Gluten Free Tortillas   HT  CBF Mexican  30mins plus resting

Makes 8    Hot    Vegetarian  Baked Fayre   Breads  Snacks  Main Course  Gluten Wheat Dairy Free  Mexico  North America N. American

Ingredients

25g/1oz Gram (Chickpea)  Flour

100g/4oz Cornflour

2 tbsp Tapioca Flour

½ teasp Salt

2 Eggs

360ml/12fl.oz. Water

Oil for brushing the frying pan

Instructions

1. Place the flours and salt in a mixing bowl and mix together thoroughly.

2.  Add the egg and beat until smooth then slowly beat in the water. 

3. Cover with clingfilm and refrigerate for 30 minutes. 

4. Heat a medium sized frying pan until very hot then brush with oil.

5. Making sure the pan is still very hot, pour in enough batter to just cover the bottom of the pan. Cook over a high heat until the bottom of the tortilla is golden brown and the edges begin to curl up.

6.  Flip the tortilla over  cook the other side for 30 seconds only, until just cooked. 

7. Transfer the tortilla on to greaseproof or parchment paper and repeat with the remaining batter, stacking each cooked tortilla between greaseproof paper. 

8. Refrigerate or freeze until ready to use. Reheat.

Cake Recipes  |  Bread & Bun Recipes  |  Biscuit/Cookies & Pastries Recipes

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference.

Click here to go to the chart. Why not print it off for future reference. Convert all recipes written in metric or imperial quickly and easily.   Metric/imperial users can do the same but the other way round - from cups to grams or ounces.