Quinoa Flour Tortillas. (Gluten/Grain/Dairy/Egg Free)

Quinoa Flour Tortillas. (Gluten/Grain/Dairy/Egg Free)

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

Ingredients

  • 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)

Instructions

  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.

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).

http://brittanyangell.com/quinoa-flour-tortillas-glutengraindairyegg-free/

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-

Brittany Angell

48 comments | Leave your own

  1. Megan @ Allergy Free Alaska

    Those sure do look fabulous!! I could probably demolish an entire batch by myself! ;)

  2. Melissa

    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

  3. Shirl

    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

  4. Laura Franklin

    Can you use coconut oil instead of the bacon fat? This will be so amazing with rice cheese. Yum

  5. Carolyn

    Quick question: Isn’t quinoa a grain?

    1. lorain

      quinoa is a seed

    2. Carolyn

      Wheat is a seed, too. If quinoa is a seed, such as sunflower or pumpkin, why don’t paleo people eat quinoa

  6. Veralyn

    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!!!!

  7. Petra

    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???

  8. Elizabeth Partida

    Greetings! I am allergic to tapioca, can I substitute with arrowroot for the quinoa tortilla recipe?

  9. Felicia

    I’m also interested if I can sub garbanzo (chickpea) flour for the quinoa and arrowroot for the tapioca?

    1. Felicia

      Oh I just saw you answered the arrowroot but the garbanzo flour?

  10. Natasha

    OMG! I think I’m gonna cry. These are so good. I think I will cry. Sniffle, sniffle.

  11. Lily S.

    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?

  12. Chance

    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.

  13. Carolyn

    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.

  14. Jen

    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.

  15. Rebecca

    YUMMMMMMMMMM!!!! Oh my word….

  16. Nicole

    Mine turned out hard to chew….did I do it right?

  17. Traci

    I tried this recipe tonight. I followed the directions to a T but I couldn’t get them to roll out. It formed Doug just like you said but when I rolled it out they cracked and fell apart. I tried adding more water but it didn’t help. Any idea what I did wrong? The pieces that I did fry tasted really good so I’d like to master this recipe. Thanks in advance!

  18. belenda

    How many do these make?? Can’t find how many balls to make out this recipe before pressing in tortilla press

    1. TressaR

      Using the one heaping tablespoon reference that she gave in the recipe, I get about 12 small 8″ tortillas.

  19. Heather

    Just made these tonight and I can’t get over how great they are! They really do taste like regular flour tortillas. I was having a really hard time getting the dough to a good consistency and rolling them out and as suggested adding some shortening, instead of water, was what worked.

  20. Marisa Friedrich

    OMG – these are incredible. The kids LOVE them…I used them as tortillas for a pork taco dish I make and for quesadillas. So good….

  21. Mark

    Would palm shortening work?

  22. TressaR

    I attempted to make these a few days ago, and failed! Just for reference,I made ground my own quinoa flour in my Vitamix. The dough was hard to roll out and kept falling about. And the first tortilla was not very pliable. I added extra shortening and tried again, then the dough just kept disintegrating when I tried to transfer it to the pan. I added more flour and starch, but it was just a mess. I finally ended up making little arepas instead..which were delicious. :)

    I make the tortillas again today. This time I started out only adding one extra tablespoon of shortening and then I added 2 TB ground chia seeds. I mixed it in the stand mixer and then refrigerated the dough for about an hour. They turned out perfectly this time!

    Thank you, Brittany for this recipe. I am soooo happy to have yummy, pliable gluten free tortillas! :)

  23. Heather

    Are these flexible enough to make a wrap?

  24. Debbie

    I made some tortillas once that I didn’t like. But the trick to “rolling them out” worked like a charm. Put your ball of dough on waxed or parchment paper and another layer over it. Press with a glass pie plate or casserole dish. You can “see” how thin you’ve pressed it and it tends not to crumble as much as actually “rolling” it. I can’t wait to try these!

    Debbie

  25. Jennifer Sullivan

    I have been making these 1-2 times a week for the past year! Lol They are my favorite!!! My husband and I make tacos/burritos with them and add Garlic powder, pepper, and cracked red pepper flakes to the dough right before cooking. It gives them even more delicious flavor than they already have! I also bought a ceramic griddle from Walmart and a 6″ tortilla press! Soooo easy that way! Press out and throw 5-6 at a time on the griddle to cook! It goes so much faster, especially if you make a double batch like I have to everytime, because they are sooooo good you have to eat a bunch plain, before and after dinner! ;) lol I have also been using coconut butter instead of (butter/shortening/bacon lard) it gives it a whole other taste, but still DELICIOUS! As you can tell I HIGHLY recommend this recipe!!! THANKS SOOO MUCH BRITTANY!

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