Lesson 8: Gluten-free Tortillas, you won't believe are gluten-free | Joybilee® Farm | DIY | Herbs | Gardening | Print
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Gluten-free Tortillas

  • Author: Chris Dalziel
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 60 min
  • Yield: 8 tortillas 1x


Simple gluten-free tortillas



  • 1 cup of freshly ground flax seed, divided into 2 portions of ½ cup each
  • 1 cup of boiling hot water
  • ½ tsp. coarse Celtic sea salt
  • ¾ cup of freshly ground almonds, (unblanched)
  • ½ cup buckwheat flour
  • 1 tbsp. sesame seeds, ground
  • 1 tbsp. toasted sesame oil
  • Additional coconut oil for frying


  • Make a flax slurry using ½ cup of ground flax seed plus 1 cup of boiling water.  I beat mine with a fork for about 5 minutes to get the slurry as thick as possible.
  • Add in the salt and continue beating for a minute longer.
  • Add to the flax slurry the remaining ½ cup of flax, the almonds, buckwheat flour, and the sesame seeds and sesame oil.
  • Mix it together until it forms a soft ball.
  • Begin to knead it with your hands until the ball becomes dry and pliable.  It will begin to get the consistency of playdough.
  • Form into 8 balls the size of a kiwi fruit.
  • Roll the balls in your hands, moistening  your hands with water, if necessary to keep the dough from sticking.
  • Using a single piece of parchment paper, folded in half, on the bottom of a tortilla press, makes it easier to work with these gluten-free tortillas.
  • Place a ball of dough inside the unfolded parchment paper.
  • Fold the parchment paper to cover the ball of dough.
  • Press down on the tortilla press to flatten the ball of dough.
  • Open the tortilla press and turn the parchment paper 180 degrees and press down a second time.
  • Heat ½ tsp. of coconut oil or lard in a skillet on medium heat.  Do not allow the oil to smoke.
  • Peel the tortilla from the parchment paper and place in the preheated frying pan.
  • Cook the tortilla on one side for 60 seconds and gently flip the tortilla to cook the other side for an additional 30 to 60 seconds.
  • Remove tortilla from frying pan and place on a plate that you have covered with a folded tea towel.
  • Cover cooked tortillas while you press and fry the remainder of your dough, one tortilla at a time.
  • Add additional oil, ½ tsp. at a time as the oil in your frying pan is absorbed in the cooking.
  • If your frying pan is dry, your gluten free tortillas may stick to the pan and tear.

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