Easy gluten free tortillas with just 2 ingredients (water and salt not included). You can quickly prepare these gluten-free wraps in about 15 minutes! They are allergy-friendly (wheat-free, corn-free, vegan, grain-free, no yeast) and perfect for tacos, burritos, quesadillas, enchiladas, flatbread, etc. The recipe is oil-free, uncomplicated, and requires little effort!
What Are Tortillas?
I love tortillas, you can make wonderful gluten-free dishes with this thin Mexican flatbread, such as tacos, burritos, quesadillas, taquitos, or enchiladas.
Tortillas are super versatile and have become a staple at our home! A few years ago, I didn’t know the difference between a tortilla, a taco, and a burrito. I thought everything was the same, but that’s wrong. A tortilla is a thin flatbread made from corn- or wheat flour, with a hearty filling, and is eaten either hot or cold.
So what’s the difference?
- Tacos are soft or hard tortilla shells, often filled with meat, sometimes also cheese and veggies. Since I am a vegan, I don’t fill my tacos with meat, I add all kinds of veggies, avocados, chickpeas, and a delicious sauce.
- Quesadillas are tortillas with lots of cheese and sometimes also veggies like corn, mushrooms, and potatoes. They are often folded in half and grilled.
- Burritos are large tortillas stuffed with beans, meat, veggies, cheese, and often also rice. They are tightly wrapped so you can eat them on the go.
- Enchiladas are folded tortillas filled with chicken, cheese, and baked in spicy salsa.
Did you notice how all these dishes have one thing in common? Yes, the tortilla!
Easy Ingredients And Preparation
Most homemade tortilla recipes contain wheat flour or cornflour. Wheat flour, in particular, is quite problematic, as more and more people suffer from a gluten allergy (celiac disease) or a wheat intolerance (like me). Corn is gluten-free but often processed in facilities that also process wheat. I don’t have a problem eating it, but some of my readers cannot tolerate corn. That’s why my gluten free tortillas contain chickpea flour and tapioca flour.
- Tapioca flour is sometimes also called tapioca starch. You can use arrowroot flour instead. Some readers have also had success with cornstarch (I prefer tapioca flour though).
- Chickpea flour contains plenty of protein and also many minerals and vitamins such as folic acid, copper, manganese, magnesium, phosphorus, vitamin B1 + B6, zinc, and fiber.
Whipping up these homemade wraps couldn’t be easier. Many other recipes are more complicated and require that you knead a dough made from wheat flour, oil, and water, let it rest, roll it out and then fry it in the pan.
My recipe is much easier since you only have to mix the few ingredients together and then pour the batter directly into the pan. So simple!
How To Make Gluten Free Tortillas?
You don’t even need a blender or food processor, just a bowl, a whisk, a pan and you’re good to go.
STEP 1: Put all ingredients in a medium bowl and mix with a whisk.
STEP 2: Pour a little oil into the pan (a new non-stick pan doesn’t require oil) and wait for the oil to warm up slightly. Then pour some batter into the pan and fry each tortilla on both sides for about 2 minutes. That’s it!
How To Serve & How To Store?
You can double the recipe and make a bunch of gluten free tortillas for meal prep. They are also perfect to take to school, university, or work. Furthermore, these gluten-free wraps are a great side dish for hearty Indian dishes such as Red Lentil Dahl or Chickpea Curry.
You can also make them very thin (with more water) so that they turn out like crepes. If you leave out the salt, you can also enjoy them with a sweet filling (e.g. a Chocolate Spread or jam).
Storage: Let the tortillas cool completely. I recommend stacking them on a plate and putting some wax paper between the individual wraps so that they don’t stick together. You can store them in the fridge for up to 3 days, ideally, wrap the plate in plastic wrap.
They dry out a bit in the refrigerator, but you can easily reheat them individually in a pan (fry on both sides over a low/medium heat for about 20 seconds). They will become soft and elastic/pliable again.
You can also freeze them in freezer bags (with wax paper between the individual wraps) for up to 3 months!
These Wraps Are:
- Gluten-free
- Grain-free
- Wheat free
- Corn-free
- Nut-free
- Yeast-free
- Oil-free
- Vegan (egg-free, dairy-free)
- Protein-rich
- Easy to make with 2 ingredients (water and salt not counted)
- Perfect to make soft tacos, burritos, quesadillas, taquitos or enchiladas
I love this recipe so much because it always turns out great. The gluten free tortillas are elastic, pliable, can be folded and rolled (if more water is used) without tearing or breaking apart. They have the perfect texture, are flexible and robust at the same time. You can make the batter thicker (for tacos) or very thin (for crêpes).
Here is a photo of thin crêpes that I made with the exact same recipe but with 1 2/3 cup (400 ml) of water:
You can even add spinach, which gives them a beautiful green color, which not only looks great but is also a fantastic way to add more greens to your diet. Check out my homemade Spinach Tortillas that are loved by adults and kids alike!
If you try out my recipe, please leave a comment below, and don’t forget to tag me in your Instagram or Facebook post with @elavegan #elavegan because I love to see your recreations.
Gluten-free Tortillas
Ingredients
- 1 cup (120 g) chickpea flour (also called garbanzo bean flour)
- 1/2 cup (60 g) tapioca flour (see notes)
- 3/4-1 cup (180-240 ml) water
- 1/3 tsp salt
Instructions
- You can watch the video in the post for visual instructions.Process the ingredients in your food processor (or just whisk them together in a bowl). Use 3/4 cup of water if you plan to make thicker tortillas for tacos. Add about 1 cup of water if you want to make thinner tortillas. You can use up to 1 2/3 cups (400 ml) for very thin wraps/crepes.
- Heat a little oil in a non-stick pan/skillet over medium heat. Pour about 1/3 cup into the pan/skillet (1/4 to 1/3 cup is a good size for a taco). If you plan to make enchiladas use more batter for each tortilla.
- Cook for two minutes on low-medium heat, flip the tortilla and cook on the other side for about one minute. Enjoy!
Notes
- Tapioca flour: You can also use arrowroot flour instead of tapioca flour/starch. Some readers also had success with cornstarch (I prefer tapioca flour though).
- Storage: Let the tortillas cool completely. I recommend stacking them on a plate and putting some wax paper between the individual wraps so that they don't stick together. You can store them in the fridge for up to 3 days, ideally, wrap the plate in plastic wrap. The tortillas dry out a bit in the fridge, but you can easily reheat them individually in a pan (fry on both sides over a low/medium heat for about 20 seconds). Then they are soft and elastic/pliable again. It's also possible to freeze the tortillas!
Nutrition information is an estimate and has been calculated automatically
If you are using Pinterest, feel free to pin the following photo:
Best thing since sliced bread! Thank you so much for this recipe. I tried it yesterday without any variation. it was delish!.
So glad you like the recipe! 🙂
I made these Ela, and decided to tell you! I used half arrowroot and half the tapioca flour and it worked great! I can’t wait for your cookbook!
Thanks so much, Dee! You are such a sweet and supportive friend. I am glad you liked the tortillas. 🙂
Sending you hugs!
Ela
Hi
I don’t know how I could mess up a recipe with so few ingredients but I had to use 2 cups of water to get a runny consistency. Any idea why? Feel dumb for asking but when I used just one cup of water it was very dry, couldn’t stir just balled up.
Hi Stephanie, I am really not sure why this happened, as I made the recipe probably 100 times, always just using 1 cup of water. Did you maybe use too much flour? You could use my metric measurements for exact results.
Easy and delicious! I made the recipe two ways. On some of the tortillas I added Trader Joes;s Everything But the Bagel Sesame seeds to the batter in the pan after pouringin the batter.. It was a treat all on its own!
For the plain tortillas I found they were easily rolled up with the filling of my choice. Such a quick and easy recipe! Thank you!
You are very welcome, Margaret! Thanks for your great feedback. 🙂
Hi!
These look great as a GF option!
Looking to use it for crepes for spring rolls so just want to check, does this recipe make 4 crepes?
Thanks
Hi Elliot, it depends on the size and thickness. If using more water for making thin crêpes, the yield will be more than four.
Hi Ela,
What can I use for a chickpea flour substitute ? We have a legume and nut allergy in our household. Would Quinoa flour work? What do you recommend?
Hi Mattie, it might work, but I never tried it, so you would need to experiment. 🙂
Hi
I was curious what website you used to punch in the ingredients to give you the nutritional value. Excellent tortillas as well!!!
Thanks for your feedback, Carrie! I often use Cronometer. 🙂
Hi,
These look really good. Is it possible to make these in an oven? If so, how would you go about it? Add oil to the batter? Or just pour the batter on a parchment lined baking tray?
I never tried that, so I am really not sure if it would work.
Guess I took one for the team 😛
Going with the exact recipe, so without oil, I poured the batter on the baking sheet (175C). It didn´t work out but it puffed up quite nicely though, almost like a very fragile pita bread 😛
I have actually used just chickpea and water in the past but never with tapioca. Searching for a way to make chickpea bread more elasticy, I stumbled upon your recipe. I´ll try again with oil mixed to the batter and see what happens.
Thanks for the recipe!
Interesting, thanks for sharing. 🙂
Sorry if this question has already been asked. Can you substitute cassava flour in the recipe? Also, does anyone know how Tapioca Flour gets digested in our body? Is is similar to regular four digesting into a sugar/starch?
Hi Carryn, I never tried cassava flour. It might work in a pinch, but since it’s not a starch, I would rather recommend arrowroot flour.
Cassava flour is the entire dried root whereas tapioca starch is the starch portion of the cassava root. It has more binding and thickening properties than the whole flour, it is very easy to digest, and has resistant starch that benefits our gut microbiome!
These came out AMAZING! I’m seriously shocked at the simplicity and ease of this recipe! And they are so versatile and can be used for so many different types of meals. I’ve used them as taquito rolls to put in my air fryer, thinner ones I used as a sweet treat warmed with a drizzle of honey and sprinkle of cinnamon, like a sopapilla! I’ve also used them smaller and thin to make crunchy spring/egg rolls in my air fryer. SOOOOO good! I’m vegan, gluten-free and limit my use of oil and these are perfect. Thank you for this awesome recipe!
You are so welcome, Alyssa! I make them for so many years and love them, too. 🙂
Thank you so much for posting this recipe. I made and tried them tonight using Bob Red Mill’s Garbanzo Fava Bean Flour and they turned out amazing. I’m extremely allergic to gluten, dairy, eggs and corn and have not been able to find any gluten free tortillas without corn based products such as xanthan gum until now. Thanks again.
You are very welcome, Jennifer! 🙂
This is literally amazing! Oh my god hello, hello, hello!
My partner even prefers to roti/chappatis – although I haven’t touched them for years as they’re wheat based. This as an alternative is perfect!
Used with a Mexican dish tonight and just soooo delicious!
Thank you for experimenting and sharing these recipes with us. You’re amazing;)
Thank you, Dali! I am so glad you like my recipes! 🙂
Thanks, from Virginia!
Had to go gluten free this past year and have found expectable substitutes for almost everything but NOT for soft flour tortillas. My husband wanted something similar to use to wrap tofu mixes he makes for lunch as a substitute for deli meat. Nothing was pliable enough to work. Yours do! And they taste better than anything we bought at the store. Was thinking I would have to buy a tortilla press and a long list of odd ingredients to make my own version. I only had to buy the chickpea flour. So simple! Thanks again!
Yay, that’s wonderful! Thanks for your great feedback, Kay! 🙂
Story short:
Love tortillas – saw your recipe – tried it, unbelievable fast ???? – now I’m addicted to your version, never ever buying tortillas again – Thank you ????????
Yay, that’s wonderful, Martina! So glad you love them. 🙂
I made yesterday a big batch of them and today I cut them in pieces and used them as noodles with my fried veggies – tasted sooo good ????
Such an awesome recipe ????????
That’s such a great idea, Martina!!! Thanks for sharing. 🙂
Hi Ela,
What can be a good substitute for chickpea flour? Will Almond or oat flour work?
Not in this recipe. You can try my almond flour tortillas though.
Ok. Thank you!
Hi Ela. Any chance this can be made with one to one GF flour?
Hi Kacey, you can try it, but I am not sure if the result will be as good. 🙂
Ok Thanks. I’ll let you know how it turns out ????
These were fantastic! I definitely will be making them many more times!
As I was eating the leftovers cold for breakfast (maybe even more delicious?), it got me thinking about making a chocolatey crepe. Do you think adding cocoa powder and a little sweetener to the batter could work? Most of my chickpea flour experiments don’t usually work very well and I have very little experience with tapioca starch so I have no idea if it’s viable. Just thinking!
Hi Tiffany, I am so glad you like the recipe! Yes, a sweet version works fine, however, I also have a few other (sweet) crepe recipes which you might like, like these apple cinnamon crepes. 🙂