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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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/sweet-potato-tortillas-gluten-free-vegan-recipe/