Chickpea Flour Tortillas (Vegan + Gluten-Free Recipe)

Chickpea flour tortillas stacked and wrapped in a blue and white cloth napkin.

4.73 from 22 votes

Chickpea Flour Tortillas (Vegan + Gluten-Free Recipe)

Chickpea flour tortillas are soft and flexible, perfect for tacos, burritos, enchiladas, and more! Double or triple the recipe to make and freeze a large batch of gluten-free wraps all at once.

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free, Vegan

Servings: 6-inch tortillas

Calories: 55kcal

Author: Sarah Pilley

Ingredients

1 cup chickpea flour
½ cup tapioca flour
1 ⅓ cup water more if needed to thin batter
½ teaspoon fine sea salt

Instructions

Whisk together 1 cup chickpea flour, ½ cup tapioca flour, and ½ teaspoon fine sea salt in a medium-sized bowl.
Add 1 ⅓ cup water and whisk until a smooth, pourable batter forms.

If you are having trouble getting the batter completely smooth, use an immersion blender or food processor. I find that whisking does the trick, though.

Preheat a large pan to medium heat. Unless your pan is non-stick, lightly oil it so the tortillas can release easily. If using a stainless steel skillet, make sure you achieve leidenfrost before adding oil and cooking the tortillas.
Pour ¼ cup of batter into the pan. Quickly pick up the pan, tilting it at a 25° angle, and swirl the batter into a circle, spreading it as thin as possible.
Return the pan to the stove and allow the tortilla to cook for a couple of minutes or until lightly browned on the underside. The edges of the tortilla should start to release from the pan.
Flip the tortilla and cook another 1 to 2 minutes until golden brown.
Remove the tortilla from the pan and let cool on a wire rack.
Repeat with the remaining batter to make a total of 12 6" tortillas.

Notes

Tortilla Sizes:

For a 6-inch tortilla use a scant ¼ cup or about 3 tablespoons.
For an 8-inch tortilla use a full ¼ cup.
For a 10-inch tortilla use a scant ⅓ cup.

Storage: Place a piece of parchment paper between each tortilla to stack them and prevent them from sticking. Store the tortillas in an airtight container or resealable plastic bag in the fridge for up to a week. You can freeze for longer.

Reheating:

Microwave - Wrap a stack of tortillas in a damp paper towel or cloth and microwave for about 20 to 30 seconds on a microwave-safe plate.
Stovetop - Heat a dry skillet or non-stick pan over medium heat. Heat one tortilla at a time for about 15 to 20 seconds on each side.

Nutrition