Corn (-less) Tortillas – Corn-free, Gluten-free, Yeast-free

Toasted Puffy Tortilla
Tortilla puffs up in toaster oven

Because I’m allergic to corn and gluten-free, I had to find a way to satisfy my cravings for corn tortillas and corn chips. This is my favorite use up for leftover nut pulp—almond and brazil nuts. Any nut pulp will work for this recipe.

These tortillas are a great way to indulge in something bready for those of us that can’t have yeast. In my house, they are a prime candidate for an open-face scrambled egg sandwich with chicken gravy, dippers in my Turkey Chili or even just toasted with butter and manuka honey.

Tortilla dough consistency
If you can squeeze the dough into a clump, it’s wet enough.

If you want to make tortillas more than once, please invest in a cast iron tortilla press. Mine is an 8″ press and it easily makes tortillas that are between 5-6″. It also does double duty when I make crackers (recipe TBA). I just cut the rounds into triangles before baking.

It’s worth the expense just for the saving your sanity in trying to get the tortillas evenly thin enough and some how approaching round. When I tried to roll them out, all my tortillas looked like Spain—vaguely roundish with odd bits sticking out!

Tortilla in pressEven with the tortilla press, the edges look a bit rough. You can trim them before cooking but I don’t bother.

The dough is somewhat forgiving on cooking time. You have the flexibility to soft bendy tortillas or crisp cracker like tortillas. I wouldn’t try to make a wrap out of them though. I’m still working on a flour-type tortilla.

Tortilla in pan
Using the parchment paper sheet makes it easier to get into the pan without tearing.









5.0 from 3 reviews
Nut Pulp Tortillas
Prep time
Cook time
Total time
Tortillas made from nut pulp
Recipe type: Bread
Serves: 10-12
  • 1 cup dried nut pulp or almond meal/flour (112g)
  • ⅓ cup arrowroot flour (42g)
  • ⅓ cup tapioca flour (40g)
  • ⅓ cup chickpea/fava bean flour (40g)
  • 1 tsp gluten free baking powder (double if sodium free)
  • 1 small squirt of agave (a little over ¼ tsp)
  • 1¼ tsp salt
  • 2 Tbsp olive oil
  • ½ warm water (up to ¾ cup)
  1. Combine all of the dry ingredients, then cut in or work in the olive oil using a pastry blender or a fork.
  2. Add the agave and warm water, starting with ¼ cup water and mix well. Continue to add water until a soft, cohesive dough is formed, like pie crust dough. Be very careful not to use too much water. If you can squeeze a handful of dough into a semi-cohesive ball, you have enough water.
  3. Use a #24 disher to make equally sized balls. Use a tortilla press with parchment paper on both sides to prevent sticking or use a rolling pin. Try to get it as thin as you can.
  4. Cook individually on medium heat using a non-stick pan. It only takes a minute on the first side. When there are brown flecks, flip and cook the other side for about 30 seconds, then remove.
  5. If eating right away, place in a tortilla warmer or in between clean hand towels to keep warm and moist. Otherwise, place tortillas on a cooling rack.
  6. I normally get 10-12 5" tortillas out of this recipe.
  7. Store leftovers in the freezer between layers of parchment paper.
Keep the raw tortillas separated with parchment paper until you're ready to cook them. If you don't cook them right away, you can place the whole stack with parchment paper in a gallon-size bag in the refrigerator for a few hours. Wait too long and the parchment will wick away all the moisture.

If I'm not going to use them right away, I usually undercook them a tiny bit. So when I heat them up the second time, they puffy up and get brown edges. Yum!
Nutrition Information
Serving size: 1 Calories: 104 Fat: 3.9 Saturated fat: .4 Unsaturated fat: 2.3 Carbohydrates: 10.3 Sugar: .8 Sodium: 324.6 Fiber: .8 Protein: 1.5 Cholesterol: 0



My post was reader favorite on Allergy Free Wednesdays. Thanks readers!


I shared this recipe on Healthy TuesdayThank GoodnessMetamorphosis MondayNatural FamilyUnprocessed FridaysSimple LivesThank Your BodyLet’s Get RealThink PinkShow & TellRecipe of the WeekSaturday SparksSaturday Night FeverGet Schooled, Past & PresentWeekend Blog HopCraft FrenzyFriday FoodieMy Favorite ThingsInspired WeekendsFancy ThisTutorial TuesdayNifty Thrifty, Friday FrenzyFoodie FridayLink Party PaloozaWeekend Re-treat, Wednesday WhatsitsDoggone Dirty CraftinWhimsy Wednesday, Wow Me WednesdayHandmade TuesdaysLet’s Get SocialLovely Ladies LinkyCast PartyHealthy Vegan FridaysWonderfully Creative WednesdaysReal Food RecipesMommy ClubTry a New RecipeClever Chicks, What’s Cookin’Thoughtful SpotIn and Out of the KitchenInspire Us Thursday, Freedom FridaysDelicious DishWFMWCreate It ThursdayReal Food FridayLink PartySimple SupperGood TipsTuesday’s TableShare Your StuffTreasure Box TuesdayYou’re Gonna Love ItTwo Cup TuesdayMelt in your Mouth MondayMarvelous MondaysMade By You MondayBlock PartyAll Things ThursdayWaste Not Want NotCreative FridayThriving on ThursdayMountain Woman RendezvousWildcrafting WednesdayReal Food WednesdayTasty TuesdaysMotivation MondayMostly Homemade MondayMeal Planning MondayNatural Living MondayHomestead Barn HopMix It Up Monday, Sunday SocialHappiness is HomemadeSimple LifeSimple SaturdaysNo Rules WeekendWhole Foods FridayFarm Blog HopFoodie Friends FridayFight Back FridaySimple Meal FridayGluten Free FridayPennywise PlatterHomeacre HopFull Plate ThursdayFabulously Frugal ThursdayWellness WednesdayGluten Free WednesdaysAllergy Free WednesdaysHearth & Soul,  Tuesdays with a TwistTurn It Up TuesdaysTotally Talented Tuesdays, Tuesday Talent Show and Fat Tuesday.
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45 Responses to Corn (-less) Tortillas – Corn-free, Gluten-free, Yeast-free

  1. Amanda Smith says:

    I printed and pinned this. I am trying to learn to cook differently. Yeast free and grain free. These sound great!

  2. Sara says:

    How do I make nut pulp? 🙂

    I appreciate your way of cooking – that is where I am too!

    • jkhudson says:

      Thank you! I’m glad to create a site that helps people dealing with the same issue I am.

      I make my own nut milk from almonds and brazil nuts. I use the pulp leftover from that to make the tortillas. I will get around to showing my method as soon as I can get someone to take the pictures for me. I can’t squeeze the milk from the pulp and take the photos at the same time. 🙂

      Meanwhile, if you want to make nut milk, you can search for homemade nut milk recipes online. You can also purchase almond meal (also called almond flour) to use instead.

      Good luck!

      • Sara says:

        Thanks! I can’t remember what I did with milk pulp the last time I made nut milk that had leftovers. (I have tried several different recipes for nut milk, some have left over pulp, others do not.) I had made the commitment to use up all store bought stuff before making more from scratch. *big smile* Just opened the last of the store bought almond milk last week and left it with someone.

        If you didn’t live so far away, I’d offer to take pictures for you! I about to start my own blog and will have the same challenge. I know I enjoy seeing pictures with posts. 🙂

  3. Sara says:

    PS – do you soak your nuts for at least a day before making any nut products? I have seen and felt a huge difference between the quality of end product when I soak vs not soak.

    • jkhudson says:

      I do soak them. I’m not sure it makes a difference with the brazil nuts but I soak them all! Please let me know when you start your blog. Will it be corn-free? I’d love to see it.

      • Sara says:

        Lol – I need help in starting the blog! I don’t have a clue (although I have been diligently looking for the clues for over a year) on how to start one. I would like to have a website that I can post pictures, recipes, stories, and links to. One that would be easy to navigate. Suggestions?

        Yes, the blog will be corn-free. And gluten, soy, dairy, and sugar free.

        There will be some recipes on it, but it will focus on the big picture of homesteading, DIY, and making good choices. It’s not easy for many people to make changes. And it’s down right scary to try something new and own it. Lol – the first time I tried to make butter, HUGE failure, funny story! Now, I make it as needed/wanted.

  4. Michelle says:

    I’m sooooo glad to have found your page! I have a major corn allergy which I have known about for awhile and recently learned I need to avoid gluten too. There are so many glutenfree websites and baking substitutes but they mostly seem to use cornstarch in their flour substitututions. I’m so glad I’m not the only corn/gluten free person out there! I’ll be back!

    • jkhudson says:

      You found the right place! You are not alone.
      I’ve been making the same substitutions for years now. Hope I can help making corn-free cooking easier for you. 🙂

  5. I found this at WEllness WEdnesday. These look great and very doable. I pinned for later as I would like to try them..

  6. G’day! Very healthy! On my list!
    Thanks for sharing it at the Foodie Friends Friday #Foods That Make You Smile Party!
    Cheers! Joanne

  7. MonicaB says:

    I recently came across your blog and was very excited. My son was diagnosed with a corn allergy four years ago and we have been trying the best we can to remove corn in his diet. As I was looking through some of your recipes I noticed you use a lot of nut flour, can whole wheat flour be used instead? My son is highly allergic to all nuts but he can eat wheat.

    Thank for reading this blog. I believe corn allergy is much more common then people think.

    • jkhudson says:

      Yeah I substitute nut flours because I can’t have wheat. If your son can have coconut flour, that’s one option of substitutions.

      If you really want to use wheat, I would recommend reverse engineering the recipe for wheat flour. I cover how to convert a recipe from wheat to gluten free flours in an earlier post. Basically, you take the weight in grams of all the gluten free flours and starches and substitute by weight with regular flour. That should get you in the ballpark. From there you can tweak it for your family’s preferences.

      I’m working on a chart for creating your own custom gluten-free blend based on the protein levels needed in all-purpose, bread, and cake flours. That should be up on this site within the next couple of weeks. I’m pulling data from the new America’s Test Kitchen Gluten Free Baking Book as well as several online resources. Hopefully this will help with feeling confident in substituting flours as you need. 🙂

  8. Great post, pinned for future use, I would like to know what kind of tortilla press you use? I love the idea of making my own tortillas, and let us know when you get figured out so they can be used as wraps. Thanks for sharing on Tuesdays With a Twist,

    • jkhudson says:

      I included an Amazon link to the press I use in the post. It’s very heavy cast iron which does most of the work for you. It’s great. This recipe will work for soft tacos. I am working on a tortilla that’s more like a flour tortilla. I think that one will work for wraps. At least, that’s what I’m going for. 🙂

      Today, I made a corn (-less) muffin for the first time. It was soooooo good. I’ll share that with everyone very soon.

  9. Miz Helen says:

    Your Nut Pulp Tortillas are a great idea and they look really good, wish I had one right now! Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon!
    Miz Helen

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  12. Cara says:

    These look so good. Definitely on my list of recipes to try. I have to eat gluten free but not corn free but I’d rather use nuts than grains. All the snack jars on the counter for my family are filled with nuts and one with raisins too.
    Just a thought for those of you who need to be both corn and gluten free, the Chebe bread mixes you see in the store at outrageous prices are tapioca flour and are both corn and gluten free. I don’t have the budget to buy it in the small boxes but it’s such an awesome bread substitute for the days when the craving is strong. I buy it directly from online in their bulk package. I store it in my garage refrigerator and it lasts me about 6 months making a batch at least once a week, sometimes more often. It’s fun to get creative with it too. And don’t believe the recipe amount for liquid. Depending on the size of your eggs you sometimes need to add more.

    • jkhudson says:

      Thanks! I’ve used the Chebe mixes before. They’re very tasty but it’s just a stunning amount of carbs! I prefer to go for higher protein flours in my baking. That’s why I use the nut flours.

  13. Emily says:

    Oh, thank you so much for this recipe! I can’t have corn either (or potato, gluten, dairy, peanuts or mushrooms), which made tortillas a thing of the past. I’m so excited to try these 😀

  14. Oh wow, I can’t wait to try these! We go through a lot of almond milk and I always have more pulp than I know what to do with. Add that to the fact that I love tortillas, it’s one of the few things I still buy pre-made, and this recipe is a double win for me!! I feel like a tortilla press is in my very near future…thank you so much for this recipe! 🙂

  15. Very creative! Great recipe! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    What great recipes this week in the link up!

    Cindy from

  16. Chris says:

    These sound great. Can you replace the chickpea flour with more almond flour? Something else?

    • jkhudson says:

      Since chickpea flour is high protein, I would swap it out with another high protein flour. More almond meal should work.

  17. Thanks for linking up and sharing on Mostly Homemade Mondays! We’re so glad you joined us, and look forward to seeing what you link up next week 🙂

    Kelli @ The Sustainable Couple

  18. April says:

    Thank you for sharing this recipe on Meal Planning Monday Recipe Link-Up. 🙂 I always love looking at different way to make things, I have various food allergies as well, and it is always interesting to try and come up with replacement recipes. 🙂 I hope you stop by and join us again this week!

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  20. Great looking tortillas. Thanks for sharing at Simple Supper Tuesday.

  21. Jillian, your tortillas sound delicious, and the recipe is so creative! I have never mastered the art of tortilla making, although I have often wanted to! Thanks for the link to the cast iron tortilla press- I had no idea there would be one at such a reasonable price. I’m so glad you shared this with us at Treasure Box Tuesday- such a valuable resource for folks! 🙂

  22. I love tortillas and tortilla chips and grew up on them, so I’d have a horrible time if I couldn’t have yeast or gluten. I’m so glad you’ve found a wonderful recipe to substitute and share with others! I’ll have to send this recipe to my gluten-free, yeast-free friends.
    Thank you so much for sharing this recipe with us at Delicious Dish Tuesday as well!

  23. What a great way to use leftover pulp! Thanks for linking up with HVF!

  24. otilia says:

    interesting recipe! a must try!

    thank you for linking up with #fridayfoodie

  25. MummyTries says:

    Amazing! I’ll definitely be making these! Thank you 🙂

  26. Sarah Bailey says:

    What a great recipe – always useful to have corn free ideas 🙂 x

  27. Miz Helen says:

    Hi Jillian,
    After you shared these Nut Pulp Tortillas with Full Plate Thursday, I made your recipe for my Granddaughters, they are great and we all just loved them. Thanks so much for joining our Foods of The World Tour to Mexico, hope you will join in France next month.
    See You Soon!
    Miz Helen

    • Thank you for coming back to tell me how they turned out! You’re the first person to do that. I want to make sure I’m give good instructions.

      I look forward to the France link party. I’ll have to think up something special. 🙂

  28. Hi Jillian,
    What a delightful way to reuse leftover nut pulp! This is such a tasty and ingenious gluten free tortilla recipe. Thank you so much for sharing this healthy and delicious recipe at the Plant-Based Potluck Party Blog Hop! I sincerely appreciate it!

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  31. Renee says:

    I may have already commented a long time ago. I love this recipe, I use spectrum shortening instead of oil. And I make my own corn free baking powder. These are so yummy!!!!!!
    Thank you so much.

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