Millet-Quinoa Tortillas

Quinoa Tortillas

When I first went gluten-free I ate a lot of corn tortillas.  Stacks of corn tortillas. I told myself that it was no big deal and that I had always liked corn ones better than flour ones. (lie)

They were my vehicle for everything from sandwiches to tacos to snacks.  They were my crutch and I was grateful.  I just wasn’t ready to delve into the whole “bread thing” and tortillas helped me easily navigate that obstacle.

By the time my son was diagnosed with a corn allergy three years ago I was happily baking comforting loaf breads and rolls but we were missing our taco nights.  Corn tortillas were suddenly on the “no-go” list and many of the gluten-free brown rice tortillas had too many off-limits ingredients for his sensitive system.

So the era of burrito bowls (sans tortillas) was ushered in to my family’s weekly repertoire of meals. Once again I played the game, telling myself that I liked taco night better this way. (lie)

What I was really longing for was a soft, flexible tortilla that wouldn’t fall apart when filled generously with ingredients.  I wanted it to remind me of traditional flour tortillas with their delicious golden brown spots and nutty flavor.

This recipe delivered the tortillas I wanted.

Millet-Quinoa Tortillas

Dry Ingredients:

Wet Ingredients:

  • 2 teaspoons pure honey or agave syrup
  • 1/3 cup warm water
  • 3 tablespoons non-hydrogenated shortening, such as Spectrum

Makes 6 tortillas

In the bowl of your electric mixer use the paddle attachment to combine the dry ingredients on low speed.

Add the wet ingredients and continue to mix until a dough forms around the paddle. Mix the dough on medium speed for an additional minute. The dough will be slightly sticky and springy. Wrap tightly in plastic wrap and chill for 30-45 minutes.

After chilling, divide the dough into 6 equal portions and form each into a round ball. Keep the dough balls lightly covered with plastic wrap as you work to prevent them from drying out. On a lightly-floured counter, press down one ball at a time with your finger tips, until you have a flattened disk of dough. Using a floured rolling pin, roll out the tortilla to 1/8 inch thickness. Preheat a greased skillet to medium-high. Cook tortillas one at a time for approximately 1-2 minutes on each side, flipping carefully with a thin spatula.

The cooked tortillas will have golden brown spots on both sides and may bubble a bit as they cook. Flip the finished tortillas onto a plate, stacking them on top of each other as you go. Cover with an inverted plate as the little bit of steam that’s created is key. Serve warm. Store in an airtight bag in the refrigerator for 4-5 days. Reheat tortillas on a hot skillet or briefly in the microwave to regain their flexibility.


7 thoughts on “Millet-Quinoa Tortillas

  1. Genius! I haven’t yet tried making my own wraps or tortillas. I really don’t care for the brown rice wraps, try to avoid corn as much as possible, and I’m not crazy about the taste of teff wraps. So…..looks like Millet-Quinoa is a winner!

  2. sounds delicious… i have everything I need except the shortening… can you use any fat of your preference or is there really a difference in the end product? I plan to try this over the weekend…

    • The recipe will work with softened butter or dairy-free margarine too, but the tortillas can be a bit more delicate when made with those two ingredients. The way the recipe is printed is typically what I found works best, but I encourage people trying substitutes as long as you know that I can’t guarantee the results. 🙂 I have made them with butter for my kids who eat dairy and it worked well. I hope you enjoy them as much as we do!

  3. I made these last week and they were wonderful! My 10 month old breastfed son has eczema that we cannot get to go away. I’m currently gluten/corn/dairy free and it has gotten much better. Your site has helped me so much. I never thought I’d be able to make it gluten free but with your recipes it’s not so bad.

    Now to my question…Have you tried making an abundance of tortillas and freezing them? If so, how did they turn out? Thank you for all that you do! I haven’t tried a recipe yet that I didn’t love.

    • Hi there,
      I’m so happy that you liked the tortillas. I love sweet treats, but this may be one of my favorite recipes on the whole blog! One of the things I like is how versatile they are. They freeze very well. I just put a bit of waxed paper between each (after they have cooled) and freeze in a heavy duty ziploc (double bagging helps if you are going to store them for a long time). When I want to use them I pull out the number I need and warm on a skillet. My son likes to have burritos for his school lunch, so for that I just microwave one of the frozen tortillas for 10-20 seconds on 50% power. This gets the tortilla flexible again so that I can fill it and roll it. Thanks again for your kind comment and I wish you the best of luck with your son. The restrictive diet can be challenging, but if you’re willing to stock your freezer with some good foods, it makes things more bearable! Best, Terris

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