2-Ingredient Grain-Free Tortillas (High-Protein, No Rolling)

If you have 10 minutes, you have time to make a batch of my especially straightforward, 2-ingredient grain-free tortillas! Sturdy & flexible, they taste and look like traditional white flour tortillas. They are also high-protein, oil-free, nut-free, seed-free, and gluten-free.

The name of this recipe sounds almost too good to be true. Tortillas that are especially-straightforward AND high-protein AND grain-free? No way!

Way! These tortillas are all of that, and more.

And when I say straightforward, I mean it. In place of rolling or pressing tortilla dough, the prep here is little more than whisking a plain batter and spooning it into a pan.

Let’s get to it, shall we?

Why You’ll Love These High-Protein Tortillas

These high-protein tortillas are hearty, nourishing, versatile, satisfying, satisfying, and all of the following, too:

• No rolling required
• High protein (5 grams per tortilla)
• Vegan (no eggs, no dairy)
• Grain-free
• Gluten-free
• Oil-free
• Nut-free
• Seed-free
• Sugar-free

Ingredients for the High-Protein Grain-Free Vegan Tortillas

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

Only two pantry ingredients are required to make these grain-free tortillas.

• Chickpea flour(also known as besan or garbanzo bean flour)
• Tapioca flour.(also known as tapioca starch)

You will also need some water (I use filtered water from my tap) to make the batter. Salt is optional, but I recommend adding it, if you eat salt.

Step by Step Directions

Note that the complete instructions are also in the recipe card below.

• Step One: Whisk the dry ingredients.Whisk the chickpea flour, tapioca flour, and (optional) salt in a medium mixing bowl. Be sure to break up any lumps in the chickpea flour (with the whisk, a fork, or your fingertips).
• Step Two: Add the wet ingredients. Add the water, stirring until completely blended. Let the batter stand for five minutes before proceeding. The batter should be the consistency of a thin pancake batter— not too thin, not too thick— to make tortillas that are akin to traditional flour tortillas.
• Step Three: Heat skillet. Heat a medium size nonstick skillet over medium heat until just hot.Note: It is important to use a nonstick skillet or the tortillas will stick.
• Step Four: Add the batter.Add 1/4 of the batter (about 1/3 cup, roughly 78-80 grams) to the heated skillet. Working quickly, tilt the skillet so that the batter evenly covers the bottom of the pan.
• Step Five:Cook the tortillas.Increase the heat to medium high and cook the tortilla for 1 to 2 minutes (it may bubble and puff slightly in a few places). Once the edges are light golden brown, and the surface appears cooked/dry, slide a spatula underneath and flip over. Cook for about 1 minute longer until the other side is set.
• Step Six: Cool tortillas.Transfer the tortilla to a cooling rack to cool and repeat with the remaining batter.

How to Serve the 2-Ingredient Tortillas

You will love using these tortillas in all of the expected ways, including wraps, tacos, burritos, quesadillas, or scooping up beans, salsa, guacamole, or any other foods you wish to scoop into your mouth ?.

The tortillas are flexible (especially when warm or room temperature), which means they can be rolled or folded without breaking.

Storage for the Grain-Free High-Protein Tortillas

Store the tortillas in an airtight container in the:

• Refrigeratorfor up to 1 week
• Freezerfor up to 6 months

Frequently Asked Questions (FAQ)

• Why is My Batter So Thick?It is most likely die tomeasurement. I recommend using a digital kitchen scale (they are inexpensive), especially with recipes that call for alternative flours. For example, 1 cup of chickpea can vary dramatically (e.g, 100 grams to 180 grams), depending on how it is packed or spooned into the measuring cup. But 120 grams of chickpea flour is always 120 grams of chickpea flour (the same is true for measuring the tapioca flour).
• Can I MakeLargeTortillas?Yes! Use a large skillet and more batter per tortilla (a generous 1/2 cup, for 3 large tortillas), spreading the batter into a larger circle. Use extra care when turning/flipping the tortillas.
• My Tortillas are not Especially Flexible. Why?It is most likely that the tortillas were left to cook for too long and have dried out. Tightly wrapping the cooled tortillas in plastic (wrap, or a bag) will help to soften them. The next time you make a batch, only cook the tortillas until they are just set.

Taste & Texture of the Grain-Free Tortillas

I happen to love the nutty taste of chickpea flour. But I know that it is not everyone’s go-to, which is why I know these tortillas— which have a neutral flavor— will please one and all!

The 2:1 ratio of chickpea flour to tapioca flour yields tortillas with aneutral flavor(goes with everything) and texture (firm, yet flexible),very much like white flour tortillas.

(If you happen to like the flavor of chickpea flour the way I do, be sure to try myChickpea Flour Tortillas, too! They are just as straightforward to make as these.)

Ingredient Substitutions

• Can I use a different gluten-free flour or grain-free flour instead of chickpea flour?I do not recommend substituting the chickpea flour. The ratio of wet to dry ingredients is formulated specifically for chickpea flour, and other gluten-free flours or blends will alter the texture and structure
• Can I use a different starch instead of tapioca?Possibly. I have not tested the recipe with other starches, but an equal amount of arrowroot starch, cornstarch (if you do not need these to be grain-free), and potato starch (pure white potato starch, not light tan potato flour) may work. Use an equivalent weight (60 grams), not an equivalent cup measure (the starches vary in weight).

Happy cooking!