Sweet Potato Tortillas (Gluten Free Vegan) Recipe

Introduction

These Sweet Potato Tortillas are a delicious gluten-free and vegan alternative to traditional tortillas. Soft and slightly sweet, they are perfect for wraps, tacos, or enjoying on their own. Made with simple ingredients, they bring a comforting twist to your favorite dishes.

Ingredients

• 2 small sweet potatoes – steamed or boiled and mashed (no liquid)
• 2 tbsp vegan butter (such as Miyoko’s) or oil
• 1-2 tbsp hot water from steamer
• 3/4 tsp sea salt
• Dash of black pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 3/4 cup gluten free sourdough starter (see notes for alternatives)
• 2 tsp psyllium husk
• 2-3 tbsp arrowroot flour or other starchy flour
• 1/2 tsp baking powder (optional, for puffier tortillas)

Instructions

1. Step 1: Steam or boil the sweet potatoes for 15-20 minutes until tender. Drain any liquid, then mash them with a fork. Add sea salt, black pepper, onion powder, and garlic powder to the mashed sweet potatoes, stirring well.
2. Step 2: Scoop out 1 cup of the mashed sweet potatoes into a bowl. Add 1 tablespoon of hot water from the steamer and the vegan butter. Mix until smooth and set aside to cool.
3. Step 3: In another bowl, measure 3/4 cup of gluten free sourdough starter. If you don’t have starter, mix 3/4 cup brown or white rice flour with 1/2 cup warm water or plant-based milk to a similar consistency.
4. Step 4: Add the psyllium husk and the sweet potato mixture to the starter or flour mixture. Stir well, then cover and let rest for 10 minutes to absorb moisture.
5. Step 5: When ready, add 2-3 tablespoons of arrowroot flour and 1/2 teaspoon baking powder (if using) to the dough. Mix gently until the dough resembles cookie dough. Avoid adding too much flour to keep tortillas soft.
6. Step 6: Preheat a non-stick skillet over medium heat for 5-7 minutes.
7. Step 7: Divide the dough into 5 equal balls. Keep the unused dough covered to prevent drying.
8. Step 8: Place one ball between two pieces of parchment paper and roll out as thinly as possible with a rolling pin.
9. Step 9: Remove the top parchment paper and carefully flip the tortilla onto the hot skillet. Slowly peel off the second parchment after 10-15 seconds. Use a little oil if the tortilla sticks.
10. Step 10: Cook the tortilla for 30-45 seconds on each side until cooked through and lightly browned. Repeat with remaining dough balls.

Tips & Variations

• For a slightly puffier texture, add baking powder to the dough as suggested.
• You can substitute arrowroot flour with tapioca starch or cornstarch if needed.
• If you don’t have psyllium husk, ground flaxseed can be used as a binder, though texture may vary.
• Try adding fresh herbs or spices to the dough for extra flavor.

Storage

Store cooked tortillas in an airtight container or wrapped in foil at room temperature for up to 2 days. For longer storage, refrigerate for 4-5 days or freeze for up to 1 month. Reheat by warming in a dry skillet over low heat or briefly in the microwave wrapped in a damp cloth to retain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tortillas without a gluten free sourdough starter?

Yes, you can substitute the starter by mixing brown or white rice flour with warm water or plant-based milk to a batter-like consistency. This works well as a replacement in this recipe.

What if my dough is too sticky or too dry?

If the dough is too sticky, add a little more arrowroot flour or starch a teaspoon at a time until it becomes easier to handle. If it’s too dry and crumbly, mix in a bit of warm water or plant milk until it holds together like cookie dough.

Sweet Potato Tortillas (Gluten Free Vegan) Recipe

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4.4 from 94 reviews

Delicious and nutritious Sweet Potato Tortillas that are both gluten-free and vegan. These soft tortillas combine mashed sweet potatoes with gluten-free sourdough starter and psyllium husk for a perfect pliable dough. Quick to prepare on the stovetop, they offer a healthy alternative to traditional tortillas, ideal for wraps, tacos, and more.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 5 small tortillas 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Gluten Free Vegan
• Diet: Gluten Free,Vegan

Ingredients

Scale 1x2x3x

Sweet Potato Mixture

• 2 small sweet potatoes (steamed or boiled, mashed without liquid)
• 2 tbsp vegan butter (e.g., Miyoko’s) or oil
• 1–2 tbsp hot water (from steamer)
• 3/4 tsp sea salt
• Dash of black pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder

Dough

• 3/4 cup gluten free sourdough starter (or 3/4 cup brown or white rice flour mixed with 1/2 cup warm water or plant-based milk as substitute)
• 2 tsp psyllium husk
• 2–3 tbsp arrowroot flour (or other starchy flour)
• 1/2 tsp baking powder (optional, for puffier tortillas)

Instructions

1. Prepare the sweet potatoes: Steam or boil the sweet potatoes for 15-20 minutes until tender. Drain any water, then add sea salt, black pepper, onion powder, and garlic powder before mashing thoroughly with a fork.
2. Mix sweet potato seasoning: Take out 1 cup of the mashed sweet potato and mix in 1 tbsp of hot water from the steamer, vegan butter, and seasonings until smooth. Set aside to cool.
3. Form the dough base: Measure 3/4 cup gluten free sourdough starter from the fridge into a bowl. If sourdough starter is unavailable, mix 3/4 cup brown or white rice flour with 1/2 cup warm water or plant-based milk until it resembles sourdough starter consistency.
4. Add binding agents: Add 2 tsp psyllium husk and the sweet potato mixture to the starter/flour mix. Mix well, cover, and let rest for 10 minutes to allow the psyllium husk to absorb moisture.
5. Incorporate flours: Add 2-3 tbsp arrowroot starch and 1/2 tsp baking powder (optional). Mix until dough is consistent and cookie dough-like. Avoid adding too much flour to prevent dryness and difficulty rolling.
6. Preheat skillet: Warm a non-stick ceramic skillet on medium heat (stove knob at 5-6) for 5-7 minutes.
7. Shape tortillas: Divide dough into 5 balls. Cover remaining dough to keep moist. Place each ball between two sheets of parchment paper, and roll out as thinly as possible with a rolling pin.
8. Cook tortillas: Remove the top parchment sheet and gently flip the tortilla onto the hot skillet. Slowly peel off the other parchment after 10-15 seconds to avoid sticking. Use a little oil if needed to prevent sticking.
9. Cook both sides: Cook each tortilla for approximately 30-45 seconds per side, until lightly golden and fully cooked.

Notes

• If you don’t have gluten-free sourdough starter, substitute with a mixture of rice flour and warm water or plant-based milk to emulate starter texture.
• The baking powder is optional but helps achieve puffier tortillas.
• Be careful not to add excess arrowroot or starchy flour to avoid dry and difficult-to-roll dough.
• Use vegan butter or oil to keep the recipe vegan.
• Rolling thin between parchment paper ensures even cooking and easy flipping.
• Cook on medium heat to prevent tortillas from burning or sticking.

Keywords: Sweet Potato Tortillas, Gluten Free Tortillas, Vegan Tortillas, Gluten Free Vegan Bread, Healthy Tortillas, Psyllium Husk Tortillas, Arrowroot Flour Tortillas