Buckwheat Wraps/Tortillas - Gluten Free

READY IN: 38mins
Recipe by mollypaul

Posted from an online source in response to a recipe request.

Top Review by sararay

I have been g/f for over 8 years and these are my favorite whole grain flour tortillas. I have made them many times in the last 2 years. I love the flavor of the buckwheat and the olive oil. They are a great substitute for pita bread and taste great with sandwich fillings inside. I usually have to add some rice flour (about 3-5 tbsp. depending on the moisture in the air, as I live in Oregon and it can be humid sometimes). I find that you can get them almost non-sticky in the mixer, but then can add the rest of the rice flour to prevent them from sticking by generously flouring your counter or cutting board and rolling pin. If you get them too dry they can be brittle, but still tasty as "pita chips".

Ingredients Nutrition


  1. Blend first four ingredients, baking powder and xanthan gum.
  2. Add hot water and mix until well combined.
  3. At this point,if the dough is sticky to the touch (should be soft), add sweet rice flour by the tablespoon (*up to 1/3 cup flour) until a soft, non-sticky texture is achieved.
  4. Shape the dough into 12 golf-ball sized balls.
  5. Put the balls under a damp towel until you are ready for them.
  6. latten each as you would for a tortilla (in a tortilla press or with a rolling pin onto a non stick surface).
  7. Heat 1-2 teaspoons olive oil over medium-high heat on in a frying pan.
  8. Once the oil is hot, slide in one buckwheat wrap.
  9. Move it about the pan to coat the bottom of the wrap with oil well, then flip over and move it around again.
  10. Leave the wrap to brown on each side (3-4 minutes per side).
  11. Lay wraps on a paper towel and fold them gently in half.
  12. Cover the plate of completed wraps with a paper towel topped with a warm towel or a dish towel until ready to use.

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