Gluten-Free 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.


26 thoughts on “Gluten-Free 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

    • Dear Michelle, my son was born with very, very bad eczema that was bleeding like hell. He was nearly 1 year old when I followed instructions: after taking regular shower let child to spend some time, 3-6 min in water where you put 1 hand full pf oats in lady nylon ankle or knee high hights (I used to mix and squeeze oats with hand to get more milky bath water) . The water will become milky but is’s what you need. After “oat bath” try to not use towel. It is best if water dries on child body. Then diet: every morning must eat Budwig breakfast …. I used to make mixing well 1 table spoon flax seed oil (organic, cold press and best if you can fined unrefined), low fat cheese or low fat yogurt, 1 table spoon fresh grin walnuts, a tea spoon honey, 1/2 banana …. the mix must be tasty but it must have flax seed oil and fresh ground walnuts (use coffee grinder)! For lunch you can put 1 teaspoon flax seed oil in soup that is in plate and not tool hot or in the salad. The eczema disappeared in 2-3 monts and never came back :) and even now, after 25 years, my son has no pigmentation or hair in the skin area where was eczema. The above helped my son and hope it will help you as well. Look for Dr. Johanna Budwig diets and introduce to your child diet as much as he/she is happy to eat without forcing to cause child stress. Eczema and allergies are consequences of weak immune system.

  4. What about a bread recipes, our kids like bread but we are not eating wheat since it really has no nutritional value?

  5. I love these tortillas so much that I ate tacos for a week straight. It has been difficult finding food options when you have multiple food sensitivities and sometimes the things you find do not taste good. Thank you for providing another delicious recipe.

    • Thank you for your comment Shannon. I’m so happy to hear that these tortillas are a hit for you! We had a batch last night for our soft taco night and I’m a fan too. :) Best, Terris

  6. Hi!
    I tried these this morning and I think I missed something. The dough was gooey so I added more of the 2 flours. Then when I cooked them they just broke. I did use regular baking powder because I wanted to see if I would like them. Does that make a difference? I really want these to work for me! I think also I may have had them too thick but when I rolled them out thin they broke too. Any help would be great. I need to be gluten & grain free. Thank you so much. :)

    • Hi Julie, I’m sorry to hear that you had trouble with the recipe. Since I see that you need to be gluten and grain free, I’m wondering if you used different grain-free flours since millet and quinoa wouldn’t qualify? If you did make a substitute that would have a significant impact on results. Also things like omitting the xanthan/guar gum or changing the fat would also cause differences in how your dough behaves. Using regular baking powder should not have any effect on the results so I think you’re safe there! Let me know any more details you have and I would be happy to help! Best, Terris

  7. I need to try these ASAP! The thought of being able to have a tortilla that’s safe and tasty makes me very very happy! I bet my daughter who has a ton of food allergies would love to bring these to school too!! What sort of fillings do you put in them for your son?

  8. Has anyone tried to soaking these? I am trying to be better about grain prep in our house, and haven’t tried soaked tortillas yet. Thanks!

    • When I get 6 tortillas from this recipe they are quite small. Like the size of a classic corn tortilla you can buy at the market. If you want larger “flour” tortilla size you may want to double the recipe and make about 8 tortillas (rather than the 12 a double batch should yield). Good luck!

    • Hi Kimberly, I’ve made these with coconut oil, canola oil and olive oil with success. I actually think that it makes for an even more pliable final product. Let me know how it goes. We just had soft tacos night tonight and I made the olive oil version instead. Delicious!

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