Description
Soft, flexible gluten free flour tortillas made with a quick psyllium gel. They roll thin, puff in the pan, and fold without cracking—perfect for tacos, burritos, and wraps.
Ingredients
24 g whole psyllium husk (about 5 Tbsp) OR 20 g psyllium husk powder
480 g warm water (2 cups)
360 g gluten-free all-purpose flour blend (3 cups), plus extra for dusting
1 tsp fine salt
50 g neutral oil (1/4 cup; e.g., sunflower)
Instructions
1. Whisk psyllium with warm water; a gel forms in ~20 seconds.
2. Whisk flour blend and salt in a large bowl.
3. Make a well; add oil and the psyllium gel; mix until it clumps.
4. Knead until the dough is cohesive and springy; no dry pockets.
5. Divide into 12 balls; keep covered with a towel.
6. Roll one ball very thin (about 1 mm), ~9 in / 23 cm; rotate often.
7. Preheat a large dry non-stick pan over medium to medium-high (water droplet should sizzle).
8. Cook ~45 seconds until bubbles form and underside shows light spots.
9. Flip and cook 45–60 seconds; it should puff in places and show darker spots.
10. Steam-stack each tortilla in a towel; repeat with remaining dough.
Notes
Thinness matters: aim for ~1 mm; thin tortillas puff and fold best.
Use a dry non-stick pan for control and consistent puff.
Steam-stack under a towel immediately to keep tortillas supple.
If rolling first, stack raw rounds with parchment and keep covered.
Reheat next day: lightly mist with water, warm in covered non-stick pan 45–60 seconds per side, then wrap in a towel for 1 minute.
Nutrition
- Serving Size: 1 tortilla
- Calories: 155
- Sugar: 0g
- Sodium: 190mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg