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Oat Tortillas | Cooked | Oil-Free | Gluten-Free

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Today’s recipe is a thin, unleavened flatbread (tortilla), made from gluten-free oats and water! They are soft and pliable with a neutral, slightly sweet flavor. They hold together and remain flexible even when chilled. I would say that’s a win! These tortillas can be enjoyed with savory or sweet fillings.

gluten-free oil-free nut-free oat tortillas

The other day, I made Jackfruit and Black Bean Tacos (vegan and oil-free) and I yearned to use a tortilla, but our stock of tortilla shells was limited and I wanted Bob to get his fill, so I put the taco filling on a bed of salad (no complaints!) but I have to say that I did have to dab the corner of my drooling mouth as I watched Bob eat his tacos. So, the next day, I was bound and determined to make a tortilla wrap so I could be part of the taco-eating festivities! (Hurray for leftovers!)

Oat Tortilla Tips

Cooking the Tortillas

Make Every Bite Count

I hope you enjoy this super-simple recipe. Please let me know what you think down below in the comment box. Have a blessed and peaceful day. amie sue

gluten-free oil-free nut-free oat tortillasIngredients

yields 6-7 (5.5″ diameter circles)


  1. Place the oats in a grinder, processing them until they become a fine flour.
    • You can use a blender, food processor, or spice grinder —whatever gets the job done.
  2. Pour the flour through a sieve that is placed over a bowl.
    • With the back of a spoon, stir and press the oat flour through the sieve. Any large pieces should be put through the grinder again, making sure that the oats are thoroughly transformed into a flour-like texture.
  3. Add the salt to oat flour and mix well.
  4. Set aside 1/4 cup of the flour to use during the dough-rolling process.
  5. In a separate clean bowl, combine the boiling water and lime juice.
  6. Add 1/2 cup of oat flour to the hot water and stir. Add 3/4 cup more of the flour and stir until it creates a very thick paste. Let it rest for 15 minutes.
  7. Place a non-stick sheet in front of you on the counter. (I used a dehydrator sheet).
    • You can roll the dough out on the countertop itself, but I found that by rolling it on the thin nonstick sheet, I could lift and peel the tortilla shape off of it without any effort.
    • If you roll it out directly on a hard surface, use plenty of oat flour on the surface and dough so it doesn’t stick.
  8. Remove the dough from the bowl, keeping the reserved 1/4 cup of flour nearby.
    • Place the dough in the palm of your hand (adding some flour to your hands as needed to prevent sticking) and knead it by folding it over and over upon itself.
    • The dough will become smooth and dry enough to easily handle.
  9. Shake a little flour on the surface and start the rolling process.
    • Pinch off about 1/4 cup of dough, kneading and shaping it into a ball, followed by flattening it.
    • Place the dough on the surface, sprinkle some flour on top, and roll out large enough to create a 5 1/2″ circle. If it gets too thin it will be hard to handle, so scoop it up, add more dough, knead it together, and repeat the rolling process.
  10. To create a 5 1/2″ circle, find an object in your kitchen that matches that diameter–a pot lid, canister lid, etc.
    • Place it on the dough and press down, giving it a little shimmy. Remove the excess dough around the edges and add it back to the dough that is yet to be rolled out.
    • Place the dough on a plate and cover it with a piece of parchment or wax paper. I did this between each tortilla that I rolled out so they didn’t stick to one another.
    • Repeat the process until all the dough is used up.

Cooking Process

  1. Heat a frying pan or a griddle to high heat.
    • I used a griddle that has a large enough surface to cook 5 at a time. I turned the heating dial to 400 degrees (F).
    • If using a frying pan, you will be able to cook only 1 at a time. Heat the pan on high, then reduce to medium-high once ready to cook.
    • Tip — to know if the heating surface is hot enough, add a drop of water. It should immediately turn into a ball and move around the pan like a mercury ball. For a visual, click (here).
  2. Cook the first side for 30-60 seconds (small tan dots should be forming on the underside).
    • Flip and cook for 30-60 seconds, pressing down on the surface of the tortilla.
    • Flip and cook for about 30 seconds more. At this point, keep pressing down all over the tortilla, soon it starts to puff up.
      • Each one cooks a little differently so don’t get locked into an outcome.
      • Once it has puffed up, remove it from the heat, placing it on a cooling rack, covering it with a towel.
    • Repeat the whole process until all the dough is rolled out and cooked.
      • Don’t expect the tortilla to brown as it cooks. It pretty much stays the same color through the cooking process.
  3. When done cooking, remove to a cooling rack. Repeat until all are cooked.
  4. Store leftovers in the fridge with parchment or wax paper between them. The cooled tortillas can be stored in an airtight container in the refrigerator for up to 1 week or the freezer for up to 3 months.
  5. Eat cold or reheat in a pan on the stovetop.

2 thoughts on “Oat Tortillas | Cooked | Oil-Free | Gluten-Free

  1. Lyn says:

    Oh my word!!! I am so excited to try these!!! I wish I could change my schedule for today, so I could get busy in the kitchen NOW!!! But I am printing this now ,and will get busy later…….so HAPPY to have an option for those of us battling food allergies, and someone who at this stage in their journey can’t do as much raw food!! So HAPPY you are providing this option to those of us who are battling issues at this point in life!!! :] Lyn

    • amie-sue says:

      Thank you Lyn for the encouraging feedback. I totally understand what it is to deal with food allergies. I hope you and your family enjoy this recipe. Please let me know how it goes. blessings, amie sue

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