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!Â
Nutrition information is an estimate and has been calculated automatically
Colleen
Are these good for enchiladas? I’m looking for something that will hold together that’s not made from corn.
Ela
Yes, I use them always to make enchiladas! Here you can see my favorite enchilada recipe: https://elavegan.com/vegan-enchiladas-lentils-gluten-free/
gritsintn
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?
Ela
Yes, that works pretty well! 🙂
merri
Can I make these for my burritos then vacuum seal them and place in the freezer, and microwave when I want to eat it?
Anna
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!
Ela
Thanks so much for your great feedback, Anna! I am so glad you like the recipe. 🙂
John
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!!! : )
Ela
That’s awesome, John! Thanks so much for your amazing feedback and helpful tip. 🙂
Maja
Super yummy and oh so easy – thanks!
Ela
That’s awesome, Maja! Thanks for sharing. 🙂
Amy
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.
Ela
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! 🙂
Maja
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
Kc
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.
Ela
Aww, I am so glad you liked the recipe and that it’s helpful! I appreciate your feedback. 🙂
Mary I
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!
Ela
So glad you and your family enjoyed this recipe! 🙂
Karen
Easy tortillas quick to make. Ready to fill as quesadillas
Ela
I am glad you liked the recipe, Karen! Thanks for your feedback. 🙂
Carolyn
Great gluten-free tortillas. Will definitely make again. Thanks for creating and sharing!
Ela
You are very welcome, Carolyn! It makes me happy that you like the recipe. 🙂
Karen
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!
Ela
I am so glad you love these gluten-free tortillas, Karen! Thanks for your great feedback. 🙂
Angela Brown
Hey question how long does these last when you make them. How long can you keep them in the fridge.? Thanks
Ela
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.
Amy-in-the-UK
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
Ela
Amazing! I am so happy you loved the recipe! Thanks for your great feedback, Amy. 🙂
Tarah
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!
Ela
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. 🙂
Carol Wain
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 !
Carol Wain
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!
Ela
Amazing and helpful tips! Thank you, Carol! 🙂
Ela
You are awesome, Carol! Thanks so much for taking the time to leave such fantastic feedback! I am very happy you love the recipe! 🙂
Donna M
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?
Ela
Hey, Donna! I would also recommend a ceramic pan and adding a little oil does help. 🙂
Jay
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.
Ela
You are very welcome! I am so glad you liked the recipe, Jay! 🙂
Kimberly Sue Warchol-Smith
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!
Ela
That’s wonderful! Thanks a lot for your amazing feedback, Kimberly! 🙂
Liz
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!
Ela
Awesome! Thanks so much for your thorough feedback, Liz. 🙂