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Garbanzo Bean Flour Tortillas

Updated on December 15, 2015
Yes, they ARE as tasty as they look!
Yes, they ARE as tasty as they look!

Tedious Tortillas

After attempting way too many tortilla recipes that all claimed to be bendable and easy-to-make, I was close to taking a break from my experimenting. Some recipes had as many as 5 different types of flours! That was a little much for me. I'm used to bread recipes being that intricate, but that's BREAD! Tortillas shouldn't be so complex, right?

Persistence finally paid off, and I was overjoyed to find this truly simple recipe! This is the original recipe I used as a guide, then made a few adjustments to make it work better for me. I hope you enjoy these tortillas as much as I do!

Garbanzo Bean Flour = Nutritious

Garbanzo bean flour is a great source of folate and protein. It also contains iron, magnesium, potassium and vitamin B-6
Garbanzo bean flour is a great source of folate and protein. It also contains iron, magnesium, potassium and vitamin B-6 | Source

Recipe Summary

These tortillas are as simple as making pancakes. Start out by prepping the flax meal with some water (this acts as a binding agent). Next you'll mix together the rest of the ingredients, slowly adding extra water as needed. For thinner wraps, add more water for a thin batter. Whisk in the flax eggs, then pour onto a hot skillet. Each tortilla takes about 2-4 minutes, and I got about 6 tortillas from my batter. All in all, it should take no more than 30 minutes from start to finish!

Need the Recipe?

Scroll to the bottom for the complete recipe, sans photos!

Only 6 simple ingredients. It doesn't get easier than that! I LOVE finding easy, straight-forward staple recipes.
Only 6 simple ingredients. It doesn't get easier than that! I LOVE finding easy, straight-forward staple recipes.

Cook Time

Prep time: 5 minutes ¦ Cook time: 15 minutes ¦ Ready in: 25 minutes

Yields: 6 servings

Ingredients

· 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons warm water)
· 1 cup garbanzo bean flour
· 3 tablespoons tapioca flour
· 1/8 teaspoon salt
· 1 cup water (use more or less for thick/thin tortillas)
· olive oil

Step 1

Mix flaxseed meal with warm water in a small bowl. Let it rest while prepping the rest of the ingredients.

Step 2

In a large bowl, combine flours, salt and flax eggs. Gradually whisk in water until you reach the desired thickness. It should resemble pancake batter, with no lumps.

Step 3

Heat a small amount of olive oil on medium in a large skillet. Scoop 1/4 cup of batter, and pour onto skillet. Rotate skillet around at an angle, so the batter spread to about 6 inches wide.

Cook the tortilla for about 2 minutes on one side, until it turns golden brown. It may bubble, and that's completely normal!

When the top of the tortilla is no longer wet looking, it should be time to flip. Cook on the other side for about another minute.

Step 4

Repeat step 3 until all batter is used. Let tortillas cool, then place in an airtight container or ziploc bag. Refrigerate for up to a week, or freeze for up to a month.

As seen above, these tortillas are VERY flexible! What good is a tortilla if you can't bend it?!

Finished Product

They look so delicious, don't they?! Me and the finished product. I hope you try out this recipe, it's worth it!
They look so delicious, don't they?! Me and the finished product. I hope you try out this recipe, it's worth it!

The Recipe

Cook Time

Prep time: 10 minutes ¦ Cook time: 15 minutes ¦ Ready in: 25 minutes

Yields: 9 servings

Ingredients

· 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons warm water)
· 1 cup garbanzo bean flour
· 3 tablespoons tapioca flour
· 1/8 teaspoon salt
· 1 cup water (use more or less for thick/thin tortillas)
· olive oil

Directions

1. Mix flaxseed meal with warm water in a small bowl. Let it rest while prepping the rest of the ingredients.

2. In a large bowl, combine flours, salt and flax eggs. Gradually whisk in water until you reach the desired thickness. It should resemble pancake batter, with no lumps.

3. Heat a small amount of olive oil on medium in a large skillet. Scoop 1/4 cup of batter and pour onto skillet, rotating at an angle, so the batter spreads. Cook about 2 minutes, until it turns golden brown. It may bubble on top, and that's completely normal! When the top of the tortilla is no longer wet looking, it's time to flip. Cook on the other side for about another minute.

4. Repeat step 3 until all batter is used. Let tortillas cool, then place in an airtight container or ziploc bag. Refrigerate for up to a week, or freeze for up to a month. Enjoy!

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