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a folded oat fiber tortilla held in a woman's hand
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4.95 from 17 votes

13 Calorie Oat Fiber Tortillas (2 ingredients, Keto, V, GF)

2-ingredient oat fiber tortillas are flexible & only 13 calories each! They are vegan, gluten-free, oil-free, keto friendly & zero net carbs. Use them as a substitute for flour tortillas.
Prep Time10 minutes
Cook Time2 minutes
Total Time2 minutes
Course: WFPB Breads & Muffins
Cuisine: American
Keyword: 13 calorie oat fiber tortilla, 13 calorie oat fiber wrap, gluten-free oat fiber tortillas, keto oat fiber tortillas, keto oat fiber wraps, keto tortillas, keto tortillas made with oat fiber, keto wraps made with oat fiber, low calories gluten-free tortillas, lowest calorie tortillas, oat fiber bread, oat fiber tortilla, oat fiber wrap, oil-free oat fiber tortillas, vegan oat fiber bread, vegan oat fiber recipe, wfpb tortillas, wfpb wraps, wfpbno wraps
Servings: 4 (6 inch/5 cm) tortillas
Author: Camilla Saulsbury

Ingredients

  • 1/2 cup oat fiber NOT oat flour, see notes
  • 3 tablespoons whole psyllium husks
  • 1/4 teaspoon salt Optional
  • 1 cup water
US Customary - Metric

Instructions

  • Stir the dry ingredients--oat fiber, whole psyllium husks and optional salt--in a medium size mixing bowl.
  • Add the water to the bowl with the dry ingredients. The dough will look very loose upon first mixing. Let it stand for about 1 minute and it will be thicken to dough consistency.
  • Shape the dough into an even round. Cut the dough into four equal pieces.
  • Roll each portion of dough into a ball. Place one dough ball between two sheets of parchment paper and roll (using a rolling pin) into a 6 inch (15 cm) diameter tortilla. You can also use a tortilla press to flatten the tortillas (press between pieces of parchment paper).
  • Carefully peel off the top piece of parchment paper. Place the tortilla in a cold nonstick skillet and peel off the second piece of parchment paper.
  • Cook over medium heat for 1-2 minutes until underside begins to dry. Flip the tortilla with a spatula and cook the tortilla for 1 minutes longer until the other side is also dry.
  • Remove the tortilla to a cooling rack to cool. Repeat with the remaining three pieces of dough.

    (Tip: Rinse the pan in cold water (and dry) in between tortillas to cool the pan. It is difficult to remove the top layer of parchment paper if the tortilla is placed in a hot pan.)

Notes

Storage: It is very important to store the tortillas in an airtight container. Otherwise they will dry out and become brittle.
Make Larger Tortillas: You can divide this quantity of dough in half (to roll 10-inch tortillas) or into thirds (to roll 8-inch tortillas). Use a large skillet and use extra care when turning/flipping the tortillas.
Psyllium Husk Powder: I have not tested the recipe with psyllium powder, but it should work fine as a replacement for whole psyllium husks. Be sure to use an equivalent weight, not volume.

Nutrition

Serving: 16-inch/15 cm tortilla | Calories: 13kcal | Carbohydrates: 21g | Sodium: 3mg | Fiber: 16g