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BUCKWHEAT TORTILLAS {vegan & gluten free}

March 3, 2016

 

Are you a vegan? Do you have a gluten intolerance? Are you looking to clean up your diet? Are you neither of these but in need of impressing your friends at your next Taco Night? Then this is the recipe for you! These wraps taste UNBELIEVABLE! So light and delicious and surprisingly very simple to make. However, the recipe wasn't completely gluten free (spelt, although healthier than wheat, is not gluten free). 

Please welcome to the world of this blog, buckwheat flour tortillas! Check out my past post regarding the nutritional info of buckwheat - it really is fascinating! Pretty please tell me you will try this recipe. I promise you will be very pleased with yourself once you do! Whats even better, you can pop them in a Ziplock bag and freeze them, pull them out and they de-thaw within minutes. The possibilities for these tortillas are endless - wraps for lunch, spread my raw hazelnut spread and banana for a dessert or grill up some veggies and serve with avocado spread. My favourite is a simple mid-afternoon snack: wrap with hummus and cucumber mmm. 

*NOTE* This recipe can be adjusted for any flour you chose to use. Using buckwheat ensures that it is gluten free, however I have found that they don't keep longer than a day and aren't the best for freezing and using again. I would suggest spelt flour or even whole wheat for freezing and keeping longer than a day or so. Good luck and let me know how it goes!
 

INGREDIENTS

  • 3 C Buckwheat flour

  • 1/3 C + 2 Tbsp vegetable oil (I used olive oil)

  • 1 tsp Himalayan sea salt

  • 1 tsp baking powder

  • 1 C hot water


METHOD

  1. Before you begin mixing, place a frying pan on the stove and turn heat on high. (no oil needed)

  2. Add flour, sea salt and baking powder to a large bowl and stir to combine. Add oil and hot water and begin to stir until combined, about 2 min. The batter will be crumbly, and differ from regular flour dough. 

  3. Form a large ball by squeezing the dough between your hands. Place on a lightly floured surface and begin to knead. Add more of the crumbly batter from the bowl and knead into the dough. Repeat until all the dough is being kneaded. The dough will being to get softer and resemble regular dough.

  4. Roll the dough into a 2" log and cut 1.5"-2" pieces. This makes approximately 20 small tortillas. I would double the size of the pieces if you would like to make larger tortillas. 

  5. Roll each piece into an uninformed ball. Take 1 ball and squish with your fingers into a rough circle then roll as thin as possible with a rolling pin on a lightly floured surface. I usually flip it once and roll the other side as well. Be careful when removing from the surface, these little guys can be fragile. 

  6. Place onto the hot pan (again, no oil) and cook on the one side for 1 minute, until large bubbles form. Turn the pan down to medium heat for the remainder of the tortillas.

  7. Flip and cook the other side for only 30 seconds. The longer you cook them, they dryer they become - which is great if you were making tortilla chips (which gives me an idea...).

  8. Let them completely cool before storing them in an airtight container in the fridge or in your freezer. 

  9. Enjoy!!


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Becky is studying Holistic Nutrition and is focusing her research on advancements in mental  health and sports. She lives in Canada with her husband and three children. Becky is the creator and owner of Fête Essential Oil Co as well as Muse Nutrition and is also a food & drink contributor to Khachilife, a fine lifestyles magazine.

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