Gluten Free Tortillas – a delicious recipe with chickpea flour, cornflour, tapioca flour, salt, eggs, water. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Place the flours and salt in a mixing bowl and mix together thoroughly.
2
Add the egg and beat until smooth then slowly beat in the water.
3
Cover with clingfilm and refrigerate for 30 minutes.
4
Heat a medium sized frying pan until very hot then brush with oil.
5
Make sure pan is still ver hot, pour in enough batter to just ocver the bottom of the pan.
6
Cook over a high heat until the bottom of the tortilla is golden brown and the edges begin to curl up.
7
Flip the tortilla over cook the other side for 30 seconds only (altho I found it took longer).
8
Transfer tortilla on to greaseproof paper and repeat with remaining batter.
9
Refrigerate or freeze until ready to use.
194
kcal
Calories
5
g
Fat
26
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 25 g chickpea flour, 100 g gluten-free cornflour, 2 teaspoons tapioca flour, 1/2 teaspoon salt, and more.
Yes, Gluten Free Tortillas falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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