If you're sensitive to gluten and corn, these quinoa tortillas will be your savior! They're easy to make, use just 5 ingredients, have an awesome texture and taste amazing!
While I'm an Italian girl through and through, I have to say, if there was one cuisine I could eat for the rest of my life, it would be Mexican.
It probably stems from my love of avocados. They were my favorite food when I was a baby! Since going gluten-free, I've come to appreciate Mexican cuisine even more. With corn or rice as the base for many dishes, it's easy to find meals that fit my preferences by skipping the cheese.
Of course, I love a good corn tortilla, but sometimes you just want a flour tortilla. They're a bit more pliable and hold together well, but many gluten-free versions use ingredients that aren't my favorite. So, as I often do, I created my own—and that's what I'm going to show you how to make today!
A Gluten-Free Flour Tortilla
I've come up with what I personally think is a really great recipe. I don't usually toot my own horn like that, but I'm excited to share this one with you.
As I mentioned, many gluten-free flour tortillas can be crumbly (I'm looking at you, brown rice tortillas!). So that was my goal with these. I wanted them to be pliable and sturdy.
Rather than relying on starch-based flours, we're using just two flours: quinoa and chickpea. Then we're adding psyllium husk to give the tortillas more flexibility.
The result is a tortilla that's soft, flexible, and works well for wraps, tacos, burritos, and more.
How to Make Quinoa Flour Tortillas
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 most gluten-free tortillas expensive, but I knew there had to be a way to create something just as delicious with my own 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.
Just like you would whip up a batch of homemade corn tortillas, to make our quinoa tortillas we simply mix the dry ingredients, add water, and stir everything together to form a dough. From there, divide it into balls, roll (or press) them into tortillas, and cook them up!
How Do You Keep Homemade Tortillas?
Since this recipe makes about 12 – 14 tortillas, you might not be able to eat them all at once. They'll definitely keep well at room temperature for 1 – 2 days if they're in a sealed container or bag (I love these bags from Stasher), but homemade tortillas can also be frozen!
I like to wrap them up in either parchment paper or foil, stick them in one of my silicone baggies and pop them in the freezer. They'll last for at least 4 – 5 months. When you're ready to use them, just let them thaw to room temperature and quickly reheat them in the oven (on low) or microwave.
Homemade Quinoa Tortilla Chips
But I have to say, while these tortillas make great tacos, wraps, enchiladas, tostadas, etc., there was one thing that I was really craving…
My favorite snack in the whole wide world. Tortilla chips.
Yes, these little quinoa tortillas also make fantastic chips.
These chips are made from homemade quinoa tortillas and bake up crisp and golden. They're especially delicious served with fresh guacamole!
To make them, simply cut your tortillas into triangles, arrange them on a baking sheet, lightly coat them with cooking spray, season with salt and pepper, and bake at 350°F until they're golden brown and crispy.
Ways to serve these Quinoa Tortillas:
- Cilantro Lime & Black Bean Quinoa Tacos
- Mango Lime Quinoa Tacos
- Vegan Jackfruit Enchiladas Verdes
- Vegan Kimchi Queso Dip
- Baked Sweet Potato & Black Bean Taquitos
Quinoa Tortillas
Ingredients
- 2 cups quinoa flour
- 1 cup chickpea flour
- 1 teaspoon psyllium husk
- Pinch of salt
- 1 cup water
Instructions
- 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 the 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.
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