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The Best Ever Tasting Homemade Low-Carb Vegan Tortillas

A high-fiber, low-impact carbohydrate tortilla is one of the most versatile and healthy additions to a healthy diet. This recipe is surprisingly simple and yields soft, pliable, delicious tortillas.

The recipe yields eight eight-inch tortillas or sixteen street tacos with four-inch tortillas. The large tortillas have only three net carbs. The flavor is mild, with a slightly chewy texture that one would expect for a tortilla. We like this low-carb version of tortillas so much in the test kitchen that we keep them on hand for meals and snacks.

Digestion and Weight loss

One of the main ingredients in this recipe is ground flax seeds. Grinding the flax makes its nutrition more bioavailable for the body. Flaxseed is high in soluble fiber, which can help with digestion by improving nutrient absorption, relieving constipation, and keeping you feeling full for longer. Staying full longer will help maintain blood sugar levels and may contribute to weight loss.

Heart Health

Flaxseed is excellent for heart health and contains omega-3 alpha-linolenic acid (ALA), an essential fatty acid that can help maintain healthy cholesterol levels. Flaxseed may also help lower LDL (“bad”) cholesterol levels, which could reduce the risk of heart disease.


Vegan is in! The vital wheat gluten and ground flaxseed create a complete plant-based protein source that can help with muscle growth, maintenance, and bone health.

Health benefits aside, the tortillas have to taste good or are pointless! These will not disappoint. Give them a try.

Homemade Low Carb Tortillas

1 ½ cup water

1 ¼ cups Panhandle Milling Vital Wheat Gluten

1 cup Specialty Grains Golden Flax Seed, ground to a fine meal

3 Tbsp. low carb sweetener

2 Tbsp Panhandle Milling coconut flour

1 tsp. Salt

1 Tbsp. baking powder


  • Mix the dry ingredients in a mixer fitted with the dough hook. Add the water.
  • Mix the dough on the high setting until it stops being a wet, sticky mass and gluten has developed about 5 minutes. Turn off the mixer and allow the mixture to sit for 15 minutes.  
  • After resting, grab your best, smoothest rolling pin. Divide the dough into 8-16 round ball portions (depending on the size of the tortillas desired).
  • Roll each ball between two pieces of parchment paper. Roll the dough into a disc. Every couple of passes, flip the dough over and rotate it 90 degrees. Keep doing this until it’s the size/shape you want. This dough can get very thin without tearing.
  • Preheat a cast iron pan. Add a tortilla and wait 30 seconds to a minute when the pan is nice and hot. You’ll get little bubbles forming. Flip the tortilla. Notice after a couple of seconds that your tortilla gets some huge bubbles. That’s great! The tortilla will deflate once it’s off the heat.
  • Pull it off the heat after cooking on the second side for another 20 to 30 seconds. Do not cook longer as they overcook quickly.
  • Repeat with the rest of your prepared dough for tortillas.