If you are gluten-free you have several options to make tortillas. Today we add another to the list. So are you ready to learn how to make buckwheat tortillas? Let’s get started!
Gluten-Free Tortilla Recipe
When you have gluten intolerance you can still eat delicious tortillas. The mother of all tortillas, the corn tortilla, is gluten-free.
We shared multiple gluten-free tortilla and flatbread recipes.
Usually, you need some type of gluten to keep a dough together which is more difficult with a lot of gluten-free flour.
With masa harina and non-glutinous rice flour, you can make a dough that you can roll with a rolling pin or use a tortilla press to turn into tortillas.
But there are more types of flour that you can use to make tortillas. Like buckwheat.
The texture of buckwheat is different from rice flour or masa harina.
You can not turn it into a regular dough but you can make it into a batter and that is what we do.
Buckwheat Tortilla Ingredient
To make buckwheat wraps you need a handful with ingredients. Have the following ready when you start:
- Buckwheat Flour
- Vegetable oil
How To Make Buckwheat Tortillas
Put the flour and salt into a bowl and stir to combine. Measure lukewarm water and add it to the flour.
Gradually add the water so you can turn the buckwheat flour into a smooth paste. Then add the oil to the mixture.
Let the batter rest for 15 minutes. If you have time leave the mixture overnight.
Preheat a cast-iron skillet to medium and brush the skillet with oil. Now, wait for the pan to get hot.
Pour the batter in the cast-iron skillet swirl slightly to get 5-inch tortillas.
If you want larger tortillas add more water to the batter so it covers the surface of the pan.
With a thicker batter, it is very difficult to swirl the batter.
Cook the flatbread over medium heat in 2–3 minutes.
You will see the batter dry which indicates you can flip the tortilla and cook the other side for 1-2 minutes
Take the tortilla wrap out of the pan and store it in a tortilla warmer or on a clean plate. Cover the tortillas with foil to keep them warm and moist.
Repeat for the remaining batter.
Can You Make Buckwheat Tortillas Ahead
Yes, you can. These tortillas taste best when they are made fresh but they store well so you can make them ahead of time.
So if you make a big batch you can make them, store the leftovers, and heat them on another day.
How To Store Buckwheat Flatbread
You have several ways to store buckwheat tortillas. Let them cool completely before storing:
- Room temperature – you can store these tortillas at room temperature for a day or two. Store them in an airtight container
- Refrigerator – you can also store them for up to 3 days in the fridge. You can store them in an airtight food container or a resealable bag
- Freezer – my recommended way of storage is in the freezer. You can keep them for up to 3 months. Put them in a freezer-friendly food container or resealable bag
How To Reheat Buckwheat Tortillas
You have several ways to reheat your buckwheat:
- Cast-iron skillet – you can reheat them using a cast-iron skillet. Heat the skillet to medium-hot and brush with some oil. Put the tortilla in the pan and heat for about 1 minute, flip and warm the other side. Keep warm while you reheat the remaining tortillas. You can keep them warm in a tortilla warmer or wrapped in foil
- Air Fryer – an Air Fryer is great for heating tortillas. Wrap your tortillas in aluminum foil. Heat the Air Fryer to 375℉ for 3 minutes. Put the wrapped tortillas in the Air Fryer and heat for 5-6 minutes or until warm
- Oven – you can also heat your tortillas in the oven. Heat the oven to 400℉ and wrap the tortillas in aluminum foil and heat for 7-8 minutes or until warm
More Gluten-Free Tortilla Recipes
If you love tortilla, flatbread, or wraps recipes take a look at this list of tortilla recipes.
We also have a list of gluten-free tortilla recipes which are great to try:
Serve Tortillas With
Looking for dishes to serve with these delicious tortillas you can try:
- Ground Turkey tostadas
- Beef tacos
- Fish tacos
- Shrimp tortilla tacos
- Breakfast taco
- Mexican street corn tacos
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You can make gluten-free tortillas with buckwheat. These are pliable and soft. Buckwheat tortillas are a great substitute for flour tortillas.
- 1 cup + 2 tablespoons buckwheat flour
- ¾ cup water
- 1 tablespoon vegetable oil
- Pinch of salt
- Oil for brushing pan
- Put the flour and salt into a bowl and stir to combine. Gradually add lukewarm water so you can turn the buckwheat flour into a smooth paste
- Add the oil to the mixture
- Let the batter rest for 15 minutes. If you have time leave the mixture overnight
- Preheat a cast-iron skillet to medium and brush the skillet with oil. Now wait for the pan to get hot
- Pour the batter in the cast-iron skillet swirl slightly to get 5-inch tortillas
- Cook the flatbread over medium heat in 2–3 minutes
- You will see the batter dry which indicates you can flip the tortilla and cook the other side for 1-2 minutes
- Take the tortilla wrap out of the pan and store in a tortilla warmer or on a clean plate. Cover the tortillas with foil to keep them warm and moist
- Repeat for the remaining batter
Shop This Recipe
If you want larger tortillas add more water to the batter so it cover the surface of the pan. With a thicker batter it is very difficult to swirl the batter.
Calories: 76; Fat: 3g; Carbs: 12g; Protein: 2g;