Quinoa Flour Tortillas
Nutrient-rich quinoa flour makes a wonderful substitute for corn or wheat tortillas. This recipe has been adapted from Vegetarian Times, April/May 2015 issue.
2 cups quinoa flour
½ cup tapioca starch (plus more for rolling dough)
2 tsp. sea salt
1 tsp. xanthan gum
¼ tsp. aluminum free baking powder
¾ cup unsweetened almond milk (preferably freshly made)
1 Tbsp. apple cider vinegar
2 large organic eggs
6 Tbsp. melted coconut oil
2 tsp. maple syrup
Combine quinoa flour, tapioca starch, sea salt, xanthan gum, and baking powder in a large bowl and set aside.
Whisk together almond milk and vinegar in a separate bowl. Whisk in eggs, coconut oil, and maple syrup. Stir this mixture into the flour mixture, making a wet, sticky dough. Cover for 30 minutes.
Cut out 12 eight-inch rounds of parchment paper. Dust them with tapioca starch. Shape dough into ¼ cup balls on each round. Gently hand-flatten each ball.
Heat non-stick skillet over medium-high heat.
Invert tortilla onto skillet, dough side down, and cook for 1 minute. Remove parchment round and cook for another 30 seconds. Flip the tortilla and cook 1 to 1 ½ minutes more until tortilla is golden brown in places.
Transfer to paper towel. Place clean kitchen towel over it to keep warm as you cook remaining tortillas.
Makes 12 tortillas.