Deliciously Organic

Organic, Grain Free, Gluten Free, Paleo Recipes and Thyroid Health

Whole Wheat Tortilla Recipe

Grains contain a high amount of phytic acid and enzyme inhibitors that make it difficult for the body to digest, but if grains are soaked in an acid liquid (buttermilk, lemon juice, sour cream, etc.) the phytic acid and enzyme inhibitors break down so the body can digest the nutrients more easity. It sounds like a lot of work, but in reality it only takes a minute or two of prep the night before and of course, some forethought. If you have had problems with wheat and other grains, I encourage you to read about this further because it might just be the solution you’ve been looking for.

Soaking grains has been something that I’ve eased into, not because it was something I didn’t want to do, but in the past, when I tried recipes with soaked grains, I was very disappointed. When I began eating a full organic diet I promised myself I would find a way to cook, using these new ingredients, in a way that tastes just as good as the foods I’d eaten before. I still can’t convert every single recipe I have to using soaked grains; some of them work beautifully and some just don’t, but my goal is to provide you with as many recipes as possible that have soaked grains (I will you give both ways of cooking the recipe, in case this is something you aren’t ready for). I have actually been very busy re-working many of the recipes in my upcoming cookbook to provide a “soaked” option for those who want to do so.

There are also sprouted or soaked flours you can purchase if soaking is not something you want to attempt. I ordered some a few weeks ago and tried it and had great results with baking loaves of bread but because it’s “hard” wheat and has more protein than “soft” or “pastry” flour it doesn’t produce great results for cakes and cookies.

Here’s a wonderful recipe for Whole Wheat Tortillas. You can substitute just about any grain (kamut, spelt, etc) for these, but I prefer making them with whole wheat flour for the buttery flavor. This is also a perfect “first” recipe to try if you’ve never soaked your grain becuase it’s very simple. You can cook and eat them with a generous pat of butter, throw some salad in the middle and have a salad wrap, melt cheese and beans in the middle for quesadillas…really the possibilities are endless.

I’d love to know what your thoughts are on soaking your grains and if it’s something you could see yourself doing in the future.

Makes 8 tortillas

Whole Wheat Tortilla Recipe

If you forgot to soak the grains the night before (or you're not yet convinced about this whole "soaking method") then mix the flour, buttermilk and sour cream and let it sit at room temperature for at least 30 minutes before proceeding.

Adapted from Martha Stewart Living.?

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Ingredients

  • 2 cups whole wheat flour (either pastry or hard wheat flour)
  • 2/3 cup buttermilk
  • 6 tablespoons sour cream, preferably cultured
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon coarse sea salt (I prefer this brand)

Instructions

  1. Combine flour, buttermilk and sour cream in a medium bowl. Tightly cover with plastic wrap and leave at room temperature overnight or up to 24 hours.
  2. After the flour has soaked overnight, knead in the baking powder and sea salt. Divide dough into 8 sections and roll each section out on a floured surface to an 8-inch round. Place tortilla on a parchment lined plate and as you roll out the tortillas layer a square of parchment paper between each tortilla. Let rest for 30 minutes.
  3. Place a large skillet over medium heat. Cook 1 tortilla about 1 minute per side until spotty brown. Serve immediately.
  4. NOTE: This recipe was posted before I made the transition to all grain-free recipes on the blog. If you can tolerate grains, then this soaked tortilla recipe is a fun recipe to add to your repertoire!
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https://deliciouslyorganic.net/whole-wheat-tortillas/

 

 

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Filed Under: Egg-Free, Uncategorized | 23 Comments

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23 Comments

  4. Deliciously Organic

    January 7, 2010 at 7:57 pm

    Sarah: The smoothie that I posted earlier this week can be made quickly and taken with you to work. It is very filling and will keep me going without a snack until lunch. Having a large handful of nuts with a glass of milk would be good too. i keep little baggies of nuts in my purse and glove compartment so I always have something on hand when I'm hungry. You'd probably need to have an apple or some berries as a snack mid-morning. I also like to make big batches of pancakes adn muffins and put them in the freezer. I send them with my husband who has early mornings and he will heat them up at work (i put the pancakes in a container with a bit of butter and syrup already on top). Also, I really like eating the quesadillas (recipe on blog) for breakfast. They really fill me up and can be eaten at room temp. if needed. You could also have an egg sandwich on Ezekiel bread and maybe throw in some arugula or tomatoes for variation. Let me know if that helps!
    Reply to this comment

  5. Kristen

    January 7, 2010 at 9:59 pm

    Carrie, thanks for posting this. Brandon and I have not had good luck with the current recipe for tortillas that he was using. It will be good to try this one. Also, I am waiting to hear back from Bread Beckers... Sue Becker had written an article on phytic acid that was insightful...and just added to the confusing and somewhat controversial topic of soaking grains. The link I had to the article isn't working. I would really like to know your thoughts on soaking after you read that article. We just kinda remain neutral about it all...for convience sake, I guess.
    Reply to this comment

    • Amanda Johnson

      May 10, 2013 at 4:48 am

      Kristen,I know it's been a few years since you posted this but I am just now coming across it. I hope this makes it to you! I just went to a break baking class by Sue Becker and got the article about soaking grains. I was just getting into soaking grains when I went to her class. I guess the feel I got from her was that there were not harmful affects of soaking grains but that there weren't as many benefits as it seemed...and that some phytic acid was actually good for us! I was so confused after that!What conclusions did you finally come to? I must admit...for convenience sake I am was fine to hear that not soaking was ok. But, I also am new to all this and am wanting to do what is good and healthy!Thanks in advance if you get this and can respond! :)amanda
      Reply to this comment

      • Deliciously Organic

        May 12, 2013 at 7:15 am

        I personally think there is quite a bit of merit to soaking grains before consuming. After doing the GAPS diet with my daughter and overcoming all sorts of health issues by removing grains, I wouldn't serve non-soaked grains to my family now. There is lots of great info on this topic on the Weston Price website if you want to read more. I hope that helps!
        Reply to this comment

  13. Briana

    March 14, 2011 at 5:33 pm

    I had some bad luck with soaking when I first started out so I switched to sprouted wheat flour. I have had the hardest time finding recipes or even 'conversions' for regular recipes since the flour seems to be more dense than conventional flour. Any suggestions for this dilemma?
    Reply to this comment

    • admin

      March 14, 2011 at 7:35 pm

      I hear you. I had the same problems when I first started soaking. It would always turn into a huge, hard lump. I like sprouted wheat flour, but I find it to produce a more dense product in the end - this is because most of the sprouted flour out there is made of hard wheat. Hard wheat has more protein in it and is great for breads, but for a more tender crumb I prefer whole wheat pastry flour (also known as soft wheat flour). In my testing for my book (I have many soaked flour recipes in there) I used 1/2 the amount of buttermilk as there is flour. So for instance, for 3 cups of whole wheat pastry flour I'll use 1 1/2 cups of buttermilk. The next day I add the baking soda, baking powder, and salt and let it sit for a few minutes. Then add this mixture to the rest of the ingredients.This method won't work 100% each time, but that's the general formula I use. If you ever try the muffins or cupcakes from my book I'd love to know what you think!
      Reply to this comment

  14. Karen

    August 29, 2011 at 8:16 pm

    Oh my, these are fabulous! I made them on Saturday and both my husband and son said they didn't ever want any other kind. I didn't have enough buttermilk so they were a little dry to mix but I just added a little water to my hands and made them work. On the way to church Sunday I asked if they could tell me what was in them. They were blown away that there were only 5 ingriedents and no oil. Shocked that they had sour cream in them. But again they won't go back. And, sooo easy to make. YippeeCarrie, your cookbook and your blog have changed my life :o) Thank you!
    Reply to this comment

  15. Mary

    September 16, 2011 at 11:53 am

    Would this recipe work without sour cream, and substituting sour raw milk, for the buttermilk? I hear that sour raw milk is essentially buttermilk, although I'm not sure my milk is quite THAT sour yet.Thanks.
    Reply to this comment

Trackbacks

  1. [...] Whole Wheat Naan.  I started soaking the flour last night between putting the pecans in the oven and Whale Wars (our Friday night “date” when there’s a current season).  The recipe I used called these whole-wheat tortillas, but they turned out tasting amazing…only they look and taste just like the whole wheat naan my husband really likes.  So that’s why I’m calling these naan.  I’ll be making these for sure and maybe next time they’ll more like Carrie’s picture.  Weight Watchers PointsPlus value of 3 per piece. [...]
    Reply to this comment

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