2 Ingredient Quinoa Tortillas
Looking for a homemade tortilla recipe that’s not only gluten-free but also incredibly simple? Look no further! I’m going to show you how to make my quinoa tortillas that use just 2 ingredients and are so delicious.
Yes, that’s right, you can totally make quinoa tortillas, and all you really need is quinoa flour! Which means these tortillas are gluten-free, egg-free, and vegan! This superfood ancient grain flour makes it unbelievably fast and easy to whip up some wholesome, whole grain tortillas right in your own kitchen!
Do I need a tortilla press?
No! One of the beautiful things about this recipe is how simple it is, and how little it requires, not just in terms of ingredients, but equipment as well. If you’ve got a pan to cook them in, you’re all set!
Quinoa Tortilla Ingredients
1 Quinoa flour
To be completely honest, I am not a huge fan of quinoa, but quinoa flour is surprisingly versatile for gluten free baking! It does have a slight quinoa taste, but overall, quinoa flour tastes pretty neutral with a very slight nuttiness. But best of all, it’s an incredible binding agent! These tortillas hold together so well for being gluten free, and that’s all thanks to the quinoa flour.
Even in Los Angeles, they did not have quinoa flour at my regular grocery store, so it may require a bit of hunting. Or, you can just buy your quinoa flour on amazon!
You can also make your own if you feel so inclined by simply adding quinoa to a blender or food processor. This can take some time though, so get ready to be patient with it!
2 Salt
The salt in this recipe is super helpful to cut back on that very slight bitterness that quinoa flour has, and it also just makes it taste like a tortilla! Every good tortilla recipe should have at least a little bit of salt for flavor.
You’re also going to need water…
I know, I know, you might be thinking “Alyssia, that’s a third ingredient,” but it’s water, so I don’t count it!
Other Gluten Free Tortilla Alternatives
If you’re looking for other gluten-free tortillas, but don’t want to use quinoa flour (I get it!), I’ve also got Keto Almond Flour Tortillas and 3-Ingredient Corn Tortillas that might be more suited to your tastes. I also have a Gluten-Free Pita Bread recipe that is super popular, and I know you’ll love it too!
How to Make Quick and Easy Quinoa Tortillas
1 Whisk your tortilla ingredients
Whisk together your ingredients in a large pourable measuring cup or dish. Set aside to thicken for a few minutes.
2 Preheat and Spray your Skillet
Preheat your skillet to medium heat. Once hot, spray it down well with cooking spray.
3 Pour your Tortilla Batter into the Pan
Add your tortilla batter to the middle of your pan and immediately swirl it around to let the batter spread out evenly into a larger tortilla, I aimed for around 4–5 inches. You may find that your tortillas don’t always come out in perfect circles. That’s okay! Mine didn’t always either, but they are still going to work fine and be just as delicious.
4 Cook your Tortillas
Allow your tortillas to cook until the edges begin to lift off the pan, about 90 seconds.
5 Flip your Tortillas
Then, you’re going to flip your tortillas and let them cook on other side until small brown spots start to show, about 1 minute, and then flip back to original side for an extra 30 seconds.
6 Cool and Enjoy your 2-Ingredient Tortillas!
Set aside to cool completely before devouring. Any crisp edges will soften once cooled.
Storing and Freezing your Tortillas
My gluten-free quinoa tortillas are best enjoyed fresh, but you can store any leftovers in a sealable bag or airtight container at room temperature 1-3 days. Or, you can transfer your tortillas to a freezer-safe bag, seal it up, and freeze for up to 3-4 months.
These homemade quinoa tortillas are an absolute game-changer if you’re looking for a gluten-free alternative. With their delicate texture and subtle nutty flavor, with just two simple ingredients you can create a delicious and wholesome alternative to traditional tortillas. Why settle for store-bought gluten-free alternatives that are loaded with additives and preservatives, when it’s so fun and easy to make your own? Happy cooking!
Check out my 2-Ingredient Quinoa Tortillas video to see how this recipe is made!
Homemade Quinoa Tortillas
Ingredients
- 1 cup quinoa flour
- 1 cup water
- ¼ tsp salt
Instructions
- Whisk together your ingredients in a large pourable measuring cup or dish. Set aside to thicken for a few minutes.
- Preheat your skillet to medium heat.
- Once hot, spray it down well with cooking spray.
- Add 3–4 Tbsp of batter to the middle of your pan and immediately swirl your pan around to let the batter spread out evenly into a larger tortilla, around 4–5 inches.
- Allow to cook until the edges begin to lift off pan, about 90 seconds. Flip to cook other side until small brown spots start to show, about 1 minute, and then flip back to original side for an extra 30 seconds.
- Set aside on a cooling rack allow to cool completely before devouring. Any crisp edges will soften once cooled!
Storage & Freezing
- Homemade quinoa tortillas are best enjoyed fresh, but you can store leftovers in a sealable bag or airtight container at room temperature 1-3 days.
- If you live in a more hot and humid climate, you can also try storing them in an airtight container in the fridge for 2-3 days, so they don’t get soggy.
- To freeze quinoa tortillas, first allow them cool completely, then wrap each tortilla individually in parchment paper or foil. Transfer wrapped tortillas to a freezer-safe bag, seal it up, and freeze for up to 3-4 months.
- When you want to use your frozen tortillas, let them thaw in the fridge or at room temperature, then reheat on a low temperature in the oven (or microwave.)
20 Comments on “2 Ingredient Quinoa Tortillas”
Can you freeze these?
Hi Lauren, great question. We think these 2 ingredient quinoa tortillas are best enjoyed fresh, but it is possible to freeze them. Just know that the texture may be slightly different after freezing and thawing them!
To freeze, we recommend letting them cool completely, then wrap each quinoa tortilla individually in parchment paper or foil. Transfer wrapped tortillas to a freezer-safe bag, seal it up, and freeze for up to 3-4 months. When you want to use them, let them thaw in the fridge or at room temperature, then reheat them on a low temperature in the oven (or microwave.)
Love these tortillas.
Hi Karen, we’re glad to hear you’re enjoying these homemade quinoa tortillas! Thanks for trying out the recipe 🙂
I can’t tell you how excited I am about this recipe!!!! This recipe is truly a win-win-win!! It is WAY easy to make!! Much easier than “regular” tortillas. I make pancakes, and it is no trickier to turn these than pancakes. I also used my 8-inch cast iron skillet and coconut oil. I just swirled the batter around to the size of the skillet. The tortillas are soft and malleable, and they don’t fall apart. They actually are what you would expect from a “regular” tortilla. Much easier to work with than cassava flour, and they are healthy with way more protein as a bonus! I already knew (from experience) that quinoa flour does very well for gravy and roux, almost exactly like wheat flour, so I decided to search to see about tortillas. I thought they were very tasty (maybe my quinoa flour is less bitter?). So, on the easy-texture-healthy-tasty scale, I give it a 10-10-10-10 (10/10). Thanks for the recipe!!!
Janine, this is fantastic to hear! We’re so glad that these homemade quinoa tortillas turned out well and that you’re enjoying them 🙂 Thanks so much for giving the recipe a try and sharing how it went with us!
Hi,
Mine did not work at all. The batter didn’t seem to spread and the texture looks very different from the ones is the picture. What could I have done wrong?
Hi Jo, I’m sorry to hear these quinoa tortillas didn’t turn out expected! It’s hard to know exactly what the issue might be without being there in the kitchen with you, but I’ll do my best to offer some ideas.
If your batter wasn’t spreading out when you swirled the pan, it’s possible that your batter was a bit thicker than ours. As with any flour, your specific type/brand of quinoa flour might’ve been different than ours, which could have produced that thicker texture in your batter. Perhaps your flour is somewhat denser, in which case you might want to use more water to thin the batter out (i.e., try 1 cup quinoa flour + 1 1/4 cups water). Or, start with less flour at first (i.e., 3/4. cup quinoa flour + 1 cup water). If it’s helpful for you, you can watch the process of how we made this recipe in this video to get a sense of what the batter consistency looked like for us: https://youtu.be/b2ylbawCJ-E
Since quinoa flour and water are the only ingredients, it’s tough to say what else the issue might be, besides the ratio of ingredient amounts! Some other things to consider are:
– heating your pan properly before pouring on your batter
– really giving the pan a good swirl once the batter is on there, so gravity will help it to spread outwards.
If the texture was off or different in your cooked quinoa tortillas, it’s possible they weren’t all the way cooked through (which could also be related to the thickness of your batter). Perhaps give it another go by trying to thin out your batter and see how it turns out? I hope some of these ideas can be useful! 🙂
So fun to make & I love being in control of the ingredients. No unnecessary additives! Definitely different than store-bought but perfect for me
Yes, Francis – these quinoa tortillas are different than store-bought for that very reason: no unnecessary additives! Thanks for trying the recipe, we’re glad to hear it’s working well for you 🙂
Hello can we use quinoa and blend it in blender with the same amonut of water
Hi there, you can use quinoa to make your own quinoa flour – simply place dry quinoa in a food processor or blender until you’ve got a fine powder! This video shows you how 🙂 https://youtu.be/pZj_RDFaY7w?t=14
Then, after you’ve made your quinoa flour on its own, you can use that flour in the recipe as directed!
I have read to toast the quinoa flour… do you need to do this for these?!
Hi there, when we made this recipe we did not toast the quinoa flour, although it can depend on the brand of quinoa flour you use and your personal preference. For some who’ve made this recipe, they’ve reported a bitter taste (either because of the brand of quinoa flour, or their own personal taste preferences) – in which case toasting your quinoa flour can be helpful! However, in our experience it’s not necessary and we enjoy the flavor of the tortillas.
Can you make these ahead of time and refrigerate?
These quinoa tortillas are definitely best enjoyed fresh, but yes – you can prepare them ahead of time and store in an airtight container for a few days! You can try storing in the fridge, but they may even be better stored at room temperature so they don’t get soggy. You’ll have to see which works best depending on the temperature/humidity where you live! 🙂
Thank you!
🙂 🙂
Re: 3rd step in instructions: “…spray it down well”. What do you want us to spray the hot pan with? A cooking spray? Then the caloric calculation is wrong. If water, that could work. Which is it?
Sorry about the lack of clarity there – yes, the 3rd step is referring to spraying down the hot pan with cooking spray.
And the nutritional information is provided per 1 quinoa tortilla, made with quinoa flour, water, and salt. Since the recipe is made with 1 cup of quinoa flour, which contains around 440 calories, and the recipe yields about 10 tortillas total, that is where the caloric value of 44 calories per quinoa tortilla comes from.