5 Ingredients or Fewer

Vegan, Gluten-free Chickpea and Flax Seed Tortillas

June  4, 2014
2 Ratings
  • Makes 4-6
Author Notes

Experimenting with alternative recipes for gluten-free tortillas to make at home, and found this amazing recipe via Pinterest. They have a chewy tortilla-like consistency, very pliable for wraps and tacos, and are highlighted by the chickpea and ground flax seed content, which ups it in fiber and protein!! It makes about 4-6 small/medium size tortillas so depending on how thin/thick you'd like the results will vary. Adjust the quantities to make more tortillas but this is perfect to make just in time for dinner on a weeknight =) —Stacy

What You'll Need
  • 2 tablespoons ground flaxseeds (or flaxseed meal)
  • 2 tablespoons warm water
  • 1 cup chickpea flour
  • 3/4-1 cups water
  • Pinch sea salt, turmeric, cumin
  • olive oil, to thin as desired
  1. Whisk the ground flaxseeds and warm water together in a small bowl. Let it sit for 5-10 minutes to thicken until it comes together.
  2. Add thicken ground flax seed with the rest of the ingredients. Whisk in the water starting with 1/3 cup at a time. Mixture should be like pancake batter, no lumps. For thinner tortillas add more water (up to 1 cup).
  3. Preheat a lightly greased a 9" pan on medium heat. Pour ~1/2 cup batter and swirl to coat the bottom.
  4. Cook 1st side for about 3 minutes, depending on the thickness of your batter. You're ready to flip when the edges start to become golden and dry. Flip and cook on the other side for about a minute more.
  5. Serve as tortillas, pizzas, or tart/pie crust, or wrap!

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1 Review

Terri M. July 19, 2020
It took two cups of water to make a battery that could be poured. would not set up even after 4 minutes. It tore when flipping and never cooked through. It was a complete waste of supplies.