This commercial tortilla contains hydrogenated and interesterified soybean oils - both heavily processed inflammatory seed oils linked to health issues. It also contains artificial sweeteners (sucralose) and chemical preservatives. Our DIY version uses ghee instead of toxic seed oils, providing healthy saturated fats that make tortillas naturally pliable and delicious.
Based on: Gluten Free Original Tortilla Wraps
· Makes approximately 24 tortillas
· Serving: 1 tortilla (50g)
Why This Recipe is Seed Oil Free
Commercial Gluten Free Original Tortilla Wraps from Mission often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Gluten Free Original Tortilla Wraps may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic brown rice flour
300g (2.5 cups) · Bob's Red Mill Organic Brown Rice Flour
Primary flour base that provides structure and neutral flavor to the tortillas
Step 1. In a large mixing bowl, whisk together 300g brown rice flour, 200g tapioca flour, 60g pea protein, 80g potato starch, 12g xanthan gum, 6g guar gum, and 30g inulin. Mix thoroughly for 2-3 minutes to ensure even distribution - gluten-free flours and gums can clump easily if not properly combined.
Step 2. In a separate bowl, dissolve 15g salt, 6g baking soda, and 18g coconut sugar in 480ml (2 cups) warm water. Stir until completely dissolved, about 1 minute. Add 120g melted ghee (cooled slightly) and whisk until well combined.
Step 3. Create a well in the center of the flour mixture and pour in the liquid ingredients. Using a wooden spoon or your hands, mix from the center outward until a soft dough forms. The dough should be slightly sticky but manageable - if too dry, add water 1 tablespoon at a time; if too wet, add rice flour 1 tablespoon at a time.
Step 4. Knead the dough gently on a clean surface for 3-4 minutes until smooth and elastic. The xanthan and guar gums need this kneading to activate properly. Cover with a damp towel and rest for 30 minutes - this allows the starches to hydrate fully.
Step 5. Divide the rested dough into 24 equal portions (about 50g each). Roll each portion into a ball, then cover with plastic wrap to prevent drying. Working one at a time, roll each ball between two sheets of parchment paper until 8-9 inches in diameter and about 2mm thick - the parchment prevents sticking without extra flour.
Step 6. Heat a cast iron or non-stick pan over medium heat. Cook each tortilla for 45-60 seconds on the first side until small bubbles form and edges look set, then flip and cook 30-45 seconds more until lightly spotted. Don't overcook or they'll become brittle. Stack cooked tortillas between damp paper towels to keep them pliable.
Step 7. Cool completely before storing. These tortillas are best used within 3-5 days at room temperature, or freeze individually wrapped for up to 3 months. To reheat, wrap in damp paper towels and microwave 15-20 seconds, or warm directly over a gas flame for 10 seconds per side.
Storage
Store at room temperature in an airtight container for 3-5 days, or freeze individually wrapped for up to 3 months. Unlike commercial tortillas with preservatives, these have no artificial preservatives so they'll mold faster - refrigerate if your kitchen is very warm.
Cost Comparison
Cost per serving (homemade)$0.28
Cost per serving (store-bought)$0.45
Savings38%
Higher upfront ingredient costs but bulk buying means long-term savings. Plus you eliminate toxic seed oils and artificial preservatives while getting superior nutrition and taste.