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!
3 Ingredient Grain Free Tortillas
3 ingredient, soft tortillas that are grain free nut free & vegan!Â
Ingredients
- 1/2 cup | 50 grams tapioca flour
- 1/2 cup | 45 grams chickpea flour
- 1 cup | 240 ml coconut milk from a can
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.Â
Make sure to buy 'gram' flour and not 'graham' flour. Gram flour is another name for chickpea flour whereas graham flour is a variety of wheat.
Nutrition Information
Serving Size:
1 tortilla Calories: 93Total Fat: 5gSaturated Fat: 4gSodium: 13mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 2gShop this Post
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Jenn says
These were really good! Thank you for sharing this recipe.
Sarah says
Thanks Jenn! Glad you liked them!
Holly says
I was so excited to find this…then I realized I had Quinoa flour, not Chickpea flour :(. Would Quinoa and Almond Flour mix well together? I am new to making things Gluten Free and have not had much luck with the different flours. It’s very frustrating and expensive to experiment. Thanks for the recipe and any help you may be able to give.
Sarah says
Hi Holly! I’m afraid I’m not too sure about the quinoa flour – I’ve never actually used it myself before so I’m not familiar with how it works. Sorry I couldn’t be more help here!
Kim Curry says
I made these and they are SOOO good!! I’ve been using frozen rice flour tortillas and this were ok but these are so much more like a real tortilla but pillowy like a bread. I really really liked them. Thank you for this recipe. It is also very versatile, I ran out of tapioca flour so I just used a gluten free flour mixture, although it wasn’t as thin they were still delicious. I used them for enchiladas and they turned out great!!
Sarah says
That makes me so happy to hear! Thank you so much for letting me know what you thought – so glad you liked them!
Michelle Liesch says
These turned out great!! Both my kids and I were very pleased. I made them for my homemade hummus. Thank you!!
Sarah says
That’s great! So happy you and your kids enjoyed these! Thanks so much for taking the time to come back and let me know what you thought!
Mia says
Can you use 1:1 flour instead?
Sarah says
Hi Mia! It’s hard to say. I’ve tried this with a few different types of flour and some will work to some extent – the texture changes depending on the flour as does the thickness. I haven’t tried this using a regular gluten flour so I can’t really say how that would go
Connie says
You are so patient answering all of those questions! I can’t wait to try these!
Sarah says
Thanks Connie 😀 I know cooking can be intimidating for people – especially when it comes to making things gluten free so I try to be as helpful as I can! I really hope you love these as much as we do!
Nell says
These were really good and too easy. I was going to try them exactly like this, but I had some soaked lentils to use up, so I blended them with water to replace the milk, added salt and a little lime juice. Just yum. Thank you for sharing!
Sarah says
Ooh I love that idea! Thanks for sharing!
Grace says
Just made these and they are delicious!! I haven’t had a tortilla in 10 years due to allergies, and these were perfect! I love that the coconut milk gives a nice flavor and helps cut the strong chickpea flour taste. These will be a new staple in our home, thank you so much!!
Sarah says
That makes me so happy to hear – I’m so glad you liked them! Thanks so much for coming back to let me know what you thought 🙂
Teresa says
Seriously! I haven’t had a wrap recipe turn out in the 4 years since I was diagnosed with a wheat allergy! It’s kinda ridiculous how easy it was to make a simple yet amazing, better than a wheat wrap! I used unsweetened almond milk cause I shockingly did not have coconut milk and I added a 1/4 tsp salt and 1/2 tsp garlic powder. The texture is almost on par with a wheat wrap, and it’s stretchy like a wrap aught to be. I just can’t say enough good things about this recipe. Thank you thank you thank you!
Sarah says
I’m so glad you finally found a recipe that worked out for you! Not having god gluten free wraps was such a drag! Thanks so much for coming back to let me know what you thought, Teresa!
Ella says
I loved this! Definitely a need I didn’t know I had. My house has been gluten free due to my son’s allergy, so excited to add some more mexican food into our mealtime routine again!
Sarah says
Yay! So glad you liked them!