[These easy-to-make tortillas are vegan, sugar-free, gluten-free, dairy-free, egg free, soy-free, nut-free and low glycemic. Suitable for all stages on an anti-candida diet.]
The first time I tasted a burrito, I was in my 40s (I know–gasp!).
Even worse, I have never gotten to try an authentic (wheat flour-based) wrap. By the time I was ready, my diet had become 100% gluten-free, and wraps were off the table (so to speak).
So I’m very excited to report that now I (and you!) can have both! If you follow a gluten-free diet and you miss soft tortillas that are yummy, pliable and don’t crack into pieces when you try to roll them up, you’re going to love this recipe from my friend Nele of The Nutriplanet.
Today’s recipe for Nele’s “Wonderful Tortillas” comes from the new cookbook, Think Outside the Lunchbox, which is the brainchild of Jyl Steinback and Ashley Arpel Greenwald and “friends”–a collection of bloggers, nutritionists, registered dieticians, chefs and other recipe developers who all contributed to the book.
The book’s recipes are all plant-based, with only vegetables, nuts, seeds, grains, legumes and fruits (no added oils or sugar). The ingredients are also minimally processed, if processed at all. (Note: this isn’t a completely gluten-free cookbook or a candida-only cookbook, so you’ll find regular wheat flour and higher-glycemic sweeteners, like maple syrup or molasses, in the recipes).
Chapters include Basics, Flavor Boosters & Condiments; Amazing Appetizers & Snacks; Delicious Dips, Spreads & Sauces; Bountiful Breakfast; Joyful Juices and Smoothies; Scrumptious Salads; Savory Soups, Bowls & Stews; Best Burgers, Loaves & Meatballs; Wraps, Pizzas & Sandwiches; Outstanding One Pot & One-Dish Meals; Perfect Pasta & Grains; Vibrant Veggies; Sensational Sweets; Charming Chocolates; Nibbles in the Classroom; and 7 Days of Meal Plans.
Some of the recipes I can’t wait to try from the 250 in the book include “Cheese” Fondue; Mississippi “Caviar”; Kiwi Pineapple Salsa; Chocolate Zucchini Muffins; Gazpacho Salad; Chickpea Noodle Soup; Sweet Potato Meatballs; Mexican Vegetable Pizza; Corn Casserole; One Pot Thai Coconut Curry Tofu; Kale and Spinach Stuffed Pasta Shells; Tomato Basil Steel Cut Oats (mmm!); Insanely Delicious Cinnamon Rolls; and the Very Berry Crumble.
Jyl has kindly granted permission to reprint Nele’s recipe here. These will even keep, layered between plastic, for up to 3 days in the fridge (that’s what I did with them).
So go ahead and cook up a batch so you can have your own gluten-free soft tortillas, too. Now that I’ve made them (twice so far), I don’t know how I did without them for so long!
Wonderful Tortillas by Nele Liivlaid
Nele says, “These Mediterranean-inspired, gluten free tortillas are made with soaked
buckwheat and are perfect for making wraps, tacos, and more!
7 oz (200 g) unroasted (ie,raw) buckwheat groats
8.1 oz (230 g) water
1 Tbsp + 1 tsp (20 ml) ground chia seeds
1 tsp (5 ml) dried oregano
1/4 tsp (1 ml) garlic powder
1/4 tsp (1 ml) Himalayan salt
Dash black pepper
1-1/2 Tbsp (22.5 ml) nutritional yeast
2-3 unsalted sundried tomato halves
1. Gather all ingredients.
2. Soak buckwheat groats overnight or at least 4-6 hours.
3. Rinse and drain the buckwheat groats well before pouring into regular or immersion blender.
4. Add all the other ingredients (except tomatoes) and process the ingredients into smooth batter.
5. Blend in the tomato halves – if you use the dry ones, soak them in hot water for 5-10 minutes. Whether you prefer them fully incorporated or with some chunks is up to you! Don’t leave too big chunks though as they’d stick out from your thin tortillas.
6. For Frying: Pour 1-2 tablespoons of batter (depending how large tortillas you want to make) onto hot non-stick pan and spread it out into as thin circle as you can. [Ricki’s note: I needed quite a bit more than 2 Tbsp/30 ml; I used about 1/4 cup or 60 ml per tortilla]. Once it’s cooked on top, flip the tortilla over and fry for another minute or so. Place the tortilla on cooling rack and repeat until the batter is finished. Swipe the pan clean with slightly oiled kitchen paper between the tortillas. You can use coconut oil, olive oil or avocado oil.
7. For Baking: Heat oven to 375F/190C. Pour some batter on a baking sheet lined with parchment paper and shape your tortillas with circular movements. How round shaped you get them depends on your skills and practice. Bake them for 7-8 minutes and let cool before you try to separate them from the paper – you’ll need some patience, but they definitely come off in the end.
Makes 14 servings [I got about 8 larger tortillas].
Reprinted with permission from Think Outside the Lunchbox by Jyl Steinback and Ashley Arpel Greenwald, ©2020.
Suitable for: ACD All stages;refined sugar-free, gluten-free, dairy-free, egg-free, nut-free, soy-free, corn-free, vegan.
Disclosure: Links in this post may be affiliate links. If you choose to purchase using those links, at no cost to you, I will receive a small percentage of the sale.
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