No-Gums Gluten-Free Whole Grain Tortillas
These homemade gluten-free tortillas use whole grain flours and psyllium husk instead of gums, making them perfect for quesadillas or tacos.
- Prep45 min
- Cook15 min
- Total1h
- DifficultyMedium
- Servings12
Making gluten-free tortillas without gums might sound challenging, but with the right technique and a bit of patience, you can achieve pliable, delicious wraps. The key is using psyllium husk as a binder and letting the dough rest to hydrate properly.
These tortillas are made from a blend of whole grain flours like sorghum, quinoa, millet, brown rice, and chickpea flour, giving them a hearty flavor and texture. They are soft enough to fold for tacos and especially tasty when used for quesadillas.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a medium bowl, weigh and combine all the whole grain flours (sorghum, quinoa, millet, brown rice, and chickpea flour).
- Add the psyllium husk, baking powder, and salt. Stir well until the mixture is uniform.
- Cut in the palm shortening using a pastry blender or your fingers. Pinch any large pieces between your fingers until no fat piece is larger than a pea.
- Gradually add the water, mixing with your hands until all the flour is incorporated and a slightly sticky dough forms.
- Cover the dough and let it rest for 30 minutes. This allows the psyllium husk to hydrate and bind the dough.
- Divide the dough into 12 equal balls.
- Heat a cast iron griddle or skillet over medium heat.
- Place a ball of dough between two pieces of parchment paper and roll it into a thin circle. Use a gentle touch as the dough is softer than regular tortilla dough.
- Peel off the top parchment paper. Flip the tortilla onto the hot skillet after testing with a drop of water (it should sizzle).
- After 10–15 seconds, peel off the second parchment paper easily.
- Cook until the bottom starts to brown, then flip and cook the second side briefly (it will take less time).
- Remove the tortilla to a plate and repeat with the remaining dough. These tortillas are pliable enough for tacos and excellent for quesadillas.
💡 Tips
- For best results, use a kitchen scale to weigh the flours accurately.
- Let the dough rest the full 30 minutes; this step is crucial for the psyllium to work.
- If the dough sticks too much, lightly dust with sorghum or rice flour.
Inspired by a recipe from Kitchen Stewardship