat flour, these are a super quick and versatile option for a gluten free tortilla recipe!

A word about buckwheat flour:

Contrary to it’s name, and common misconceptions, buckwheat is not a wheat at all.  In truth it is a fruit seed, related to rhubarb, that is ground down into a super fine powder, it also makes some of the best darned honey around, rich and dark, oh yum!!  Any way, back to the buckwheat, this little beauty is nutrient dense in copper, magnesium, phosphorus, fiber and manganese, and has the added benefit of lowering cholesterol, and helping to control blood sugar, and being super high in proteins, yay for buckwheat!!  Buck wheat can be added to most recipes in place of another gluten free flour without too much recipe wrangling, i.e. exchange some brown rice flour, or sorghum flour for buckwheat:-)

So, any who, back to my recipe:)  we love tortillas, and while corn tortillas are good, they are still dry and crumbly, even when you fry them a bit:(  Buuut, I remember as a kid my mom making buckwheat pancakes, and they were good, hearty, and so soft and yummy!  I decided to work on that recipe, blending it into my gluten free crepe recipe, and after some trial and yummy/messy errors came up with this lovely gluten free tortilla.  It is fairly sturdy, travels well if wrapped to keep its contents tidy, and is quite filling considering how thin they are.  I did find that making them too big can make it hard to handle, the 6-8 inch size worked perfectly for us, and is a good size to try out the first few times:)

Gluten free tortilla recipe

gluten free buckwheat tortilla

Serves 8+
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
Allergy Peanuts, Soy, Wheat
Dietary Gluten Free
Meal type Bread, Lunch
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot

Ingredients

  • 2/3 cups buckwheat flour
  • 2 1/2 tablespoons tapioca flour
  • 2 Large eggs, beaten
  • 2/3 cups whey(or water for dairy free)
  • 2 tablespoons finely shredded, unsweetened coconut
  • 1 pinch sea salt
  • 2 drizzle oil, for frying

Note

A quick and easy tortilla that remains soft and flexible, even after refrigeration.  With a dairy free option, for both sweet or savory tortillas, you can also add a boost of nutrition with chia seeds.

Directions

Step 1
combine your buckwheat flour and tapioca flour together, whisk well. Whisk in the salt and coconut, whisk well.
Step 2
Into your buckwheat flour mix add you 2 beaten eggs and whey(or water), whisk well again.
Step 3
Allow buckwheat batter to sit for a few minutes while you get out a small frying pan or two or three:) 6-8 inch size works best.
Step 4
lightly oil your frying pans, just a little bit in each is fine, and heat, on medium until hot, and oil shimmers.
Step 5
Carefully scoop batter out into hot pans, 4 Tbsp or so per pan, carefully spread batter out thinly with back of a spoon, unless you are good at the crepe swirl technique.
Step 6
Flip once the batter is dry looking on top, 2 minutes or so. Cook for another minute and then slide out of the pan and onto a waiting plate.
Step 7
These work well for both sweet and savory sandwiches, cold and warm. We like them with banana and PB rolled up, and also as a quesadilla wraps warmed, herbed cheese and thinly sliced cucumbers are nice too, many options, and since these stay soft and flexible even once chilled, make a large batch and keep them handy for last minute sandwiches and picnics.
Step 8
Another option for these is to add chia seeds, to boost the nutrition, just a Tbsp or so, but you will also have to add 1-2 Tbsp of whey as well, to keep it from becoming too thick.

 

Hope you enjoy this recipe, and check it out on these blog hops:

Waste not want not Wednesday, Allergy Free Wednesday, All things Thursday, Full Plate Thursday, Showcase Thursday, Foodie Friday,Gluten Free Friday,  Real Food Friday, Savoring Saturday,  Show Stopper Saturday, Marvelous Monday,Natural Living Monday, Mix it up Monday,  Fat Tuesday, Tuesday with a TwistWakeup wednesday

7 comments for “A gluten free tortilla that remains soft and flexible, awesome!!!

  1. 21 April, 2014 at 3:51 pm

    Your Tortilla’s look wonderful, we just love homemade Tortilla’s. Thank you so much for sharing with Full Plate Thursday and hope you have a great week!
    Miz Helen

    • 27 April, 2014 at 4:31 pm

      thank you for the great blog hop, hope you enjoy the tortilla’s!

  2. 25 April, 2014 at 12:45 pm

    I love the buckwheat in this recipe! Yay! Thanks for sharing it at Savoring Saturdays. 🙂

    • 27 April, 2014 at 4:32 pm

      I love buckwheat, and the nutrition and flavor it adds to a recipe!! glad you like them:)

  3. Amanda
    27 April, 2014 at 12:47 pm

    These sound and look great! Ill have to try it. Thanks for sharing on Natural Living Monday!

    • 27 April, 2014 at 4:30 pm

      Amanda, glad you like them, they are great, and versatile too:-)

    • 28 April, 2014 at 6:36 am

      I am glad you liked them, thank you for featuring them on Natural Living Monday!!:)

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