Quinoa Tortillas Recipe

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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.

Clean Eating Quinoa Tortillas Recipe

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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Clean Eating Quinoa Tortillas Recipe

Quinoa Tortillas Recipe

These are not the flimsy tortillas you buy at the store. These are sturdy, fill-you-up tortillas. They are best eaten warm. These do not have a long shelf life. Store them in the fridge and eat them within 3 days. (See process photos below)
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Course: Side Dish
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 18 tortillas
Calories: 123kcal


  • 4 cups quinoa flour
  • ¾ cup brown rice flour
  • 1 tsp. salt
  • 1 tsp. olive oil
  • 1 ¼ cups hot water


  • Combine all ingredients in a bowl. Mix, knead (until you have a smooth dough) and separate into about 18 balls.
    Clean Eating Tortillas
  • 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)
    Clean Eating Tortillas
  • 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.
    Clean Eating Tortillas
  • Place the tortillas in an un-oiled, non-stick pan and cook for about 1 minute on each side.
    Clean Eating Tortillas
  • This is about done.
    Clean Eating Tortillas
  • These are overdone.
    Clean Eating Tortillas
  • These are fantastic just out of the pan, and definitely better warm than cold!
    Clean Eating Quinoa Tortillas Recipe


Serving: 1tortilla | Calories: 123kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Sodium: 114mg | Potassium: 19mg | Fiber: 2g | Calcium: 11mg | Iron: 1.2mg

Recipe republished from the Gracious Pantry archives. Originally published 3/11/15.

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  1. Awwww…. Loved your back story on your Grandma!! I love my grandma’s tortillas!!! I need to do my tamale-making post with pics of my grandma barely reaching inside the big pot because she is so short!!! ๐Ÿ™‚

    And I love quinoa!! Can’t wait to try these! Thank you for posting!!

  2. would it be ok to use white rice flour instead of brown?

    1. You can, but it won’t be clean eating at that point. Also, you may have to play around with the amounts used to get the right consistency

  3. westcoastcora says:

    For those asking about quinoa flour, you can make it yourself! Take your quinoa and grind it in a spice or coffee grinder – mine makes it fine enough to use in all my recipes that call for quinoa flour ๐Ÿ™‚

  4. I have just made these tortillas & they are quite good… I did use my rolling pin to roll them out, since I don’t have a press, & it worked wonderfully… only problem is there was hardly enough water to wet the flour & I had to add some extra… has this happened to anyone else or did I do something wrong?

    1. Could be the brand of flour or even your elevation. Could be a lot of things. I wouldn’t worry about having to add some extra water though if they turned out well. Glad you enjoyed them!

  5. Thank you for this recipe! I saw some people were saying they couldn’t find a tortilla press. If you cannot find one just do the same process but with a big pan. Put the dough in a ziplock or plastic bag then with the pan or pot press it down with even pressure. It worked for me when i didn’t have a press.

  6. Do they actually have the taste and texture of regular tortillas? I have had such a hard time finding good tortillas (I ate them every day) since I went GF after finding out I have Celiac Disease.

    1. The flavor is different than corn or tortillas, but it’s very tasty. The texture is pretty comparable, though they do get tougher faster.

  7. I’m so looking forward to making these tonight! Since this recipe makes 18 and I live alone, I’m guessing I could just portion the ingredients equally to make a smaller quantity right? Otherwise I’ll be eating a lot of wraps!! Thanks for the great recipe – I’ve been searching a lot for quinoa flour recipes and they’re hard to find!

  8. Hi there! I’m on a strict candida diet and has been searching for a “bread” recipe I can easily make at home. I found this recipe last night and decided to make it today. I substituted the brown rice flour with milled flax seeds (because i wasn’t sure if i should be taking rice so early on in my candida diet). Oh boy, these babies taste so so so good! They were soft, even when they’re no longer warm. I served it with a minced curry. Many many thanks for your generous sharing! ๐Ÿ™‚

  9. I am so excited to try these! I was wondering…are they pliable so you can use them to make Taquitos or Fajitas?

    1. Emily – They are when they are hot off the pan, but they get a bit tougher to bend as they cool.

  10. Could these be baked to make tortilla chips? I have all these awesome clean-eating salsa recipes I want to try but no clean and healthy chips to use them with! Maybe baking would make them last longer too?

    1. Lea – I haven’t tried myself, but I see no reason why not. They should bake up just fine!

  11. If you use straight quinoa flour they will taste bitter, has anyone used something besides rice flour? (We cannot have rice anything)

    1. Nancy – While the flavor may be different, I think you could use almost any gluten free flour as a sub.

  12. MissFoodFairy says:

    I always buy tortillas but they go off quickly – especially as we don’t eat them all the time. If i don’t have a tortilla press can you just roll them? Thank you for sharing

  13. Hi

    Is it possible to substitute the brown rice flour with just more Quinoa or maybe something like Chia Seeds? I am trying to avoid eating grains, and so I want to avoid, Wheat,Rice and Corn, i do use a lot of Chia Seeds though, so wondered whether they could substitute the Rice Flour. I had heard you could substitute Chia Seeds 1 for 1 with Wheat Flour, but have never tried it.

    i would be keen to hear what your thoughts are on this.

    1. Grant – To be honest, I’m not sure. I haven’t tried it. But grain free tortillas are definitely on my list. For the time being, try googling “Cauliflower Tortillas”. I believe the the only thing in them is cauliflower and eggs. But can’t remember for sure now. Hope that helps!

  14. Ok, why didn’t these work for me?? Mine were all sticky, did not look like dough at all.

  15. I didn’t even get that far… they were too sticky to do anything with, more like a paste than a dough. I’ll try again and make sure to measure everything carefully.

  16. Do these tortillas roll up? or are they stiff? Does that make sense?

  17. These are amazing. I just had the best ever cod fish tacos with these tortillas, romaine with vinaigrette drizzles on top, steamed cod with olive oil and sea salt drizzled on top and big pieces of avocado that were also dressed in the vinaigrette. Best lunch ever. I envision making these again and again. I ground my own flour with my blendtec. I used short grain brown for the rice flour and white quinoa. Cook these in a little olive oil for even more flavor. Yummy.

  18. What a great flavor! I’m completely impressed and the family loved them. I rolled them out and found it far too sticky to succeed – so I told the kids they should probably get me a tortilla press for Christmas! They’re all over it. Thank you!

    1. Anne – My pleasure! If you find they are too sticky, feel free to add a bit more flour to make it more manageable.

  19. There seem to be a lot of accolades for this recipe (based mostly on the photos) but I just spent a very frustrating hour following this recipe to a “T” and still ending up with what I can only describe as crackers and unusable ones at that. Is there a difference in the recipe between sea level and higher elevations? If so do you have a conversion table? Much a appreciated. Thanks!

    1. T – Sorry you’re having trouble with it. Yes, elevation makes a HUGE difference. I don’t personally know any conversions because I’ve never lived at a higher elevation. But if you google it, I know they are out there. All of your cooking/baking will most likely need adjustments and higher elevation. Sorry, wish I could be more help!

  20. Hey! i just discovered your your blog and im loving it! aspecially this recipe, but! i live in europe and i simply cant find a substainable conversion table for “cups” to a weighing measure. How much does a cup of quinoa/brown rice flour weigh?

    1. Helene – I’ll have to get some and measure. I’m not sure off the top of my head. Most of my recipes do not have metric measures. But it’s something I’m working on changing. Today is a holiday for us, so I will try to find out when the weekend is over.

  21. Just made them and they are great! I did need to add an extra 1/4 cup of water and another tsp of oil. The dough was still dry but I was able to make them super thin and got double the number of tortilla about the size of my palm or a little bigger for an hors de ovres party. Serving them tomorrow night so I’m hoping they will re heat well. My daughter is allergic to wheat and eggs so she’s been stuck with rice wraps and little else if she wants a bread product. I’m going to buy the press this week as this will be a staple. Hope the price of quinoa flour comes down!

    1. Amy – It’s often cheaper to buy quinoa and put it through a processor or blender yourself. Worth a shot. I hope you enjoy them!

  22. Heather Mitchell says:

    I’m making these right now, making a half batch and substituting one cup of quinoa flour for oat flour. Quinoa flour costs me $10 for 4 cups so this recipe makes a very expensive tortilla!!

  23. Hey Tiffany. Can these be frozen and reheated once you are ready to eat them?

  24. I’m allergic to rice, Corn, oats, and wheat can you give me a substitute flour to use in this receipe. I can have flaxseed, tapioca, black bean flour etc. Please help I have limited foods that I can eat I need some good receives.

    1. Mary – Any gluten free flour that you can have will work to replace the rice flour. I’m not sure how much it would change the flavor, but anything should work.

    2. Maybe buckwheat flour