chickpea flour tortillas

Easy 2-ingredient chickpea flour tortillas are the best grain-free tortillas! They are vegan, oil-free, gluten-free &amp; only 80 calories each.

2-Ingredient Chickpea Flour Tortillas {grain-free, vegan} 

(180 g) chickpea flour

(26 g) flaxseed meal

(1.5 g) salt (more

(325 mL) water

In a large bowl, whisk together the flour,...

In a large bowl, whisk together the flour, flaxseed meal, and salt. Whisk in the water until smooth. Let the batter stand for at least 10 minutes or for up to 1 hour.

Heat a large nonstick skillet (I prefer ceramic...

Heat a large nonstick skillet (I prefer ceramic nonstick, or a well-seasoned cast iron skillet) over medium-high heat. Optional: if you do not have a nonstick skillet, lightly spray or grease the skillet with spray/oil of your choice. Whisk the tortilla batter.

Pour about 1/3 cup (75 mL) batter into...

Pour about 1/3 cup (75 mL) batter into the pan, quickly tilting in all directions to cover bottom of pan. Cook for about 45 seconds, until it’s just golden at the edges. With a spatula, carefully lift an edge of the tortilla to test for doneness. The tortilla is ready to turn when it is golden brown on the bottom and can be shaken loose from the pan. Turn the tortilla over and cook for 15 to 30 seconds, until golden brown.

Transfer the tortilla to a cooling rack or...

Transfer the tortilla to a cooling rack or clean kitchen towel to cool completely. Repeat with the remaining batter, greasing the skillet and adjusting the heat as necessary between tortillas, stacking the cooled tortillas between sheets of waxed paper to prevent sticking.

If you have 10 minutes, you have time to make a batch of my super easy grain-free vegan tortillas! Sturdy &amp; flexible, they taste and look like flour tortillas. They are also oil-free, nut-free, seed-free, and gluten-free. (Note: Be sure to use a nonstick skillet, or these will stick)

2 Ingredient Grain-Free Vegan Tortillas

120 gchickpea flour

60 g tapioca flour

salt

175 mL water

Whisk the chickpea flour, tapioca flour, and (optional) salt in a medium mixing bowl. Break up any lumps in the chickpea flour (with the whisk, a fork, or your fingertips).

Add the water, stirring until completely blended. Let the batter stand for 5 minutes. The batter should be the consistency of a thin pancake batter to make tortillas that are akin to traditional flour tortillas. Add a bit more water, if needed.

Heat a medium size nonstick skillet over medium heat until just hot.

Add 1/4 of the batter (1/3 cup, roughly 78-80 grams) to the heated skillet. Working quickly, tilt the skillet so that the batter evenly covers the bottom of the skillet.

Increase the heat to medium-high and cook the tortilla for 1 to 2 minutes until the edges are light golden brown, and the surface appears cooked/ just dry. Slide a spatula underneath and flip over. Cook for about 1 minute longer until just set.

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2-Ingredient Chickpea Flour Tortill...

2 Ingredient Grain-Free Vegan Torti...

The most viewed chickpea flour tortillas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine