First, make the Homemade Gluten Free Tortillas that Maggie shared. She even has a youtube demo on her page so check it out.
1 cup chickpea flour
½ cup tapioca starch (aka flour)
1 cup plus 2 T of water
Seasonings as desired. I used a little Himalayan salt and ground turmeric for this recipe. I use turmeric in most recipes due to nutritional benefits, but also to add a little color.
Whisk together until lumps all gone.
Heat up a nonstick pan on medium heat. I needed to lightly spray my ceramic pan with a nonstick spray.
Once the pan is hot, pour in about ¼ cup of the mixture and tilt the pan around until it spreads out to the size you want. It will let you know when it's done and ready to flip. I flip mine when there is no more "wetness" to them.
Flip and let cook another minute or two then set them on a wire rack to cool.
This recipe made about 8 - 10 tortillas at approximately 5" - 7" in diameter.
These are THE BEST! So easy, so quick and so perfect for so many things!