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:
This was fantastic! So easy and tasted amazing 🙂
Hey! I am so glad you liked them. Thanks for your feedback. 🙂
Wow amazing recipe. I made these for my brother using some substitutions (I used almond flour 1:1 instead of chickpea, and arrowroot flour 1:1 instead of tapioca) and they turned out great! Thank you for sharing and I will always be making these in the future!
Hi Suzy, I am glad they still turned out great with almond flour. Thanks for sharing. 🙂
I found this recipe last night and used it for tacos. Super easy, doughy texture like you’d want in a tortilla. BUT THEN. This morning I had a fun new idea that I tried and was wildly successful.
This recipe provides a VASTLY improved chickpea omelette. In the past I couldn’t get past the texture of chickpea omelettes but the addition of tapioca saves the day.
I added a decent amount of vegan egg spices and extra black salt and upped the water content so it was a thinner mix. Heated on low for a while, coated it with violife cheese and veggies and magic happened when I folded it up. Wish I could post a photo. Thanks for this one
xoxox
So glad you like it, Courtney! And yes, I made many omelettes with this recipe in the past – it works great. 🙂
Hi, is besan / gram flour the same as chickpea flour? Can I use that instead? Thanks
Hi Connie, it’s not exactly the same, but I think you can still use it. 🙂
I make a lot of variations of pancakes and tortillas and just tried this recipe. I’m in love! Not sure how I didn’t end up trying this combo yet but happy that I came across it here! So satisfying and delicious. I used arrowroot instead of tapioca because that’s what I had and it was fabulous. Love it!
That’s awesome! I am so glad you love them! Thanks for your great feedback. 🙂
Great recipe thank you! I think if using arrowroot 1/4 cup will suffice that’s what I did after trying before with 1/2 cup. Made them today – perfectly pliable and delicious.
Sounds great, Jess! 🙂
Very testy and easy to make.Thank you for the recipe!
You are so welcome, Samija! 🙂
Hi Michaela, just a question, which non-stick pan is the best? Cast iron or t-fal or any skillet will do?
Hello Rania, I am not a huge fan of cast iron when it comes to pancakes /tortillas, etc. I would say as long as the pan isn’t very old (or scratched), any good one will do its job. 🙂
Thank you, I used a regular skillet, it worked good. Thank you.
That’s good to hear, Rania. 🙂
Hey Ela, thanks for sharing this recipe!
I actually ended up here looking for a way to make tortillas without having to slog through the rolling-pin process, which I hate. I’m considering buying a tortilla press anyway.
I’ve just tried with a very small amount of flour and water, to get a feeling of the right proportions.
One question: when the batter is relatively thick, as it should be for a tortilla that’s not too much like a thin French crêpe, how do you evenly spread the batter on the pan to achieve the result of your first pictures? I can make nice-looking disks by angling the pan around when the batter is liquid, but then the result is a crêpe. When the batter is thick, it “flows” too slowly on the sides before the heat stabilizes it as a misshapen… shape.
Besides, I tried with quinoa flour and arrowroot starch instead of chickpea flour and tapioca starch. I used what was available in my cupboard and the local store. The main parameters of the experiment stay what they are though: gluten-free flour plus starch, 2-to-1. Though different starches may have different outcomes, I suppose arrowroot is close enough to tapioca, closer than cornstarch anyway. The arrowroot does make the end result more elastic than pure quinoa batter. I’m eager to try with other unconventional flours.
Cheers
Hi Martin, it helps when the pan isn’t as hot, then you can spread it easily with the back of a large spoon. 🙂
Thanks for answering so promptly, I’ll give that a try tomorrow ! Do you wait between each tortilla for the pan to cool down a bit ?
Yes, you can do that. I often make mine thinner, as it’s easier and quicker. 🙂
Fabulous recipe.
This is the first time I ever comment on a recipe so that means something!
I used more water than for the tortillas but less than for the crêpes. The result were thick, very soft crêpes. They were eaten before I could take a picture.
Thanks for your comment, Jill! So glad you liked them. 🙂
I have just made this recipe as I felt like something similar to bread rather than my usual corn crackers, and I ate them with satisfaction, I devoured them! Loved them! I used the 3/4 cup of water, as I did not want them too thin. I cooked the first one without placing any oil in the pan, and it still turned out ok!! Ah, it’s been a treat, definitey going to make it again, cause it took me 2 minutes to put ingredients together, and 5 minutes to cook them. Ideal!! 🙂
That’s perfect, Fran! I am so glad you loved them. 🙂
Amazing recipe! I swapped tapioca for cornflour but used 40g instead of 60g, worked a treat 🙂
Hi Erin, sounds great! I am glad they turned out amazing with cornflour. Thanks for sharing. 🙂
Help! I’ve tried making these twice following your directions and they don’t brown correctly stay gummy! What am I doing wrong
Hi Mary, I am not sure what happened. Did you measure the ingredients in grams? Sounds like you used too much tapioca flour.
I followed the directions exactly and mine turned out to be fluffy pancakes which is not how I see a tortilla to be. Is there something I did wrong?
Hey, it sounds like your batter was a bit too thick. Try using more water. 🙂
These are a great alternative to the corn taco and make for a beautiful wrap. I love the sweetness of the chickpea flour. Great recipe and so so simple . Thank you!!
Sounds great, Georgia. I am so glad you like it. 🙂
Could you use a GF flour blend or brown rice flour?
Hi Arielle, I don’t think it would work. 🙂
Well, these are great! They are yummy, simple to mix together, AND they stay together (even for a well stuffed taco with wet salsa dripping.????)
I am very very happy.
After making one, I looked for a video tutorial showing how you pour the batter into the pan. I could’ve. done better with that, and could use some tips.
Practice will make perfect, I guess.
Thanks for your great feedback, Shelley! I recently made a video and should edit it soon. Thanks for the reminder. 😀
I just made these but replaced the chickpea flour with quinoa flour with great results!
I read an earlier post from someone saying they replaced the chickpeas flour with quiona flour but it didn’t work. The trick is to use a non stick pan, my pan is a green pan (chemical free)
The first one i made thinner like a wrap but the second one I made thicker both worked really well.
I used one cup of water to make the batter, 1 cup quiona flour and half a cup of tapioca.. ( same as recipe)
Worked a treat. Thank you so much for posting this recipe 🙂 🙂 🙂
That’s awesome! Thanks so much for sharing. 🙂
When I tried 1 cup quinoa flour, 1/2 cup tapioca flour and 1 cup water. The batter is just crumble powder, didnt come like batter. I kept on adding little water and little more water to make like batter and finally ended up with crepe. Can someone please post a video of quinoa + tapioca that would be great help for me. Thanks in advance
I tried these with great enthusiasm but the middle of the tortillas didn’t cook and remained gooey/doughy. I used the same proportions of the recipe and had a good consistency in the batter- would you have any idea why this may have happened?
Hi Priya, try to make them thinner next time and cook them a bit longer. 🙂
Can’t wait to try these soon! It is SO hard to find a good-tasting, clean tortilla at the grocery. Homemade is always better anyway.
One of your newest subscribers. Thank you for sharing so much clean, healthy food!
Be Blissed in 2021!
Thank you, Daisy! I hope you will love them. Happy 2021! 🙂
I didn’t have chickpea flour and used quinoa flour instead in a 1:1 ratio. It stuck to the pan terribly and was burning. I tried twice in one pan and added oil to the pan. Tried a 3rd time in a different pan but same result. I might try again when I have some chickpea flour.
Yes, if you follow the recipe and use chickpea flour it won’t stick.
Hi there,
Asking from Tanzania East Africa so sometimes things are named differently. Could chickpea flour be the same as besan or gram flour? Thanks in advance!
Besan/gram flour is ground up split brown chickpeas (chana dal), whereas chickpea/garbanzo flour is ground up white chickpeas. However, even though I never tried besan or gram flour myself, I would think that it should work pretty much the same in this recipe. Please report back if you give it a try. 🙂
I tried it with besan, and it tastes amazing. Thankyou
That’s good to hear! Thanks for sharing. 🙂
I buy besan flour regularly from my local health food shop, it is also known as chickpea flour????
Hello, Here in England chickpea flour, besan and gram flour are all the same thing. My current bag is from an asian supermarket and has all three names on the front of it 🙂
We eat a WFPB diet with no oil due to my hubby’s heart disease? Has anyone tried baking these on parchment paper? If so, how did they turn out and at what temp did you bake them?
You don’t need oil to fry them. If you have a good skillet, it works fine without oil.
Thanks, Ela!
You are welcome, Peggy. 🙂