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Gluten-free corn-free tortilla recipe

Posted Feb 03 2011 12:00am


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.


  • 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


Yield: 7 tortillas

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