The search for great gluten-free tortillas is over. I was born and raised in California, and have been living in Texas for a decade, so I know tortillas, These are the real deal.
Forget about kneading and rolling. And nope, no tortilla press required.
All that you need are four ingredients. Two of the four are water and salt.
It’s hard to pick a favorite recipe from a cookbook, but this one ranks near the top from my Chickpea Flour Cookbook. Simply mix chickpea flour and some flaxseed meal with the above-mentioned water and salt, and then cook it in a skillet like a crêpe.
I love the addition of flaxseed meal because it makes these taste like multi-grain tortillas, despite the complete absence of grain. The omega-3 fats in the flax do more than add great health benefits: they also keep the tortillas from sticking, making these a breeze to flip.
If you don’t have any flaxseed meal…no problem! Just add an extra tablespoon or two of chickpea flour to the batter. You could also add some chia seeds or a few tablespoons of hemp hearts. Anything that adds a nutty, nubby texture is excellent.
What makes these tortillas worth making over and over again is tri-fold: (1) fantastic flavor (toasty, nutty, scrumptious); (2) great texture–pliable, as a tortillas should be, yet tender, too. They fold, roll, and stack with ease; and (3) endless versatility. Use them for all of your all of your favorite Tex-Mex dishes, but don’t stop there. These make great wraps for any kind of sandwich and complement Indian, Middle Eastern and Moroccan dishes (and so many other cuisines!) with to delectable effect.
- 1-1/2 cups (180 grams) chickpea flour
- ¼ cup flaxseed meal (ground flaxseeds)
- ½ teaspoon fine sea salt (more or less to taste)
- 1-1/3 cups water
- In a large bowl, whisk together the flour, flaxseed meal, and salt. Whisk in the water until smooth. Let the batter stand for at least 10 minutes or for up to 1 hour.
- Heat a large nonstick skillet over medium-high heat. Remove it from the heat and lightly grease the pan with oil of your choice. Whisk the tortilla batter.
- Pour about ⅓ cup batter into the pan, quickly tilting in all directions to cover bottom of pan. Cook for about 45 seconds, until it’s just golden at the edges. With a spatula, carefully lift an edge of the tortilla to test for doneness. The tortilla is ready to turn when it is golden brown on the bottom and can be shaken loose from the pan. Turn the tortilla over and cook for 15 to 30 seconds, until golden brown.
- Transfer the tortilla to a cooling rack or clean kitchen towel to cool completely. Repeat with the remaining batter, greasing the skillet and adjusting the heat as necessary between tortillas, stacking the cooled tortillas between sheets of waxed paper to prevent sticking.
Storage Tip: Refrigerate the tortillas between sheets of waxed paper, tightly covered in plastic wrap, for up to 5 days or freeze, enclosed in a resealable plastic bag, for up to 1 month.