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.
http://www.simplyquinoa.com/quinoa-tortillas/

  • Anjay

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

  • Carolyn

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

    • http://www.simplyquinoa.com Queen of 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

        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?

  • Diana

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

    • http://www.simplyquinoa.com Queen of Quinoa

      They do freeze well! And they also refrigerate well :) just had leftovers last night!

  • http://www.spoiledexpat.com Hayley

    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

    • http://www.simplyquinoa.com Queen of Quinoa

      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

        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

  • Ginny

    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

    • http://www.simplyquinoa.com Queen of Quinoa

      Hi Ginny – you can either use more quinoa flour or try substituting a flour like brown rice or sorghum. Would love to hear what you think!!

  • Shannon Smith

    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

    • http://www.simplyquinoa.com Queen of Quinoa

      Yay! I think you can probably just use more quinoa flour instead of the millet. Or substitute some sorghum or brown rice flour!

  • ? Mary

    How do you make toasted quinoa flour? Thanks!

    • http://www.simplyquinoa.com Queen of Quinoa

      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

  • Maria

    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)

    • http://www.simplyquinoa.com Queen of Quinoa

      Ahhh I’ve heard about these and they sound amazing! I’m definitely going to look into :) Thanks for sharing!! xo

  • http://Bluebonnetsoapsnsuch.com Stacy

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

  • Lori

    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… :)

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  • Kate Vachon

    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?

    • http://www.simplyquinoa.com Queen of Quinoa

      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 :)

  • http://cookingclassessandiegoca.com Joshua Hampton

    This recipe is amazing. I can definitely see this becoming a staple in my house.

    • http://www.simplyquinoa.com Queen of Quinoa

      Look forward to hearing what you think!

      • Jo

        Am having trouble with my dough sticking to parchment as well as wax paper. :(

  • Jocy

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

  • Swati Pant

    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.

  • http://autoglassreplacementdallas.net/ click here

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

  • sayingout

    Oh, this is it!
    The very best present that you could give and, it is ages until xmas!
    Great recipe, AND MAKES CHIPS? Heaven!
    Got it at last and I shall keep this carefully and really go to town on these.

  • Saying out

    Happy, happy, happy!