Soft, chewy gluten free flour tortillas so easy you can make them last minute.
Prep Time5 minutesmins
Cook Time1 minutemin
Course: Side Dish
Ingredients
1Cup Chickpea based gluten free flourCan 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)
0.5cupTapioca flour
1tspsalt
1cup water
1tspcoconut or other oilIf you use a non-stick skillet or griddle you may not need the oil.
Instructions
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.
Notes
This recipe is very versatile. For thinner tortillas, add a little more water. For more of a flatbread, reduce the water to about 3/4 of a cup.