📝 About This Recipe
Unlock the nutty, earthy potential of ancient grains with these handcrafted Quinoa Flour Tortillas. Naturally gluten-free and packed with complete protein, these wraps offer a sophisticated depth of flavor that far surpasses standard wheat varieties. They boast a beautiful golden hue and a flexible, buttery texture that makes them the perfect vessel for your favorite gourmet fillings.
🥗 Ingredients
Dry Ingredients
- 2 cups Quinoa Flour (finely ground and sifted)
- 1/2 cup Tapioca Starch (helps with elasticity and flexibility)
- 3/4 teaspoon Sea Salt (fine grain)
- 1/2 teaspoon Xanthan Gum (essential for structural integrity in gluten-free baking)
- 1/2 teaspoon Baking Powder (for a slight, airy puff)
- 1/4 teaspoon Garlic Powder (optional, for a savory undertone)
Wet Ingredients
- 3/4 cup Water (boiling hot)
- 2 tablespoons Extra Virgin Olive Oil (or melted coconut oil for a neutral taste)
- 1 teaspoon Honey (to balance the slight bitterness of quinoa)
For Rolling
- 1/4 cup Extra Quinoa Flour (for dusting the work surface)
- 2 sheets Parchment Paper (to prevent sticking while pressing)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk together the quinoa flour, tapioca starch, sea salt, xanthan gum, baking powder, and garlic powder until perfectly aerated and combined.
-
2
Create a well in the center of the dry ingredients and pour in the olive oil and honey.
-
3
Carefully pour the boiling water into the well. Using a sturdy wooden spoon or spatula, stir the mixture starting from the center and working outward until a shaggy dough forms.
-
4
Once the dough is cool enough to handle but still warm, use your hands to knead it inside the bowl for about 2-3 minutes. It should become smooth, pliable, and non-sticky.
-
5
Divide the dough into 8 to 10 equal-sized portions. Roll each portion between your palms to form a smooth, crack-free ball roughly the size of a golf ball.
-
6
Cover the dough balls with a damp kitchen towel and let them rest for 10 minutes. This hydration period is crucial for the flour to fully absorb the moisture.
-
7
Preheat a heavy-bottomed cast-iron skillet or griddle over medium-high heat. Do not add oil; a dry pan is best for authentic tortilla texture.
-
8
Place a dough ball between two sheets of parchment paper. Use a tortilla press or a heavy rolling pin to flatten it into a 6-7 inch circle. Aim for about 1/16th of an inch thickness.
-
9
Gently peel away the top layer of parchment, flip the tortilla onto your hand, and carefully remove the second layer of parchment.
-
10
Lay the tortilla onto the hot skillet. Cook for 45-60 seconds until small bubbles form on the surface and light brown toasted spots appear on the bottom.
-
11
Flip the tortilla and cook the other side for another 30-45 seconds. It may puff up slightly, which is a sign of a perfect dough.
-
12
Immediately transfer the cooked tortilla to a clean kitchen towel or a tortilla warmer. Wrapping them while hot allows the steam to soften the edges, ensuring they remain flexible.
-
13
Repeat the process with the remaining dough balls, stacking the finished tortillas on top of each other inside the towel.
💡 Chef's Tips
Always use boiling water as it 'pre-cooks' the starches in the quinoa flour, resulting in a more flexible dough. If the dough feels too dry or cracks while rolling, add more warm water one teaspoon at a time. Quinoa flour can sometimes have a bitter edge; toasting the flour in a dry pan for 2 minutes before mixing can create a mellower, nuttier flavor. Keep the tortillas tightly wrapped in a cloth until the moment of serving to prevent them from drying out and becoming brittle. Store leftovers in a sealed bag in the fridge for up to 3 days, and reheat in a hot pan for 10 seconds per side to restore flexibility.
🍽️ Serving Suggestions
Fill with grilled cumin-spiced halloumi, pickled red onions, and a dollop of Greek yogurt. Serve alongside a hearty Sweet Potato and Black Bean chili for a complete plant-based protein meal. Use as a base for 'Quinoa Quesadillas' with sharp white cheddar and sautéed kale. Pair with a crisp Hibiscus Iced Tea or a zesty Lime Margarita to cut through the earthy notes of the quinoa. Slice into triangles and bake at 350°F for 10 minutes to create incredibly crunchy, healthy chips for homemade salsa.