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Eggs help bind quinoa flour and tapioca starch into a dough that’s supple and pliant. To store finished tortillas: wrap in plastic wrap, and refrigerate up to two days.
Combine quinoa flour, tapioca starch, salt, xanthan gum, and baking powder in large bowl. Set aside.
Whisk together almond milk and vinegar in separate bowl. Whisk in eggs, oil, and maple syrup. Stir egg mixture into flour mixture to make wet, sticky dough. Cover, and let rest 30 minutes.
Cut out 12 8-inch rounds of parchment paper. Shape dough into 1/4-cup balls on work surface dusted with tapioca starch.
Heat non-stick skillet over medium-high heat.
Gently hand-flatten 1 ball of dough into disk on parchment round (patch together if it tears).
Invert tortilla onto skillet, dough side down. Cook 1 minute, then remove parchment round (parchment should easily separate from tortilla). Cook 30 seconds, then flip tortilla, and cook 1 to 11/2 minutes more, or until tortilla is golden brown in places. Transfer to clean kitchen towel. Fold towel over tortilla to keep warm. Repeat with remaining dough balls.
- Calories 176
- Carbohydrate Content 20 g
- Cholesterol Content 31 mg
- Fat Content 9 g
- Fiber Content 3 g
- Protein Content 4 g
- Saturated Fat Content 6 g
- Sodium Content 428 mg
- Sugar Content 0.5 g