Quinoa Tortillas Recipe
“Grandma’s tortilla hands“.
That’s how my childhood friend described them, as her grandmother sat at the small kitchen table with the blue, plastic tablecloth that sat just under the kitchen window. The morning sun gently tickled her soft gray hair and made it glisten like diamonds with each breath she took. She made tortillas one at a time, humming as she patted each tortilla in a rhythm I’m almost certain I could have danced to.
Grandma’s tortilla hands were rough. They were wrinkled, and they had the most beautiful bronze-colored skin I had ever seen. Some of that warm caramel color was natural, but some was simply from being kissed by the sun as she gardened.
Her garden was the most important duty after making tortillas. Then, came story-telling, and then fiestas…. in that order.
Grandma had her priorities. And in that moment of sunshine-sparkly hair, patty-cake rhythms, and plastic table cloths, she somehow managed to make me feel as though I was her number one priority. No matter how many tortillas she had to make that morning.
Grandma’s tortilla hands have long since stopped making tortillas. But I thought of them as I made these today.
While a tortilla press does not supply the tortilla-making staccato of the traditional, handmade method, the bowl of soft dough and the wafting smells of the warming tortillas cooking in the pan on my stove made me smile.
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QUINOA TORTILLAS RECIPE:
Quinoa Tortillas Recipe
Ingredients
- 4 cups quinoa flour
- ¾ cup brown rice flour
- 1 tsp. salt
- 1 tsp. olive oil
- 1 ¼ cups hot water
Instructions
- Combine all ingredients in a bowl. Mix, knead (until you have a smooth dough) and separate into about 18 balls.
- This is what my tortilla press looks like. I think this is a pretty standard type of press these days. (see link above to find it on Amazon)
- Open the press and sandwich a semi-flattened dough ball between two sturdy plastic bags. Place on top of your press fold the handle over and flatten the tortilla. Carefully peel off the plastic bags. If the tortilla really sticks to the plastic, the dough is too wet. It should come off fairly easily with out too much resistance.
- Place the tortillas in an un-oiled, non-stick pan and cook for about 1 minute on each side.
- This is about done.
- These are overdone.
- These are fantastic just out of the pan, and definitely better warm than cold!
Nutrition
Recipe republished from the Gracious Pantry archives. Originally published 3/11/15.
Lews – I’ve never tried freezing them, but my gut says they would not freeze well. You could certainly try it, but I would try it with one or two first to see how it goes.
I have made a few batches and frozen the leftovers with parchment paper inbetween. They freeze fine.
Shari – Thanks!
EliseMM – If you can grind it fine enough to qualify as flour, then yes, it’ll work fine. Enjoy!
Stephanie – Fabulous! That’s the best part about cooking…. the playing around!
Kris – You’re welcome! I hope you enjoy them!
Kissmynurse – Wonderful! I hope you’ll enjoy them!
Mfpeacock – That is my assumption, yes. Though you’ll want to check the packaging to be sure.
Janet – That’s great! How old is your daughter?
Brainne – Interesting. I do freeze tortillas often and it works pretty well. But I can see where freezing the dough would be a good choice.
LBOHU – They are such wonderful memories and it’s so important to give those memories to the next generation.
Vanessa – I would guess that it would be better to toast them first. But that’s just a guess.
Vanessa – So they turned out! Corn tortillas are a good consistency. How was the flavor?
Kddeitrick – Be my guest! Thanks!
Shannone – My pleasure! Enjoy!
yes it is.
I’m somewhat new to the clean eating. Is brown rice flour something you can buy clean at most grocery stores or markets?
Marissa – You’ll find it at health food stores. Call first so you don’t run around all over the place. But most do carry it.
curious about how pliable these are…. good for the clean eating taquitos?
Mommamari – If you roll them while they are warm off the pan, yes.
Julianna – I have a feeling you could use just about any flour with this.
Im def going to be using just regular flour next time lol. Making my own from the quinoa was a nightmare and they didnt come out very well. Oh well lol learned something new 🙂 But the refried beans are to die for my husband tried to eat them for breakfast
Stephanie – Awww, yes, with the proper ingredients, it goes much smoother. Glad he enjoyed the beans!
love these!! Thanks!! I’m not a fan of corn tortillas and can’t do gluten!!
Glad you enjoyed them!
Not at this time, sorry.