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Gluten-Free Chia Seed Tortillas
Gluten-Free, Dairy-Free, Egg-Free, Nut-Free, Vegan
If you’ve been searching for a gluten-free tortilla recipe that is soft, pliable, easy to make, and actually holds together, these Gluten-Free Chia Seed Tortillas deserve a place in your kitchen. Made with gluten-free flour and BareOrganics Chia Seed Flour, these homemade tortillas are nutritious, versatile, and perfect for everything from tacos and wraps to quesadillas and meal prep lunches.
Ingredients
- 1 cup measure-for-measure gluten-free flour blend (containing xanthan gum)
- ¼ cup BareOrganics Chia Seed Flour
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon baking powder
- 2 tablespoons olive oil or avocado oil
- ⅔ to ¾ cup warm water
- 1 cup measure-for-measure gluten-free flour blend (containing xanthan gum)
- ¼ cup BareOrganics Chia Seed Flour
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon baking powder
- 2 tablespoons olive oil or avocado oil
Directions
- In a large mixing bowl, whisk together the gluten-free flour blend, BareOrganics Chia Seed Flour, salt, and baking powder.
- Add the olive oil and ⅔ cup warm water. Stir until a dough begins to form. If the dough appears dry or crumbly, add additional water, 1 tablespoon at a time, until a smooth dough comes together.
- Knead the dough gently in the bowl for about 1 minute until smooth.
- Cover the bowl with a damp kitchen towel or plastic wrap and let rest for 15 minutes at room temperature. This resting time allows the BareOrganics Chia Seed Flour to fully absorb the liquid, creating a more flexible dough that is easier to roll.
- Divide the dough into 6 equal portions and roll each portion into a ball.
Keep the dough balls covered while working to prevent them from drying out.
Place one dough ball between two sheets of parchment paper.
Using a rolling pin, roll from the center outward, rotating the parchment occasionally to maintain a round shape. Roll until very thin, approximately 6–7 inches in diameter.
Carefully remove the top piece of parchment paper.
To Cook the Tortillas
- Heat a dry skillet or cast-iron pan over medium-high heat.
- Invert the tortilla onto the skillet and carefully peel away the remaining parchment paper.
- Cook for 1–2 minutes, or until light brown spots appear on the bottom. Flip and cook for an additional minute on the second side.
- Transfer the cooked tortilla to a plate and cover immediately with a clean kitchen towel.
- Repeat with the remaining dough, stacking the tortillas under the towel as they cook. The trapped steam helps keep them soft and pliable.