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)

1. Toast your quinoa flour (using these directions) 
2. 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. 
3. 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)
4. 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-