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.
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.
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.
- In a small bowl combine the 1/4 cup flax meal and hot water. Mix to create thick goopy ”flax eggs”.
- 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.
- 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.
- 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.*
- 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*
- Serve warm!
*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 *