Quinoa Wrapstortillas Gluten Free Recipes

QUINOA TORTILLAS

Steps:

• Mix all ingredients in a bowl to form a thick dough. Divide dough into 10 - 12 equal parts and roll into balls.
• Place each ball between two pieces of parchment. Place into a tortilla press or roll out with a rolling pin.
• Remove one side of parchment and place into a skillet over medium heat. Remove the other piece of parchment and cook until browned and small bubbles are starting to form, 1 - 2 minutes. Flip an cook for another 1 - 2 minutes.
• Repeat until no more dough remains.

QUINOA WRAPS/TORTILLAS - GLUTEN FREE

Steps:

• Wash or roast the quinoa seeds.
• Mix all the dry ingredients and add the water.
• Gather the dough into a ball and knead until it is no longer sticky.
• Cover and leave to rest for at least 1 hour.
• Form into balls; roll each dough ball into a round of 4 inches across and about 1/8" thick.
• Cook them on medium heat in a heavy pan briefly, about 30 seconds on each side.

AMARANTH TORTILLAS - GLUTEN FREE

Steps:

• In a small bowl, mix the amaranth flour and chili powder.
• Stir in water, then evaluate the consistency.
• The dough should be soft, but not wet, and mold easily into shapes.
• The dough will easily form a ball as you stir it.
• If necessary, add a bit more flour or water to achieve the proper consistency.
• Pinch off balls of dough the size of golf balls.
• Roll them in additional flour to coat well.
• Knead each ball a bit as you pat or roll it into a flat circle that's about 1/8" thick and 5" - 6" across.
• Repeat with all dough.
• Heat a heavy nonstick frying pan or griddle. Use no oil.
• Place each tortilla in the hot pan, and cook for a few minutes on each side.
• Tortillas should become lightly brown and start to appear dry. Cool on wire racks.

BUCKWHEAT WRAPS/TORTILLAS - GLUTEN FREE

Steps:

• Blend first four ingredients, baking powder and xanthan gum.
• Add hot water and mix until well combined.
• At this point,if the dough is sticky to the touch (should be soft), add sweet rice flour by the tablespoon (*up to 1/3 cup flour) until a soft, non-sticky texture is achieved.
• Shape the dough into 12 golf-ball sized balls.
• Put the balls under a damp towel until you are ready for them.
• latten each as you would for a tortilla (in a tortilla press or with a rolling pin onto a non stick surface).
• Heat 1-2 teaspoons olive oil over medium-high heat on in a frying pan.
• Once the oil is hot, slide in one buckwheat wrap.
• Move it about the pan to coat the bottom of the wrap with oil well, then flip over and move it around again.
• Leave the wrap to brown on each side (3-4 minutes per side).
• Lay wraps on a paper towel and fold them gently in half.
• Cover the plate of completed wraps with a paper towel topped with a warm towel or a dish towel until ready to use.