Low Acid Tortillas

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These reflux-friendly tortillas are simple to make and digestion-friendly. They use all-purpose flour, sea salt, and light oil—avoiding acidic triggers like vinegar, citrus, or dairy. Cooked quickly on a skillet without added spices, these soft, pliable tortillas are a great base for acid-conscious meals and GERD-safe sandwiches.

Ingredients Needed:

• 2 cups unbleached all-purpose flour (260g): gentle on digestion.
• 1 teaspoon fine sea salt: adds flavor without irritation.
• 2/3 cup very warm water (160ml): dissolves salt and forms dough.
• 5 tablespoons light oil (75g): such as avocado or light olive oil for low acid cooking.

How To Make Low Acid Tortillas:

Dissolve Salt:
Stir salt into warm water until fully dissolved.

Make Dough:
In a large bowl, combine flour and oil using a fork until mixture is crumbly. Gradually add most of the salt water and stir until a shaggy dough forms. Add more water if too dry.

Knead Dough:
Transfer dough to a lightly floured surface. Knead for 2–3 minutes until smooth. Cover with a clean towel and let rest 15 minutes (up to 2 hours).

Roll Tortillas:
Divide dough into 10 equal portions. Roll each into an 8-inch circle using a rolling pin. Place parchment paper between rolled tortillas or roll and cook one at a time.

Preheat Pan:
Heat a heavy-bottomed skillet over medium-high heat until hot.

Cook Tortillas:
Place one tortilla in the skillet. Cook 20–30 seconds until bubbles form, then flip. Cook the second side until dry and slightly golden. Repeat with all tortillas.

Keep Warm:
Stack cooked tortillas in a towel to keep warm and soft.

Recipe Tips:

• Use unbleached flour for better digestion.
• Avoid butter or lard if you’re sensitive to high-fat foods.
• Roll dough thinly for best texture.
• Store with parchment between layers to prevent sticking.

How to Store & Reheat:

• Room Temperature: Store in sealed bag up to 2 days.
• Fridge: Up to 4 days. Reheat briefly in a skillet.
• Freezer: Freeze up to 2 months with parchment between each. Thaw and reheat in pan.

Nutrition Facts (Approx. per tortilla):

• Calories: 160
• Sodium: 180 mg
• Protein: 3g
• Fat: 7g
• Carbs: 21g
• Fibre: 0.8g
• Sugar: 0g

FAQs:

Are tortillas low acid?
Yes, especially when made without acidic ingredients like vinegar, citrus, or tomatoes.

Can I make these gluten-free?
Yes, with a gluten-free flour blend, but texture may vary. Choose blends without added citric acid.

What oil is best for low acid tortillas?
Avocado oil, grapeseed oil, or light olive oil are ideal for reflux-friendly cooking.

Can I use butter?
Use oil instead for better acid control, especially if you’re sensitive to high-fat dairy.

How do I stop tortillas from cracking?
Keep them warm in a towel and stack them to retain softness.

Try More Recipes:

• Low Acid Flatbread
• Low Acid English Muffins
• Low Acid Pumpkin Muffins