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:
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. 🙂