Gluten Free Tortillas

By Gigirox

Ingredients

• 100 g cornflour (cornstarch)
• 25 g gram flour (chickpea)
• 2 tbsp tapioca flour
• 1 large egg, beaten
• 1/4 tsp sea salt
• freshly ground black pepper
• 375 ml water
• coconut oil for frying pan or griddle

Preparation

Step 1

1. Put the cornflour, gram flour, tapioca flour, salt and freshly ground black pepper into a bowl and mix together.

2. Add the beaten egg and beat until the mixture is a smooth but thick batter. Gradually beat the water into the batter, ensuring that there are no lumps in the mixture.

3. Cover the batter and leave in the fridge for approximately 30 minutes.

4. Heat a frying pan or griddle until very hot and then lightly oil. Using a medium frying pan we made 8 tortillas from the batch of batter.

5. Pour enough batter into the frying pan to thinly cover the bottom of the pan, or pour into the preferred size on the griddle. Using a high heat, cook the tortilla until the bottom is golden brown and the edges start to curl up. It's really similar to making a crepe.

6. Flip the tortilla over and cook the other side for approximately 30 seconds, any longer and the tortilla will dry out too much, and become very brittle.

7. Put the cooked tortilla onto baking paper, and repeat steps 4, 5 & 6 until all the batter is used up. Stack each cooked tortilla between baking paper, and keep warm if using straight away.
If you're good at making pancakes then these tortillas will be a breeze to make, otherwise they just take a little practice to get the batter nice and thin in the frying pan or on the griddle, without leaving holes in the cooked tortilla.

They can be refrigerated or frozen until needed, but should be defrosted before using. Defrosted tortillas can be reheated in the microwave for 15-30 seconds (depending on the microwave power rating).