Step by step instructions for grain-free chickpea and cassava tortillas
These grain-free chickpea and cassava tortillas are somewhere between a tortilla and a flatbread and a delicious alternative to traditional corn tortillas. Our tortilla-making journey began years ago after my husband returned from a trip to Mexico with a friend. They took a local cooking class, and that experience opened our eyes to how easy and delicious it can be to make your own.
While I still enjoy a homemade corn tortilla now and then, I tend to limit my grain intake, as too much can trigger headaches for me. These chickpea and cassava tortillas have become my go-to option for tortilla-wrapped meals. Their texture holds up beautifully to hearty fillings, and they are full of flavor. I originally left out the tapioca starch and baking powder, but both make a huge difference in the final texture and pliability of these tortillas.
If you’re familiar with making corn tortillas, you may know that the dough is often compared to the texture of playdough and that analogy applies here too!
To achieve those signature tortilla bubbles, caused by trapped air, cook them on a hot pan and gently press in spots with a flat spatula and you should be able to coax out a few bubbles.
These pair beautifully with my Adobo-Inspired Chicken and Kale Tacos and are a staple in our house.
Gather all ingredients: Chickpea flour, cassava flour, tapioca starch, baking powder, fine sea salt, avocado oil and warm water
Combine all ingredients in a mixing bowl.
First stir with a spoon or fork and then work with your hands until you have a cohesive dough with a texture similar to playdough. Let rest, covered, for 10 minutes.
Divide the dough into 8 equal pieces and shape into balls. Cover with a cloth.
Using a tortilla press (or a rolling pin), place each dough ball between two pieces of parchment paper and press or roll into a tortilla about 5–6 inches in diameter.
Place the tortilla onto a hot, dry pan. Using a flat spatula, gently press down on the center to help trap heat and encourage bubbling.
Once bubbles begin to form, flip the tortilla and cook until both sides are done. Repeat with your remaining dough.
Grain-Free Chickpea and Cassava Tortillas
These grain-free chickpea and cassava tortillas are somewhere between a tortilla and a flatbread and perfect for holding hearty fillings.
8
tortillas10
minutes15
minutesKeep the screen of your device on
Ingredients
1/2 cup chickpea flour
3/4 cup cassava flour
1/4 cup tapioca starch
1/2 tsp baking powder (grain-free if needed)
1 tsp fine sea salt
2 Tbsp avocado oil
3/4 cup warm water*
Directions
- Heat a cast iron (or non-stick) pan over high heat.
- In a medium bowl, combine the chickpea flour, cassava flour, tapioca starch, baking powder, and fine sea salt and whisk to combine. Add the avocado oil and warm water. Stir with a fork or spoon to combine, then use your clean hands to mix until a soft, pliable dough forms. You want a texture similar to that of playdough. Let the dough rest, covered with a cloth, for 10 minutes.
- Divide the dough into 8 equal pieces and roll each one into a 2-inch ball. Cover with a cloth to ensure your dough does not dry out.
- Using a tortilla press (or a rolling pin), place each dough ball between two pieces of parchment paper and press or roll into a tortilla about 5–6 inches in diameter.**
- Place a tortilla onto the hot and dry pan. Using a flat spatula, gently press down on the center to help trap heat and encourage bubbling.*** Once bubbles begin to form, gently press again and flip. Cook until both sides show light browning with a few golden spots.
- Remove the tortilla and wrap it in a clean kitchen towel or cloth. Place it on a plate or in a tortilla warmer, then cover with a lid or another plate to keep it warm and pliable. Repeat with the remaining dough balls
Notes
- *Be mindful with your water measurement - too little can make the tortillas dry and prone to cracking, while too much can lead to a sticky, hard-to-handle dough. Keep in mind that humidity can also impact the dough’s texture. My husband never measures the water and goes entirely by look and feel. Over time, you’ll develop that same instinct and be turning out delicious grain-free tortillas with ease, even if the first few take a little trial and error!
- **If your dough feels a bit too sticky, try lightly dusting the parchment paper with cassava flour or brushing it with a little oil. Chickpea flour has a natural tackiness, which can lead to sticking if the dough has too much moisture.
- ***Bubbles don’t form as easily when using these grains as they do with corn flour, but pressing gently on a hot surface will help create a few. Even if you are not successful in creating bubbles, you will still get tasty tortillas!
