Corn Oat Tortillas, 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. You don’t need any leavening agents like baking powder, and the batter cooks just like a pancake or crepe.
Equipment
- 1 Non-stick skillet ( not Teflon coated), or a crepe pan
- 1 Rubber spatula
- 1 Blender
- 1 Large Mixing Bowl optional
- 1 Wire Whisk optional
Ingredients
- 3 cups water
- 1 cup rolled oats
- 2 cups corn flour
- 1 teaspoon salt
Instructions
- Add oats and water to blender or bowl. Soak for 10–30 minutes.
- Blend on low for 30 seconds. If using a bowl, whisk until very well blended. Turn off blender and scrape sides with a rubber spatula if necessary.
- Add corn flour and salt. Blend or whisk again until smooth. A wooden spoon may be used to more easily stir the batter in the bowl if it is very thick. Add 1 tablespoon of water at a time if it becomes too thick. It should be a little thinner than pancake batter.
- Pre-heat a non-stick skillet or crepe pan over medium-low heat for 5 minutes. Add 1 teaspoon vegetable oil to pan and spread around with a clean and dry rubber spatula.
- Pour 1/4 to 1/3 cup of batter into the skillet and spread into a thin circle (⅛-inch thick). For burrito sized tortillas, pour 1/2 cup batter into the skillet.
- Cook 3 to 4 minutes per side. Turn the tortilla over and rotate it 1/2 turn when small bubbles appear and edges begin to brown a little. Do not flip too soon since the tortilla may break apart. If it feels like the tortilla is sticking to the spatula, then let it cook for another minute.
- Tortilla is done when it is light golden brown, but still soft.
Notes
Nutrition Facts: 1 tortilla (without oil)
Calories: 145 | Protein: 4g | Fat: 3g | Carbohydrates: 49g | Fiber : 4g | Saturated Fat: 0g | Sodium 152mg | Cholesterol: 0mg |Total Sugars: 1g | Calcium: 11mg | Magnesium 42mg | Potassium: 113mg |Vitamin A: 2µg