Instructions
1. Prepare the Psyllium Gel
In a small bowl, whisk together the psyllium husk and warm water. Let it sit for a few minutes until it forms a thick, gel-like consistency.
2. Mix Dry Ingredients
In a large bowl, whisk together the gluten-free flour blend and salt
3. Form the Dough
Create a well in the center of the dry mixture. Add the sunflower oil, then pour in the psyllium gel. Mix until a cohesive dough forms. Knead it by hand until smooth and springy.
4. Divide & Shape
Transfer the dough to a lightly floured surface. Divide it into 12 equal portions, shaping each into a ball. Minor imperfections don’t affect the final result.
5. Roll Out the Tortillas
Using a rolling pin, roll each dough ball into a thin round—approximately 9 inches in diameter and 1 mm thick. Dust with extra flour as needed to prevent sticking.
6. Cook the Tortillas
Heat a non-stick frying pan over medium-high heat. Cook each tortilla for about 45 seconds per side, flipping when bubbles form and light golden spots appear.
Serving & Storage Tips
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Serve Warm: Enjoy them fresh off the pan for the best softness and flavor.
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Store Leftovers: Place extras in a zip-lock bag or wrap tightly with cling film. They remain fresh for 2–3 days at room temperature
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