Quinoa Tortillas

These are thin but flexible enough to fold, strong enough to hold a filling and a little bit earthy. Gluten Free, Lactose Free, Low Cal, Low Carb, Low Fat, No Sugar, Organic, Soy Free, Vegan.

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Votes: 258
Rating: 3.22
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Servings 8people
Submitted By JJ from 84th & 3rd
These are thin but flexible enough to fold, strong enough to hold a filling and a little bit earthy. Gluten Free, Lactose Free, Low Cal, Low Carb, Low Fat, No Sugar, Organic, Soy Free, Vegan.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 258
Rating: 3.22
You:
Rate this recipe!
Servings 8people
Submitted By JJ from 84th & 3rd
These are thin but flexible enough to fold, strong enough to hold a filling and a little bit earthy. Gluten Free, Lactose Free, Low Cal, Low Carb, Low Fat, No Sugar, Organic, Soy Free, Vegan.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Whisk together all ingredients in a small bowl or a large jug. Allow to sit for a couple of minutes while you preheat a sturdy non-stick skillet over low to medium-low heat. Low to medium-low heat lets the batter spread around before it cooks.
  2. Oil pan lightly (I used coconut oil on a paper towel) and pour in approximately 3 Tbsp (just shy of 1/4 cup) of batter. (This amount will make small-ish saucer size tortillas.) Immediately tilt pan around in a circle to spread evenly.
  3. Allow to cook until edge just begins to lift off pan on its own, flip to cook other side until small brown spots start to show, flip back to original side for an extra 30 seconds. Set aside on a cooling rack and stack other tortillas on top. Any crisp edges will soften as they cool.
  4. Serve at room temp with filling of your choice.



    Makes 8 to 10 four-inch tortillas.
Recipe Notes

* Batter should be quite runny so that it spreads easily in the pan, but just thick enough that the tortillas are sturdy. Test out a little bit and add more water or quinoa flour as necessary. It's better to have this a touch too thin than too thick.

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