These Tortillas are low glycemic (won’t interfere with blood sugar levels), healthy and very versatile. You can use them for wrap style hors douvres; wrap sandwiches; cut them, spice them up and bake them for tortilla chips; use them to make individual pizzas; make them into enchiladas; or just eat them the way they are.
Prep time: 10 minutes
Prep notes: Use a high quality non-stick (ie titanium) frying pan, NOT an inexpensive teflon coated frying pan
Cooking time: total 45 minutes
Yields: 14 to 16 tortillas
3/4 cup quinoa flour
3/4 cup chickpea flour
½ cup corn flour
2 to 2 ½ cups water
1/8 cup olive oil
½ tsp sea salt
ground pepper to taste
savory spices of your choice, to taste (herbs, etc)
optional: ½ cup low fat parmesan cheese
1. Combine all ingredients in a mixing bowl and whisk until large lumps of flour are incorporated and mixture thicken slightly, about 5 minutes (do not over mix). A little more water can be added if the mixture becomes too thick (the flours might absorb some of the water which could make it thicken a little bit)
2. Use a high quality non-stick (titanium) frying pan over medium heat (or an ordinary good quality frying pan with a small amount of coconut oil). DO NOT use an inexpensive Teflon coated frying pan, for food safety reasons.
3. Put ¼ cup of the batter in the frying pan and quickly rotate the pan to spread evenly, so it’s like a crepe. Cook about 3 minutes or so, or until the tortilla is slightly brown on the edges. DO NOT flip it over.
4. Remover the tortilla to a cooling rack (If using a high quality non-stick titanium pan – the tortilla will slide out easily. If using an ordinary pan – run a spatula underneath the tortilla to loosen it from the pan.) Repeat with remaining batter until it is all used.
Store in a sealed plastic bag or sealed container in the fridge. They are best and tastiest when eaten fresh and warm, but they will keep for a few days in the fridge.