Quinoa Flour is magical.. If its toasted..which I explained in my post yesterday. If you follow my recipe for making your own toasted quinoa flour (don’t worry- its easy- you just use store bought flour) then you will be able to make these tortillas. (Which are sublime!!!) Using regular un-toasted flour will not yield the same delicious results.
Remember wheat based flour tortillas? Their amazing texture, the fact that they could be folded. I have recreated them for you in a way that will blow your minds and tastebuds. I’ll go as far as saying that these are the best tortillas that I have ever had..ever. My husband and I binge at 3 batches in less than 24 hrs.
Recipe inspired by the founder of Groovy Gourmet.
For the very best results, you’re going to want to pull out your baking scale to make these. Accuracy is important and will make a big difference in how they turn out!
Quinoa Flour Tortillas
- 1 cup tapioca flour + 3 Tablespoons (150 grams)
- 3/4 cup Toasted quinoa flour + 1 Tablespoon (86 grams)
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3 Tablespoon + 1 teaspoon Shortening or Bacon Lard (or bacon fat).
- 1/2 cup hot water + 2.5-3 Tablespoons (up to 143 grams, add the extra half tablespoon if needed)
- Toast your quinoa flour (using these directions)
- In a large mixing bowl, Combine tapioca flour, quinoa flour, salt, baking powder, shortening, and 1/2 cup of hot water. The dough may feel wet at first, continue to kneed the dough until no longer wet or sticky. Continue to add water- start with 2 Tablespoons and add up to 3 Tablespoons if the tortillas feel dry after pan frying.
- Place the dough between parchment paper. Sprinkle with more tapioca or quinoa flour to prevent sticking. Press down in a tortilla press until the dough is very thin. (Or roll out by hand between the two sheets of parchment paper- using a rolling pin)
- Place the tortilla in a scalding hot non-stick skillet for 20-30 seconds on each side.
Recipe and Substitution Notes:
- Each ball of dough should be about 30 grams, or 1 heaping Tablespoon.
- If you are allergic or sensitive to quinoa- I recommend experimenting with another grain based or bean flour (such as Rice, Teff, Buckwheat, Millet, Sorghum etc.) (almond or coconut flours will not work in this recipe properly).
Cant have this recipe? You might also try some of my other tortilla varieties:
* Grain Free Spinach Tortillas (using almond flour)
* Paleo Flax Tortillas
* Grain Free Pesto Lavash
-Brittany-
{ 32 comments… read them below or add one }
Those sure do look fabulous!! I could probably demolish an entire batch by myself!
So guilty of that
so so guilty..
Just wondering if this is a new addition or is it in one of your 2 essential gluten free baking guides please? Just don't want to print out recipes if they are already in there. I cannot see it in either under quinoa flour
Hey Melissa- the info on how quinoa works is in the books. But this actual tortilla recipe is new!
thank u, thank u...Quinoa so agrees with me. And thank u for substitutions. I love bacon but my stomach does not. The more quinoa flour stuff the better. I cannot do almond flour. Coconut flour also works for me. I am looking forward to trying the quinoa flour and getting rid of the negatives about it. Your coconut flour pancakes so work for me. Your relentless experimenting is phenomenal really.
You sure do help us out here with food allergies.
Shirl
Can you use coconut oil instead of the bacon fat? This will be so amazing with rice cheese. Yum
You'll need either shortening or bacon fat- it helps hold the dough together!
oh, Ok I do not eat meat so I guess I will have to pass.
Why can't you use shortening?
There's a great brand - spectrum Organics made from non-hydrogenated oil. It's vegan..
Thank is great never hear of it before but I will look for it at whole food or natural grocers tomorrow. Thanks:)
Quick question: Isn't quinoa a grain?
quinoa is a seed
It's a seed!
Wheat is a seed, too. If quinoa is a seed, such as sunflower or pumpkin, why don't paleo people eat quinoa
Quinoa is a pseudo grain and for some people cause the same negative reaction that grains cause ( for some not all). I reacted to grains until I healed my gut.
Oh THANK YOU THANK YOU!!!!!!!!!!!!!!!!!!!!!!!! Quinoa is very groovy with my stomach, but I found out that Almond flour causes a major reaction and the worst migraines ever. I'm not sure yet if coconut flour is okay or not, it's better than almond, but since coconut flour usually takes so many eggs to work, that part doesn't sit well. So I am really excited to try these! I love how well quinoa works and bakes. I tried quinoa muffins before using quinoa flour and quinoa flakes, they were delicious. I'm curious to see how toasting the quinoa changes the flavor of those too.
I really miss tortillas, and these look amazing!!! I'm going to have to try them! Super excited!!!!
Sounds great! Only, I don't want to use tapioca flour. Would it be possible to substitute it for coconut flour (combination with quinoa flour) or chickpea flour???
Greetings! I am allergic to tapioca, can I substitute with arrowroot for the quinoa tortilla recipe?
Sure! That should work just fine
I'm also interested if I can sub garbanzo (chickpea) flour for the quinoa and arrowroot for the tapioca?
Oh I just saw you answered the arrowroot but the garbanzo flour?
The flavor will change drastically.( they probably won't taste as good as the toasted quinoa flour versus. ) but it might work..
If you experiment please come back and share your results.
OMG! I think I'm gonna cry. These are so good. I think I will cry. Sniffle, sniffle.
Awe!!!! I'm so glad that you love them!!
Well, you've done it again. Amazing work! While I was struggling to roll these out I thought "I'm never making these again!" But then I tasted them and oh. my. heaven. Wonderful texture and flavor! I did use ghee instead of lard. Now I'm thinking I should invest in a tortilla press. Any suggestions on a product?
I bet the ghee didn't hold them together quite as well as the lard/shortening do. Though I'm sure it added fantastic flavor
Thank you! These were a nice addition to the tortilla repertoire. I liked the texture of these a lot. When I toasted my quinoa flour, it did brown slightly. The quinoa flavor is much improved and it is essentially "hands off" food prep for those of you who are hesitant to try it. I probably cooked mine a little longer than 30 second per side and waited for them to brown slightly. I used a large cast iron skillet with a little coconut oil as needed. For the tortillas, I used palm shortening, so vegans can definitely do these! We made tostadas with them and they were gobbled right up. Next time I make them, I am planning to roll them out between parchment and then freeze them before cooking them.
My husband really loved these, but I had trouble coordinating the process. Do you roll each out first, then cook them? When I made them ahead of time they dried up a bit, but the cooking is so fast that I couldn't roll them in between cooking. These are much better tasting, and you can actually eat a taco with your hands unlike the egg tortillas I've tried. Thanks.
Yeah- I typically cook as I go.
I'll roll one or two out- cook them. Roll out a few more- cook. Until I finish them all.
Hi, thanks for this great recipe and sharing your discovery about toasting quinoa flour! I was excited to try these and I've made these three times. They are really good though I'm still trying to fine-tune and figure out a couple things. The first time I tried to use some coconut oil and they wouldn't hold together after cooking (but still were tasty). They were great when I made them the second time with spectrum shortening. Though at first when they were out of the pan they started to crack and I was disappointed. But once they cool they become flexible and the cracking doesn't really happen much. Probably some food science effect happens when they cool to allow them to hold together and become flexible. I've also found it a little difficult to get the tortillas in the pan without breaking and cracking, so I've made sure I have some flour on the parchment paper and then I use an offset spatula to loosen and turn it onto my hand and place in the pan. I'm also trying to figure out the best thickness. I don't have a tortilla press, just rolling out.
For the third batch I just made, I made a big mistake -- I inadvertently used baking soda instead of baking powder. Ewww, adds quite a nasty bitter flavor. I so wanted to make some quesadillas with them, but that baking soda flavor really is nasty. Also I think I need to roll them out thinner.
Just wanted to thank you and share some feedback. Your recipes are wonderful. Love how you are so committed to creating these delicious recipes that actually taste great.
YUMMMMMMMMMM!!!! Oh my word....
Mine turned out hard to chew....did I do it right?