You only need three ingredients to make these grain free tortillas! They’re soft, flexible and great for rolling, folding and filling up!

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.

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!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

3 Ingredient Grain Free Tortillas

Yield: 8 tortillas Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes

Print

• Email

Rate

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)

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. 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.
2. Preheat: Heat a large non stick pan or seasoned, cast iron pan over a medium heat.
3. 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.
4. Cool & Repeat: Transfer to a plate to let cool. Repeat with the remaining batter.
5. 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

Yield: 8

Serving Size:

1 tortilla Calories: 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: Breads/Wraps Cuisine: Gluten Free

Shop this Post

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Bob's Red Mill Finely Ground Tapioca Flour, 16 Ounce
• 
  Bob's Red Mill Garbanzo Bean Flour, 16-ounce