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Chickpea Oat Tortillas

Makes: 6 tortillas

¾ cup oat gluten free rolled oats
¾ cup chickpea flour
1 ½ cup water
¼ teaspoon salt
¼ teaspoon baking soda

1. Add ingredients to a blender. Blend on high until batter forms.
2. Heat large skillet on medium high heat. If you are skilled at making tortillas with a cast iron skillet, go for it. If you fear the tortillas will stick, use a bit of coconut or olive oil, just enough to coat the bottom of the pan.
3. Pour ~1/3 cup batter into the skillet, lifting and tilting to form a thin circle ~6-7” diameter.
4. Watch for the bubbles to form on the tortilla, similar to a pancake. At ~2 minutes, when most of the surface of the tortilla is bubbly, carefully flip. You may have to loosen the tortilla by gently sliding a thin spatula under it at all different angles to ensure it flips in one piece. Cook the other side for ~2 minutes or until golden brown.
5. Set on cooling rack. Tortillas can be refrigerated for up to a week or frozen for up to 3 months.

Recipe adapted by Rene Maserati from Power Hungry 3-Ingredient Chickpea Oat Tortillas 

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