Soft Gluten-Free Tortillas

Ingredients

• 1 cup chickpea flour (Also called garbanzo bean flour.)
• 0.5 cup tapioca flour (Arrowroot flour or potato starch may be used instead. Some readers have also used cornstarch, though tapioca is preferred.)
• 0.75 cup water (Use 3/4 cup for thicker tortillas suitable for tacos; use about 1 cup for thinner tortillas. Up to 1 2/3 cups (400 ml) may be used for very thin wraps or crepes.)
• 0.333 tsp salt
• oil (A little, for heating the non-stick pan or skillet.)

Steps

1. 1

   Add the chickpea flour, tapioca flour, water, and salt to a blender. Process until combined, or whisk the ingredients together thoroughly in a bowl. Use the smaller amount of water for thicker taco tortillas and more water for thinner wraps; up to 1 2/3 cups (400 ml) can be used for very thin wraps or crepes.

2. 2

   Heat a little oil in a non-stick pan or skillet over medium heat.

3. 3

   Pour about 1/3 cup of batter into the pan. For taco-sized tortillas, use approximately 1/4 to 1/3 cup; use more batter for each tortilla if making enchiladas.

4. 4

   Cook the tortilla for about 2 minutes over low-medium heat.

5. 5

   Flip the tortilla and cook the other side for about 1 minute. Repeat with the remaining batter and enjoy.

Notes

To store, cool the tortillas completely, stack them with wax paper between each wrap, and refrigerate for up to 3 days, ideally with the plate wrapped in plastic wrap. Refrigerated tortillas may dry slightly; reheat individually in a pan over low-medium heat for about 20 seconds per side to restore softness and pliability. The tortillas can also be frozen. The source describes the recipe as oil-free, although its method directs heating a little oil in the pan.

Nutrition per serving

• main
• vegan
• gluten-free
• grain-free
• corn-free
• wheat-free
• dairy-free
• yeast-free