Name: Low Fodmap Tortillas
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 95 gms – ¾ cup Healthy Baker Low Fodmap flour; 1 generous pinch of salt; ½ tbsp extra virgin olive oil; 60 ml – ¼ cup water

I loooove Mexican food! So I am very happy to share with you the recipe for my Low Fodmap Tortillas!

There are some good corn tortillas available at the stores that are also Low Fodmap, however, I prefer wheat based tortillas. I always have. To me, they taste better.

I have developed this recipe using the Healthy Baker Low Fodmap flour, which I think makes very good bread. Making tortillas at home is very easy… you knead a few basic ingredients together, roll the dough and cook it on a hot pan. Done.

The only difficulty is to make the tortillas thin. I find that rolling the dough in between 2 sheets of baking paper is key to obtain thin tortillas. Also, to prevent the dough from springing back and becoming thicker when you move the tortilla onto the pan, you need to peel ONLY the top sheet of baking paper and then flip the tortilla onto the pan. Only after the tortilla starts to cook, peel off the second layer of baking paper (that is now on the top).

These tortillas are perfect for Mexican food (come back on Monday to check out another delicious Mexican recipe you can use them for), but I find that they also make very good wraps.

Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!

Low Fodmap Tortillas

Low Fodmap Tortillas – thin and pliable wheat tortillas that are perfect for your Mexican food and as wraps. Also vegan and Low Fodmap.

Course Bread

Cuisine Mexican

Keyword Bread, low FODMAP, Mexican

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 1 (2 medium sized tortillas)

Author Manuela Zangara

Ingredients

95 gms – ¾ cup Healthy Baker Low Fodmap flour
1 generous pinch of salt
½ tbsp extra virgin olive oil
60 ml – ¼ cup water

Instructions

Put the low fodmap flour, salt, extra virgin olive oil, and water in a medium bowl. Knead everything by hand.
To make the tortillas, divide the dough into 2 and roll it in between 2 sheets of baking paper. Make the tortillas really thin.
Heat up a non-stick pan and when the pan is hot, peel ONLY the top sheet of baking paper and flip the tortilla onto the pan. Only after the tortilla starts to cook, peel off the second layer of baking paper (that is now on the top). Be careful of the flame! I find that this is the only way to get a thin and pliable tortilla, as the dough can't spring back and become thicker.
Cook them quickly (1 to 1 ½ minute in total). If you cook them too long, they will harden and become crunchy.
Enjoy!

Recipe Notes

These tortillas also freeze well. Wrap them individually and bring back to room temperature before eating.

Low Fodmap Tortillas