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Hooray for new kitchen discoveries! I have finally found a way to make pliable, wrap-able, gluten-free tortillas at home.

I have been very underwhelmed buy store-bought gluten-free tortillas, to stay the least. They break as soon as you try to do anything with them. Heating them only partially resolves this and sometimes I want to eat my chicken salad or veggie wrap in a room temperature tortilla. These tortillas have solved all those problems!

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You can make a batch of these tortillas in the beginning of the week and keep them in your refrigerator for lunches all week. I love the versatility of wraps! So many combinations make for healthy, filling lunches and snacks. My toddler is a particular fan of these wraps with almond butter, bananas, apple butter, and a sprinkle of cinnamon.

These tortillas are made of a blend of chia, flax, buckwheat, and sorghum. I have always known chia and flax work well as binders, but my discovery of raw buckwheat flour has been a great one! I actually don’t love the taste of buckwheat flour, but I do love its sticky binding power in gluten-free baking. It worked wonders in these muffins. It is also very good for you! I try and use just enough to help bind things, but not too much that the buckwheat flavor overwhelms the flavor. These wraps have a nice, light, nutty flavor from the flax and sorghum. These tortillas have brought all my favorite wraps back into my life!

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Pliable, Gluten-Free Chia Tortillas/Wraps

Ingredients

  • 1/2 cup chia seeds
  • 1/3 cup raw buckwheat groats
  • 1/2 cup ground flax seed
  • 1/4 cup sorghum flour
  • 2 cups warm water
  • 1 teaspoon salt
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 350F. Line 2 baking sheets with parchment paper. Cut 2 extra pieces of parchment paper the same size as the pan.
  2. Place the chia seeds in a dry, high-speed blender. Blend to grind into a fine flour. Pour into a bowl and whisk in the warm water slowly. Let the mixture sit while you prepare the remaining ingredients, no more than 3 minutes.
  3. Place the raw buckwheat groats in the blender and grind into a fine flour. Add the buckwheat flour, flax, sorghum, salt, and olive oil to the bowl and stir vigorously to combine. The batter will be thick and sticky.
  4. Scoop 1/3 cup of the batter onto the lined cookie sheet. You should be able to fit 2 tortillas per pan so space another 1/3 cup of batter on the same baking sheet. Place the extra piece of parchment paper on the batter and press in a circular motion to spread the tortilla. They should be about 1/4 inch thick, making them too thin will cause them to break.
  5. Bake the tortillas for 6-7 minutes on one side. Flip and back for an addition 3-4 minutes. The parchment paper should peel easily off the tortillas when they are done.
  6. When you remove them from the oven allow them to cool 1 minute before taking off the paper. Don't let the tortillas fully cool inside the parchament or they will stick. Place the tortillas on a cooling rack. Repeat with the remaining batter. Enjoy!
  7. Store the leftovers with pieces of parchament or wax paper inbetween them in a sealed bag in the refrigerator.
  8. Makes 7-9 wraps.
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http://blog.meaningfuleats.com/pliable-gluten-free-chia-tortillaswraps/

Recipe inspired by Nourishing Meals Cookbook - I love this book!

23 Responses

  1. Jenny says:

    This is so creative! So great to finally have a homemade, wholesome, healthy gf alternative to grocery store choices!

  2. Tephy says:

    It’s kind of impossible to find buckwheat groats in where I live, so what would happen if I substitute it with buckwheat flour? Have you tried freezing them? I’m so excited making this great recipe you have no idea :)

  3. Christi says:

    I made these wraps and I’m in heaven! Thank you so much for posting this!

  4. […] with chicken, guacamole, sour cream and refried beans. Join them in the kitchen and show them your grain-free chia tortilla recipe and swap the sour cream with greek yogurt and the refried beans for boiled. Add spices and herbs […]

  5. Alex Montoya says:

    Are these really pliable / foldable?

  6. Hi there!
    I found your recipe via fiterazzi and I am so excited to try these! I am just wondering if there is a substitute at all to sorghum flour? I have tapioca starch and arrowroot starch at home and was wondering if those would work?
    Thanks so much :)

  7. Anna says:

    I’m excited to try these. Plus, they don’t have egg! Thanks!

  8. […] This recipe can go either savory or sweet. You’ll need buckwheat groats, sorghum flour and flax seeds, in addition to the chia seeds. These tortillas remind me of the Indian flatbread of thepla or buckwheat pancakes. You can use these tortillas as a sandwich wrap with cheese or like a crêpe with bananas and Nutella or honey, depending on your favorites. For more details on the recipe, see Meaningful Eats’ blog post. […]

  9. Sophie says:

    What blender are you using? I have a feeling my health master wouldn’t be able to handle making the flour, but I have been meaning to upgrade anyway so your input would be appreciated!! Thank you!

  10. These wraps look fantastic… I stumbled on them on Pinterest! I’ve been doing a lot more gluten-free baking (and eating) lately, so I’m really excited to give them a try! Thanks!

  11. nancy says:

    Has anyone tried this with coconut or quinoa flour?

  12. Roberta says:

    I LOVE BUCKWHEAT-Bravo!
    I do not cook w/ ground Flax-can you suggest a substitute-maybe Psyllium?
    Or can you talk about the role of the ground Flax here?
    THX!

  13. adams says:

    Looks great! Are there any substitutions for the buckwheat groats and sorghum flour? I cannot have either but want to try the recipe.

  14. Lesley says:

    Is there any other flour that would substitute for the sorghum flour? Chickpea or Oat? I would love to try these tortillas.

  15. Jabba Joe says:

    I did some quick math to come up with the nutritional facts:
    (If 9 are made per batch)
    Per tortilla:
    Calories: 140
    Fat: 8.7
    Protein: 4.4
    Carbs: 13
    Fiber: 9

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