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Easy, healthy, and delicious vegan and gluten-free chickpea flour a.k.a. garbanzo bean flour tortillas, tortilla chips, and taco shells! Corn-Free.
Looking for a gluten-free & corn-free alternative for your tortilla needs?
Garbanzo bean flour (a.k.a. chickpea, gram, besan) makes a delicious & super healthy alternative…full of fiber & protein, quick & easy to make, and oh so tasty!
I offer you three wonderful ways to enjoy…
Tips for making Chickpea Flour Tortillas:
Make sure you let the batter sit for at least ten minutes for best results.
You can omit or change the spices used in the batter.
For a sweet crepe-like tortilla add 1 tablespoon of maple syrup, omit savory spices and instead add a few pinches of ground cinnamon before cooking. This tastes great with coconut cream and berries.
You can cook for just a few minutes each side for a flexible wrap or cook until crisp on each side for a tostada-like tortilla.
Tips for making Chickpea Flour Tortilla Chips:
You can omit or change the spices to suit your tastes.
You can omit the oil if oil-free.
You can cut into any shape that you please or leave the tortillas whole before baking for a tostada-like tortilla ready to be topped with favorite toppings.
Store tortilla chips in an airtight container at room temperature for up to 1 week.
Tips for making Chickpea Flour Taco Shells:
You can omit or change the spices to suit your tastes.
You can make large or small tortillas initially dependent upon what size taco shells you would like.
Alternatively, you could make taco salad bowls by placing each tortilla into small oven-safe bowls making sure the tortillas cover the entire bowl up to the edges before baking.
Keep taco shells in an airtight container at room temperature for up to 4 days.
Chickpea Flour Recipes You Might Enjoy:
Chickpea Flour Lemon Poppy Seed Bread (Gluten-Free)
Gluten-Free Baked Hatch Chiles Rellenos
Calabacitas Galette With A Chickpea Polenta Crust (Gluten-Free)
Fennel, Tomato, Rosemary and Onion Cast Iron Focaccia Bread (Gluten-Free)
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
Chickpea Flour Tortillas, Chips & Taco Shells (Gluten-Free, Vegan)
Easy, healthy, and delicious vegan and gluten-free chickpea flour a.k.a. garbanzo bean flour tortillas, tortilla chips, and taco shells!
Ingredients
- 1 cup chickpea (garbanzo bean) flour
- 1 cup water
- 1/4 tsp baking powder
- 1 flax egg (1 tbs ground flax + 3 tbs warm water (let sit for a few minutes))
- 1 tsp cumin seeds
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
Instructions
Tortillas
Makes: 4
In a large mixing bowl, mix all of the above ingredients well.
Let sit 10 minutes to thicken a little.
Pour batter (about one ladle-full at a time) into an oiled skillet over medium heat. Cook a few minutes each side (until beginning to brown).
You can then add the fixings for a quesadilla & cook as you would any tortilla or make a salad wrap–the possibilities are endless!
Chips
Makes: 24
Follow the above recipe for tortillas.
Let cool, cut into sixths (triangles), drizzle with a little oil, and then bake at 400°F for 10-15 mins or until golden and crispy.
Great with any dip or as is!
Taco Shells
Makes: 4
Follow the above recipe for tortillas.
Nestle each tortilla in-between the cups on the bottom of a muffin tin (as seen in above photos) and bake at 350°F for 20 minutes or until desired crispiness is reached.
Use as you would any taco shell!
Enjoy!
Notes
Please refer to the tips section above in the post for more information.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 19 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 326mg Carbohydrates: 2g Net Carbohydrates: 0g Fiber: 1g Sugar: 0g Sugar Alcohols: 0g Protein: 1g
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