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:
I just made these I used bulk barn all purpose flour with the tapioca flour they make a great wrap not heavy very light thank you for sharing
You are very welcome, Jo-Ann. Thanks for your feedback. 🙂
I was impressed with them. They were flexible enough to bend like a tortilla easily, and they held the ingredients they were wrapped over (vegan taco meat, lettuce, rice, and sauce). And I had the ingredients in my cupboard. I have tried SO many wraps looking for one that will truly act like a tortilla for a burrito–finally found it. Yay! Thanks!
Hi – Any suggestions for a sub for the chickpea flour?
Thanks!
Hi, you could try buckwheat flour.
Can you use almond flour??
No, that won’t work very well!
Quinoa Flour worked really well for me!
Thanks for sharing! 🙂
Thank you, Thank you, Thank you, Finally a recipe. I’m kinda new to this and all the different flours, lets just say, oh my! I look forward to reading your newsletter as well.
My pleasure, Robin! I am so glad you liked the recipe. 🙂
Hi Ela! I’ve made these in the past but have since started trying to keep my lectins at a minimum. Since store bought garbanzo flours are often made from raw, dried chickpeas, I think I should cook mine first before dehydrating and then pulsing into a flour. Have you tried anything like that before? I’m wondering if cooked chickpeas flour would affect the texture….
Hi Em, I think most store-bought chickpea flours are not raw, I believe they are roasted and then grind into a flour. I never tried using my own cooked chickpea flour. 🙂
I’m so excited to find your recipes. Thank you for sharing. I’m newly vegan so really appreciate it
You are very welcome, Flo. 🙂
Perfect!! Thanks and love from Italy.
My pleasure, Renate. 🙂
I tried these and subbed quinoa flour for chickpea flour and the texture was great! Haven’t tried to put anything in them yet!
Interesting! So glad they turned out great with quinoa flour. Thanks for sharing, Danielle! 🙂
Hi can you tell me if garbanzo fava flour would work?
Hi, I think it should work. 🙂
Ok thanks! Couldnt find chickpea an that closest there was. Gonna try them tomorrow!
Great! Enjoy the tortillas. 🙂
I made a batch of these making large tortillas using just shy of 1/2 cup of batter each, and I made a batch of cassava flour tortillas as per the Otto Cassava flour brand recipe. The cassava flour tortillas looked more authentically like a tortilla but had a slight gummy chewy texture. The chickpea flour tortillas, when cooked as quesadillas, were the perfect texture! Thank you for this recipe!
That’s amazing, thanks for your great feedback. 🙂
Thank you so much for sharing, these are a new favorite. I did add a small splash of ACV out of habit like with all of my crust and doughs and they’re perfection. Thanks again!
I am so glad you liked the recipe, Lindsay! Thanks for your feedback. 🙂
Just made these. They were great and I really like the chewy texture. I made three larger ones instead of four smaller ones.
So happy you loved the tortillas, Cynthia! Thanks for your awesome feedback. 🙂
Made it, loved it. Thanks again Michaela!
Awesome! I am so glad you loved the tortillas, Eva. 🙂
This recipe is fabulous!! I tried it last night and they turned out perfectly! I ended up having to add more water than the recipe called for just to keep the batter thin, but no big deal at all! I am in awe that they were so pliable and tasty. Just wow. I’m going to check out more of your recipes. Well done!!
So glad you loved the tortillas, Katie! Thanks for your fabulous feedback. 🙂
Omg!!! This is the best wrap I’ve eaten in years! I have allergies and now one of my daughters does too.
All the store bought wraps I’ve found to be hard and constantly get stuck in your throat lol.
I had honestly given up ever enjoying a wrap again.
My daughter adores them too and I’m sure we will be making these often!
Aww, that’s awesome Sam! I am glad you love them as much as I do. 🙂
Couldn’t be more thankful for this delicious recipe! Very easy to make and they always turn out great! I can’t wait to work my way trough all your recipes 😀
⭐️⭐️⭐️⭐️⭐️
Thanks for rating the recipe! 🙂
Eh just wondering about storage and how long these keep?
I would recommend putting them in a zip lock bag and then store in the refrigerator for up to 2 days. You will need to reheat each tortilla in the pan (about 20-30 seconds from each side) to make them soft again. Hope this helps.
Aww, thanks so much! Happy to hear that you loved these tortillas. 🙂
Let me start by saying that I *never* take the time to review recipes online, but this is incredibly worthy. I am an American living in England with a gluten intolerance, so my cravings for authentic Mexican food are almost never satisfied. These wraps are AMAZING. Far better than the GF wraps from the stores. Also, I realise I’m late to the party in reviewing this, but I’m in the middle of Lock down, so meals that can be made from what I’ve got in the cupboard are all the rage. I didn’t have exactly the ingredients called for, so I improvised with 1/2c Doves Farm GF bread flour, 1/4c Spelt flour, 1/4c cornmeal and 1/4c cornstarch. They were epic. Thanks so much – this is going straight to my “Keepers” recipe box.
That’s amazing! Thanks so much for taking the time to leave a review! Much appreciated. 🙂
just so you know, Spelt is a form of wheat and does have gluten. My celiac husband was violently sick for hours after eating it as the poor lady who gave it to him (and quite a bit!) did not know, she thought it wasn’t ‘wheat’ so would be okay. My hubbie was new to celiac knowledge, so didn’t know better at that point -now he’ll never forget!
Thanks for a simple and delicious recipe. Small ones for buns, big ones for tortillas. The recipe is so easy and universal. I’m going to use this for a pizza crust next. Wondering though, can I use arrowroot flour instead of tapioca? Are there other substitutes that can replace some or all the tapioca flour?
Hello! I am glad you like the recipe. Yes, you can use arrowroot flour instead of tapioca flour. Cornstarch should work as well. 🙂
I just got introduced to your blog by a friend and I have several recipes marked to make this week. My husband loves Mexican inspired food but is gluten and corn sensitive. I made these today and they are AMAZING! The best gluten free tortillas I have had and so easy. These are going to be a new staple in our house. Thank you so much for posting and I’m excited to try more of your recipes!
Yay, that’s awesome, Kate! I am so glad they turned out amazing. 🙂
during this time, would oat flour work?
Unfortunately, oat flour won’t work. Buckwheat flour might work though. 🙂
I’m excited to try this but I only have Garbanzo Fava Flour. Will that work?
That should work, Juliana. 🙂