Homemade Gluten-Free Taco Shells

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I really love the internet, and my guess is if you’re reading this you probably do, too. Ideas are just a click away and sometimes they pop up without you even expecting them. For instance, I saw this pin on Pinterest and couldn’t believe what a good idea it was. Homemade taco shells? Why hadn’t I ever thought of that. The original recipe looks like it uses flour tortilla; to make this gluten-free and feed my chickpea flour obsession, I made the socca tortillas first and then baked them. It couldn’t have been more easy! And the result was crunchy and delicious.

Gluten-Free Taco Shells/Bowls

Ingredients(Makes 3 shells/bowls):

  • 1/2 cup chickpea flour
  • 1/2 cup water
  • 1/2 teaspoon salt
  • Oil for greasing
  • A large muffin tray

Start by heating a large pan over medium heat with a little oil in to make sure the tortillas don’t stick.

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Whisk together the salt, chickpea flour, and water until no lumps remain. Pour 1/3 of the batter in to the center of the pan and wait about 40-50 seconds until the bottom is cooked.

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Carefully flip the tortilla and cook for an additional 20-30 seconds on the other side.

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When each tortilla is done cooking, move it to a plate to cool down until cold enough to handle before baking.

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Preheat your oven to 350 degrees and lightly grease the bottom of a muffin tray.

For V shells, fold the tortilla in between 2 upside down wells.

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For bowls, press the center of a tortilla in between 4 wells that make a square.

Bake the shells for about 50 minutes until they are hard and crisp. Carefully remove them from the tray and let cool until they come to room temperature. Eat within 2-3 days.

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These sides of these were crisp which was just how I was hoping they’d come out. The only problems I had with the chickpea flour tortillas were small holes in the bottom from bubbles and that it started getting soggy over time. To fix this I put a few spinach leaves on the bottom of the inside to catch that moisture and they were just as good. I would double or even triple the recipe next time since if you’re going to be baking these you might as well make a lot.

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30 Responses to Homemade Gluten-Free Taco Shells
  1. Anna @ Newlywed, Newly Veg
    May 31, 2011 | 9:18 am

    Cute!!! Socca taco shells!!

  2. Kierstan @ Life {and running} in Iowa
    May 31, 2011 | 9:42 am

    What a great idea! I just picked up chickpea flour for the first time this weekend to make some pizza crust. This will be next on the list!

  3. Katie @ Nourishing Flourishing
    May 31, 2011 | 10:10 am

    Great thinking, Evan! I am a socca addict as well, and don’t eat corn, so you can imagine how perfect this is for me. Can’t wait to try it!

  4. Andie @ CanYouStayForDinner.com
    May 31, 2011 | 11:05 am

    Evan, why haven’t I done this yet?! I love tacos, and a crisp shell. These are on my list.

  5. Kim
    May 31, 2011 | 11:26 am


  6. Averie (LoveVeggiesandYoga)
    May 31, 2011 | 12:49 pm

    some call this socca, right?

    equal parts water and garbanzo bean flour and make it like a pancake on the stovetop?

    I never jumped onto that craze, still may be the only blogger without garbz bean flour, but i have peanut flour 🙂

    the shells look awesome. Genius to bake them with the makeshify muffin tin…Great thinking!

    • Wannabe Chef
      May 31, 2011 | 4:18 pm

      Yes, this is the same as socca. I make it at different meals different ways and call it different things. In the morning I like to stuff one with jam and pb and call it a crepe and then use it like a wrap later on. It’s a really versatile flour!

  7. Salah@myhealthiestlifestyle
    May 31, 2011 | 12:50 pm

    this is such a great idea! I never thought to do that, but I’m definitely doing this now!

  8. Abby
    May 31, 2011 | 1:20 pm

    These look crazy good! 🙂

  9. JL goes Vegan
    May 31, 2011 | 3:25 pm

    Clever use of the muffin pan!

  10. Erin
    May 31, 2011 | 4:05 pm

    Evan, they kind of resemble injera! Do you think?

    • Wannabe Chef
      May 31, 2011 | 4:09 pm

      I had to look up what that is. Never had Ethiopian food before, but the Wikipedia article looks good!

  11. Christine (The Raw Project)
    May 31, 2011 | 6:46 pm

    Very clever and these look delicious! Thanks!

  12. rebecca lustig
    May 31, 2011 | 9:05 pm

    they’re like scoops. but evanified. and tastier. and probably more filling. love me some fiber.

  13. Laura @ Sprint 2 the Table
    June 1, 2011 | 12:50 am

    This was perfect timing! I used your idea tonight to turn a BBQ jackfruit “pork” into a taco! Genius idea with the muffin tins.

  14. Jackfruit BBQ Taco | Sprint 2 the Table
    June 1, 2011 | 12:53 am

    […] had also just seen Evan @ The Wannabe Chef post a socca taco shell, so I decided to turn Jessica’s sandwich into a taco!  These were […]

  15. Jessica in NH
    June 1, 2011 | 6:57 am

    Great idea!!! Thank you for sharing…can not wait to try this one!

  16. Lee
    June 1, 2011 | 8:02 am

    Pinterest has basically become my virtual cookbook. I think I’ve pinned one thing that wasn’t a recipe.

  17. Jodi
    August 9, 2011 | 4:58 pm

    Was wondering if you could substitute a different GF flour for the chickpea flour? They look super fantastic! I can’t wait to give ’em a shot.

    • Wannabe Chef
      August 9, 2011 | 6:03 pm

      I haven’t experimented much but I don’t think any other gluten-free flours would work here, at least not in these proportions. Chickpea flour is pretty unique in how it holds together.

  18. balvinder
    September 4, 2011 | 11:40 pm

    I came to your food blog through food buzz. You have very creatively made tacos out of Besan cheelas.We eat these in breakfast in enchilada form.

  19. N. Spears
    September 14, 2011 | 9:35 pm

    Made these tonight. Stuffed them with some chicken breast, salsa, lettuce, and sour cream. Awesome!!

  20. S. Koopmann
    December 21, 2011 | 4:58 pm

    Great combination! I love the taste it was really good… I’m thinking of leaving the shells in for about 10 min less hoping they won’t be soooo hard, mine were very hard to bite thru, probably because they were a little thick. Great none the less!

  21. Alison
    February 3, 2012 | 7:41 am

    Would Flax Meal work instead of the chickpea flour? These look so good.

    • Wannabe Chef
      February 3, 2012 | 10:15 am

      No, flaxmeal wouldn’t cook the same.

  22. […] time, I think I will try my hand at socca taco shells, which Laura made for her jackfruit […]

  23. dori
    June 14, 2014 | 10:40 am

    Why does it produce those holes you have on the surface of the taco in the pan? Is it bcos of no gluten?

    • Wannabe Chef
      June 16, 2014 | 8:44 am

      Yes exactly. Something about chickpea flour and buckwheat flour to some extent causes whatever you bake to be porous when it’s thin.

      • dori
        June 16, 2014 | 3:54 pm

        Anywah i tried them and they are really fantastic after baked in oven. Great recipe well done 🙂

        • Wannabe Chef
          June 16, 2014 | 8:20 pm

          Glad you liked them! Now I want to make them again for my next meal.