Gluten-Free Tortillas: wrap and roll!

The piles of gluten-free tortillas in the grocery stores are doing more than stacking up the carbohydrates in your diet; they’re also raking in the dollars at $5 to $7 per half dozen, which is a lot of investment for something so simple.

Granted, the tortilla is a true Tex-Mex team player, being able to cradle a taco, hug a burrito, and sandwich a quesadilla – versatile like no other.

But still, don’t you want to spend your precious gluten-free food dollars on something you CAN’T make yourself?

Here’s a recipe that’s so easy, you’ll never want to reach out for store-bought tortillas again! As an added bonus, they have the flavor and protein benefits of chickpeas, and are lower in carbs AND cost! That, to me, is worth some time in the kitchen – how about you?


Just throw these ingredients into your mixer and stir ’em up!


Add 1 cup water, 2 tablespoons vegetable oil, and 1 large egg, and blend well.


Mix at medium-high speed for about 1 minute. The dough should be very thick.


Allow the dough to rest for about 15 minutes.

In the meantime, prepare a few sheets of half-sheet parchment paper by cutting them in half and spraying one side of each piece with vegetable oil.


Preheat your stove-top or electric griddle to medium heat. Using a  jumbo cookie scoop (two tablespoons, or 1/8 cup), scoop dough onto one piece of the parchment.


Like this.


Cover each scoop of dough with another oiled sheet.


It’s easy and efficient to do a bunch at a time and have them ready to go onto the griddle, but you’ll use less paper if you only do as many as fit on your griddle at a time; then you can reuse the same paper to do the next round.


Using a rolling pin or pastry roller, roll dough into a 6 1/2″ circle-like shape.


I said circle-LIKE!


When the griddle is hot, peel one of the parchment sheets straight back to remove it from the dough and flip it, exposed side down, onto the hot griddle.


After about 10 seconds, peel back the second piece of paper by pulling it directly backwards and away from you.


Flip them immediately and cook for another 15 to 20 seconds, then pull them from the griddle.


Cool completely before wrapping. Stack with layers of parchment in between to prevent them from sticking together; you’ll be thankful you did! Freeze if desired.


OK, the dreaded gluten-free storage issue: Do these keep well?

They kept fine overnight in a plastic bag. But beyond that, prior to serving you’ll need to wrap them in a damp cloth and heat them gently in the microwave or warm oven before serving – though isn’t that what you would usually do anyway? Truth be told, after 2 to 3 days, you should surrender them to the oven and toast them up for chips to pair with artichoke dip, salsa or, my 5-year-old’s favorite, yakamole.

Please read, rate and review our recipe for Gluten-Free Tortillas.

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Amy Trage

Amy Trage is a native of Vermont where she spent much of her childhood skiing and training for the equestrian event circuit. With a strong desire to pursue food writing, Amy took her English degree from Saint Anselm College to the New England Culinary Institute ...


  1. Laura

    I made the dough but had to refrigerate it, and made them a day later but the dough stuck to the parchment. So I ended up adding water and spreading the dough thin on a heated skillet. I would like to try your method again- do you think the dough stuck because it was refrigerated? Mine came out delicious but not as thin as yours in picture 🙂

    1. The Baker's Hotline

      I think that might have been a contributing factor. I would try again with room temperature dough. JoAnn@KAF

  2. Jeannie

    So I do not have the garbanzo bean flour so I’m trying it with almond flour and subbing the xantham gum with flax seed flour. Crossing my fingers!


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