I have never been a huge fan of corn tortillas. They’re good for some things, like street tacos, but overall I love the soft, slightly chewy texture of flour tortillas. While there are flour gluten free tortillas on the market, they are pricey and hard to find. Which means that since eliminating gluten from our diets, I’ve had to stick to corn. Which is fine, because it’s better than no more tacos, but , I still miss flour.
After much searching, I finally found a recipe that mimics the soft, chewy texture of flour tortillas. They require no real prep work, so it’s easy to make them last minute, if needed. Basically, if you can make a pancake, you can make these gluten free tortillas.
You can also adjust the thickness to be more like a flatbread. I can see pairing them with curries or stews, or cut into chips , toast and serve with hummus.
Ridiculously Easy Gluten Free Flour Tortillas
- 1 Cup Chickpea based gluten free flour Can be straight chickpea flour, or a blend with a high amount of chickpea flour, such as Bob's Red Mill GF flour. (NOT the 1 to 1 flour)
- 0.5 cup Tapioca flour
- 1 tsp salt
- 1 cup water
- 1 tsp coconut or other oil If you use a non-stick skillet or griddle you may not need the oil.
- Mix the dry ingredients in a large bowl.
- Add the water and stir until blended.
- Oil a skillet or griddle as needed and heat to medium high.
- Pour about 1/4 cup of the batter onto your prepared skillet or griddle.
- Cook for 1-2 minutes over medium high heat.
- Flip like a pancake and cook for another 1-2 minutes.
- Repeat the cooking and flipping for the rest of the batter.
Find more of my gluten-free recipes here: https://subearthancottage.com/?s=gluten+free