2-Ingredient Grain-Free Tortillas

4.88 from 49 votes

2-Ingredient Grain-Free Tortillas

If you have 10 minutes, you have time to make a batch of my no-roll 2-ingredient grain-free tortillas! Sturdy & flexible, they taste and look like flour tortillas. They are also high-protein, oil-free, nut-free, seed-free, and gluten-free.

Prep Time6

Cook Time3

Total Time9

Course: Grain-Free Vegan Pancakes, Waffles & Tortillas

Cuisine: American

Keyword: chickpea flour tortillas, easy homemade vegan gluten-free tortillas, grain-free gluten-free vegan tortillas, no-roll homemade tortillas, nut-free vegan gluten-free tortillas, oil-free vegan chickpea flour tortillas, vegan chickpea flour tortillas, vegan gluten-free oil-free tortillas, wfpb, wfpb tortillas, wfpbno, wfpbno tortillas

Servings: tortillas (7-inch/ 17..5 cm)

Author: Camilla

Equipment

nonstick skillet

Ingredients

1 cup chickpea flour
1/2 cup tapioca flour
Optional: 1/8 teaspoon salt
3/4 cup water

US Customary - Metric

Instructions

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.
Transfer the tortilla to a cooling rack to cool and repeat with the remaining batter. Use as you would any other tortilla!

Notes

Storage: Store the cooled tortillas in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.

Nutrition