By Alison 9 Comments
I am excited to bring you a tortilla recipe from Laurie Gauguin, a personal chef and food writer in the San Francisco Bay Area who specializes in gluten-free cooking. I love that this recipe uses yellow split peas, a great source of fiber and protein. To learn more about Laurie and her services, visit her website: www.lauriegauguin.com.
ALLERGEN-FREE TORTILLAS
This recipe works with a variety of legumes, such as black-eyed peas and split chickpeas. I like using the split peas because they cook up a lovely golden color, and their flavor is sweet and nutty.
Like corn tortillas, these become pliable when heated. Pop them in the microwave or warm them in a dry skillet before using. If you like crispy edges, add a little oil to the pan when reheating.
INGREDIENTS:
- 3/4 cup yellow split peas
- 1/4 cup long-grain white rice
- 1/4 teaspoon salt
- 1/2 cup water
- oil for the pan
DIRECTIONS:
- Cover the split peas and rice with 2 inches of water. Cover and set aside on the counter overnight.
- Drain the peas and rice, then put them into the bowl of a food processor. Add the salt, then process until the mixture is finely chopped, scraping down the sides of the bowl as necessary.
- With the motor running, gradually pour in ½ cup water. Scrape down the sides of the bowl, then continue to process for 3 minutes. The batter should be the consistency of pancake batter (but grainy). If it’s too thick, stir in a spoonful or more of water.
- Heat a skillet over medium heat. Once hot, add a thin layer of oil. Pour in 1/3 cup of the batter, then spread it around with a rubber spatula until you have a 7-inch tortilla. Cook for 1-2 minutes, until the tortilla is golden around the edges. Flip and cook 30 seconds to 1 minute more, until bottom side is lightly freckled. Remove from the pan, then repeat the process for the remaining batter.
Yield: 7 tortillas
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Comments
Lee Bernstein says
On my Ravelry Knitting is Gluten Free Forum, a member posted a link to this recipe.
I am intolerant to corn, and Mexican food is my favorite food. I am beyond excited to find this recipe, and I can hardly wait to try it.
Thank you so very, very, very much!
Warmest regards,
Lee
Blog: Knittingisglutenfree.comReply
Lee Bernstein says
PS: Do you know of a source for Certified Gluten Free yellow split peas? I am so sensitive that I cannot use regular, store-bought legumes.
Oh, please say you know of one. : )
Thanks again,
LeeReply
Lee Bernstein says
PSS: I found certified gluten free chickpea flour. Any idea how I might substitute the flour in this recipe?
Reply
Laurie Gauguin says
Hi Lee,
I’ve toyed around with using gluten- and corn-free flours in my tortillas, but I wasn’t really happy with the results. But hang on to your chickpea flour – it’s a great staple for your gluten-free pantry. Here is a biscuit recipe I developed using this flour: http://www.bobsredmill.com/recipes_detail.php?rid=1720 My clients love them. I hope you will too!
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Kristi says
Thank you for this recipe! I have so many food allergies, this will be a nice occasional addition to my menu.
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Rose says
Thank you for posting your wonderful version of the traditional Indian Dosa recipe. Traditionally, the batter calls for lentils or any other kind of whole bean with brown rice, millet, or other whole grain plus a tablespoon of whole anise, fennel, or fenugreek. (The spices can be omitted but they help to introduce natural yeast to the batter.) After blending the batter for the Dosa (without salt), it is allowed to rest in the refrigerator for three days to lightly and naturally ferment. Then add salt to taste before cooking. Note: These freeze and keep well.
Yum! Gluten free, vegan, whole grain goodness!
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Janine says
Thank you soooooooo much for this recipe! Oh yum!! I am just thrilled. I have to eat gluten free, but I also cannot have corn. These are just divine. I just ate one spread with almond butter and then a banana inside. Wonderful. You have really blessed me this day.
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Laurie Gauguin says
I’m so glad you’ve enjoyed the tortillas, Janine. Yes, it is a blessing to find delicious food that is also safe!
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Susan says
I am thrilled beyond measure to find this recipe! I am also allergic to wheat. Although I can have rice, I can’t tolerate the flour. I am so looking forward to having your tortillas. Thank you a million times over!
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