Gluten Free Vegan Oat Flour Tortillas
Fun Fact – Casey’s #1 nickname in our family is Casedilla! Just had to put that out there. 😉These Oat Flour Gluten Free Tortillas are one of his most favorite things I make, and the rest of the family loves them as well. Their name in the house are “Dilla Tillas” in honor of Case.
Store bought ones might fold nicely from all the garbage preservatives in them, but if they’re gluten free they also have either the dreaded pea protein or ground seed meal. No good. I developed a tortilla that would roll, hold shape that I could slice or tear into strips for him to dip, and withstand the heat of the oven for a pizza base. With Kindergarten on the horizon in another 40 odd days, I NEED portable, non-perishable snacks and lunch ideas for Casey and these tortillas fit the bill.
I experimented with a few recipes, and this offered a whole lot of good stuff for very minimal work. Gluten free tortillas are not well known for pliability or the best texture, but I found these to be so much better. Oat flour is a great addition because it lends a unique flavor undertone. Wheat flour can be used as well if you’d like to try your hand at these. If you’re skittish when it comes to rolling out dough this is a good recipe to practice with as it is very forgiving and doesn’t really need much bench flour. I invested in an inexpensive tortilla press from Amazon, and it has paid off tenfold! They freeze well so put aside an hour to make some extra to have on hand, and with school coming in hot that’s exactly the plan.
Check out my YouTube video for step-by-step instructions!
I added some lunch ideas at the bottom of the recipe to inspire you – what ideas for Dilla Tillas can you share with me? Be safe and well and remember life is short so eat dessert first…safely! 💙👩🏻🍳
**As always, please check which brands are safe for your needs**
Ingredients and Substitutions
Gluten free flour – You want a gluten free flour with xanthan gum for this. If your GF flour blend does not, add ¼ tsp. xanthan gum per 1 c. of flour. Also, if you have a heavier gluten free flour blend, it might need more warm water. For example, the 1 ½ cups for this recipe weighs at 217 grams or 7.5 oz. with King Arthur Measure for Measure, but 232 g. or 8.2 oz. per 1 ½ cups for Namaste flour blend. Wheat flour can be used as well.
Oat flour – I buy Gluten Free Harvest oat flour because their oats are free of gluten cross contamination, which oats tend to be victim to. They have fantastic customer service as well. You can make your own oat flour by pulsing your safe oats in a food processor-a blender won’t work for this. If you make more than you need, just freeze in a zip top bag. It can go rancid if kept at room temperature for too long.
Shortening – I use Spectrum palm oil shortening, but you can use regular shortening if it’s safe for you. Coconut oil is a good option as well. Butter or oil is not recommended in this recipe because they will both melt out when it hits the warmth of the pan and solidify too much when cold. Some vegan butters work better than others, I find organic Earth Balance in the tub the best if shortening is not available. Shortening also helps the tortilla keep its pliability when warmed.
Tortilla Press/Rolling Pin – I make these very often and invested in an inexpensive tortilla press from Amazon. It makes the job so much easier, neater, and consistent. If you use a rolling pin, you’ll need some parchment or silicone mat to roll the dough out on.
**As always, please check which brands are safe for your needs.**
Gluten Free Vegan Oat Flour Tortillas
Author: Katie Martino Lopez
Prep Time: 5 minutes
Cook Time: About 30-45 minutes for pressing/rolling and stovetop cooking (rolling will take longer than using the tortilla press)
Total Time: About 45 minutes to 1 hour
Yield: 8-9 4 ½” tortillas, depending on the size you’d prefer, can have depending on the size you choose
- 1 ½ c. (7 ½ oz./200 g.) gluten free flour with xanthan gum
- ½ c. (2 oz./55g.) oat flour
- ½ tsp. salt
- ½ tsp. baking powder
- 1 tsp. sugar
- 2 oz. shortening
- ½ – ¾ c. water
- Get your workstation ready for making the tortillas to make the production easier once you begin. You’ll need your rolling pin or tortilla press, small non-stick sauté pan, plastic wrap (if using a tortilla press), a small bowl of bench flour (if using a rolling pin) and a cooling rack for the warm tortillas to cool once they’re off the heat. If you do not have a non-stick pan, set up a small bowl of canola or olive oil to lightly grease the pan. You can use a pastry brush to swipe a thin layer, or a paper towel dipped in the oil.
- Add the flour, oat flour, salt, baking powder and sugar in a medium bowl, whisk to combine well and set aside.
- In a small pot, gently met the shortening and water until JUST melted. Be very careful not to overheat the shortening and DO NOT let it boil over. Remove from the heat.
- Immediately pour the shortening and water into your dry ingredients and mix until combined. If the dough is dry, add SMALL amounts of water until it is moist enough. It should feel damp, but not loose on your fingers. Remember the flours will absorb moisture as it rests, so don’t add too little water, but too much will cause you to add too much flour.
- Scale and roll the dough into 2 oz. or about 2 rounded soup spoons (I use a kitchen scale to be exact) balls, that should yield 8-9 4” tortillas. If you make them larger or smaller it will affect the final yield. Keep the balls covered with plastic as soon as they are being made or they will dry out and crack over the heat while cooking.
- Preheat the pan on the stove over medium high heat, but don’t let it stay on the heat too long without starting to fry the tortilla!
- If Using a Rolling Pin: Roll out a dough ball either between pieces of parchment, on a silicone mat, or on the work bench with a light dusting of flour to a 4” circle. Patch the dough with a wet finger if it tears. Lightly grease the pan with a paper towel dipped in oil if your pan is not non-stick. Slide your hand under the tortilla and slap down on the hot pan. Cook until small bubbles start to form in the dough and flip the tortilla to cook on the other side, about 2 minutes each side. A very dark pan will cook faster. Remove tortilla from the pan and cool on a rack. Repeat for the remaining dough balls.
- If Using a Tortilla Press: Put a sprinkle of water on either side of the plates. Lay a piece of plastic wrap on each plate and smooth out plastic (the water helps the plastic stick). Put a ball of dough on the bottom plate, lower the lid and press the handle to flatten the ball. If you press too hard the tortilla will be too thin and tear, if you don’t press hard enough it will be too thick and dense. Try a few times to get it right! Lightly grease the pan with a paper towel dipped in oil if your pan is not non-stick. Slide your hand under the tortilla, peel the plastic off and slap down on the hot pan. Put the plastic back on the press. Cook until small bubbles start to form in the dough and flip the tortilla to cook on the other side, about 2 minutes each side. A very dark pan will cook faster. Remove tortilla from the pan and cool on a rack. Repeat for the remaining dough balls.
- When all the dough has been fried and cooled, wrap and store airtight at room temperature for 2 days. If freezing, put pieces of parchment paper or wax paper in between each tortilla, wrap the stack in plastic and then freeze them in a freezer zip top bag.
- To Reheat Fresh: Place a damp paper towel around the tortilla and gently warm in the microwave at half power for 10 seconds.
- To Reheat Frozen: Place a damp paper towel around the tortilla and gently warm in the microwave at half power for 30 seconds
Be a Lunchbox Hero! Serving Ideas…
Pizza: Preheat your oven to 350 degrees. Spread a small amount of desired sauce, safe cheese (we use Violife), and toppings and bake for 10-15 minutes.
Roll-Ups: Spread a softened tortilla with safe cream cheese (we use Violife). On that, lay a piece of turkey, ham, chicken salad, etc. and thin cuts of veggies or lettuces (peppers, cucumber, spinach) and roll tightly. Don’t overfill or the roll will break. Slice and serve!
Quesadilla: Heat a sauté pan over medium high heat. Spread 2 tortillas with safe butter. Lay one butter side down, top with safe cheese and any fillings (beans, chicken, beef) and top with second tortilla, butter side up. Fry over until the cheese melts and the bottom is browned. Flip and brown the other side. Serve with alllll the goodies!
Dessert Dilla Tilla (as it’s known in our house!): Prep a bunch of toppings like cut fruit, sprinkles, chocolate sauce, crushed cookies-you name it! Spread your safe nut butter or alternative (Wowbutter, seed butter, etc.) on a softened tortilla and go to town with the toppings! This is a quick and fun dessert and a great way to get fruit and protein in. I also like to roll up the “butter” and fruit as a portable on the go lunch for Case and myself.
- Due to the gluten free flours, these will be a bit denser than a flour tortilla, so a slight warming makes it pliable again after it cools.
- Tortillas will keep well wrapped in the freezer for 2 months. Defrost in the refrigerator or gently in the microwave.
- If this becomes a staple in your home, really think about the tortilla press! I use it for not only the tortillas but flattening out dough for empanadas and fruit hand pies as well.
As we all know, reading labels and preparing food when managing allergies is a job within itself with much responsibility. All the brands I use are ones that I have contacted, and Casey has eaten safely. That being said, I must remind…
Please do your own research when deciding which products and foods are safe for the allergies you manage. These are the ones that are safe for our needs but may not be for you. Everyone has different comfort levels with manufacturing and production procedures.
And, as a friendly reminder, always have 2 epinephrine auto injectors on hand!