Tortillas!

May 8, 2015

 

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.

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