Made with chickpea flour, these easy gluten-free tortillas are ready in just 15 minutes and are soft, pliable, and truly versatile! + wheat, grain, corn, and yeast-free.
My Favorite Gluten-Free Wraps
Get ready to try the BEST gluten-free tortillas (and I don’t say that lightly!), with zero wheat, corn, or yeast. This chickpea flour tortilla recipe has been on my blog since 2017 and even earned a spot in my Simple and Delicious Vegan cookbook. Rotated with my lentil tortillas, they’ve completely replaced store-bought versions in my kitchen, with no preservatives or unnecessary ingredients!
Most importantly, they actually taste good and don’t crumble or tear! Instead, they’re ultra quick and easy, made from a pourable batter rather than a dough (so no kneading or rolling!), and are easy to adjust the size and thickness. The result is soft, pliable tortillas perfect for tacos, vegan breakfast burritos, vegan quesadillas, lentil enchiladas, and more.
You can also enjoy chickpea flour in my spinach tortillas, chickpea flour bread, gluten-free gnocchi, and/or a vegan frittata.
The Ingredients
- Chickpea flour: Aka garbanzo bean flour or besan. (Gram flour also works). This adds pleasant flavor and is high-protein, high-fiber, and contains several vitamins and minerals (like folate, magnesium, copper, zinc, etc). Ensure it’s fresh to avoid bitter/stale flavors.
- Tapioca flour/starch: To make the gluten-free wraps pliable. Cornstarch, arrowroot, or even potato starch should work, though tapioca is my favorite.
- Salt: To season the wraps. Omit if preferred (and when pairing with sweet fillings).
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Gluten-Free Tortillas
- Whisk all the ingredients (or blend them) into a smooth batter.
Use ¾ cup (180 ml) water for thick tortillas (perfect for soft taco shells), 1 cup (240 ml) for thinner pliable tortillas, or up to 1 2/3 cup (400 ml) for thin, crepe-like wraps.
- Meanwhile, heat a skillet over medium with a little oil (no oil is needed if you use a non-stick pan, but it’s best to lightly grease the pan for the first wrap).
- Pour ¼-1/3 cup of batter (great for taco size; Use more for burrito-sized tortillas) into the pan.
- Cook for about two minutes per side, until cooked through with brown spots.
Stack cooked chickpea tortillas beneath a clean kitchen towel to trap steam and keep them soft.
How To Serve Gluten-Free Tortillas?
Enjoy homemade gluten-free tortillas as you would regular tortillas, including:
- Tacos/ fajitas (like lentil tacos or chickpea tacos) or vegan taquitos
- Egg rolls
- Burritos/ wraps (with fillings like vegan shawarma or hummus and vegetables)
- Lentil enchiladas
- Flatbread (as a pizza base or for mopping up stews, soups, and curries- like red lentil dahl or chickpea curry)
- Like crepes (with savory or sweet fillings, like chocolate spread or berry compote)
Storage Instructions
Store: Leave the homemade gluten-free tortilla wraps to cool, and stack in an airtight container, separated by layers of parchment paper, in the refrigerator for 3-4 days.
Freezer: Layer with parchment/ wax paper in a ziplock bag for up to 3 months. Thaw at room temperature (about 1 hour) or microwave wrapped in a damp paper towel for 30–60 seconds.
Reheat: In a non-stick pan for 20-30 seconds per side, microwaved for 20-30 seconds, or wrapped in foil in a stack in the oven (10-15 minutes at 350°F/175°C).
FAQs
How to flavor chickpea tortillas?
It’s easy to adjust this recipe for gluten-free tortillas with:
- Spices: Garlic powder, onion powder, paprika, chili/cayenne, cumin, turmeric, or seasoning blends (like curry powder or everything bagel seasoning).
- Flavor boosters: Bouillon/ stock powder and/or nutritional yeast (for cheesiness).
- Herbs: Dried Italian seasoning or fresh chives, scallions, parsley, cilantro, etc.
You can also make chickpea spinach tortillas for extra nutrients.
Are chickpea flour tortillas pliable?
Yes, they’re wonderfully pliable and tender, especially while warm.
Could I substitute the chickpea flour?
Buckwheat or quinoa flour may work. You might also like my gluten-free rice tortillas, oat tortillas, and low-carb almond flour tortillas.
Can I oven-bake the tortillas instead?
Yes, but they’ll be puffier and less pliable (better for flatbread or saucy enchiladas). Bake at 375°F/190°C for 10–14 minutes, flipping halfway. Then, cover with a kitchen/ tea towel to keep soft.
Here is a photo of the tortillas with just 3/4 cup (180 ml) of water, which I published in 2017:
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:
Recipe Notes and Tips
- If you have time, rest the batter: To properly hydrate the flour and guarantee maximum flexibility.
- Cook a test wrap: Then, adjust the heat accordingly. High heat or overcooking leads to crumbly tortillas or gummy centers.
- Adjust the thickness: Add more water for thinner, crepe-like wraps.
You Might Also Like
- Gluten-free Bread
- Potato Flatbread
- Gluten-free Pita
- Gluten-free Naan
- Quinoa Bread
- Flourless Chickpea Bread
If you try this easy gluten-free tortilla recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Gluten-free Tortillas
Video
Ingredients
- 1 cup (120 g) chickpea flour (also called garbanzo bean flour)
- ½ cup (60 g) tapioca flour (see notes)
- 3/4-1 cup (180-240 ml) water
- ⅓ tsp salt
Instructions
- You can watch the video for visual instructions.Process the ingredients in a blender (or just whisk them together in a bowl). Use 3/4 cup of water for thicker tortillas (perfect 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 or potato starch 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!
- This tortilla recipe has been on my blog since September 2017 and has been updated on March 8th 2026 with new pictures and video.
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:
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. 🙂