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:
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. 🙂
This was fantastic! So easy and tasted amazing 🙂
Hey! I am so glad you liked them. Thanks for your feedback. 🙂
Wow amazing recipe. I made these for my brother using some substitutions (I used almond flour 1:1 instead of chickpea, and arrowroot flour 1:1 instead of tapioca) and they turned out great! Thank you for sharing and I will always be making these in the future!
Hi Suzy, I am glad they still turned out great with almond flour. Thanks for sharing. 🙂
I found this recipe last night and used it for tacos. Super easy, doughy texture like you’d want in a tortilla. BUT THEN. This morning I had a fun new idea that I tried and was wildly successful.
This recipe provides a VASTLY improved chickpea omelette. In the past I couldn’t get past the texture of chickpea omelettes but the addition of tapioca saves the day.
I added a decent amount of vegan egg spices and extra black salt and upped the water content so it was a thinner mix. Heated on low for a while, coated it with violife cheese and veggies and magic happened when I folded it up. Wish I could post a photo. Thanks for this one
xoxox
So glad you like it, Courtney! And yes, I made many omelettes with this recipe in the past – it works great. 🙂
Hi, is besan / gram flour the same as chickpea flour? Can I use that instead? Thanks
Hi Connie, it’s not exactly the same, but I think you can still use it. 🙂
I make a lot of variations of pancakes and tortillas and just tried this recipe. I’m in love! Not sure how I didn’t end up trying this combo yet but happy that I came across it here! So satisfying and delicious. I used arrowroot instead of tapioca because that’s what I had and it was fabulous. Love it!
That’s awesome! I am so glad you love them! Thanks for your great feedback. 🙂
Great recipe thank you! I think if using arrowroot 1/4 cup will suffice that’s what I did after trying before with 1/2 cup. Made them today – perfectly pliable and delicious.
Sounds great, Jess! 🙂
Hi Michaela, just a question, which non-stick pan is the best? Cast iron or t-fal or any skillet will do?
Hello Rania, I am not a huge fan of cast iron when it comes to pancakes /tortillas, etc. I would say as long as the pan isn’t very old (or scratched), any good one will do its job. 🙂
Thank you, I used a regular skillet, it worked good. Thank you.
That’s good to hear, Rania. 🙂
Hey Ela, thanks for sharing this recipe!
I actually ended up here looking for a way to make tortillas without having to slog through the rolling-pin process, which I hate. I’m considering buying a tortilla press anyway.
I’ve just tried with a very small amount of flour and water, to get a feeling of the right proportions.
One question: when the batter is relatively thick, as it should be for a tortilla that’s not too much like a thin French crêpe, how do you evenly spread the batter on the pan to achieve the result of your first pictures? I can make nice-looking disks by angling the pan around when the batter is liquid, but then the result is a crêpe. When the batter is thick, it “flows” too slowly on the sides before the heat stabilizes it as a misshapen… shape.
Besides, I tried with quinoa flour and arrowroot starch instead of chickpea flour and tapioca starch. I used what was available in my cupboard and the local store. The main parameters of the experiment stay what they are though: gluten-free flour plus starch, 2-to-1. Though different starches may have different outcomes, I suppose arrowroot is close enough to tapioca, closer than cornstarch anyway. The arrowroot does make the end result more elastic than pure quinoa batter. I’m eager to try with other unconventional flours.
Cheers
Hi Martin, it helps when the pan isn’t as hot, then you can spread it easily with the back of a large spoon. 🙂
Thanks for answering so promptly, I’ll give that a try tomorrow ! Do you wait between each tortilla for the pan to cool down a bit ?
Yes, you can do that. I often make mine thinner, as it’s easier and quicker. 🙂
Fabulous recipe.
This is the first time I ever comment on a recipe so that means something!
I used more water than for the tortillas but less than for the crêpes. The result were thick, very soft crêpes. They were eaten before I could take a picture.
Thanks for your comment, Jill! So glad you liked them. 🙂
I have just made this recipe as I felt like something similar to bread rather than my usual corn crackers, and I ate them with satisfaction, I devoured them! Loved them! I used the 3/4 cup of water, as I did not want them too thin. I cooked the first one without placing any oil in the pan, and it still turned out ok!! Ah, it’s been a treat, definitey going to make it again, cause it took me 2 minutes to put ingredients together, and 5 minutes to cook them. Ideal!! 🙂
That’s perfect, Fran! I am so glad you loved them. 🙂
Amazing recipe! I swapped tapioca for cornflour but used 40g instead of 60g, worked a treat 🙂
Hi Erin, sounds great! I am glad they turned out amazing with cornflour. Thanks for sharing. 🙂
Help! I’ve tried making these twice following your directions and they don’t brown correctly stay gummy! What am I doing wrong
Hi Mary, I am not sure what happened. Did you measure the ingredients in grams? Sounds like you used too much tapioca flour.
I followed the directions exactly and mine turned out to be fluffy pancakes which is not how I see a tortilla to be. Is there something I did wrong?
Hey, it sounds like your batter was a bit too thick. Try using more water. 🙂
These are a great alternative to the corn taco and make for a beautiful wrap. I love the sweetness of the chickpea flour. Great recipe and so so simple . Thank you!!
Sounds great, Georgia. I am so glad you like it. 🙂
Could you use a GF flour blend or brown rice flour?
Hi Arielle, I don’t think it would work. 🙂
Well, these are great! They are yummy, simple to mix together, AND they stay together (even for a well stuffed taco with wet salsa dripping.🙂)
I am very very happy.
After making one, I looked for a video tutorial showing how you pour the batter into the pan. I could’ve. done better with that, and could use some tips.
Practice will make perfect, I guess.
Thanks for your great feedback, Shelley! I recently made a video and should edit it soon. Thanks for the reminder. 😀
I just made these but replaced the chickpea flour with quinoa flour with great results!
I read an earlier post from someone saying they replaced the chickpeas flour with quiona flour but it didn’t work. The trick is to use a non stick pan, my pan is a green pan (chemical free)
The first one i made thinner like a wrap but the second one I made thicker both worked really well.
I used one cup of water to make the batter, 1 cup quiona flour and half a cup of tapioca.. ( same as recipe)
Worked a treat. Thank you so much for posting this recipe 🙂 🙂 🙂
That’s awesome! Thanks so much for sharing. 🙂
When I tried 1 cup quinoa flour, 1/2 cup tapioca flour and 1 cup water. The batter is just crumble powder, didnt come like batter. I kept on adding little water and little more water to make like batter and finally ended up with crepe. Can someone please post a video of quinoa + tapioca that would be great help for me. Thanks in advance
I tried these with great enthusiasm but the middle of the tortillas didn’t cook and remained gooey/doughy. I used the same proportions of the recipe and had a good consistency in the batter- would you have any idea why this may have happened?
Hi Priya, try to make them thinner next time and cook them a bit longer. 🙂
Can’t wait to try these soon! It is SO hard to find a good-tasting, clean tortilla at the grocery. Homemade is always better anyway.
One of your newest subscribers. Thank you for sharing so much clean, healthy food!
Be Blissed in 2021!
Thank you, Daisy! I hope you will love them. Happy 2021! 🙂
I didn’t have chickpea flour and used quinoa flour instead in a 1:1 ratio. It stuck to the pan terribly and was burning. I tried twice in one pan and added oil to the pan. Tried a 3rd time in a different pan but same result. I might try again when I have some chickpea flour.
Yes, if you follow the recipe and use chickpea flour it won’t stick.
Hi there,
Asking from Tanzania East Africa so sometimes things are named differently. Could chickpea flour be the same as besan or gram flour? Thanks in advance!
Besan/gram flour is ground up split brown chickpeas (chana dal), whereas chickpea/garbanzo flour is ground up white chickpeas. However, even though I never tried besan or gram flour myself, I would think that it should work pretty much the same in this recipe. Please report back if you give it a try. 🙂
I tried it with besan, and it tastes amazing. Thankyou
That’s good to hear! Thanks for sharing. 🙂
I buy besan flour regularly from my local health food shop, it is also known as chickpea flour😁
Hello, Here in England chickpea flour, besan and gram flour are all the same thing. My current bag is from an asian supermarket and has all three names on the front of it 🙂
We eat a WFPB diet with no oil due to my hubby’s heart disease? Has anyone tried baking these on parchment paper? If so, how did they turn out and at what temp did you bake them?
You don’t need oil to fry them. If you have a good skillet, it works fine without oil.
Thanks, Ela!
You are welcome, Peggy. 🙂
I just made these I used bulk barn all purpose flour with the tapioca flour they make a great wrap not heavy very light thank you for sharing
You are very welcome, Jo-Ann. Thanks for your feedback. 🙂
I was impressed with them. They were flexible enough to bend like a tortilla easily, and they held the ingredients they were wrapped over (vegan taco meat, lettuce, rice, and sauce). And I had the ingredients in my cupboard. I have tried SO many wraps looking for one that will truly act like a tortilla for a burrito–finally found it. Yay! Thanks!
Hi – Any suggestions for a sub for the chickpea flour?
Thanks!
Hi, you could try buckwheat flour.
Can you use almond flour??
No, that won’t work very well!
Quinoa Flour worked really well for me!
Thanks for sharing! 🙂
Thank you, Thank you, Thank you, Finally a recipe. I’m kinda new to this and all the different flours, lets just say, oh my! I look forward to reading your newsletter as well.
My pleasure, Robin! I am so glad you liked the recipe. 🙂
Hi Ela! I’ve made these in the past but have since started trying to keep my lectins at a minimum. Since store bought garbanzo flours are often made from raw, dried chickpeas, I think I should cook mine first before dehydrating and then pulsing into a flour. Have you tried anything like that before? I’m wondering if cooked chickpeas flour would affect the texture….
Hi Em, I think most store-bought chickpea flours are not raw, I believe they are roasted and then grind into a flour. I never tried using my own cooked chickpea flour. 🙂
I’m so excited to find your recipes. Thank you for sharing. I’m newly vegan so really appreciate it
You are very welcome, Flo. 🙂
Perfect!! Thanks and love from Italy.
My pleasure, Renate. 🙂
I tried these and subbed quinoa flour for chickpea flour and the texture was great! Haven’t tried to put anything in them yet!
Interesting! So glad they turned out great with quinoa flour. Thanks for sharing, Danielle! 🙂
Hi can you tell me if garbanzo fava flour would work?
Hi, I think it should work. 🙂
Ok thanks! Couldnt find chickpea an that closest there was. Gonna try them tomorrow!
Great! Enjoy the tortillas. 🙂
I made a batch of these making large tortillas using just shy of 1/2 cup of batter each, and I made a batch of cassava flour tortillas as per the Otto Cassava flour brand recipe. The cassava flour tortillas looked more authentically like a tortilla but had a slight gummy chewy texture. The chickpea flour tortillas, when cooked as quesadillas, were the perfect texture! Thank you for this recipe!
That’s amazing, thanks for your great feedback. 🙂
Thank you so much for sharing, these are a new favorite. I did add a small splash of ACV out of habit like with all of my crust and doughs and they’re perfection. Thanks again!
I am so glad you liked the recipe, Lindsay! Thanks for your feedback. 🙂
Just made these. They were great and I really like the chewy texture. I made three larger ones instead of four smaller ones.
So happy you loved the tortillas, Cynthia! Thanks for your awesome feedback. 🙂
Made it, loved it. Thanks again Michaela!
Awesome! I am so glad you loved the tortillas, Eva. 🙂
This recipe is fabulous!! I tried it last night and they turned out perfectly! I ended up having to add more water than the recipe called for just to keep the batter thin, but no big deal at all! I am in awe that they were so pliable and tasty. Just wow. I’m going to check out more of your recipes. Well done!!
So glad you loved the tortillas, Katie! Thanks for your fabulous feedback. 🙂
Omg!!! This is the best wrap I’ve eaten in years! I have allergies and now one of my daughters does too.
All the store bought wraps I’ve found to be hard and constantly get stuck in your throat lol.
I had honestly given up ever enjoying a wrap again.
My daughter adores them too and I’m sure we will be making these often!
Aww, that’s awesome Sam! I am glad you love them as much as I do. 🙂
Couldn’t be more thankful for this delicious recipe! Very easy to make and they always turn out great! I can’t wait to work my way trough all your recipes 😀
⭐️⭐️⭐️⭐️⭐️
Thanks for rating the recipe! 🙂
Eh just wondering about storage and how long these keep?
I would recommend putting them in a zip lock bag and then store in the refrigerator for up to 2 days. You will need to reheat each tortilla in the pan (about 20-30 seconds from each side) to make them soft again. Hope this helps.
Aww, thanks so much! Happy to hear that you loved these tortillas. 🙂
Let me start by saying that I *never* take the time to review recipes online, but this is incredibly worthy. I am an American living in England with a gluten intolerance, so my cravings for authentic Mexican food are almost never satisfied. These wraps are AMAZING. Far better than the GF wraps from the stores. Also, I realise I’m late to the party in reviewing this, but I’m in the middle of Lock down, so meals that can be made from what I’ve got in the cupboard are all the rage. I didn’t have exactly the ingredients called for, so I improvised with 1/2c Doves Farm GF bread flour, 1/4c Spelt flour, 1/4c cornmeal and 1/4c cornstarch. They were epic. Thanks so much – this is going straight to my “Keepers” recipe box.
That’s amazing! Thanks so much for taking the time to leave a review! Much appreciated. 🙂
just so you know, Spelt is a form of wheat and does have gluten. My celiac husband was violently sick for hours after eating it as the poor lady who gave it to him (and quite a bit!) did not know, she thought it wasn’t ‘wheat’ so would be okay. My hubbie was new to celiac knowledge, so didn’t know better at that point -now he’ll never forget!
Thanks for a simple and delicious recipe. Small ones for buns, big ones for tortillas. The recipe is so easy and universal. I’m going to use this for a pizza crust next. Wondering though, can I use arrowroot flour instead of tapioca? Are there other substitutes that can replace some or all the tapioca flour?
Hello! I am glad you like the recipe. Yes, you can use arrowroot flour instead of tapioca flour. Cornstarch should work as well. 🙂
I just got introduced to your blog by a friend and I have several recipes marked to make this week. My husband loves Mexican inspired food but is gluten and corn sensitive. I made these today and they are AMAZING! The best gluten free tortillas I have had and so easy. These are going to be a new staple in our house. Thank you so much for posting and I’m excited to try more of your recipes!
Yay, that’s awesome, Kate! I am so glad they turned out amazing. 🙂
during this time, would oat flour work?
Unfortunately, oat flour won’t work. Buckwheat flour might work though. 🙂
I’m excited to try this but I only have Garbanzo Fava Flour. Will that work?
That should work, Juliana. 🙂
Amazing! The whole family loved it and it was very easy to make! Thank you for a great recipe!!!
I am so glad your whole family loved the recipe. 🙂
Hello ela !!! Im so glad you make this recipe I’m Mexican and also I’m a chef instructor I give ccooking classes for preschool students ! And recetly we made the corn tortilla but we add some spinach to the mix and guess what the result was Fantastic !!!
The mix it’s like is like liquid right?
I’m going to try this recipe 🥰
Kisses from Mexico !!!
You must need to make an empanada frita with some veggies inside you will love it !!!
Thanks for your kind comment, Monica. I hope you will love the recipe. 🙂
Hi Ela. I’m Jeannie from Scotland and I’ve lived I. Can. USA. And UK. I love new recipes but alwYs wanted to learn how to cook authentic Mexican food. I know now I can start with your wonderful tortillas. Thank you thank you from Utah USA. Can’t wait to check out your recipes. Good work my friend
Aww, that’s awesome, Jean! I hope you will like this recipe. 🙂
Brilliant! I needed a touch more gram flour to get the right consistency but these turned out amazing!
I poured these a little thicker and made them in to flat burger buns. After pouring in to the pan I scattered with toasted sesame seeds before flipping.
Really added the finishing touch to my Big Moc burger 🍔
I also poured a larger one out (10”) to use as a pizza base.
Sounds so interesting and delicious! I am glad you liked the recipe. 🙂
Hi Ela, will it be good with oat flour instead of chickpeas flour?. Thanks
Hi Tulip, I believe that won’t work, unfortunately.
Kind regards, Ela
This sounds just like pancakes I make which I call socca bread. I don’t use tapiaco as I react to it, so mine is just chickpea flour, salt and water – a thin batter fried in lots of coconut oil, so it has crispy edges.. I was looking for a way to make Fajitas so I will use these. Thank you.
Sounds great! You can use arrowroot flour instead of tapioca flour. Enjoy it! 🙂
I happened to have the ingredients in the cupboard and some salsa chicken in the fridge with nothing to put it on/in. I made this today and had very low expectations because ALL the gluten-free tortillas I’ve ever had were dry, crumbly, or just plain gross.
I was shocked by how delicious they turned out! I was messaging one of my gf friends while making these and we were both just hoping for something edible. The texture was amazing; chewy, bendable, and overall tasty! I am forever done eating store-bought tortillas
Aww, this makes me seriously so happy! Thanks for your great feedback, Kris. 🙂
I’ve been looking for a simple GF tortilla recipe as the ones in the store cost a fortune and are full of unpronounceables. I have all the ingredients for these (I love cooking with chana flour!). A couple questions – has anyone tried using these for burritos and then freezing them? Also wondering if the batter can be made up ahead of time (as I find soaking chickpeas makes them more digestible for me). Can’t wait to try this recipe!.
I hope you will like the recipe, Becky! 🙂
I loved this recipe! I make it all the time. And I’ve frozen the wraps too when I’ve had leftovers. They’re still great.
So glad you love them! 🙂
Hello Ela,
Can the chickpea flour be substituted with almond flour ?
Hello! Almond flour won’t work but buckwheat flour could be another flour option. 🙂
Thanks so much for this Ela! I’m coeliac and dairy intolerant, and this is the first time I’ve had a decent wrap that didn’t fall apart. They were delicious, and will be a staple in my house from now on.
Wonderful! I am so glad you loved the tortillas, TJ. 🙂
This recipe is a Christmas gift thank you.
You are very welcome, Anita. 🙂
Hey Ela! Thanks for sharing, I’m planning on making these tortillas tomorrow, but can I make these in advance? Would the tortillas dry out? Or maybe I could stack them up and wrap them with kitchen towel? Thank you!
Hi Lars, they dry out a bit in the fridge but you can reheat them in a pan (30 seconds on each side with a lid on) and they will get soft again. 🙂
I was very excited to try this recipe. I made it according to the recipe, used the maximum water but it didn’t pour at all, it was very thick. I cooked two and they were fine but they didn’t really bend. Then I looked again particularly at the photos and saw that you poured the batter so I added a lot more water so that the batter was pourable. Worked beautifully. I think different types of chickpea flour and tapioca flour react differently to water and this is why some people may not have had such good results. I could not be happier and am a huge fan of all that you do.
Thanks so much for your amazing and helpful feedback, Colleen! I also believe that some brands of chickpea flour absorb more water than other brands. I am glad the tortillas turned out great at the end. 🙂
I made this twice so far! It really is easy! For the second batch, I added the juice of two limes
Sounds interesting! 🙂
Hello,
Have you tried freezing these? I am curious if you could make ahead burritos and freeze than reheat. Please lit me know, thank you!
Yes, you can freeze the tortillas. 🙂
Can these be made without a food processor; I don’t own one?
Yes, simply mix all ingredients in a bowl with a whisk. 🙂
OMG!!! You have no idea how thankful I à for your recipe!!!
I’ve been trying to find a recipe that holds for a tortilla for the past 4 years since I became gluten intolerant and these are the best!!!!!
Can we freeze them?
Thank you so much,
Rima
I am so glad you found my recipe and like it! And yes, you can freeze them with a sheet of waxed paper between each one and then put the stack into a Ziploc bag (or plastic bag).
Enjoy!
I tried making these today, but used the only pan available which was cast iron. I know it’s not recommended but…
At first the batter was, I though, thin enough but didn’t spread quickly enough. I added more water and they spread better, but seems doughy/ glue. Im not sure where I went wrong. Measured carefully and cooked on medium but, sorry, not great but useable. I need a nonstick, for sure.
A cast iron pan won’t work very good, that’s why I do not recommend it!
I also used cast iron (no oil) and they came out great. I have learned that with no oil it works not to use high heat. Depending on your stove a medium-high flame is good.. The pan does take time to heat up. Hope this helps.
So helpful, thank you Naomi. 🙂
Can you freeze these Tortillas?
Yes, you can freeze them with a sheet of waxed paper between each one and then put the stack into a Ziploc bag (or plastic bag).
Dear Ela
I just want to know if you could sub the chickpea flour for rice flour as chickpea flour has a very bitter taste. Or do you not taste the bitterness?
The tortillas are not bitter, don’t worry! I do not recommend rice flour. 🙂
Are these good for enchiladas? I’m looking for something that will hold together that’s not made from corn.
Yes, I use them always to make enchiladas! Here you can see my favorite enchilada recipe: https://elavegan.com/vegan-enchiladas-lentils-gluten-free/
Hello, Ela, I’m going to make these this afternoon for the eggplant quesadillas and can barely contain myself. I’ve been thinking about them all week. I was wondering if you’ve also tried this recipe for crepes by adding more water? Any suggestions?
Yes, that works pretty well! 🙂
Can I make these for my burritos then vacuum seal them and place in the freezer, and microwave when I want to eat it?
Thanks so much for your GF tortilla recipe. I’ve have missed tortillas since I went gluten dairy and egg free. I put them in a container when they were hot and they stayed perfect and soft and made the best
wraps! Thanks so much!
Thanks so much for your great feedback, Anna! I am so glad you like the recipe. 🙂
These are fabulous – thank you so much! Like so many others I’ve been looking for a quick and easy tortilla/wrap recipe and this is the ONE. The whole family gobbled them up on the first try! We’re all so excited to use them for lots of different styles of wraps – incredibly versatile with plenty of protein built right in. I can’t thank you enough!
PS – I used an iron skillet with just a little ghee. The key is to wipe your skillet between uses with a little oil to keep it fully seasoned. I keep my iron skillets in the oven and let them re-season almost every time I use the oven. Keeps them as good as a non-stick pan! Just thought I’d mention it for anyone who’s not sure what kind of pan to use. Thanks again!!! : )
That’s awesome, John! Thanks so much for your amazing feedback and helpful tip. 🙂
Super yummy and oh so easy – thanks!
That’s awesome, Maja! Thanks for sharing. 🙂
I just made these, measured in grams, non-stick skillet and they came out looking like pancakes. No brown bits at all. I was worried about cooking them longer because they were already starting to be crispy on the edges. Would an oiled cast iron pan maybe work better? I like the flavor and my son loves tacos. He’s 2 so he’s not going to say anything about this first batch, but I would like to get it right.
I am glad you liked the flavor, Amy! I normally only get the brown bits when I cook them longer. I never tried to make the tortillas in an oiled cast iron pan because everything I make in that skillet gets stuck, haha. But please report back if you give it a try! 🙂
Mine also did not have those brown spots all over and did look a bit like pancakes but tasted yummy. I cooked them in a cast iron skillet I’ve had for years but just yesterday learned how to properly care for. Worked my ass of and got some burns to try and get some serious old build up off. The edges need some more love but the bottom on the inside and outside are nice and smooth – and nothing stuck today!
https://youtu.be/RlMjBVajilc
Thank you so so much for sharing this recipe, my one year old and I have celiac disease and while I was fine without any bread type products his dr instead he have something. I just ground the beans and made this with the 3/4 C water and he ate 2 of them for lunch. Im going to make more but thinner after his nap to make pinwheels for his dinner. I cannot thank you enough for sharing this.
Aww, I am so glad you liked the recipe and that it’s helpful! I appreciate your feedback. 🙂
Thanks so much for sharing this fecipe, I
was looking for a good recipe and I can finally make delicious burritos from scratch. My family loved them!
So glad you and your family enjoyed this recipe! 🙂
Easy tortillas quick to make. Ready to fill as quesadillas
I am glad you liked the recipe, Karen! Thanks for your feedback. 🙂
Great gluten-free tortillas. Will definitely make again. Thanks for creating and sharing!
You are very welcome, Carolyn! It makes me happy that you like the recipe. 🙂
I have made these several times now, without fail. But Today I wanted an English muffin style bun, so I poured the batter into 3.5 inch English muffin rings, about 1/4 of a cup, and cooked for about 2-3 minutes. They were perfect for sandwiches! Thank you so much for this recipe!
I am so glad you love these gluten-free tortillas, Karen! Thanks for your great feedback. 🙂
Hey question how long does these last when you make them. How long can you keep them in the fridge.? Thanks
You can keep them in the fridge for up to 3-4 days but they tend to dry out, so it’s best to eat them right away (they taste best fresh). Keep them in the fridge covered and reheat in a skillet with a lid on for about 30-60 seconds (each side). Or you can cut the recipe in half if you want to make less.
Thank you so much for this recipe. I used the tortillas to make veggie fajitas and the whole family loved them – it’s not often everyone is so happy! I used corn flour/starch in place of the tapioca (as that’s what I had in my cupboard) and it worked a treat. And they folded!!!!! The first GF tortillas I’ve ever had that do this. A definite make again here X
Amazing! I am so happy you loved the recipe! Thanks for your great feedback, Amy. 🙂
This sounds great. My question is, is the tapioca flour or arrowroot flour necessary? Could ground flaxseed or chia seeds work incorporated or as a sub for either flours ?
Thanks for sharing this neat recipe!
Hi Tarah, yes, it is necessary for the texture and to make the wraps pliable. I am not sure if flax or chia would work as good. 🙂
I simply LOVE this recipe and I have made it for friends who are not vegan and not gluten-free and they prefer it to traditional store-bought tortillas.
Some lessons learned (as I’ve made these twice a week since I discovered your recipe… thank you, btw!)
If you put too much batter in the frying pan, you get something that resembles a crumpet, which might be good for breakfast but not so good for wrapping.
The pan makes a difference…. I tried with 3 different and new frying pans that were actually bought (and 2 of them returned) because they didn’t cook this properly… can you tell I’m almost addicted to these???!!!??? I ended up with a ceramic 10″ frying pan that works wonders. The cast iron pan was a disaster. My old Teflon pan thrown out.
It’s super important to have a hot pan and be prepared when you add the batter…. get ready to swirl it quickly to fill the frying pan… again, you want thin so you don’t get “crumpets”.
Thank you so much Ela for sharing this recipe. It has literally changed my life !
Hmmm… sorry, I don’t know how to edit my response but I wanted to update: I accidentally made my first batch with 1 cup of water and apart from putting too much batter in the frying pan which made “crumpets”, now that I know not to put too much batter in, 1 cup of water is perfect for us.
For those people who say the recipe is too dense, try 1 cup of water… just remember hot pan, and not too much batter (for a 10″ pan 1/3 is best in my book) and swirl it as soon as you pour it in… big blob of batter in the middle of the pan and quickly spread it out to the edges… then cook like a pancake…. perfect every time once you’ve perfected the technique 🙂
So…. if you want “crumpets” (google it if you don’t know what they are!)… try pouring thicker… I don’t know how much I poured the first time, so I can’t say how much to pour… but it’s another fantastic way to use this recipe!
Amazing and helpful tips! Thank you, Carol! 🙂
You are awesome, Carol! Thanks so much for taking the time to leave such fantastic feedback! I am very happy you love the recipe! 🙂
I tried with two different pans without success. They both stuck. I did not use any oil. Is there a specific pan that you can recommend?
Hey, Donna! I would also recommend a ceramic pan and adding a little oil does help. 🙂
I was so excited to find gluten free wraps in the store. Until I tried eating one. Not only did they crumble all over the place, they had the taste and texture of play dough. It might seem over the top, but I nearly wept when I tried these as my first burrito … SO easy to make. Pretty cheap and it was absolutely delicious. And it’s flexible! So glad I found this and thank you for posting it.
You are very welcome! I am so glad you liked the recipe, Jay! 🙂
Thank you soooo much for this recipe! This is a game changer for me! I thought I have to minimize my use of tapioca starch, so I used potato starch, & it still worked out great! Also used slightly higher heat. My mind is whirling with all the possibilities! I am so grateful!
That’s wonderful! Thanks a lot for your amazing feedback, Kimberly! 🙂
Hi Ela, thank you so much for your reciepe! Like everyone else who has thanked you I’m delighted with the results. However I had to purchase Gram Flour as its called here in Ireland which I’m assured by my local Health Store is Chickpea flour. I added much more water though as I was making wraps and wanted them thiner. I thought maybe thinner might have made them weaker but I was wrong! They are very flexable and held all the ingrediants in as they are so strong and supple! Gonna make a batch this week and freeze them so I can pull one out as I need them for lunch and such. My husband (who has no diet restrictions) said they are nicer than the shop bought ones! Thanks again Ela!
Awesome! Thanks so much for your thorough feedback, Liz. 🙂
Great recipe. Really easy and tasted great!
Thank you, Jen! I am glad you love the recipe. 🙂
Just stumbled upon this recipe today when I was looking for a way to use the bag of chickpea flour I just bought. I made them for supper…they are, hands down, the best gluten free tortillas I’ve ever had..and I’ve had a few! Thank you so much for this recipe!
Amazing! I am so glad you loved the recipe, Maxine! 🙂
Thank yoou so much for this recipe. My husband had to go on a very strict diet. this will help to make salads a bit more inviting. Thank you.
So glad you like it! Thanks a lot for your great feedback. 🙂
Amazing!! Thank you.
Do these freeze well?
How long do they keep?
Great blog-you have helped so much with me going vegan two years ago.
Yes, you can freeze them with a sheet of waxed paper between each one and then put the stack into a Ziploc bag (or plastic bag). Let me know if it works in case you try it out. And thanks so much for your compliment! ????
Just discovered your site☺️ Made these for the first time last night. They were delicious. I added garlic & onion powders and thyme. They were so good I made them again tonight but this time I added some turmeric to the above additions. Ended up making a batch for dessert too. I replaced the savory spices with cinnamon, nutmeg and Erythritol. They were soooo good. I added a bit more water so they were thin. Just had to watch that they didn’t burn. We served these dessert “crepes” with strawberries & blueberries and coconut kefir, sweetened with Erythritol. Another winner. Thank you for this great recipe❣️????
That’s awesome, Susan! Very happy you love the recipe. Thanks for your wonderful feedback. 🙂
Made soft tacos with these and I don’t even like soft tacos! So good-reminded me of a Gordita. My first one was terrible so I added more water and the rest turned out great. Super easy, too!
Wow! I’m so impressed with these. It’s gonna be hard to resist making these on the daily! They turn so soft and pliable after you pull them off the pan and let them cool. Flavor is neutral as well. Great for tacos, quesadillas, pulled pork, all things. Thanks for the recipe. My mostly gluten free family thanks you as well. Game changer!
That’s awesome! Thanks so much for your feedback, Christy! 🙂
Wow, these were delicious! I cut recipe in 1/2 and made 2. One was enough all stuffed with beans and veggies. As you stated, prep was quick, easy, sooo tasty, and they hold up well! THANK YOU ????
That’s awesome, Lynn! Thanks for your feedback. 🙂
WOW…just WOW!! I think these are the tastiest tortillas I’ve ever had AND they’re gluten free and full of healthy protein (not to mention vegan – the ONLY way to live!). Ela, you’re brilliant! We’re not gluten free but I think we should be…and with amazing recipes like this, it’s not too big a leap! Thank you for your patience and for giving us such wonderful and foolproof recipes, these turned out perfect in every way x
Makes me so happy that you love these gluten-free tortillas, Tova! Thanks for taking the time to leave amazing feedback! 🙂
These look great – do you think cassava flour would work too instead of tapioca flour? Aldi can I suggest you title this recipe “oil free” to attract more views. Thanks for sharing this recipe!
That’s a good question! I believe it could work but since I never used cassava flour, you would just need to give it a try and see if it works. Please report back if you do! 🙂
I didn’t have any chickpea flour. I read that I could make some out of dried chickpeas in my Vitamix grinder container. But then I got the idea to just use cooked chickpeas. I added them to the food processor in place of the flour and …. it worked! I will use this recipe forever! A fresh gluten-free flatbread that I can make on my own. SPECTACULAR!
Oh really?! That’s awesome! I never tried it but it sounds amazing. Great tip! 🙂
These are amazing! Thanks so much for the recipe! I’m intolerant to dairy, soy and gluten so these are a life saver! Never thought I’d be able to have a wrap again that was actually edible!!!!
Wonderful! I am so happy you liked these gluten-free tortillas! 🙂
Do you think arrowroot flour could be used in place of tapioca flour i cant eat tapioca flour.
Yes, that should be fine! 🙂
These tortillas!!!!! So good. I just made the for my family for breakfast burritos and everyone loved them! I will be making them all the time! Thanks for the wonderful recipe.
I am so happy that you also love these gluten-free tortillas. Thanks a lot for your kind feedback, Samantha! 🙂
These are perfect! There are gluten free vegans in my house, but I think even the carnivores will enjoy this! Interesting observation: the holes that are created from bubbles in the mix act as a sieve, and will let some moisture out. Had filled these with a very wet onion/mushroom mixture, and although some liquid seeped out, the tortilla maintained it’s integrity and flexibility; it did not soften and fall apart. Amazing!
Yay! Thank’s so much for your wonderful feedback, Annette! 🙂
Hello. Can I use xantham gum instead of tapioca? I am very new in gluten free cooking and don’t know what is used for what. Thanks in advance!
Hello Natasha, no that’s not possible. Xantham is a gum used in gluten-free baking but only in small amounts likes 1 Tsp. You can use arrowroot flour instead of tapioca flour. 🙂
Thank you for your reply. I already figure it out. Tried yesterday and got really bad flavor and strange texture. Will go to the store and will but tapioca starch. But for today I am ready to do your gluten free brownies :). Thank you so much for your blog! It’s prefect for us, since my daughter is intolerant to gluten, corn, eggs, milk, and all nuts, I can find many options here. Thanks a lot!
Total flop! I followed your recipe…. and directions
Had to add more water…. still cooked on med heat but still
Seemed so wrong , not Dry enough….
Taste was …..ust ok…. I may try potato flour with the tapioca flour next time ?
I’ know I had to of done something wrong!! lol
Sorry the recipe didn’t work for you, Shonna! But yes, probably something went wrong. Within the last 1 1/2 years, I made the recipe at least 100 times and never had any issues. So many of my followers on Instagram are super happy with the recipe as well. I am not sure if potato flour will work to be honest.
Just made these. I used arrowroot starch instead (did not have tapioca). They are delicious omg! They go great witch sliced avocados and a sprinkle of pink salt. Thanks!
Sounds wonderful! Thanks for your great feedback! 🙂
Being gluten and corn free it’s hard to find a great recipe for wraps. This recipe is so Yummy and so easy! Will be making theses again soon! Thank you!
Thanks so much, Emma! So glad the recipe is helpful. 🙂
For the life of me I can’t figure out what this means:
The recipe serves two people (two servings), and the nutrition facts are for one serving, so basically for half of the recipe. When using 1/4 cup of batter for one small/medium sized tortilla the recipe will yield about 7 tortillas.
The recipe serves 2 persons and the nutrition facts are for one person.
Really tasty. Took me several tries before I was able too cook them thoroughly – the first four had doughy centers. But, once I got that figured out, they are really delicious. For a breakfast twist, add cinnamon sugar and a dash of nutmeg!
Amazing! Thanks for your feedback. 🙂
????????????????????????Absolutely incredible tortilla’s, Ela, thank you thank you thank you!!!!! My partner loves them so much and he’s a tough critic, I am celebrating that finally we’ve found your recipe and I can enjoy gf wraps and Mexican night with no corn, hooray!! I’d love to share them on my website too with full credit to you of course, if that’s ok with you? Thanks again, look forward to checking out the rest of your site, Sophie ????????????
Yay, that’s amazing!! Makes me so happy, Sophie. 🙂 And sure, you can post the recipe on your blog, but please link back to my blog for the recipe instructions.
Thank you and much love, Ela ????
Of course, thanks Ela 🙂
Just made these tonight for my Baja shrimp tacos as I cannot eat gluten and these were perfect and easy to make. Thanks for the simple and tasty recipe. I even added fresh cilantro. To the tortilla. .
So glad you liked my recipe! 🙂
Hi Ela, instead of the chickpea flour can I use all purpose instead? I only have all purpose and happen to have tapioca flour. Will it be okay?
Hi Princess, unfortunately, I have no idea since I don’t use all purpose flour. Just give it a try (you can make half of the batch) and please report back. 🙂
THIS IS AWESOME! I’m so glad I found your recipe! I’ve missed burritos so much since becoming gluten intolerant. I’m also allergic to eggs. We’ve used this to make burritos and crepes! Both were amazing! Thank you so much!
Makes me so happy! Thank you for your wonderful feedback. 🙂
These are perfect! I almost have to pinch myself to believe it!! I have been looking for a long time for a gluten tortilla wrap recipe that’s quick and easy, and hopefully tasty for our young family.
We are all so impressed here … we’ve just had our lunch.. and they gobbled them up! I’ve been trying to find an easy alternative from a German supermarket wrap and finally I think i’ve found your gem!!
I’ll add more water next to make them a bit thinner and will try with buckwheat flour also to have an alternative option just in case .. thanks so much for sharing 🙂
Wow, fantastic! Thanks for your wonderful feedback. 🙂
Hi! CAN i do the recipe with corn flour instead on chickpeas and tapioca flour?
Hi Aly, it might work but the texture and taste will be different of course.
I have made the tacos now the 2nd time in 3 days – so easy to make an gooey! Loving it!
That’s amazing! I am glad you like my recipe. 🙂
So I’ve tried to make gf tortillas sooo many times and this is the only recipe that came out right and actually tasted GOOD!!! So happy!!!
Yay, that’s really amazing! So happy to hear. 🙂
I must try this Ela. Sounds wonderfully simple and looks too delicious
I hope you will like it. 🙂
Hey i just have a question can I use other flour then starch flour?
I have tried out a few other flours/starches and had the best result with tapioca flour. But you can, of course, give it a try with your preferred flour.
These are INCREDIBLE!!! I’ve been looking for non-corn tortilla options, and though I love almond flour tortillas, I was hoping for something with less fat. And these are the answer! So simple yet so delicious and satisfying! I can’t wait to try out more of your recipes 🙂 Thank you so much for sharing them with us!!!
Thanks so much, Diana! Makes me so happy to read that you like my recipe. 🙂
Ela, is there a way to “cut and paste” the recipe. I do not have a color printer, and if I try to print the recipe, it leaves out the sentences in green. Can you help?
Hi Maria, it works for me when I try to print the recipe, however, I have just emailed you the printer-friendly recipe version. 🙂
Thank you for a great, easy, recipe that I needed for soft gluten free (soy free) tortillas that I can roll when corn doesn’t work! I loved these the other day with breakfast tacos and I’m using them next for enchiladas!
Wonderful! So happy you liked my recipe, Sharon. 🙂
I’m going to try this recipe Sunday for chicken fajitas….They look and sound amazing! Is it possible to triple this recipe or double it twice? I’m wanting to make at least nine large tortillas…… I’ll be feeding five people.
Hi Brenda, you can, of course, triple the recipe if you want 9 large tortillas. Maybe you will also try out a vegan fajitas version in the future. 🙂
Thank you for sharing! I tripled your recipe and they turned out amazing! I’ve also shared your web page with a few friends who have wheat and corn intolerances….This is definitely a recipe that I will make often! They roll up beautifully! Yay! 🙂
So glad you like my recipe, Brenda! Thanks for your awesome feedback. 🙂
I do not own a nonstick pan , however I do have a well seasoned cast iron pan . I am going to try the recipe tonight instead of buying or making corn tortillas .
Have tried 3 other gluten free tortilla recipes today , did not like any of them.
I will let you know the results .
I hope they turned out good in an iron pan. I didn’t try it out yet. 🙂
Thank you so much! Thank you thank you thank you.
I’m Mexican but I live in Italy and it’s very difficult to find real Mexican tortillas , but with this recipe I became so so happy! This tortillas are delicious and this ingredients are easy to find at the supermarket.
Now I’m gonna share this recipe with all my Mexican friends in Italy.
Aww, thanks so much for telling me, Paola! Makes me very happy that you love my recipe. 🙂
Any suggestions other than chickpea flour? Could I use buckwheat flour instead??
Never tried it out, but it should work as well!
I used arrowroot instead of tapioca.The first time I made these I used 3/4 cup of water and they were too dense and thick. Like a rubbery pancake. Not a fan.
So I made them again today and used 1 1/2 cups of liquid, including some coconut milk and they were much thinner and tasted much better.
We just pinpointed and egg sensitivity on my son so I was looking for a grain free egg free tortilla recipe for us. We’ve found it! Thank you!
Thanks for your great feedback, Clarissa 🙂
I usually don’t like this kind of tortitas, but this one looks really yummy. I’ll try it. But I’m so interested in the coconut yogurt sauce, but I can’t see how to make it. If you could tell me. All your recipes are amazing. Congrats for your awesome job!
Thank you very much Katia. I assume you saw my Instagram post. 🙂 I just mixed coconut yogurt with fresh garlic, onion powder, fresh herbs (e.g. parsley), salt and pepper to taste. 🙂
Love that I didn’t have to roll these. So fast and easy. I did add more water to make them a bit thinner and was amazed at how well they still held together! Nice flavor.
I am really happy to hear that, Leslie! 🙂
Hello Michaela! Your food looks so yummy! How do add the spinach on the recipe? I would like to try!! Thank you from Brazil!
Hello Victoria, I assume you saw the green wraps on my Instagram account. ???? To make the tortillas green, just add a handful of fresh spinach together with the other ingredients into your food processor and blend. 🙂 Everything else remains the same. Enjoy! ????????
Hi!
If I wanted to make ahead is there any particular way to store these?
The recipe sounds so easy and delish!
Thanks for sharing!
Hi Lisa, I wouldn’t recommend to make them ahead because I assume they will get dry when you store them in the fridge or freezer. I will need to try it next time when I make them (my boyfriend and I always eat the complete batch on the same day). 🙂
These truly are amazing! All 4 of my kids liked them! They fold and roll up beautifully. Thank you so much.
That’s wonderful, Cassia! Makes me so happy! ????
Wonderful recipe, have been looking for a recipe like this for a long time. I used them for Jamie’s fish tacos, it was wonderful. Thank you!
Yay, that’s awesome! So glad you liked it, Kasia 🙂
Hi Ela, I just made these for lunch and they are delicious! I had something funny happen when I made one of them though, it turned into a pita and puffed up like a pillow, making a perfect pocket in the middle. I found some black bean flour, red split lentil flour, and green lentil flour that I am going to try with your recipe next to see if they work just as well and taste good too. Then I could have a variety of colors of wraps. These taste just like the gluten-free pitas at Pita Pit so I wonder if they use chick pea flour in their pitas too. Thanks for the great simple recipe.
That’s awesome! Thanks so much for telling me. 🙂
These were absolutely amazing. I have experimented with so many different recipes trying to find a grain free tortilla that doesn’t break when rolled, or has a strange texture. I’m on a protocol to improve my gut health, and this is perfect for it. I’m so looking forward to trying more recipes from your blog! Thank you so much!
I am so glad to hear that!! Thanks for your incredible feedback 🙂
COUld you replace the tapioca starch flour with bobs redmill egg replacer?
I don’t know what the ingredients of the egg replacer are, but you could give it a try. 🙂
AMAZING!! Thank you! I needed more water but thats ok, you can add water until the thickness is right. Thank you, thank you!
So glad to hear! Thank you Sherae 🙂
Best tortillas recipe ever!!! So quick and easy!!! Tks!
Yay!! So happy you like them too 🙂
Wow. So easy and tasty! I played around with seasoning and used everything but the bagel spice in some. O. M. G. Delish. Thanks for sharing.
So happy to hear that, Nancy! Thank you very much 🙂
Can you fill these, toll them up and bake them?
Yes, that’s totally possible! You can spray them with some oil before you bake them and they will be very crispy and yummy. 🙂
Tried these today and OMG they are really amazing! Not to mention super easy and quick! By the way, I used potato starch instead of tapioca; worked perfectly! 😉 Thank you for this recipe Ela!!!xxx
That’s amazing, Gunta! Makes me so happy. Thanks for your great feedback 🙂
I just made them today, flavor is awesome and I love the fact that is just 4 ingredients, I filled them with black beans and potatoes with guacamole salsa ????????????, thank you for the recipe, so far I have done some of your recipes and all turned out really good, thank you, thank you, thank you
Awww that’s amazing! Thanks so much for your kind feedback 🙂
Nom nom nom!…have just shared the site address for these on a vegan fb page (I hope you don’t mind) as they’re perfect for what I needed! Thank you for the recipe!sooo scrummy!
That’s so kind of you! Thank you very much, Teresa 🙂
I’m definitely trying this recipe today! It looks delicious????
I hope you will like my recipe 🙂
Ela, thank you so much for creating and sharing this amazingly easy recipe. The only wraps l have been able to buy have so many nasties l don’t wish to put into mine or my family’s bodies.. Your kindness in sharing such healthy recipes has been a blessing. As Tara suggested l am now going to make pizza bases! Bonus no oil in your recipe. It’s a Win! Win!
I am so glad you love my tortilla recipe, Karen. I am making it at least once a week and it always turns out great. Thanks for your lovely feedback 🙂
Ela! I love that you made this so easy – no blender or mixer, just a bowl and whisk! And then there are so many uses for them once made. Thank you for sharing !❤️ Dee xx
Thank you very much, Dee! This recipe has been really a lifesaver for me. I use it for so many savory meals. 🙂
This is awesome!
I’m mexican, and this is just great, gotta try it!
Also you did explain pretty well the difference between some dishes that use tortilla. Congrats!
Thank you so much for your kind compliment 🙂
We all loved this recipe! And so easy 😊Thank you so much Ela for sharing.
You are very welcome, Viviane. 🙂
How long will these keep? In the fridge without having to freeze them ?
I would say probably up to 4 days. But I normally eat them all right away, so can’t say for sure.
These are fantastic. They hold together really well and taste great. We have also been using them for thin crust pizzas. I bake them in the toaster oven for a couple minutes and then load them up with toppings and bake again….works great.
Wow! I am so glad to hear that you love my tortillas, Tara! Such a great idea to use the recipe for thin crust pizzas. I need to try it myself. 😀 Thank you very much for your wonderful feedback 🙂
Thank you for sharing those amazing recipes on this website! I am Korean I will try many vegan menu on this website! Thank you so much 🙂
Thanks so much for your kind feedback 🙂 Happy cooking and baking 🙂
I just tried to make these and they didn’t work. Where really stodgy, any recommendations?
Thanks ????
Hey Rachel, did you use the same ingredients (chickpea flour and tapioca flour)? Did you measure the ingredients in cups or grams? Did you use a non-stick skillet? Without answering these questions I can’t help you. This recipe has been made by so many people already with great success and I have made it at least 10 times and the result was always perfect 🙂
Yea I used the same ingredients, but I guess I wasn’t too exact with the measuring (I used cups)…and the pan wasn’t great either.
Ela, can you tell me is the calorie count for one Tortilla? So excited to try these!
Hello Lynda, the recipe serves two people (two servings), and the nutrition facts are for one serving, so basically for half of the recipe. I cannot tell you how many tortillas the recipe will make because some people might use 1/4 cup of batter for smaller tortillas or 1/3 cup or 1/2 cup for bigger tortillas. Last time I used 1/4 cup of batter for one tortilla and the recipe was enough for about 7 tortillas, but as I said before if you use more batter, the recipe will make fewer tortillas. Hope this helps.
Thank you for your recipes! Very very good informative description! And also photos. Good luck with your site ????????????
Thank you very much for your sweet comment, Anna! 🙂
Fantastic!! Thank you so much! My newly plant-based husband declared these better than corn tortillas, and the tacos we had with them was “the best vegan meal he’s ever had.”
Wow, this is truly amazing! I am really so happy to hear that, Anna. Thanks for your incredible feedback 🙂
Is the calorie count for the entire mix? Or per tortilla?
Hello Carolina, the recipe serves two people (two servings), and the nutrition facts are for one serving, so basically for half of the recipe. I cannot tell you how many tortillas the recipe will make because some people might use 1/4 cup of batter for smaller tortillas or 1/3 cup or 1/2 cup for bigger tortillas. I think last time I used 1/4 cup of batter for one tortilla and the recipe was enough for about 7 tortillas, but as I said before if you use more batter, the recipe will make fewer tortillas. Hope this helps.
These are the tortillas you were talking about!
I’ve made similar flatbreads in the past but never thought of using them as tortillas, thanks for the inspo Liebe! xx
Thank you, Aryane! I am glad that my recipe is inspiring. 🙂
This became my favourite tortilla recipe, it’s the easiest and the most delicious I’ve ever tried, and it turnes out amazing every single time! Thank you for sharing it!
Thanks for your great comment Madga, I am so happy you like my tortillas! Lots of love 🙂
Can these keep in the refrigerator or freezer for later use?
Yes, you can freeze them! They will dry out in the fridge though.
Oh boy Ela, such a fantastic idea. The store bought ones seem to have so many chemicals! I wonder if any flour can be used, I have so many – almond, hazelnut, coconut, and even quinoa! And you are such a resource, I love how you provided an explainer of the different types, so useful! Dee xx
Thank you, Dee! I haven’t tried to make them with different flours yet, but I think quinoa could work too. And thanks for your sweet words, you always brighten up my day with your lovely comments. 🙂
could I make these using only chickpea flour?
Yes it does work, however I like the taste and consistency more with the addition of tapioca starch
Is there another option then tapioca starch/flour!?
You could try potato starch or corn starch but I am not sure if the tortillas will turn out so amazing without tapioca starch. Any reason why you don’t want to use tapioca starch?!
Hello Ela ,
I’m intolerant to lots of things like wheat and gluten ,corn ,dairy products , eggs , chickpeas , peas and beans and potatoes .& I would really like to make these tortilla . What are my options to use instead of chickpeas flour ?!
Thanks in advance
Mirella
Hello Mirella,
that’s really difficult then because the chickpea flour is quite important in this recipe. Maybe you could make tortillas with buckwheat flour or quinoa flour, however, I haven’t tried it yet. If you try it out, please get back to me and let me know how the tortillas turned out. 🙂
Love this simple recipe! Gonna make more of it, just perfect to wrap whatever meal, sweet or savory, and absolutely guilt free
Thank you so much, Angelina! Super happy you like my recipe. Lots of love 🙂
Oh my goodness, these are awesome! I just made them! Thanks so much for sharing this recipe!
Yay, I am so happy you love my recipe! I make these tortillas so often, as they always turn out amazing. Thanks for your great feedback, Nancy 🙂
I made them, followed the recipe exactly, they certainly didn’t look like the photo or like regular tortillas with the brown spots, I had the pan on med, at first they turn out pale, heated pan up more and they browned evenly like a pancake, so I couldn’t win with this recipe. They also were like thick crepes so added more water but still thick. They taste ok though.
Finally tried this amazingly simple recipe! I decided to make a few a little thicker and a couple a little thinner and used them to make my LO a mini pizzas, breakfast roll ups and pancakes as well as tortillas. This will definitely be on repeat in my house!
Yay, that’s awesome, Michelle! I am so glad you like my recipe. 🙂
How did they go as mini pizzas Michelle? sounds great!
I will make them too!! They look delicious!! Can’t wait!
Yay that awesome, I hope you will like my recipe. Please report back 🙂
They look amazing and so easy to make! Must try them 😀
Thanks so much Nadia, I am glad you like my tortillas. 🙂 Enjoy your day sweetheart ❤️
Hello , dear Ela or Ella, I’ve seen it both ways? Could I use cassava flour or arrowroot flours in place of the tapioca flour/powder? Have you worked with either of those?
Thank you,
I do love to see your recipes ??????
Hello Gisele! It’s Ela (from Michaela) but some people write my name wrong with two L.
Yes, you can use arrowroot flour in place of tapioca flour. 🙂
Is arrow root supposed to be better than the tapioca?
I wouldn’t say it’s better. However, it’s a great substitute for tapioca.
Cassava flour, I believe, is another name for tapioca.
The best gluten free tortillas I’ve ever made! flexible, easy to do, perfect! thank you for this recipe 🙂
Thanks so much for this fantastic feedback, Anna! I am super happy you love my tortillas recipe ❤️
I’m definitely making this recipe soon!! Looks amazing, like everything you make!!!
Thank you so much, Mariela, I am glad you are going to try out my recipe. 🙂
Thank you for such a quick and easy recipe, as well as more nutritious than most. I didn’t see how to make a comment, but i could reply here. I added more water until these would swirl in the pan like crepes, and they were beautiful! Then I found the spinach version that I will try next. Excellent!
So glad they turned out great! Thanks for your wonderful feedback, Helen. 🙂
Can you substitute the chickpeas flour for any other!? I have almond, coconut, white rice, oat?
Not sure. I didn’t try this recipe without chickpea flour. You would need to try it yourself. It definitely will NOT work with coconut flour, that’s for sure. 🙂
Do they store and reheat well?
The tortillas can be made a day ahead but I would recommend putting them in a zip lock bag as they tend to dry out in the fridge and then get brittle. You will need to reheat each tortilla in the pan for a minute the next day to make them soft again. Hope this helps. ?
Me too …double the water actually and popped into a half a tea towel straight away and covered with other half to keep soft and pliable
I followed the recipe exactly as written and my tortillas turned out like thick crepes. ?
Did you add enough water to the batter? They never turned out like thick crepes when I made the recipe and I made it at least 50 times. This recipe has lots of positive reviews, so I guess your batter was just too thick.
Hi Ela,
I’ve been looking for a recipe for ages and all the comments on your 2 ingredient tortilla shell recipe look great! Could I use 1 for 1 GF flour in place of chick pea flour or both? I don’t have chickpea flour and am looking for a substitute. Thank you
Hi Kathie, well, it totally depends on the flour blend. If it contains mainly chickpea flour, then you might use it. Otherwise, the result will be different. 🙂