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Super Easy Grain-Free Vegan Tortillas

If you have 10 minutes, you have time to make a batch of my super easy grain-free vegan tortillas! Sturdy & flexible, they taste and look like flour tortillas. They are also oil-free, nut-free, seed-free, and gluten-free.

Grey plate with a stack of grain-free vegan tortillas, with the top one rolled

The name of this recipe sounds almost too good to be true. Tortillas that are super-easy AND vegan AND grain-free? No way!

Way! These tortillas are all of that, and more.

And when I say easy, I mean it. In place of rolling or pressing tortilla dough, the prep here is little more than whisking a simple batter and spooning it into a pan.

Let’s get to it, shall we?

Overhead shot of grain free vegan tortillas on a grey plate.

Recipe Features

These wholesome tortillas are hearty, healthy, versatile, delicious, satisfying, and all of the following, too:

  • Vegan (no eggs, no dairy)
  • Grain-free
  • Gluten-free
  • Oil-free
  • Nut-free
  • Seed-free
  • Good source of protein (5 grams per tortilla)
  • Sugar-free

Ingredients for the Grain-Free Vegan Tortillas

A complete list of the ingredients, with amounts and instructions, is located in the recipe card below.

Chickpea flour and tapioca flour are the only two ingredients, besides tap water, needed to make these perfect tortillas. Salt can be added (I like to add a smidge), but it is not required.

Neutral Flavor

I happen to love the nutty taste of chickpea flour. But I know that it is not everyone’s favorite, which is why I know these tortillas— which have a neutral flavor— will please one and all!

The 2:1 ratio of chickpea flour to tapioca flour yields tortillas with the both the taste (goes with everything) and texture (firm, yet flexible) of white flour tortillas.

I know, it’s amazeballs.

(If you happen to dig the flavor of chickpea flour the way I do, be sure to try my Chickpea Flour Tortillas, too! They are just as easy to make as these.)

Any Substitutions for Chickpea Flour and Tapioca Starch?

I use flour labeled “chickpea flour,” but chickpea flour labeled garbanzo bean flour, gram flour, or besan can be used in equal proportion (they are all finely ground flours made from dried chickpeas). For greatest accuracy, measure the flour by weight rather than cups.

I have not made the recipe with other starches, but there is a possibility that other starch options will work in place of the tapioca flour. Examples include arrowroot starch, cornstarch (if you do not need these to be grain-free), and potato starch (pure white potato starch, not light tan potato flour; labeling can vary if you are outside of the United States).

If you experiment with one of the alternatives to tapioca flour, I recommend using an equivalent weight (60 grams), not an equivalent cup measure (the starches vary in weight).

Step by Step Directions

Step 1: Mix the Batter

First, whisk the chickpea flour, tapioca flour, and (optional) salt in a medium mixing bowl. Be sure to break up any lumps in the chickpea flour (with the whisk, a fork, or your fingertips).

Chickpea flour and tapioca flour, whisked in a glass bowl

Add the water, stirring until completely blended. Let the batter stand for five minutes before proceeding.  

Water being poured into bowl of chickpea flour and tapioca starch

The batter should be the consistency of a thin pancake batter— not too thin, not too thick— to make tortillas that are akin to traditional flour tortillas.

Thinner batter will still work (the results will be more like crepes). Thicker batter will be more difficult to spread, so add a smidge more water, as needed.

Glass bowl and metal whisk with grain-free vegan tortilla batter

Step 2: Cook the Tortillas

Yes, it’s already time to start cooking! The batter is that easy.

Heat a medium size nonstick skillet over medium heat until just hot. Remove from heat and give the skillet a light spritz of nonstick cooking spray (or a very light brush of neutral oil).

Add 1/4 of the batter (1/3 cup, roughly 78-80 grams) to the heated skillet. Working quickly, tilt the skillet so that the batter evenly covers the bottom of the pan.

Vegan grain-free tortilla batter poured and spread in a nonstick skillet

Increase the heat to medium high and cook the tortilla for 1 to 2 minutes (it may bubble and puff slightly in a few places).

Once the edges are light golden brown, and the surface appears cooked/dry, slide a spatula underneath and flip over. Cook for about 1 minute longer until the other side is set.

A cooked grain-free vegan tortilla in a nonstick skillet

Transfer the tortilla to a cooling rack to cool and repeat with the remaining batter.

Use Super Easy Grain-Free Vegan Tortillas as You Would Flour Tortillas

You will love using these tortillas in all of the expected ways, including wraps, tacos, burritos, quesadillas, or scooping up beans, salsa, guacamole, or any other foods you wish to scoop into your mouth 😊.

The tortillas are flexible (especially when warm or room temperature), which means they can be rolled or folded without breaking.

A dark grey plate piled with grain-free vegan tortillas. The top tortilla is folded in half to demonstrate that it is flexible.

Happy eating!

FAQ

Why is My Batter So Thick? I Followed the Recipe!

The answer is measurement.

Using a digital kitchen scale (they are inexpensive) to measure ingredients will generate accurate and consistent results, especially with recipes that call for alternative flours.

For example, 1 cup of chickpea can vary dramatically (e.g, 100 grams to 180 grams), depending on how it is packed or spooned into the measuring cup. But 120 grams of chickpea flour is always 120 grams of chickpea flour (the same is true for measuring the tapioca flour).

Can I Make Large Tortillas?

Yes! Use a large skillet and more batter per tortilla (a generous 1/2 cup, for 3 large tortillas), spreading the batter into a larger circle. Use extra care when turning/flipping the tortillas.

Can I Store the Tortillas?

Yes! The tortillas can be made and stored–in an airtight container in the refrigerator for up to 2 weeks, or the freezer for up to 6 months.

My Tortillas are not Super Flexible. Why?

It is most likely that the tortillas were left to cook for too long and have dried out. Tightly wrapping the cooled tortillas in plastic (wrap, or a bag) will help to soften them. The next time you make a batch, only cook the tortillas until they are just set.

Happy cooking!

More Grain-Free & Vegan Tortillas to Love:

  1. 2-Ingredient Coconut Flour Tortillas
  2. 2-Ingredient Almond Flour Tortillas
  3. 1-Ingredient Red Lentil Tortillas
  4. 2-Ingredient Chickpea Flour Tortillas
  5. 3-Ingredient Sweet Potato Tortillas 
  6. 1-Ingredient Black Bean Tortillas
  7. Grain-Free Spinach Tortillas {2 ingredients}
  8. 1-Ingredient Split Pea Tortillas
Yield: 4 (7-inch/ 17..5 cm)

Super Easy Grain-Free Vegan Tortillas

Super Easy Grain-Free Vegan Tortillas

If you have 10 minutes, you have time to make a batch of my super easy grain-free vegan tortillas! Sturdy & flexible, they taste and look like flour tortillas. They are also oil-free, nut-free, seed-free, and gluten-free.

Prep Time 6 minutes
Cook Time 3 minutes
Total Time 9 minutes

Ingredients

  • 1 cup (120 g)chickpea flour
  • 1/2 cup (60 g) tapioca flour
  • Optional: 1/8 teaspoon salt
  • 3/4 cup (175 mL) water

Instructions

    1. Whisk the chickpea flour, tapioca flour, and (optional) salt in a medium mixing bowl. Break up any lumps in the chickpea flour (with the whisk, a fork, or your fingertips).
    2. Add the water, stirring until completely blended. Let the batter stand for 5 minutes. The batter should be the consistency of a thin pancake batter to make tortillas that are akin to traditional flour tortillas. Add a bit more water, if needed.
    3. Heat a medium size nonstick skillet over medium heat until just hot. Remove from heat and give the skillet a light spritz of nonstick cooking spray (or a very light brush of neutral oil).
    4. Add 1/4 of the batter (1/3 cup, roughly 78-80 grams) to the heated skillet. Working quickly, tilt the skillet so that the batter evenly covers the bottom of the skillet.
    5. Icrease the heat to medium-high and cook the tortilla for 1 to 2 minutes until the edges are light golden brown, and the surface appears cooked/ just dry. Slide a spatula underneath and flip over. Cook for about 1 minute longer until just set.
    6. Transfer the tortilla to a cooling rack to cool and repeat with the remaining batter. Use as you would any other tortilla!

Notes

Storage: Store the cooled tortillas in an airtight container at cool room temperature for 2 days, the refrigerator for 2 weeks or the freezer for up to 6 months.

Nutrition Information

Yield

4

Serving Size

1 tortilla

Amount Per Serving Calories 143Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 15mgCarbohydrates 27gFiber 3gSugar 3gProtein 5g

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