A short while back, I was craving a tortilla wrap. However, I didn’t have any tortillas on hand. I decided to try to make my own, despite the fact that I don’t own a tortilla press. With a little creativity and some elbow grease, I was able to come up with these gluten free quinoa tortillas, and they are delicious!
It should be noted that my tortillas aren’t perfectly round, because I just let the edges fall where they may. If you really want your tortillas to be a nice perfect circle, just cut around the edges after flattening the tortilla out to make the edges nice and smooth. Regardless of the shape you end up with, you will love the taste of these tortillas! They are delicious! They are also healthy and gluten free, thanks to them having quinoa flour as their main base. Quinoa is such an excellent pseudograin! It’s versatile, tastes great, and has tons of health benefits, some of which are as follows:
- It is an excellent source of several different vitamins and minerals, such as folate, Vitamin B6, copper, zinc, manganese, magnesium, and phosphorus.
- Full of antioxidants and contains anti-inflammatory properties.
- Contains plenty of fiber, which is great for digestive health and fueling beneficial bacteria in your gut.
- It is gluten free, so if you are sensitive to gluten, this is a great way to get in some healthy “grains.”
- Quinoa is a nearly complete protein, because it contains all nine of the essential amino acids that your body can’t make on its own.
It’s easy to see that quinoa is an excellent food to incorporate into your diet, and these tortillas make for a great way to do just that!
Ingredients: Makes 4 tortillas
- 1 1/3 cup quinoa flour
- 1/4 cup brown rice flour
- 1/2 teaspoon sea salt
- 1/2 tsp. olive oil
- 1/2 cup warm water
1.) Combine all your ingredients in a mixing bowl. Mix with your hands to form a dough.
2.) Divide the dough into four equal parts and form the parts into balls. Cut out two 6-inch circles of parchment paper. Place one ball of dough on one of the pieces of parchment paper and cover with the other piece.
3.) Using a flat bottom round dish or heavy object (I used my pi pie pan 🙂 ), place on top of the parchment paper and dough and press down as much as possible to flatten the dough. After I did this, I flattened it further with a rolling pin until I got to my desired thickness. You want it to be about 1/8th of an inch thick.
4.) Heat an un-oiled non-stick frying pan or skillet over medium heat. Place the flattened tortilla in the pan, and cook on each side for 1-2 minutes.
5.) Repeat this process for each ball of dough. You can use the same parchment paper, so you don’t have to cut new pieces for each tortilla.