Gluten free tortillas | perfect for soft tacos and more
I love gluten free tortillas, you can make amazing dishes like soft tacos, burritos, quesadillas or enchiladas. To be honest, a short while ago, I didn’t know the difference between a tortilla, a taco, and a burrito. I thought all is the same, however, that is wrong. A tortilla is a thin flatbread made from corn or wheat flour, eaten hot or cold with a savory filling.
So what’s the difference?
Tacos are soft or hard tortilla shells filled with meat, sometimes also cheese and veggies. Since I am a vegan, I don’t fill my tacos with meat, I add all kind 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!
Tortillas that are free of wheat and corn
As mentioned before, tortillas are made from corn or wheat flour, however, my gluten free tortillas are different. Since I do have a wheat intolerance I never use wheat flour in my recipes. Corn is supposed to be gluten free and I actually don’t have a problem eating it. But I know some of my readers do, because of a celiac disease. Unfortunately, there are also more studies showing that corn gluten is a problem than there are studies showing that it is not. Therefore I used chickpea flour and tapioca flour in my recipe.
Protein rich tortillas
My gluten free tortillas contain mainly chickpea flour which is especially high in protein, but it also contains lots of minerals and vitamins like Folate, Copper, Manganese, Magnesium, Phosphorus, Vitamin B1 + B6, Zinc, and fiber.
Gluten free tortillas made in under 15 minutes
It takes less than 3 minutes to prepare the batter, as you just have to mix chickpea flour (also called garbanzo bean flour) with tapioca flour/starch, water, and salt to taste. Yes, you don’t even need a blender or food processor, just one bowl, one whisk and you are good to go. Pour the batter into a skillet and cook each tortilla for 2-3 minutes. The batter doesn’t stick to the pan, it seriously couldn’t be easier to make these gluten free tortillas.
My tortillas are:
- Gluten free
- Grain free
- Wheat free
- Corn free
- Egg free
- Nut free
- Oil free
- Rich in protein
- Easy to make with 2 ingredients (water and salt not counted)
- Perfect to make soft tacos, burritos, quesadillas or enchiladas
The perfect gluten free tortillas for soft tacos, burritos and more!
I love to make soft tacos and burritos and these tortillas are just perfect as they are soft and can be folded/rolled without bursting. They have the perfect texture, they are pliable and sturdy at the same time. You can make them thicker (for tacos) or very thin (for burritos). You can even add spinach to the batter to make them green, which not only looks amazing but it’s also a great way to incorporate more veggies into your diet.
If you recreate my gluten free tortillas, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan because I love to see your recreations.
Gluten free tortillas recipe with 2 ingredients (water and salt not counted) which are easy to make in about 15 minutes. These tortillas are wheat free, grain free, corn free and perfect for soft tacos, burritos, enchiladas, and quesadillas
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 thin tortillas for burritos
Pour about 1/3 cup of the batter into a non-stick skillet (1/4 to 1/3 cup is a good size for a taco). If you plan to make burritos use more batter for each tortilla
Cook for two minutes on medium heat, flip the tortilla and cook on the other side for about one minute
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.