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:
I made the thin version (as salty pancake/crepe). I put some garlic powder into the batter. It was fantastic! I hardly wait to make it again. It definitely will be my big favourite. Thank you so much for the recipe!
You are very welcome, Moni. 🙂
Hello Ela
Could I use roasted mong flour instead of chickpea? I have a bag of this in my fridge. I just found your website and made the rustic german bread, which turned out great. much more filling than the expensive GF bread I buy.
Thank you for the recipe!
Tikki
I think it should work fine, Tikki. Please report back if you give it a try. 🙂
This recipe worked well but what could I use to make it into a firm dough so that I can use a tortilla press? Using the 1/4 or 1/3 c measurement made them too thick for me. I liked the flavor of them. There was a hint of sweetness even though no sugar is used.
Just add less water and the batter will be thicker.
Best thing since sliced bread! Thank you so much for this recipe. I tried it yesterday without any variation. it was delish!.
So glad you like the recipe! 🙂
I made these Ela, and decided to tell you! I used half arrowroot and half the tapioca flour and it worked great! I can’t wait for your cookbook!
Thanks so much, Dee! You are such a sweet and supportive friend. I am glad you liked the tortillas. 🙂
Sending you hugs!
Ela
Hi
I don’t know how I could mess up a recipe with so few ingredients but I had to use 2 cups of water to get a runny consistency. Any idea why? Feel dumb for asking but when I used just one cup of water it was very dry, couldn’t stir just balled up.
Hi Stephanie, I am really not sure why this happened, as I made the recipe probably 100 times, always just using 1 cup of water. Did you maybe use too much flour? You could use my metric measurements for exact results.
Easy and delicious! I made the recipe two ways. On some of the tortillas I added Trader Joes;s Everything But the Bagel Sesame seeds to the batter in the pan after pouringin the batter.. It was a treat all on its own!
For the plain tortillas I found they were easily rolled up with the filling of my choice. Such a quick and easy recipe! Thank you!
You are very welcome, Margaret! Thanks for your great feedback. 🙂
Hi!
These look great as a GF option!
Looking to use it for crepes for spring rolls so just want to check, does this recipe make 4 crepes?
Thanks
Hi Elliot, it depends on the size and thickness. If using more water for making thin crêpes, the yield will be more than four.
Hi Ela,
What can I use for a chickpea flour substitute ? We have a legume and nut allergy in our household. Would Quinoa flour work? What do you recommend?
Hi Mattie, it might work, but I never tried it, so you would need to experiment. 🙂
Hi
I was curious what website you used to punch in the ingredients to give you the nutritional value. Excellent tortillas as well!!!
Thanks for your feedback, Carrie! I often use Cronometer. 🙂
Hi,
These look really good. Is it possible to make these in an oven? If so, how would you go about it? Add oil to the batter? Or just pour the batter on a parchment lined baking tray?
I never tried that, so I am really not sure if it would work.
Guess I took one for the team 😛
Going with the exact recipe, so without oil, I poured the batter on the baking sheet (175C). It didn´t work out but it puffed up quite nicely though, almost like a very fragile pita bread 😛
I have actually used just chickpea and water in the past but never with tapioca. Searching for a way to make chickpea bread more elasticy, I stumbled upon your recipe. I´ll try again with oil mixed to the batter and see what happens.
Thanks for the recipe!
Interesting, thanks for sharing. 🙂
Sorry if this question has already been asked. Can you substitute cassava flour in the recipe? Also, does anyone know how Tapioca Flour gets digested in our body? Is is similar to regular four digesting into a sugar/starch?
Hi Carryn, I never tried cassava flour. It might work in a pinch, but since it’s not a starch, I would rather recommend arrowroot flour.
Cassava flour is the entire dried root whereas tapioca starch is the starch portion of the cassava root. It has more binding and thickening properties than the whole flour, it is very easy to digest, and has resistant starch that benefits our gut microbiome!
These came out AMAZING! I’m seriously shocked at the simplicity and ease of this recipe! And they are so versatile and can be used for so many different types of meals. I’ve used them as taquito rolls to put in my air fryer, thinner ones I used as a sweet treat warmed with a drizzle of honey and sprinkle of cinnamon, like a sopapilla! I’ve also used them smaller and thin to make crunchy spring/egg rolls in my air fryer. SOOOOO good! I’m vegan, gluten-free and limit my use of oil and these are perfect. Thank you for this awesome recipe!
You are so welcome, Alyssa! I make them for so many years and love them, too. 🙂
Just wanted to point out, Alyssa, that honey is not vegan.
use maple syrup as a vegan option sweetener.
Thank you so much for posting this recipe. I made and tried them tonight using Bob Red Mill’s Garbanzo Fava Bean Flour and they turned out amazing. I’m extremely allergic to gluten, dairy, eggs and corn and have not been able to find any gluten free tortillas without corn based products such as xanthan gum until now. Thanks again.
You are very welcome, Jennifer! 🙂
This is literally amazing! Oh my god hello, hello, hello!
My partner even prefers to roti/chappatis – although I haven’t touched them for years as they’re wheat based. This as an alternative is perfect!
Used with a Mexican dish tonight and just soooo delicious!
Thank you for experimenting and sharing these recipes with us. You’re amazing;)
Thank you, Dali! I am so glad you like my recipes! 🙂
Thanks, from Virginia!
Had to go gluten free this past year and have found expectable substitutes for almost everything but NOT for soft flour tortillas. My husband wanted something similar to use to wrap tofu mixes he makes for lunch as a substitute for deli meat. Nothing was pliable enough to work. Yours do! And they taste better than anything we bought at the store. Was thinking I would have to buy a tortilla press and a long list of odd ingredients to make my own version. I only had to buy the chickpea flour. So simple! Thanks again!
Yay, that’s wonderful! Thanks for your great feedback, Kay! 🙂
Story short:
Love tortillas – saw your recipe – tried it, unbelievable fast ???? – now I’m addicted to your version, never ever buying tortillas again – Thank you ????????
Yay, that’s wonderful, Martina! So glad you love them. 🙂
I made yesterday a big batch of them and today I cut them in pieces and used them as noodles with my fried veggies – tasted sooo good ????
Such an awesome recipe ????????
That’s such a great idea, Martina!!! Thanks for sharing. 🙂
Hi Ela,
What can be a good substitute for chickpea flour? Will Almond or oat flour work?
Not in this recipe. You can try my almond flour tortillas though.
Ok. Thank you!
Hi Ela. Any chance this can be made with one to one GF flour?
Hi Kacey, you can try it, but I am not sure if the result will be as good. 🙂
Ok Thanks. I’ll let you know how it turns out ????
These were fantastic! I definitely will be making them many more times!
As I was eating the leftovers cold for breakfast (maybe even more delicious?), it got me thinking about making a chocolatey crepe. Do you think adding cocoa powder and a little sweetener to the batter could work? Most of my chickpea flour experiments don’t usually work very well and I have very little experience with tapioca starch so I have no idea if it’s viable. Just thinking!
Hi Tiffany, I am so glad you like the recipe! Yes, a sweet version works fine, however, I also have a few other (sweet) crepe recipes which you might like, like these apple cinnamon crepes. 🙂