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.

Please reload

Featured Posts

[Traduction Français]


What is Ascension?

Laarkmaa tells us there are two ways we can ascend: through the traditional method of death or through making...

Diet for Ascension

January 17, 2015

Please reload

Recent Posts

November 22, 2019

November 12, 2019

November 11, 2019

August 23, 2019

June 22, 2019

Please reload

Please reload

Search By Tags