Oat Flour Wraps/Tortillas

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Total Time
15 mins
5 mins

This is a wheat-free recipe but may still contain gluten. From Bob's Red Mill as contributed by contributed from All Allergy Self-Help Cookbook by Marjorie Hunt Jones, RN . Posted in response to a recipe request.

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  • 1 cup oat flour (Bob's Red Mill preferred)
  • 1 teaspoon taco seasoning mix (store bought, Taco Seasoning Mix or your own recipe)
  • 12 cup water


  1. Mix the first two ingredients together; stir in water, then feel for consistency (the dough should be soft, but not wet, and mold easily).
  2. As you stir, the dough will form a ball (add more water if necessary).
  3. Pinch off four balls of dough about the size of golf balls.
  4. Roll them in a little additional flour to coat well.
  5. Knead each ball a bit as you pat or roll it into a flat circle that is about 1/8 inch thick and 5 inches across.
  6. Heat a heavy frying pan or griddle (no oil or grease).
  7. Place each tortilla in the hot pan and cook for a few minutes on each side.
  8. Tortillas should become lightly brown and start to appear dry.
  9. Cool on wire racks.
  10. Store in the refrigerator up to 2 weeks or freeze.