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4.67 from 15 votes

Gluten Free Tortilla Recipe

Gluten free tortillas made from scratch use three simple ingredients: chickpea flour, tapioca starch and water.  This recipe makes tortillas that are soft, flexible and are perfect for tacos, burritos, enchiladas and more!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Mexican
Keyword: chickpea flour, gluten free tortillas
Servings: 12 6-inch tortillas
Calories: 55kcal
Author: Maggie


  • 1 cup chickpea flour (also called garbanzo bean or besan flour)
  • 1/2 cup tapioca starch (also called tapioca flour)*
  • 1 cup + 2 tablespoons water


  • Preheat a non-stick skillet over medium heat. 
  • Whisk the chickpea flour and tapioca starch together in a medium sized bowl.  Add the water and whisk until a smooth batter forms.  When whisking by hand some small lumps may be left in the batter, and this is perfectly okay.  But, if you don't want little lumps in your tortillas, use an immersion blender and blend for 20 seconds to quickly smooth out the batter.
  • At this point you have to decide what size tortillas you want to make.  I have found a scant 1/4 cup (or about 3 tablespoons) make a perfect 6-inch taco sized tortilla; a full 1/4 cup makes an 8-inch or small burrito sized tortilla; and a scant 1/3 cup makes a 10-inch or full burrito sized tortilla shell.
  • Using a measuring cup, pour your desired amount of batter onto your preheated pan.  Quickly pick up the pan and swirl the batter into a circle, spreading it as thin as you can.  Return to the stove and allow to cook about 2 minutes or until lightly browned on the underside.  Flip the tortilla and cook another 1-2 minutes until lightly browned.  Remove to a wire rack, taking care not to stack them on top of each other until they've cooled**.  Repeat with the remaining batter.


*I think cornstarch would work here too, but I haven't tried it yet so I can't confirm.
**Don't stack the tortillas on top of each other until they are completely cooled.  I found that they get gummy when they aren't cooled separately.  Cool the tortillas on a wire rack.
These tortillas will keep for two days on the counter, a week in the refrigerator or a month or more in the freezer.
To reheat the tortillas: put them in a skillet over medium heat with a teaspoon of water, cover with a lid and cook for a couple minutes.  This will lightly steam them and restore their flexibility.


Calories: 55kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Calcium: 5mg | Iron: 1mg