By: Sarah NevinsPosted: 5/19/17
3 ingredient, soft tortillas that are grain free nut free & vegan!
Yes, that’s right! Three ingredients!
Three ingredient grain free tortillas that are
✓Egg Free
✓Grain Free
✓Nut Free
✓Dairy Free
and ready in about 15 minutes. Does it get any easier than this?
How to make:3-Ingredient Grain Free Tortillas
Let’s take it from the beginning. As I said you only need three ingredients to make these:
1. Tapioca Flour
2. Chickpea Flour (aka gram/garbanzo flour)
3. Coconut Milk – from a can
Whisk those all together in a bowl until you have a thick, pasty batter. At this point you can continue along with the recipe as is, or you can add a few things based on how you want to eat these.
If you’re looking to use these in a savoury recipe you can always add in a little salt, garlic, etc. On the flip side you can also use these in a more sweet capacity as crepes/pancakes and throw in a little vanilla extract, cinnamon, sugar, etc.
Once you’ve mixed everything together just pour the batter onto a hot plate/ non stick skillet, smooth out the batter as thin as you can go and wait a minute or two before flipping and cooking the other side. When little air bubbles appear on the top of the wraps as seen in the second picture below you’re ready to flip.
Flip and cook on the other side and that’s it!
This recipe is adapted from Heart Beat Kitchen Indian Naan. If you’re looking for something more along the paleo lines and you can tolerate nuts you can always try her recipe which is essentially just this recipe but with almond flour instead of chickpea flour.
You can roll this up, fold it over, and fill it full of whatever you want and you’re good to go.
This recipe is great to have on hand! These would be perfect the next time you make tacos, enchiladas or other types of wraps. Keep leftovers in the fridge for up to a week and reheat in the microwave or in the oven on a low heat for a few minutes to warm though.
You may also like to pair them with our Instant Pot Chicken Carnitas!
If you try this out let me know how it went!
Recipe
Yield:8 tortillasPrep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes
Rate
3 ingredient, soft tortillas that are grain free nut free & vegan!
Ingredients
- 1/2 cup | 50 grams tapioca flour
- 1/2 cup | 45 grams chickpea flour
- 1 cup | 240 ml coconut milk from a can
Need help converting to weights? Check out my cups to grams Conversion Guide.
Instructions
- In a medium sized mixing bowl whisk together the tapioca flour and chickpea/gram flour until combined.
- Stir in the coconut milk and mix until fully incorporated. The batter should be thick, but smooth.
- Heat a large non stick or well greased skillet on a medium heat. Pour about 1/4 cup of the batter at a time onto the skillet. Use the back of a spoon to spread the batter around into a large, thin circle about 6 inches in diameter.
- Let the wrap cook for 1-2 minutes. When the edges of the wrap are cooked and there are tiny air bubbles on top you know it's time to gently flip if over and cook on the other side for another minute.
- Transfer the wrap to a plate to let cool and repeat this process until the batter is gone.
Notes
Store these in a zip seal bag or an airtight container in the fridge. They will stiffen in the fridge so you'll need to either warm them up in the microwave (about 20 seconds should do it) or leave them out on the counter to come up to room temperature before using.
Make sure to buy 'gram' flour and not 'graham' flour. Gram flour is another name for chickpea flour whereas grahamflour is a variety of wheat.
Nutrition Information
Yield: 8Serving Size:
1 tortillaCalories: 93Total Fat: 5gSaturated Fat: 4gSodium: 13mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 2g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© A Saucy Kitchen, Sarah Nevins
Course: SidesCuisine:Gluten Free
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About Sarah Nevins
Hi, I'm Sarah! Welcome to my little gluten free corner of the internet. I like eating vegetables, but sometimes I get distracted by cookies...
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Reader Interactions
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Lee Ann says
Do you think coconut flour would work to replace chickpea flour?
Reply
Sarah Nevins says
Hi Lee Ann! I haven’t tried it with coconut flour, but I don’t think it would work here at any rate – coconut flour and chickpea flour work in very different ways. Chickpea flour is important here because it helps bind the ingredients together which makes these great for egg free wraps.
Reply
carolyn says
Can these also be frozen?
Reply
Sarah Nevins says
Hi Carolyn! You can freeze these, you just need to make sure to store them carefully as they do break quite easily when frozen. I recommend you place a piece of parchment paper/baking paper in between each tortilla so that you can easily pull them apart when frozen without sticking.
Reply
Sara says
I had to use cassava flour instead of starch so it may be why, mine turned out really mooshy like severely underdone bread. Added garlic powder and salt, fried in butter so it was good. I will try again with starch.
Reply
Sarah Nevins says
Hi Sara! I do think the cassava would have made this more starchy, but I do think cassava flour could be a great base flour is you wanted to make something closer to flatbread than thin wraps/tortillas! I might have to start testing that out myself now 🙂 Love the sound of frying these in butter with garlic too by the way!
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Haley says
Loved this! My second go, I added 1/4 cup pre-soaked quinoa for crunch, 1 tsp homemade taco seasoning, and swapped 1/4 c chickpea flour for brown rice flour. Need a tab bit of water to thin out, but tasted amazing! This recipe is so adaptable!!
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Sarah Nevins says
Ooh I love those additions – will have to play around with the recipe like you have! So glad you enjoyed these – thank you so much for takin the time to come back and let me know how it went for you 🙂
Reply
CarolJean says
i made these today for lunch… used potato starch in place of the tapioca flour. Turned out well! I think i’ll add some flax and/or hemp hearts or chia seeds to the next batch for more protein and fiber. I got 4 tortillas out of the mix.
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Sarah Nevins says
Great to know about the potato starch! LOVE your idea to add extra seeds for the protein – I’m going to have to try that out myself ASAP!
Reply
Nancy Knight says
Great site Sarah—am definitely trying the 2 ingredient tortillas and more!
Reply
Sarah Nevins says
Thank you so much Nancy! I really hope you enjoy everything you try 🙂
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