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
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
They turned out incredible!!! Fluffy but firm and don’t fall apart at all. I made them with the minimum and also maximum amount of water from the recipe and both times they were easy to fry and have a great texture! Will be one of my favorite recipes now for sure. And so easy to make. Definitely in love with those tortillas!
Thanks for your great feedback, Conny! 🙂
I am sensitive to beans. Are there other gluten free flour options than chickpea?
I have other tortilla recipes, that you might like:
Almond Flour Tortillas
Rice Tortillas
Lentil Tortillas
I have no made this recipe, but it sounds interesting. Can rice flour be substituted? Thanks,
Martha
No, that won’t work.
Hi Ela! I just made these and they are fantastic! ,,,😍 Not always recipes I follow turn out as promised, but this one did! Super tasty and the texture is firm and lovely . Thank you!
Greetings from Croatia 😄🙏🏼
You are welcome, Karmen! 🙂
I just made these for the second time! I had to add more water because I like my tortillas thinner. These are fantastic though, super tasty and so simple to make! They stuff nicely for burritos and don’t fall apart at all.
Thank you for another amazing recipe. I look forward to making more of your recipes.
-scrappy
Hi Scrappy, I am so happy you liked them! 🙂
These were EXACTLY what I was looking for! A gluten and grain free option that tastes good and doesn’t immediately fall apart. They seriously could not have been easier to make. I whipped an entire batch in literally 10 minutes. Thank you so much!
You are very welcome, Jamie. 🙂
Hi Ela,
Thank you for this recipe. I’m hoping you can help me iron out some kinks. I have made it three times, and mine do not resemble your pictures at all. Also, the dough in the middle is not cooked.
I make them in my 11″ non-stick skillet, using 1/2 cup batter, spread out to make a 9-inch burrito-size. I have tried medium-low and medium heat. I have tried 2, 3, and 4 minutes per side. If I cook them LONGER than 4 minutes per side, they crack when I roll them up. But I really want to get the dough on the inside cooked.
Besides the recipe as written, I added 1/2 tsp salt, garlic powder, onion powder, and Italian seasoning. But I doubt that is keeping them from cooking through. Thank you for any suggestions.
Hi Eric, did you try to add more water and make them thinner?
Hi Ela,
I did 1 cup of water the first time, then 1 cup + 2 Tbsp the next two times. By the end of the third batch I was just adding water a Tbsp at a time trying to get one to work LOL
Hi Eric, please try to cook them over low-medium heat next time (for a longer time). Maybe the pan was too hot, and therefore the outside was cooked too fast (and cracked) and the inside wasn’t cooked yet.
I will try that – thank you, Ela
This recipe is what I’ve looking for. It suits my minimalistic lifestyle. I make them often. Something my non gluten free people will like too. Do you have any luck freezing these? I have found that they are best eaten freshly cooked. Past recipes I have tried just don’t taste as good frozen.
I also found that they are best eaten freshly cooked. And since this is such a simple and quick recipe, I prefer to make them fresh. 🙂
Dear Ela, this recipe was amazing exactly the way you advised, this is the seventh time i’m making it and I added some veg broth powder, paprkia, onion and garlic and dried basil in a very small amount. I like them thinner so more water and a bit more tapioca. the kids were obsessed. thats all they want for school and home meals even the ones that hated the flavour from store bought.gluten free kinds. you have single handedly helped us make the transition to very healthy vegan recipes, but also bc of you I became more creative cooking and experimenting. Esp the desserts. the snickers bar etc every time I make it for work or parties no one believes they were made with veggies and such healthy ingredients. thank you from the bottom of my heart. you are an angel! Sonja
Hi Sonja, I am so glad you like my recipes! Thanks for your great feedback. 🙂
Loved it! will make it again and again. Your receipts are great. Thank you foe these healthy and delishes alternatives..
You are very welcome, Dana! 🙂
Any recommendations on what I could sub for the chick pea flour? I’ve got almond, sorghum , oat or millet on hand..would I have to make any changes by using one of those?
I’ve been looking all over for a pourable recipe since me and rolling out tortillas don’t seem to get along.
Hi Anita, almond flour won’t work in this recipe, but I have a different recipe for almond flour tortillas.
Not sure about sorghum and millet flour, as I haven’t tried them out. Probably won’t work too well. Quinoa flour or oat flour might work.
My favorite food is burritos. I have never found a recipe that really describes making tortillas big enough for a big fat bulging burrito. I am not a child but a full grown man that grew up loving burritos but have now gone 5 years without one. No store bought gluten free tortilla has this in mind.. They ae 6 inch, maybe 8 inch if I am lucky, and that will only do a soft taco. I like tacos but I love burritos. The thin tortillas for wraps and soft tacos break and fall apart with a big burrito. How does this hold up? What suggestions do you have? I am comparing recipes and planning to experiment with several to see what works best.
This recipe looks like it has possibilities.
They’re holding up quite good if you don’t make them too thin. 🙂
They were easy to make, a bit less easy to fry but they turned out great!
Glad to hear that, Maaike. 🙂
I bought a pack of gluten free wraps from the supermarket here in New Zealand, opened them, they felt and smelt kind of weird, so I looked at the list of ingredients and there were 28 ingredients, most of them preservatives; stabilizers, emulsifiers etc…etc .so many numbers! Yet they are advertised as made with local pea flour and low sodium baking powder. The pea protein is right down the bottom of the list. I made your healthy 2 ingredient tortillas instead and they were delicious 🙂
Wow, it makes me so happy that you like this recipe, Helen!
Gosh, 28 ingredients! This is really crazy! It’s so sad that most people don’t read ingredient lists. I always say, homemade is the best, as you’ll know what goes into your body.
That’s why I share so many simple recipes and try to make them as healthy as possible. Yet, sometimes people complain when my recipes have more than a few (healthy) ingredients.
I am glad you appreciate my work! 🙂
Hi, Ela! Can I make the tortillas with caned chickpeas? I don’t tolerate the uncooked chickpeas, but I’m super fine with the caned ones.
Thank you!
Hi Andrea! No, that won’t work. You need the starch from dried chickpeas.