Home » Recipes » Bread » 5-Ingredient Quinoa Tortillas

5-Ingredient Quinoa Tortillas

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, but 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. It was my favorite food when I was a baby! But since going gluten-free my appreciation for Mexican cuisine has only deepened. With a base of either corn or rice in many of their meals, by just skipping out on the cheese, I can have a meal that I can enjoy that I know won't hurt my stomach.

Of course, I love me a good corn tortilla, sometimes you just need a flour one. They're a bit more pliable, they hold up a little better, yet gluten-free ones are full of crap I don't want to eat. So as I usually do, I created my own. And that's what I'm going to show you how to make today!

How to Make Quinoa Tortillas

A Truly Healthy Gluten-Free Flour Tortilla

I've come up with, what I personally think is, an absolute dynamite recipe. I don't usually toot my own horn like that, but you're just going to love this. Especially on the health side of things.

As I mentioned, gluten-free flour tortillas aren't the healthiest. And ones that are healthy tend to crumble (I'm looking at you brown rice tortillas!). So that was my mission with these babies. I wanted them to be nutrient dense, but also pliable and sturdy.

So rather than filling our tortillas with starches, we're using just two flours: quinoa and chickpea. And then we're using psyllium husk to give them some bendability.

The combination yields a high protein, high fiber tortilla that can be used in wraps, tacos, burritos and more!

How to make Gluten-Free Flour Tortillas

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, 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.

Just like you would whip up a batch of homemade corn tortillas, to make our quinoa tortillas we just mix up the dry ingredients, add some water and mix it to make a dough. From there you divide it into balls, roll it (or press it) out into tortillas and cook them up!

Quinoa Tortilla Recipe

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

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.

Chips that aren't made from corn or other gluten grains, that aren't deep fried in oil and that actually have some whole-grain goodness to them. Chips that are sensational when dipped in fresh guacamole!

All you need to do to make them is cut your tortillas into smaller triangles, pop them onto a baking sheet, give them a quick spritz of cooking spray, sprinkle with salt and pepper and bake them at 350ºF until they're golden brown and crispy!

Corn-Free Tortilla Recipe

Ways to serve these Quinoa Tortillas:

Quinoa Tortillas

3.7 from 37 votes
If you're sensitive to gluten and corn, these quinoa tortillas will your savior! They're easy to make, use just 5 ingredients and taste amazing!
author: Alyssa
yield: 10 tortillas
Quinoa Flour Tortilla Recipe
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes



  • 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.



Calories: 110kcal | Carbohydrates: 19g | Protein: 4g | Fat: 1g | Sodium: 36mg | Fiber: 2g
cuisine: American
course: Appetizer

Filed Under:

The Best Quinoa Tortillas

Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Recipe Rating:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

67 comments on “5-Ingredient Quinoa Tortillas”

  1. Maybe it’s because this is only my second attempt using alternative flours, but I could not get this recipe to produce the same result as the video. The only reason I am trying this recipe is my wife is allergic to corn. Yep! Allergic to corn. Not something one wants to be allergic to in the USA. She’s not horribly allergic, but it makes her uncomfortable, itchy, burning lips and mouth. I followed the recipe precisely and my result was a sticky mess. I added additional dry ingredients and still didn’t get the same result. After finally having something that looked and felt reasonably identical, it failed at the rolling stage. The dough peeled in half as I peeled away the top layer of parchment paper. At this point, I was done. I’d wasted enough resources and changed the meal plan entirely. Please, if you can, explain why happened.

    1. Hi Michael – did you pull the parchment away while it was cooking? Did you use the psyllium husk? It sounds like you’re doing everything correctly, so I’m honestly not 100% sure what’s happening. In the meantime, if you want a corn-free store-bought tortilla, Siete makes grain-free & corn-free tortillas!

  2. Wow, thank you. I am on the leap diet and they have taken every single thing I can eat out of my diet. No dairy, wheat, most grains, eggs, even black pepper! I am limited to just a few things and it is rough! This look marvelous and may help me get through 4 more months of this diet!

  3. Hi Alyssa,
    Please let me know what can I substitute the psyllium husk with and in what ratio. I can’t find the psyllium husk.

  4. Pingback: HEALTHY VEGAN MEXICAN RECIPES ‣‣ easy & meal prep friendly – healthyfood

  5. Pingback: HEALTHY VEGAN MEXICAN RECIPES ‣‣ easy & meal prep friendly – mexican

  6. I made these before and loved them but I went to make them again and the recipe is different now. Didn’t it list millet flour before? And the psyllium husk is new as well. I wish I would have wrote down the recipe before. Any way I could get the old recipe?

    1. This is an updated and better version! Sorry it’s not the exact same, but this one is much better. You can definitely use the millet flour instead though!

  7. Hi! I used rice flour instead of millet(it’s what I had) it turned out well, but dense though. Also the dough was really sticky and I had to add a ton more quinoa flour. There’s no recipe for the chips, do you just make the tortillas, cut them up and fry them again ?

    1. Rice and millet have a very different texture, so I’m guessing that’s what it is. The chips I made by cutting up the tortillas and baking them actually 🙂

  8. Hugh? Wheres the recipe..? Its shows only [amd-zlrecipe-recipe:109] this, instead of the recipe.. ;( that Looks so delicious… please help, I’m craving

  9. I did not have alot of sucess with this recipe. They were not pliable and the dough was very crumbly despite my efforts to add more water.

    1. Hmm I think that might because you added too much water. You don’t want them to be super wet, more like a squishy cracker dough!

        1. I don’t rinse, but yes you can grind it after! I think this recipe does better when it’s quinoa flour from the store though 🙂

  10. It tasted good but it definitely does not come out pliable to use it as a wrap. All I could do was eat with guacomole. Not a solution for my office lunch wrap.

    1. Hmm I’m not sure why that would be. They were pliable for me like taco shells, but similar to corn tortillas, they will break/crack if you wrap them like a burrito. Have you ever tried collard wraps before?

  11. I wonder how garbanzo bean flour would work in place of the millet flour? Wondering if that is one of the things you already tried. 🙂
    This looks fantastic though and I want to try it tonight or tomorrow!!

  12. Avatar photo
    Susan S. Bradley

    Looking forward to trying these. They look great, and you’ve clearly worked hard to get the formula right. Thank you! 🙂

  13. Avatar photo
    Des @ Life's Ambrosia

    Oh my gosh these look perfect!! I never would’ve thought that you could make tortillas out of quinoa. We don’t have to eat gluten free but we love quinoa in our house so I’m thinking I’ll try these the next time we make tacos!

  14. Avatar photo

    I will definitely try this. I love alternative flours and regularly make corn tortillas at home. Fun!

  15. Avatar photo
    Kacey @ The Cookie Writer

    I cannot agree more, I would only eat Mexican food for the rest of my life if I could! These look so amazing, I need to try them!

  16. even if the cost was not an issue, commercial gluten free tortillas always rip / break! if these are pliable, I cannot wait to try!

  17. Pingback: Shrimp Tacos with Lime & Coconut Cream – Simply Wholly

  18. Hi Alyssa, first of all I love your recipes and your addiction to quinoa! Thanks for all your inspiration. My husband and I tried making these last night but they didn’t really work out. The dough was quite crumbly and didn’t stay together well so I added a bit more than 1 cup water but still wasn’t great. We tried to make them into chips and once we cooked them long enough they became crunchy more than crispy. Not sure what went wrong as others seem to have had success. I toasted my flour first so I’m wondering if maybe it wasn’t fully cooled down when I tried to make the dough. Will probably attempt this again, but maybe only making a 1/2 batch to test out first. Regardless of my failed attempt, thank you for all the hard work you do!

  19. Oooh tortillas! Lovely and so versatile. I agree with you totally give me some home made biscuits and a dip and, a good film then that is me happy!
    If I have to choose a country then it would be INDIA for the lovely vegan and gluten free foods, but oh, curries…. Delicious.
    Mexico is next, spicy and gorgeous. Persian is equal for those lovely fragrant rice dishes and unusual combinations of spices is hard to beat.

  20. 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.

  21. 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.

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

  23. 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?

    1. 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 🙂

      1. Wait…you put the flour or the actual quinoa in the oven? I’ve read through all the comments and I still can’t determine how to do this! 😛

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

  25. 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… 🙂

    1. You can purchase it! Just take a peek on Amazon 🙂 Here’s a link: https://www.simplyquinoa.com/shop/quinoa-flour/

  26. 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)

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

    1. 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

  27. Avatar photo
    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!


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

  28. 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.


    1. 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!!

  29. 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! 🙂


    1. 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!

      1. 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!

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

    1. 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!

      1. 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?

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