You know when you try something out expecting one result and what you get is so much better? Yeah, these are that. I noticed recently that Bob’s Red Mill has started ranging in Australia – I was excited to say the least. FYI – they have nothing to do with this post, I just really like their stuff … that said, if they sent me a hamper, I wouldn’t say no, what I would do is giggle like a kid at Christmas. I get excited about baking supplies, it doesn’t take much. Anyway, while I already have my standard organic whole wheat and whole spelt and rye flours, I haven’t played around with gluten free stuff too much. Probably because we aren’t gluten free – funny that. But you know I like a good experiment when it comes to baking and cooking. I definitely don’t go for gluten free flour mixes just for the sake of it, but I have been wanting to try Quinoa flour amongst a few others for a while.
I finally got some the other day and after putting it into a jar, there was still a bit left in the bag. I was in the midst of making pancakes, shocker, and figured that I’d just add some water, make a simple batter and see if I could get a crepe out of it. To my surprise, what emerged from the pan was more like a tortilla than a crepe. Thin but flexible enough to fold, strong enough to hold a filling and a little bit earthy.
When we decided to make Fish Tacos last weekend, I knew that this was what I needed to use. I have been trying to avoid packaged tortillas ever since we started this new way of eating thing – most of them are either white/refined flour, or whole wheat but with a long list of other crap in them. I love homemade corn tortillas, and the dough is dead simple with Masa Harina and water, but the rolling I can do without unless I have a lot of time on my hands. Yes I know I can just get a press thing, no I haven’t yet.
Anyway, there are two ingredients in these, they cook in minutes and are perfect for Fish Tacos at the very least, and any other filling you would put in a tortilla at best.
1 c quinoa flour
1-ish c water*
pinch sea salt
Full Method in under 100
Whisk together all ingredients in a small bowl or a large jug. Allow to sit for a couple of minutes while you pre-heat a sturdy non-stick skillet over low to medium low heat*.
Oil pan lightly [I used coconut oil on a paper towel] and pour in approx 3 Tbsp [just shy of 1/4 c] of batter*. Immediately tilt pan around in a circle to spread evenly.
Allow to cook until edge just begins to lift off pan on it’s own, flip to cook other side until small brown spots start to show, flip back to original side for an extra 30 seconds. Set aside on a cooling rack and stack other tortillas on top. Any crisp edges will soften as they cool.
Serve at room temp with filling of your choice. Makes 8-10 four inch tortillas
- Batter should be quite runny so that it spreads easily in the pan, but just thick enough that the tortillas are sturdy. Test out a little bit and add more water or quinoa flour as necessary. It’s better to have this a touch too thin than too thick, you want it to spread nicely in the pan when you swirl it.
- Low to Medium-low heat lets the batter spread around before it cooks.
- Makes small-ish saucer size tortillas, if you are talented at batter swirling and experiment with larger ones, let me know how it goes!