Quinoa Tortillas

Gluten-Free Quinoa Tortillas - made with only whole-grain flours (and no corn)!

While I’m an Italian girl through and through, I have to say (and Mommom if you’re reading this, I’m sorry), but if there was one food group that I could eat for the rest of my life, it would be Mexican.

It probably stems from my obsession with love of avocados. But it has grown much deeper than that. What’s great about Mexican cuisine is that many dishes are naturally gluten-free. With a base of either corn or rice, I just skip out on the cheese and I have a meal that I can enjoy that I know won’t hurt my stomach.

But then the fact arises that many of these meals just aren’t super nutritious. While corn and white rice are both naturally gluten-free, neither ingredient contains the wholesome nutrients that fuel my body craves. But as someone who is gluten-free, that’s what’s available to us, so we don’t really have a choice, right?

Not until now at least.

Gluten-Free Quinoa Tortillas - made with only whole-grain flours (and no corn)!

I’ve come up with, what I personally think is, an absolutely dynamite recipe. I don’t usually toot the horn like that, but you’re going to love this. This will revolutionize the way that you not only eat Mexican food, but also chips, sandwiches and even breakfast.

Quinoa tortillas are the answer.

That’s right! Fresh, homemade tortillas made out of nutrient-dense quinoa flour that taste better than any traditional gluten-free tortilla on the market. They use only 5 ingredients and take less than 20 minutes to prepare.

So easy, my guess is they’ll quickly become a staple in your own home.

Gluten-Free Quinoa Tortillas - made with only whole-grain flours (and no corn)!

This recipe has been a long time in the making. Ever since I started eating packaged brown rice tortillas, I’ve been trying to make my own at home. Not only are they expensive, but I knew there had to be away to create something just as delicious with my own, natural ingredients.

Honestly, my first few attempts were total flops. They were either far too wet, they fell apart as soon as I tried to cook them or they would stick to the paper.

But these babies are perfect. Just toss them into the tortilla press as you would with corn tortillas and throw them into a hot skillet to brown. It really couldn’t be any easier!

Plus they’re soft, pliable and work in place of any corn / rice / flour / etc. tortilla!

Gluten-Free Quinoa Tortillas - made with only whole-grain flours (and no corn)!

When I was making this dough, I was surprised how similar it acted to masa. It wasn’t quite as absorbent, but once I got the right flour-to-water ratio, it formed into balls easily and didn’t fall apart when pressed.

It was miraculous.

Gluten-Free Quinoa Tortillas - made with only whole-grain flours (and no corn)!

But I have to say, while these quinoa tortillas make great tacos, wraps, enchiladas, toastadas, etc., there was one thing that I was really craving…

My favorite snack in the whole wide world.

The one thing on Cinco de Mayo that I don’t feel guilty about eating.

The one thing that puts all other snacks to shame.

Gluten-Free Quinoa Tortillas - made with only whole-grain flours (and no corn)!

Yes, they make fantastic chips.

Chips that aren’t made form corn or other gluten grains. Chips that aren’t deep fried in oil. Chips that actually have some whole-grain goodness to them.

And chips that are sensational when dipped in fresh guacamole!

Gluten-Free Quinoa Tortillas - made with only whole-grain flours (and no corn)!

Happy eating to you and I’m wishing you a fun-filled Cinco de Mayo!

Quinoa Tortillas

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 10 - 12 tortillas

Ingredients

  • 2 cups toasted quinoa flour
  • 1/2 cup millet flour
  • 3/4 cup - 1 cups water
  • Pinch of salt
  • 1 teaspoon oil + more for cooking (optional)

Instructions

  1. Mix all ingredients in a bowl to form a thick dough. Divide dough into 10 - 12 equal parts and roll into balls.
  2. Place each ball between two pieces of parchment. Place into a tortilla press or roll out with a rolling pin.
  3. Remove one side of parchment and place into a skillet over medium heat. Remove other piece of parchment and cook until browned and small bubbles are starting to form, 1 - 2 minutes. Flip an cook for another 1 - 2 minutes.
  4. Repeat until no more dough remains.
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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
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37 Responses to Quinoa Tortillas

  1. Anjay says:

    love the idea of tortilla, but wondering where I would buy toasted quinoa flour or can I toast the flour myself.

  2. Carolyn says:

    Toasted quinoa flour … are you buying it or grinding toasted quinoa?

    • Hi there! I’m actually making toasted quinoa flour at home. Here are the directions:

      “I toast mine at home in the oven by placing it on a baking sheet and roasting it at 300 degrees F for about an hour. Once it’s starting to be slightly browned and the grassy smell as mellowed out a little bit, it’s done. Hope that helps! Would love to hear what you think :)”

      Hope that helps you!! Would love to hear what you think of the tortillas!

      • Lys Carty says:

        Hmm. . . When I toasted the flour my oven started smoking! Would it work if I toasted the seeds in a pan first then ground them?

  3. Diana says:

    Great recipe … Would these freeze well? The recipe makes plenty. What I do not like about store bought brand they fall apart when refrigerated.

  4. Hayley says:

    Hi there! I LOVE that you have posted this! I have a hard time finding tortillas here and am trying to cut back on gluten-type foods. :)

    My question is: what is toasted quinoa flour? Is there regular quinoa flour? I’m not sure if you could answer this either – but in a pinch could I use oat flour?

    Thank you! :)

    Hayley

    • Hi Hayley, glad these might work for you – I’d love to hear what you think! Here’s the answer to toasted quinoa flour:

      “I toast mine at home in the oven by placing it on a baking sheet and roasting it at 300 degrees F for about an hour. Once it’s starting to be slightly browned and the grassy smell as mellowed out a little bit, it’s done. Hope that helps! Would love to hear what you think :)”

      I don’t think that oat would work (at least not the same proportions); you might have to do some testing to find the right flour:water ratio. Definitely want to hear how it works if you do go that route!

      • Amy says:

        Hi,
        Do I need to rings and dry quinoa before roasting to get rid of the bitter film on the quinoa?
        Have a blessed day!
        Thanks
        Amy

  5. Ginny says:

    Hi
    Could these be made with another flour instead of the millet? I currently have a thyroid issue and I understand Millet is not the best to eat when you have a thryoid problem.

    Thanks

  6. Shannon Smith says:

    I was sooo glad to see this recipe seeing that I am allergic to gluten, corn, oats, tapioca and the darn! I see millet as an ingredient that I am also allergic to. Any suggestions for substitutes for the millet? Thanks!

    ~Shannon

  7. Mary says:

    How do you make toasted quinoa flour? Thanks!

    • Hi Mary, I’ve received a few questions about toasting quinoa flour, so here’s the directions:

      “I toast mine at home in the oven by placing it on a baking sheet and roasting it at 300 degrees F for about an hour. Once it’s starting to be slightly browned and the grassy smell as mellowed out a little bit, it’s done. Hope that helps! Would love to hear what you think :)”

      Hope that helps!! xo

  8. Maria says:

    Thought you’d like to know about an appliance that I use ALL THE TIME for all kinds of cooking. It’s a waffle cone maker and it’s one of my favorite cooking appliances for cookies, tortilla, wraps, etc. It makes a flat cookie or tortilla with lines like a waffle cone but it does such an excellent job of creating crisp or soft disks. For crisp, cook a little longer, for soft, simply put the cooked disks into a container and the steam from the cooking process will make them soft. I am an kitchen appliance girl (think I got that gene from my father) and I have many, including a tortilla maker that also cooks them but I seem to go back to my waffle cone maker time and time again. Well worth the investment (I think it was a little over $50)

  9. Stacy says:

    Oh my goodness, you just warmed this Texas girls heart! And on Cinco de Mayo no less!

  10. Lori says:

    Do I have to make quinoa flour in my Vitamix or can it be purchased? I don’t have a dry container, which is why I’m asking… :)

  11. Pingback: Resource Guide for Your Gluten Free Cinco De Mayo Celebrations! | Celiac Disease and Gluten Free Diet | Celiac Corner

  12. Kate Vachon says:

    Please explain “toasted” quinoa flour. I have a bag of Bob’s Red Mill “quinoa flour” but it doesn’t say anything about “toasted.” Can I use that instead?

    • Hi Kate – the quinoa flour that you purchase at home is actually not toasted. I toast mine at home in the oven by placing it on a baking sheet and roasting it at 300 degrees F for about an hour. Once it’s starting to be slightly browned and the grassy smell as mellowed out a little bit, it’s done. Hope that helps! Would love to hear what you think :)

  13. This recipe is amazing. I can definitely see this becoming a staple in my house.
    Joshua Hampton recently posted..The Best of 2013 Food TrendsMy Profile

  14. Jocy says:

    if the quinoa flour is not toasted, would the tortillas taste ok? I know quinoa flour has a strong smell/flavor

  15. Swati Pant says:

    I made these for my husband who recently got detected with LADA and is furiously counting carbs ! They were awesome – but just one clarification I didnt manage to get them to crisp up for chips. Did I add too much water you think? Also the millet flour that I used was finger millet flour.

  16. click here says:

    Great recipe … Would these freeze well? The recipe makes plenty.

  17. Chelsea says:

    These look awesome! I have some quinoa that needs using up :)
    Just a quick question – for the chips. Did you make the tortillas and then cut them for chips,…then did you bake them? or did you bake the dough in the oven?
    Chelsea recently posted..Thinking Out Loud Thursday : 05/29/2014My Profile

  18. Pingback: What I Ate Wednesday - 6/11/2014

  19. Mmmm. Now I’m craving for some tortillas.
    Christopher James recently posted..free betting calculatorMy Profile

  20. Pingback: Acorn Squash Wraps with Chickpeas | Vegan Harmony

  21. Harmony says:

    Hey I mentioned this recipe in one of mine! You should go check out the Acorn Squash Wraps with Chick Peas I made using this recipe!
    http://veganharmony.wordpress.com/2014/06/18/acorn-squash-wraps-with-chickpeas/
    Harmony recently posted..Acorn Squash Wraps with ChickpeasMy Profile

  22. Mariella says:

    Hi!
    I don’t have millet flour in my country.
    Can I replace it?
    I can’t eat rice or Corn, because of the carbs.
    Thank you si much.

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