No-Flour Tortillas

Click to enlarge

No-Flour Tortillas

I modified several recipes on the net to develop this recipe.  It has undergone several metamorphoses over time.   These are quite tasty, have no funny taste, and are remarkably like a flour tortilla in texture and flavor!   Check out the Chicken Quesadillas I made with these:  I’ve also made chicken and beef shawarma sandwiches with these.  It makes a great dipping bread for hummus as well.  You can actually pick them up and eat without them falling apart!

I have even used these as a substitute for Indian Naan Bread.  :)

Naan variations, just add (as they cook) one of the items below

1) a sprinkle of ground cardamom or garam masala

2) a bit of toasted minced onion bits

3) chopped cilantro and nigella seeds

I have a non-stick grilling skillet with holes that is a perfect vessel to warm these over the back side of a charcoal fire while we’re doing steaks or kebabs, so they actually taste like tandoori naan!  They get a little crisp that way, too!

Best of all for me, these tortillas/wraps have no flax or coconut flour taste!  I just haven’t found a recipe yet that doesn’t seem to have those tastes and I just don’t want that taste in a wrap.  These are quite thin, too!  If you need them to be 100% gluten free, be sure you are using 100% gluten-free oats and omit the oat fiber.  You can just increase the oat flour by 1T. to compensate for omitting the oat fiber.  Please bear in mind, that this change will increase the carbs a bit, as you lost that fiber deduction when the oat fiber is removed from the equation. You should get eight 7″ pieces from this recipe.

After several experiments, I have found the easiest method of cooking these is to microwave them on a flat cake plate that I have that doesn’t have a stand (see pic below).  I rinse and lightly re-oil the plate between each tortilla.  Any flat, round plate or platter large enough to rotate in your microwave will work.

Click to enlarge

Click to enlarge

These also make great flour tortillas for grilled quesadillas or stuffed burritos!  Due to the oat flour, these are not acceptable until the grains rung of Atkins Phase 2 OWL.  They are not suitable for Paleo-Primal followers.

For many more delicious low-carb bread recipes, get your very own copies of Low Carbing Among Friends, by international author Jennifer Eloff and a group of other incredibly talented low-carb chefs.  They have collaborated to bring you some of their tastiest creations.    Order yours in regular or coil-binding at Amazon or here:

Disclaimer:  I receive no remuneration for this promotion nor for the inclusion of my recipes therein.  I do so simply because they are WONDERFUL recipes you are going to want to incorporate in your menu rotations.

Click to enlarge. Grilled on 1 side for a wrap sandwich.

Shown griddled on one side, holding tasty Mediterranean Meat Patties.  DELICIOUS!


8 oz. cream cheese, softened

3 eggs

1/3 c. unsweetened, unflavored whey protein

3 T. oat flour (use 100% gluten-free oats if you are gluten-free)

2 T. flax meal

1 T. oat fiber (omit for gluten-free)

1/8 tsp. onion powder

1 tsp. baking powder (increase to 1½ tsp. for Indian Naan bread)

2 T. heavy cream

2 T. water (1 T. more if your batter is too thick to spread out to 7″ diameter)


In a medium bowl, beat the cream cheese with a wooden spoon until smooth.  Add eggs and beat with immersion or electric hand mixer until smooth as possible.  Add remaining ingredients and beat well. The mixture will be about like pancake batter.  Lightly oil your flat plate.  Using a 1/4 c. measuring cup, scoop the batter onto the plate, spreading with a rubber spatula to about 7″ diameter.  My cake plate has concentric decorations that make this much easier.  Microwave on HI for 70 seconds or until dry to the touch int he center.  Remove and gently fun a thin metal spatula under the edges to loosen.  Lift off plate with your hands and place on paper towels.  Tip:  next time you buy in-store handmade tortillas that have plastic separators, don’t throw them away!  I save them as they are wonderful for such uses.  Make the remaining tortillas (you should get 8 total) in a similar manner, rinsing batter residue off plate and re-oiling it between each baking.  Use a paper towel or plastic sheet between them as you stack them to finish cooling.  This will prevent them from sticking together.

Optional, you can slightly brown these a bit on both sides (as in my picture) in a dry non-stick skillet over medium-high heat.  I prefer them browned myself.  This step enhances both appearance, flavor and handle-ability, but is not absolutely necessary if you’re in a hurry to eat. :)

NUTRITIONAL INFO: Makes eight 7″ wraps or tortillas, each contains:

171 calories

14.5 g  fat

4.55 g  carbs, 1.39 g  fiber, 3.16 NET CARBS

8.41 g  protein

120 mg sodium

177 mg potassium

23% RDA Vitamin A, 17% B12, 13% iron, 23% phosphorous, 16% riboflavin, 16% selenium

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42 comments on “No-Flour Tortillas

  1. Hi Peggy,
    I’d been backsliding lately into nibbles of regular wheat bread but this recipe may be saving me. Can’t wait to try it and making enough so when I’m hungry I can just reach in and get one.
    Thank you for your hard work!

    • I keep mine in the refrigerator, with a plastic separator between them, in a gallon ziploc bag. The keep about a week. I’ve never frozen them as I don’t like to freeze breads.

  2. Please help ~ Quoting directly from your instructions…Using a 1/4 c. measuring cup, scoop the batter onto the “paper” … what paper, do you mean plate? I see no prior reference to paper and I have reread the whole recipe several times. Is the paper “parchment paper” cut to fit the rotating microwave plate? Do you change the paper after cooking each tortilla? Please clarify. Thank you.

    • Well I did leave that a bit confusing, didn’t I, Jan? The first batch of these, I used parchment, but I soon discovered, you don’t need to if you just oil the plate. I thought I had taken out all references to the parchment when I inserted the “oil the plate”, and it looks like I missed one reference. You can bake them either way: with parchment; or by oiling the plate directly. Thank you for pointing out the text was somewhat confusing. I’ve deleted that parchment paper reference now. I hope you enjoy these, Jan. They really are quite good. :)

  3. I have been looking for a low carb tortilla recipe. I have type 2 diabetes, and also had high cholesterol and triglycerides. I changed my eating and added healthy fats and my lipids came down to normal. I am concerned about the dairy fat in this recipe (I have been considering dairy fat as unhealthy??). Has anyone had a lipid problem and have been able to keep their lipids low eating high amounts of dairy fat?

    • I’m not one that can answer your question, as there is still much disagreement on the subject in the medical and research fields. But there is a definite trend form most people who do high fat (good fats), low carb, moderate protein have their lipid panels improve, unless they have other medical issues that are preventing that from happening. My lipid panel have improved considerably over 5 years of low-carbing. Dairy fats are considered “good fats”. Dr. Eric Westman, co-author of the latest Atkins book, has a nice intro video you might want to watch for an overview of why good fat is good for you. It’s at the top of this page:

    • I think so, but haven’t tested it myself yet. In fact, Lori, I just the other day bought a shallow Imusa brand of non-stick tortilla fry pan that was on sale half-price at Walmart to try that method out on these. Not sure if they’ll flip nicely or not, but I’m going to find out when I make them next.

      • Have you tried this method yet? I do not, and never plan to, own a microwave but I want to try these so bad!!! :-/

        • No, because I’m trying to cut out “breads” for a re-Induction period, personally. But I really think these will cook OK like crepes.

    • Welcome, Beth. The oat fiber plays a key role in flavor and texture. Subbing it out will change the results, I know not whether for the better or worse. You could increase the whey protein by 1 T. and see how that works. But I can’t make any promises subbing will work for you. But it’s not great loss of ingredients, so give it a try. I’d love to hear back on your results! :)

    • I think so. You’ll just have to see if that cooks right. I wouldn’t like the coconut taste in them and would use milk. Be aware the milk is higher in carbs.

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