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
Tatsiana
Amazing! The whole family loved it and it was very easy to make! Thank you for a great recipe!!!
Ela
I am so glad your whole family loved the recipe. 🙂
Monica
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 !!!
Ela
Thanks for your kind comment, Monica. I hope you will love the recipe. 🙂
Jean
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
Ela
Aww, that’s awesome, Jean! I hope you will like this recipe. 🙂
ThatEczemaDad
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.
Ela
Sounds so interesting and delicious! I am glad you liked the recipe. 🙂
Tulip
Hi Ela, will it be good with oat flour instead of chickpeas flour?. Thanks
Ela
Hi Tulip, I believe that won’t work, unfortunately.
Kind regards, Ela
Liz
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.
Ela
Sounds great! You can use arrowroot flour instead of tapioca flour. Enjoy it! 🙂
Kris
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
Ela
Aww, this makes me seriously so happy! Thanks for your great feedback, Kris. 🙂
becktrocity
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!.
Ela
I hope you will like the recipe, Becky! 🙂
Tzippi Moss
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.
Ela
So glad you love them! 🙂
Demarco
Hello Ela,
Can the chickpea flour be substituted with almond flour ?
Ela
Hello! Almond flour won’t work but buckwheat flour could be another flour option. 🙂
TJ
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.
Ela
Wonderful! I am so glad you loved the tortillas, TJ. 🙂
Anita
This recipe is a Christmas gift thank you.
Ela
You are very welcome, Anita. 🙂
Lars
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!
Ela
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. 🙂
Colleen
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.
Ela
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. 🙂
Square Peg Guy
I made this twice so far! It really is easy! For the second batch, I added the juice of two limes
Ela
Sounds interesting! 🙂
Arnie Juelfs
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!
Ela
Yes, you can freeze the tortillas. 🙂
Marni
Can these be made without a food processor; I don’t own one?
Ela
Yes, simply mix all ingredients in a bowl with a whisk. 🙂
Rima
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
Ela
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!
Paula
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.
Ela
A cast iron pan won’t work very good, that’s why I do not recommend it!
Naomi
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.
Ela
So helpful, thank you Naomi. 🙂
Joe Bowlby-Lalonde
Can you freeze these Tortillas?
Ela
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).
Margaret
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?
Ela
The tortillas are not bitter, don’t worry! I do not recommend rice flour. 🙂