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!
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!
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
- Store the leftovers with pieces of parchament or wax paper inbetween them in a sealed bag in the refrigerator.
- Makes 7-9 wraps.