Corn Oat Tortillas Recipe | Vegan and Gluten-free

These vegan gluten-free corn oat tortillas are made with just a few simple ingredients: oats, corn flour, water, and salt.

For these homemade tortillas you don’t need any leavening agents like baking powder, and the batter cooks just like a pancake or crepe. They’re perfect for tacos, wraps, quesadillas, or as a snack with just about anything you’d like such as vegan butter, hummus, or mashed avocado.

About This Tortilla Recipe

I started making my own tortillas a few years ago when I switched to a gluten-free diet .

In the area where I live there is no place to buy  corn tortillas that contain 100% corn, they  usually have a high percentage of processed wheat flour. So I began making all my tortillas at home.
  What I really love about these tortillas are that they stay soft and pliable and reheat easily on the stoveto or in the oven. They’re cooked just like a crepe or pancake and do not require any leavening agent such as baking powder. And you can either make them in a blender or in a bowl.

Ingredients:

• Corn flour: I use finely ground corn flour for a soft texture. Regular corn flour will work too, it will just make the tortillas a bit courser.
• Oats or oat flour: Rolled or quick oats work well in this recipe if not using oat flour. Just grind the oats for 30 seconds in your blender to make your own oat flour. But avoid any type of instant oatmeal since these often contain added sugars or flavors.
• Salt: I recommend sea salt or Himalayan pink salt for the best flavor and added minerals.

How to Make These Tortillas:

• Add 1 cup rolled oats and 3 cups water to your blender. Let it soak for 10 to 30 minutes to soften the oats and make them blend more smoothly.
• Blend on low speed for about 30 seconds. Pause and scrape down the sides if needed.
• Add 2 cups corn flour and and . Blend again until the batter is smooth.
• Heat a non-stick pan over medium heat for 3 to 4 minutes. Add 1 teaspoon oil or vegan butter and spread it around the pan.
• Pour 1/3 cup batter into the pan and spread it into a thin circle with the back of a soup spoon (about ⅛ inch thick). For wraps, use 3/4 cup of batter.
• Cook for 3 to 4 minutes on each side. Flip when the edges start to lift and the tortilla easily comes off the pan.

How to serve

• These tortillas are great when used as soft taco shells or for burritos when you make the bigger size
• They are also delicious when kept warm and served with guacomole, avocado slices, hummus, or any other filling that you like.
• Keep them warm by wrapping tightly in foil and placing them in a warm oven.

How to Store

1.Keep any extra batter in the fridge. It will keep for up to 3 days.

2. The batter will become thicker while refrigerated so add a little water, about a tablespoon at a time, to thin it to the desired consistency before making more tortillas.

3. Store any extra cooked tortillas in the fridge in a tightly covered glass or plastic container. They will keep for 3 to 4 days.

4. They can also be stored in the freezer for up to 3 months. Wrap tightly in aluminum foil then place in a plastic airtight storage container.

Tips

• The batter should be a little thinner than pancake batter. Add a little more water or more flour if needed.

• Make sure the pan is hot before adding the batter. The tortillas will stick to a cold pan and this may cause them to break or tear.
• Rotate the tortillas during cooking so that they cook evenly.
• Make sure they are beginning to brown a bit on edges before flipping.
• It will take at least 5 minutes to cook each tortilla, so although the batter is quick to make, it will take time to cook each tortilla.
• The batter will thicken while you are making the tortillas because of the starch in the oats. Add a tablespoon of water at a time if it becomes too thick.