Quinoa Flour Tortillas

These flour tortillas are quick and easy, but don’t skimp on the “resting” times – they are the key to soft, pliable tortillas.

Recipes taken from www.TheVeggieTable.com

Minutes to Prepare: 50
Minutes to Cook: 10
Number of Servings: 6


Yield 6-8 tortillas
medium bowl
wooden spoon
kitchen towel
rolling pin
large frying pan
clean, moist kitchen towel
1 cup  Quinoa Flour
1/2 tsp Guar Gum
Dash salt
2 tbsp melted butter or warm olive oil
1/4 cup water


Mix the flour and salt, then stir in the butter or oil. When fairly mixed (to a cornmeal likeness in appearance), add the water. Knead well for about 10 or more minutes, adding additional flour as required to keep the mixture from sticking to your hands or the bowl.
Cover with a damp kitchen towel and let rest for 30 minutes.Knead for 5 – 10 minutes, then divide into 6-8 balls. Roll out each ball into a thin circle.Preheat the dry frying pan (no oil or butter). Place the moistened and folded kitchen towel on the plate. Cook a tortilla on the hot pan until brown spots develop on the bottom (30-45 seconds). Flip tortilla and do the same on the other side. Then put the finished tortilla inside the folded towel. If you have a pot lid large enough it can be placed on top of the towel/tortilla. Repeat with the rest of the dough, placing each cooked tortilla on top of the last in the towel.
Notes: It’s best to let the finished tortillas rest for about 10 minutes. If you can’t wait, use the tortillas in the same order that they were cooked, to allow the others to steam as much as possible.
You can roll these up into enchiladas, cook them into quesadillas, or just eat them with guacamole, hummus, or some other dip.

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