By Taylor KiserDec 4, 2022Jump to Recipe

This gluten free paleo tortilla recipe is SO easy to make! They’re soft, pliable, vegan-friendly and loaded with healthy flax seed, and sun dried tomatoes!

Homemade Sun-Dried Tomato Gluten Free Tortilla Recipe – These are SO easy to make! They're soft, pliable, vegan AND Paleo friendly and loaded with healthy flax seed, and sun dried tomatoes! | Foodfaithfitness.com | @FoodFaithFit

Why You Will Love This Recipe

I know you think that making your own tortillas is WAY beyond your skills but they are MUCH easier than you think. Especially since I made you an uber-easy-to-follow video.

You control all the ingredients and can make sure to have them healthy. In fact, the tortillas are paleo and vegan friendly and they’re good for your guts because they have ALL the flax seed.

They are fun to make yourself

Easy to make variation around this recipe. I used sun-dried tomato but you can make them plain or flavor them with for example basil or spinach.

INGREDIENTS

2 Cups + 1 Tbsp Flax meal divided
1 Cup Hot water
1 1/8 tsp Salt
Pepper
1/2 Cup Roughly chopped sun-dried tomatoes in olive oil tightly packed (115 g)
4 1/2 Tbsp Coconut flour
1 1/2 Tbsp Italian seasoning
1 1/2 Tbsp Olive oil from tomatoes.

INSTRUCTIONS

In a small food processor (mine is 3 cups) blend 1/4 Cup + 2 Tbsp flax meal with the water, salt, sun-dried tomatoes and a few good twists of pepper until the mixture thickens and the tomatoes are broken down. You’ll need the stop the food processor and scrape down the sides a few times. Let stand for 10 minutes.
In a large bowl, place the remaining flax meal, coconut flour, Italian seasoning and olive oil. Add the tomato/water/flax mixture (it should be thick and gloopy by now) and stir until the dough starts to come together.
Knead the dough in the bowl for 3 minutes. It will start off quite sticky, but should become firmer as you knead it. Divide the dough into 10 equal balls.
Place one ball between 2 sheets of parchment paper and roll out. You want them just under 1/4 inch thick. Be careful not to roll the edges out too much or they’ll crack. Repeat with remaining balls.
Lightly oil a large frying pan and heat it to medium heat. Cook one tortilla until it JUST begins to brown, about 20-30 seconds. Flip and cook an additional 20-30 seconds.* Repeat with remaining tortillas.
DEVOUR.

TIPS & Tricks:

You can cook these longer if you like your tortilla crunchy, but then they will not be as soft and “bendable.”
These tortillas are more delicate than a traditional tortilla, so you do need to be careful not to stuff them too full.
Alternately, you could divide the dough into only 8 balls and make slightly thicker tortillas, if you like them stuffed.
Store tortillas in an airtight container in the refrigerator for up to 5 days.

For step-by-step instruction of this recipe, watch my video tutorial below:
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Recipe

Gluten Free Tortilla Recipe with Sun Dried Tomatoes

5 from 3 votes

Serves: Tortillas

Prep: 30

Cook: 5

Total: 35

Ingredients

2 Cups + 1 Tbsp Flax meal divided
1 Cup Hot water
1 1/8 tsp Salt
Pepper
1/2 Cup Roughly chopped sun-dried tomatoes in olive oil tightly packed (115 g)
4 1/2 Tbsp Coconut flour
1 1/2 Tbsp Italian seasoning
1 1/2 Tbsp Olive oil from tomatoes.

Instructions

In a small food processor (mine is 3 cups) blend 1/4 Cup + 2 Tbsp flax meal with the water, salt, sun-dried tomatoes and a few good twists of pepper until the mixture thickens and the tomatoes are broken down. You’ll need the stop the food processor and scrape down the sides a few times. Let stand for 10 minutes.
In a large bowl, place the remaining flax meal, coconut flour, Italian seasoning and olive oil. Add the tomato/water/flax mixture (it should be thick and gloopy by now) and stir until the dough starts to come together.
Knead the dough in the bowl for 3 minutes. It will start off quite sticky, but should become firmer as you knead it. Divide the dough into 10 equal balls.
Place one ball between 2 sheets of parchment paper and roll out. You want them just under 1/4 inch thick. Be careful not to roll the edges out too much or they’ll crack. Repeat with remaining balls.
Lightly oil a large frying pan and heat it to medium heat. Cook one tortilla until it JUST begins to brown, about 20-30 seconds. Flip and cook an additional 20-30 seconds.* Repeat with remaining tortillas.
DEVOUR.

Tips & Notes:

*You can cook these longer if you like your tortilla crunchy, but then they will not be as soft and “bendable.”
Tortillas are more delicate than a traditional tortilla, so you do need to be careful not to stuff them too full. Alternately, you could divide the dough into only 8 balls and make slightly thicker tortillas, if you like them stuffed.
Store tortillas in an airtight container in the refrigerator.