Chickpea flour tortillas are a great substitute for corn tortillas if you need low carb and diabetic friendly recipe. I used 1 1/2 cup chickpea flour and 1/2 cup bread flour (which is higher in proteins then regular flour), but you can use only chickpea flour (garbanzo bean flour, besan, gram flour) if you need gluten-free recipe.

Chickpea Flour Tortillas – Low Carb, Diabetic
Chickpea Flour Tortillas – Low Carb, Diabetic
Course:
Side Dish
Cuisine:
Mexican
Keyword:
chickpea flour tortillas
Servings: 8 small tortillas
Ingredients
- 1 1/2 cup chickpea flour
- 1/2 cup bread flour
- 1 tsp salt
- 1 3/4 cup hot water
- 1 Tbsp oil
- ground black pepper
- a pinch of ground nutmeg
Instructions
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Mix all ingredients. The batter should have the consistency of pancake batter.
-
Let rest for 5 – 15 minutes.
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Heat a small non stick frying pan. Add just a few drops of oil.
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Add 1/2 cup batter and cook until the bottom starts to bubble and brown.
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Flip and cook the other side.
what a great recipe! Thank you…how long can you store these for?
I believe you could store the tortillas for 3-4 days in refrigerator.
Could you please check your calorie count or perhaps include the brand of your two flours? My information is that chickpea flour has 534 calories in 1 1/2 cups (and 30g protein); Gold Medal Better for Bread Flour has 220 calories for 1/2 cup (and 8g protein). I assumed oil olive was use since it’s the healthiest type….that’s 120 calories in 1Tablespoon. That’s over 850 calories right there. So if it makes 8 tortillas, that would be roughly 100 calories each……but your data says 337 calories. At first I thought maybe the 337 was for all 8 tortillas, but that… Read more »
Here in Europe we have different brands than you in the USA. I use organically produced chickpea flour from German company Davert. On the package it says that chickpea flour has 370 kcal / 1295 kJ in 100 g (18.6 g protein, 44.3 g carbohydrate, 5.9 g fat).
I am not counting calories myself, I’m using Laveem service. Their data comes from the USDA National Nutrient Database for Standard Reference.
Use these numbers more as orientation than exact measures.
I’m not sure where these proportions came from, but I had to add twice the amount of water to get it to the point where I could actually stir it, and within 5 minutes all I had was a solid lump. A waste of ingredients. Too bad.
Are you sure you measured correctly? Flour to water ratio is 2:1.75 which makes very thin batter, similar to pancake batter. It is impossible to get a lump of dough with these measurements.
I made chickpea flour tortillas several times and they always turned out fine.
Hi. I’m living in Australia, and like Hannah, I had to use twice the amount of liquid to get a runny mix – then actually added MORE water to ensure the pancakes were thin enough for the job I needed and to ensure the middle was cooked. The pancakes tasted good but were often a bit uncooked in the middle.
Thanks for this recipe. I used ingredients as listed and it made a nice pancake like batter.
It was tasty, except a bit on a salty side for me.
Also, I found them nicer warm rather than cold, but generally very tasty.