You only need three ingredients to make these grain free tortillas! They’re soft, flexible and great for rolling, folding and filling up!
Why Make These Grain Free Tortillas:
- Made with only 3 ingredients: chickpea flour, tapioca starch and coconut milk.
- They’re allergy friendly: gluten free, egg free, nut free & dairy free.
- They’re soft & flexible: Easy to roll & fold without breaking!
Ingredient
- tapioca flour – Also known as tapioca starch. This is not the same thing as cassava flour, but you could probably use cassava flour instead of tapioca flour quite easily.
- Arrowroot starch works too in place of tapioca.
- chickpea flour – Also known as gram flour or garbanzo flour. Chickpea flour is a great binder in gluten free baking because it’s so naturally sticky.
- coconut milk – I recommend you use full fat coconut milk from a can for a softer texture but you can actually use any type of milk, dairy free or dairy. Just make sure to use unsweetened milk unless you plan on using these wraps with a sweet filling.
How to Make These Grain Free Wraps:
You’re basically making pancakes!
Simple whisk the dry ingredients together to fully combine, then add the coconut milk and mix into a smooth, lump-free batter. Easy!
Once mixed, cook on a nonstick pan or seasoned skillet just as you would a pancake. When the edges firm up and you see little bubbles across the surface, flip and cook the other side another minute or two.
Final Notes
This recipe is adapted from Heart Beat Kitchen’s, 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.
Hungry for More
More cool ways to cook with chickpea flour:
Enjoy!
Let me know if you try these 3-Ingredient Grain Free Tortillas! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
3 Ingredient Grain Free Tortillas
Made with chickpea flour, tapioca flour and dairy free mil
Ingredients
- 1/2 cup tapioca starch or arrowroot strarch (60g) - arrowroot starch
- 1/2 cup chickpea flour (50g)
- 1 cup unsweetened coconut milk, from a can (240ml)
Instructions
- Batter: In a medium bowl: Whisk tapioca flour and chickpea flour until combined. Stir in the coconut milk. Mix into a thick, smooth, lump-free batter.
- Preheat: Heat a large non stick pan or seasoned, cast iron pan over a medium heat.
- Cook: 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). Cook for 1-2 minutes on one side or until the edges are cooked. When you see tiny air bubbles appear on the surface you know it's time to flip. Flip over and cook the other side for 1-2 minutes.
- Cool & Repeat: Transfer to a plate to let cool. Repeat with the remaining batter.
- Store: Store tortillas in an airtight container or ziplock bag in the fridge. The wraps will firm up when chilled, so you'll need to let them warm up to room temperature (about 30 minutes) or warm in the microwave before use (about 10-20 seconds).
Notes
- Chickpea flour: Also known as gram flour. 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.
- Coconut milk: I recommend full-fat coconut milk because the extra fat creates a softer, more pliable wrap, but you can use any type of dairy free milk (or dairy milk) instead.
- Recipe Adapted from Heart Beat Kitchen.
Nutrition Information
Serving Size:
1 tortilla Calories: 93Total Fat: 5gSaturated Fat: 4gSodium: 13mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 2gShop this Post
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Nicole says
Absolute heaven! Thank you for this post! I will make this again and again😊
Sarah says
SO glad you liked it! Thanks for coming back to leave a comment/review!
Rhonda Hoka says
Just made these and they worked out perfectly!!! Spouse is Celiac and we haven’t found a tolerable replacement for GF Tortillas…Thank You so much for posting this 🙂
Sarah says
That’s awesome! So glad to hear you guys like them 🙂 The only gluten free tortillas that I can find near where I live feel like plastic so I know your pain! Thanks for coming back to leave a comment/review letting me know how it went!
Mary says
Is there a substitute for coconut milk?
Sarah says
I’ve haven’t tried it with any other milk yet so I can’t say for sure but you might be able to try it with another type of milk.
Brandee says
Is there any substitute for the tapioca flour by any chance?
Sarah says
Arrowroot starch would definitely work – after that potato starch or possible cornstarch might do the trick. I’ve never tried it with those two so I can’t say for sure though
P says
Is chickpea flour the gram flour you refer to in the instructions?
Sarah says
Yes! Sorry about that – I mentioned it in the post but forgot to clarify in the recipe. You can also find it listed as besan flour too in some places
Georgia Rawlings says
In the US “graham” flour is a variety of wheat and is not GF. Just FYI
Sarah says
Hi Georgia! Graham flour is a variety of wheat, but gram flour is not – it’s just another name for chickpea flour. I can see how that might be confusing though so I’ll make a note so people don’t buy the wrong one! Thanks!
Kjp says
I’m just starting to use coconut milk and notice the fat is always separate from the milk; do you mix it together before adding it to the recipe or just leave it separated and use the watery milk?
Sarah says
HI Kip! Mix it together is you can (sometimes the coconut milk on top can be pretty solid) or use the thicker milk on top
Judy says
I am Paleo so I can’t use chickpea flour any suggestions on replacement flour almond or coconu maybet?
Sarah says
Almond flour should work perfectly! Hope you like it!
Ashley says
I was thinking that too! I definitely want to try these now…
joanne says
Hi, How many will this recipe make? How would you suggest to store any leftovers, and how long will they be good for?
I’m looking forward to trying these out.. they look so soft and moist! Thanks!
Sarah says
hi Joanne! This makes about 8 tortillas that are 6 inches in diameter. I’d keep these stored in the fridge, but you may need to take them out to let them warm up to room temperature before using. If kept in the fridge I’ve had these last about 5-6 days. Hope you like them!
Jonalyn says
Do you think I could make a large batch and freeze them? Take them out day of to use?
Sarah says
Hi Jonalyn, I wish I could help more here but I’m not sure. My gut instinct thinks that shouldn’t be a problem if you let them defrost at room temperature, but I’m not positive since I haven’t yet tried it myself
Eve says
How many tortillas for a recipe? 😊
Sarah says
It should make about 8 tortillas that are about 6 inches in diameter!
Peter Vukcevic says
Made it, tasted it, loved it 🙂
Sarah says
Excellent! Thanks for coming back to let me know how it went!
Kate says
Hi!! Tried these with coconut flour but didnt work out! What other flours besides almond and chickpea would work? My son cant have to two things. 🙁
Sarah Nevins says
Hi Kate! I made these once using rice flour and they came out alright! They felt thinner and a little more oil than with chickpea flour but help up well