In theory, chickpea flour should not contain gluten, since legumes do not contain this substance. In any case, it is always worth looking for a brand of flour that certifies that it is suitable for coeliacs. Sometimes they are a little more difficult to find (and expensive), but certified foods for celiacs guarantee that there has been no cross-contamination and that, therefore, they are 100% gluten-free.

  • 100 gr. of chickpea flour
  • ½ cp of tapioca flour
  • 150 ml. water
  • 1 large onion
  • 4 medium potatoes
  • Salt
  • Pepper
  1. Peel the potatoes and cut them into thin slices. We also peel the onion and cut it julienne, without leaving it too fine so that when frying it it does not burn. Heat the oil, and once hot fry the potatoes and onion (separately).
  2. When we have all the above prepared, we heat the pan where we will cook the tortilla. While it’s heating, let’s prepare the chickpea flour mixture. In a container where we can beat, we put the chickpea flour, water, tapioca flour, salt and pepper. We beat well. You will notice if you lift the fork or the rods, that the mixture falls with a texture similar to that of the egg. Keep in mind that if you spend a lot of time and leave the mixture to rest, it will thicken. For this reason, I recommend that you make the mixture last, when you have everything ready to put in the pan.
  3. Add the potatoes and onion to the pan, then spread the chickpea flour mixture on top and shake the pan so that the mixture is evenly distributed, press a little with the spatula and raise the heat to maximum for about 5 seconds so that the base makes crostita. Then, lower the heat and cover the pan, so that it cooks well. After about three minutes, you turn it over, and turn up the heat again so that it makes crostita on the other side. Lower the heat and cover. From here you cook with the heat low all the time and give the tortilla one more turn before removing it from the pan.
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