Homemade Flour Tortillas

October 18, 2025

Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

Oil-Free | Refined Sugar-Free | Whole-Food Plant-Based Looking for the easiest gluten-free bread that’s also vegan, oil-free, refined sugar-free, and made with whole ingredients? You’re in the right place. This Millet Flour Loaf Bread is soft, sliceable, and incredibly simple to make—no kneading, no gums, and no strange ingredients required! When I saw a video for this bread on YouTube, I just had to try it! I'm so glad I did. Perfect for sandwiches, toast, or slathered with your favorite nut butter, this recipe is a game-changer for gluten-free and whole food plant-based eaters. 🌾 Why Millet Flour? Millet is an ancient grain that’s naturally gluten-free, mild in flavor, and packed with nutrients like magnesium, iron, and fiber. It also happens to make a fantastic flour for baking when used correctly—giving you a tender crumb without the dense texture common in many gluten-free loaves. ✅ What Makes This Bread Special? 100% Gluten-Free – Made entirely with mille...

These tortillas weren't at all like the flat ones you get in the store. These were puffier and very delicious.

Use non-dairy milk to make these vegan.

Here they are rolled out. The thinner one on the left.

These are the thicker ones.

Homemade Flour Tortillas

Original Recipe from Acquired Taste

Makes 16 tortillas

Ingredients

3 teaspoons baking powder

2 teaspoons salt
1 1/2 cup All purpose Whole Wheat flour
1 1/2 cup All purpose Unbleached flour
4 teaspoons olive oil
1 cup warm milk (30 seconds in microwave)
1/2 cup warm water

 Directions
Mix baking powder, salt and flours. Add oil and mix well. Add 1/4 cup of the warm water and see if it forms a ball. If not, add more water a little at a time to form a ball. It should be slightly sticky.
Kneed on a floured surface for about 5 minutes then cover with a damp cloth and allow to rest for 15 minutes.
Divide dough in half, then in half again. Continue dividing the pieces in half until you have 16 pieces. Roll each piece into a ball, then cover with a damp cloth and rest for 5 minutes.
Roll each ball with a rolling pin to the desired thickness. Make them a little thicker for tacos and roll them as thin as you can if you want to try to roll something up in them.
Get a nonstick pan really hot over medium heat. Place one tortilla at a time in the pan and cook for about 30-60 seconds or until the top starts to bubble. Flip and cook for another 30-60 seconds. They'll get a bit of colour on them. Remove from the an and wrap in foil to keep warm. Repeat with remaining dough.
Fill with anything you like. May I suggest Cajun Shrimp Tacos with Jicama Mango Salad?