Prep 10 mins
Cook 15 mins
These are great for making sandwiches for school lunch for those who are allergic to wheat. They are my sons most favorite. You can get bean flour at a health food store or grind your own if you have the time.
- 1⁄2 cup cornstarch
- 1⁄3 cup bean flour
- 2 tablespoons tapioca starch
- 1⁄2 teaspoon salt
- 2 eggs
- 1 1⁄2 cups water
- Combine dry ingredients in medium bowl.
- Add eggs and water.
- Set aside and let sit for 20 minutes.
- Spray small skillet with cooking spray.
- Pour 1/4 cup for one tortilla in pan.
- Cook on one side until golden brown.
- Turn over, barely cook for 30-40 seconds on second side.
- Place on wax paper.
- (Keep wax paper between each tortilla for easy seperation.).
- Store in fridge or freezer.
- Can be warmed in microwave.
These were really interesting to try with the bean flour I bought on a whim. After consulting with Chey I used potato flour instead of the tapioca starch. This worked fine and they turned out like crepe-like tortillas. We were mixed here on how we felt about the taste. Please do keep in mind that no one is gluten intolerant here so we're not used to the subs. My daughter (3) and I enjoyed them while my son (6) and husband were not so keen. I'm not sure I'd make them again for us, but I would for a gluten intolerant friend. So thanks so much for submitting!