Grain Free Tortillas
These soft and flexible vegan tortillas are made with just three simple ingredients: chickpea flour, tapioca starch, and rich coconut milk. Entirely grain-free, nut-free, and gluten-free, they are incredibly easy to make using a pancake-style cooking method. They roll and fold perfectly without breaking, making them an ideal base for tacos, enchiladas, or healthy lunch wraps.
Instructions
- 1
In a medium bowl, whisk together tapioca starch (0.5 cup) and chickpea flour (0.5 cup) until fully combined.
- 2
Pour in the coconut milk (1 cup) and mix until you have a thick, smooth, and lump-free batter.
- 3
Preheat a large non-stick or seasoned cast iron pan over medium heat.
- 4
Pour 0.25 cup of batter onto the skillet. Use the back of a spoon to spread it into a thin 6-inch circle and cook for 1-2 minutes until edges are firm.
- 5
Flip the tortilla once bubbles appear on the surface and cook the second side for another 1-2 minutes.
- 6
Transfer to a plate to cool and repeat with the remaining batter. Store in an airtight container in the fridge for up to one week.
Nutrition Facts
Per portion