Paleo Flax Tortillas (Gluten/Grain/Starch/Egg/Corn/Soy/Nut Free)

Paleo Flax Tortillas (Gluten/Grain/Starch/Egg/Corn/Soy/Nut Free)

Paleo Flax Tortillas

When you are limited to the ingredients you can use, due to having food allergies or intolerances the #1 most important thing to learn to do, is to think outside the box.

Think about each ingredient that you CAN have and look beyond what you know its uses are. For example- flax seeds are often used as an egg replacer. Why? Because they have amazing binding properties. If you have ever added some "flax" eggs to any gluten free dough (be it cookies, pie crust etc.) you probably noticed that the dough held together really nicely. Recipe development is nothing more than taking that knowledge and playing around with it in a different setting.

Tortillas (in my mind) should be nice and soft, easy to bend and wrap. I was never a fan of those dry hard corn ones that broke into a million pieces. I had a hunch that flax would give me this flexible texture that I was looking for. I was very pleased with my results.

Paleo Flax Tortillas

Paleo Flax Tortillas

These Tortillas I must admit are great, but a little different than any grain based variety. They are a little less chewy. Aside from this they get a nice crust in the skillet and are extremely easy to work with. In the future I may play with the recipe and turn them into flax tortillas chips. Considering that these are free of almost every allergen I was really happy with them. Happier when I got the stamp of approval from my husband. This base recipe is a little on the bland side which you may like depending on what you plan to use as your filling. I have given a number of spice suggestions- feel free to mix and match the spices to whatever meal you have in mind.

I would also like to encourage you to use this recipe as a starting point. Try adding in other flours alongside the flax meal. Get a feel for the general process and have some fun! The Coconut Flour in this recipe is used to add a little varying texture. I mention in the directions below that the dough should be elastic, somewhat moist but not sticky. Different flours will change the dough. If your dough is a little dry add a bit of water, if its too wet add a bit more flax or other flour. Just remember that the dough always needs to remain somewhat stretchy or else the tortillas in the end will not be flexible.

Making Flax Meal is simple. I use my blender. I don't have a fancy Blendtec or Vitamix- just an average blender and it does the job. A coffee grinder will also work great too. Golden or regular flax seeds can be used! I love using Shiloh Farm's Golden Flax Seeds.

Paleo Flax Tortillas

Paleo Flax Tortillas

Paleo Flax Tortillas

Yield: 8 - 6 inch Tortillas.

Ingredients

  • 1/4 Cup Flax Meal + 6 TBS Hot water
  • 1 Cup Flax Meal
  • 2 TBS Coconut Flour (My favorite brand is NutsOnline.com)
  • * I suggest adding at least 1 tsp of sea salt to the dough*
  • Additional Spice Ideas: Chili Flakes, Pepper, Chili Powder, Garlic Powder, Onion Powder, Curry, Fennel, Cilantro, Chives, Cinnamon etc.

Instructions

  1. In a small bowl combine the 1/4 cup flax meal and hot water. Mix to create thick goopy "flax eggs".
  2. Add the "flax eggs" to a larger bowl with the additional cup of flax meal and Coconut Flour. Also add in any spices that you would like to use.
  3. Mix with a spoon and then use your hands to kneed the thick dough. Eventually it will not be sticky, but should be elastic and hold together nicely. If you feel your dough is too dry run your fingers under some water and add moisture to the dough with your hands.
  4. Divide the dough into 8 balls. Roll each ball out between two sheets of parchment paper as thin as you can get the dough. * Optional: If you would like your tortillas to have a perfectly circular shape use the top of a bowl or a large cookie cutter to cut each tortillas into a perfect round.*
  5. Preheat a skillet to medium high. Lightly Oil. Once hot place a tortilla in and cook 30-40 seconds and then flip cooking the second side for an additional 30-40 seconds. Remove and continue with the rest of the pile. Making sure to re-oil the skillet as needed. Please note: the longer you cook these the more crispy they become. If you prefer your tortillas soft and malleable do not cook them longer than the time I have provided
  6. Serve warm!

http://brittanyangell.com/paleo-flax-tortillas/


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*All recipes and text on this site are the original creations and property of Brittany Angell. If you make a recipe from this website and would like to share it, this may be done by sharing photo’s and including a direct link to this website. Duplication of recipe text, or “adaptions” containing less than 4 major changes to the recipe is strictly forbidden *

Brittany Angell

71 comments | Leave your own

  1. Jane

    Yum!!! Can't wait to try these! I agree ... it is important to focus on what you CAN have, not what you caanot have! Thank you!

  2. Ange

    Thanks so much I can't wait to try these out on Thurs!!! I always love how you think outside the box!!!

  3. Sarah

    I don't know how you do it but I sure am glad you do! :)

    1. Sachin

      Mmmm, these sound goooood! I wodner if I can make sour cream out of goat milk. Hmmmm And I LOVE your profile picture, pretty lady!

  4. Deanna

    Must. Make. Now.

    And, then I must totally de-healthify them by turning them into chips. Oh yes I must.

  5. India-leigh @ aveganobsession

    Brittany this is pure genius. I love the taste of flax meal. Trying this tomorrow. Ooh, God these will be lovely with sliced, chilled avocado and mango chutney. Well done you. And thank you. x

  6. Lexie

    Going nuts over these! Woohoo. Will try tomorrow. xo

  7. mjskit

    These tortillas look very tasty! I love the flavor of flax but never thought of adding it to a tortilla. What a great idea!

  8. gluten free gift

    These look really great - and look forward to sharing with a friend who is gluten-free AND corn free. Gracious!

  9. Emily

    These look amazing! Is there any flour I could use instead of coconut and should I use more, seeing as coconut flour seems to suck more liquid than other flours? :D

  10. Jessica Kerr

    Can't wait to try these; I too miss a good tortilla!! Do you think it would be possible to substitute almond flour for the coconut flour?

  11. Ruth

    I just made these for lunch and they went down a treat! Made 8 small tortillas using a press. I added a little garlic powder and salt and they were delicious. Held together really well and came out flexible.

  12. Heather Brandt

    We were told to avoid flaxseed while trying to conceive so I'll have to wait to try these :( They look so good!

  13. Beverly King

    How many carbs to these flax seed tortillas have?

  14. Izzybizzy

    I didn't have flax seed but I have chia so I used that instead. It didn't come out right. I tried to salvage them by baking them instead. I'll see, I hope it works that way. Would it work better with an egg? I can have eggs.

  15. shelley

    what about using white flour in place of the coconut?

  16. angela sackett

    these were awesome - thank you for sharing! i made this in the food processor and let the first flax/water combo sit for a few minutes to "gel." i also added about a tablespoon of olive oil at the end before rolling out; the mixture seemed a bit dry, and it worked perfectly!

  17. stacey

    I made some coconut flour/egg white "crepes" that turned out pretty good, but the recipe called for 16 egg whites! I'm looking for a cheaper version, and not that flax seed is cheap, but if it works, I can make one or the other depending on what I have on hand. We eat a lot of eggs in our family, and at $4/dozen, every penny counts!

  18. Jennifer

    I cannot wait to try! Our household has had to be gluten, dairy, and egg free for some time now and recently had to add corn to the list. We eat mexican food multiple times a week and always have tortillas on the table. This receipe should make this difficult transition a little easier. Thanks!

  19. Krista

    I'm trying this tonight. I'm visiting family so I don't have my coconut flour with me. I subbed it with 2 Tbsp powdered pork rinds and it seemed to work okay. I'm letting them cool a bit to see what they're like but they don't crack and have good flavor. Oh, and I added 1-2 tsp olive oil to the dough.

  20. Alyson

    What about baking them?

  21. Nicole

    Question for you--I'm not vegan and eat eggs so do you think I can I use an egg instead of the flax egg and get the same results?

  22. Deanna

    Thanks for the recipe! I substituted a tablespoon of gelatin powder for a tablespoon of the coconut flour, to see if it would help keep the tortillas flexible. It did. Mine didn't cook completely in the time you suggested, so I cooked them longer--quite a bit longer--until they got the little brown spots characteristic of most tortillas and started to puff up a bit. But with the gelatin, they are still quite flexible.

  23. Gift

    I just made this with real eggs. It was wonderful. Thank you!

  24. Vince

    I used arrowroot in place of the coconut because I had it on hand and it worked great! Fine salt and smoked paprika gave them a great taste, and after I cooked them once to make the tortillas I cut a few of them into quarters (chip shaped), added enough lard to coat and slightly come up the side of my skillet and re-fried them for about another minute on each side. I swear these are better than corn tortilla chips...thank you for this!!!

    1. Vince

      p.s. do you think it would work if i made a large batch and froze some of them for later use?

  25. Coral

    SO EXCITED to try these!

    I think I will try to freeze one, to see how that works. I'll let you know how it goes.

  26. JC

    How has freezing or fridging worked with making some ahead of time?

  27. Juniper Rain

    just made this with smoked paprika and chili flakes.. SOOOO GOOOD!!!! (used daiya cheese and made a quesadilla!!!! :)

  28. Lisa Higginbotham

    These are AMAZING!! We have crackers now! I cut them in squares and baked them (convection oven) for about 15 minutes. This is the first recipe I have been able to follow without having to substitute an ingredient (gluten/egg/dairy/nut free) for my daughter. This is the first baked good that my husband deemed acceptable, probably because it tasted different from all the other things I have attempted!

    I also added a teaspoon of olive oil because the dough seemed dry but not in a way that more water would fix. The first batch looked beautiful right up until the moment that I burned them! There were a few that were not burned to a crisp and we could tell they had promise. Of course, the next ones tasted fantastic compared to the burnt ones!!

    Thank you so much for sharing your recipes. Your web site is so inspiring and informative!!

  29. Beth Loecken

    I made these tonight and they were delicious; however, mine were tiny! I have a tortilla press and couldn't get them to flatten out to look like yours. They were thicker and very small. Any ideas on how to get them to be the size of regular tortillas. The dough definitely didn't make 8 large ones ... just 4-5 small tortillas. I want to try again though as I loved the taste.

  30. Candace

    These are amazing! Thank you for putting this recipe on here !

  31. Tricia Jetton

    A little awkward looking but easy and tasted great with my vegan butternut squash enchiladas (via Oh She Glows)!!

  32. Noah

    Made these without the coconut flour (didn't have it on hand). They turned out very nice, if a little on the brittle side once they started to cool off. Flax doesn't really taste much like corn, but the texture is about right and still tastes good. I had tacos for the first time in years, tonight.

    Thank you.

  33. Adriane

    I love these!! Just returned to a Paleo diet and was missing my wraps. How should these be stored?

  34. Lisa

    I tried these with an egg instead of the flax egg since someone else said it worked. It did not work for me. Couldn't get anything to resemble a tortilla even with using a rolling pin and two sheets of parchment paper - it just kept breaking apart. Like someone else, I'm also not sure how this yields 8 large tortillas - I could have maybe gotten 3 out of the volume I was working with. My dough would make good crackers though...

  35. Paula

    I followed the recipe closely and dough was very crumbly, even adding the water to my hands. I was hoping that after cooking they would improve. But there is no way these would hold up to dipping. They fell apart easily. Plus, taste was not interesting.

    I have found the almond flour crackers are far tastier (especially the rosemary garlic) and can hold up to any dips.

    I am going to try the tortillas made with coconut flour and egg whites next.

  36. Anna

    I just tried the flax tortillas. I couldn't get them to roll out without falling apart and they just crumbled. What is your secret? Thanks.

  37. Emily

    Do you have a cook book? If not, I really think you should your recipes are amazing!! I am so happy I found this site and now we can eat the foods we like despite our allergies! Thank you so much for all your hard work and effort:)

  38. G. Ferraro

    I was so excited to try these, I love flax anything! They came out horribly though. I'm not sure what I did wrong. The flax was really dry, no matter the amount of extra water added, and I couldnt get them to flatten enough to make anything! They tasted awful too. I followed the directions perfectly, any suggestions? I'm using Bob's Red Mill organic Coconut Flour and same brand of Flax Meal.

    I LOVE your site though, by the way :)

  39. Brenley

    What would I used in place of coconut flour? I'm allergic to coconut.

  40. Debra Cook

    is there a sub fer the coconut flour?? i jest can't get my taste buds wrapped around it and finally gave up and gave all my coconut flour to my daughter.

  41. A Mumma

    I cant believe the people trying to sub this for that...it will not work! This is a flax recipe for the express use of flax meal, not chia, not eggs. Leave this gorgeous recipe as it is people!

  42. Heather

    why haven't I found your site before today? You are a mother%^$^%$^g lifesaver.

  43. Kelley

    Hello! I made these tonight and I'm wondering what I might have done wrong. I used all of the ingredients you listed and formed the dough into a nice mallable ball. I put the pieces of flattened dough in the skillet and counted 30 seconds on each side. When I went to fold them, they broke. They weren't flexible. I was wondering if there might be a reason for that. Perhaps I didn't knead enough? How long should I knead for? Thank you for helping me in this matter! Love your site! :0)

  44. Mariah

    I can't eat coconut right now and made these using arrowroot powder as a substitute. They seemed a little fragile for moving to the pan, so I baked them for 4 minutes at 400 degrees, and they turned out great. I actually just used them for a "sandwich". Thanks for the idea!

  45. Traci

    I was so excited to make these today, but mine have been a total flop! I don't know what happened. = (I followed your directions but can't get my flax to stick together!!! I will make a ball but won't stay together to roll out or cook! Any suggestions?

  46. chrystelle

    Made them this morning. They are Excellent. Have to work on the shape, but still very good and delicious with butter.

  47. Jessica

    Mine did not turn out at all!! No clue what I did wrong

  48. Kris

    These were great! I just made these for my daughter and I to use with the following recipe: http://www.thegraciouspantry.com/clean-eating-huevos-rancheros/ We both enjoyed the whole combination. I did have to add more water to my dough to get it manageable, but they turned out great! I think I will play around with this and work on making crackers that the whole family can enjoy!

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