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.
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.
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!
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.
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.
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!
Happy eating to you and I’m wishing you a fun-filled Cinco de Mayo!
- 2 cups toasted quinoa flour
- ½ cup millet flour
- ¾ cup - 1 cups water
- Pinch of salt
- 1 teaspoon oil + more for cooking (optional)
- Mix all ingredients in a bowl to form a thick dough. Divide dough into 10 - 12 equal parts and roll into balls.
- Place each ball between two pieces of parchment. Place into a tortilla press or roll out with a rolling pin.
- 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.
- Repeat until no more dough remains.