wfpb 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.

2-ingredient oat fiber tortillas are flexible &amp; only 13 calories each! They are vegan, gluten-free, oil-free, keto friendly &amp; zero net carbs. Use them as a substitute for flour tortillas.

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

(72 g) oat fiber (NOT oat flour; see notes)

(15 g) whole psyllium husks

salt

(236 mL) water

Stir the dry ingredients--oat fiber, whole psyllium husks...

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...

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...

Shape the dough into an even round. Cut the dough into four equal pieces.

Roll each portion of dough into a ball....

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...

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...

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...

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.)

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

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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