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Gluten free quinoa tortillas

My man and me we love Friday night food to be a little carefree – we call it TGIF food.  It usually involves some wine and we may have it with some homemade humus and some crunchy veggie dippers.

What follows could be a prawn stir-fry with rice noodles made in minutes, or big slabs of my gluten free quinoa pizza or I may fry some fresh prawns with some spring onions, add a little tamari et lemon and we will greedily stuff these quinoa wraps with them and some shredded lettuce.

Because if we can dispense from having plates, so much the better!

Most tortillas here in Paris are gluten-based and again I’m so grateful for Alyssa at Simply Quinoa that creates her recipes with a gluten-free quinoa twist.  She has come with a really fantastic recipe here, nicely balanced in proteins, full of fibre and not too high glycemically speaking.

The secret ingredient? Psyllium husks like the ones I use in my GF quinoa bread which will give the tortillas their bendability.  The two flours used are quinoa (I just blend quinoa flakes for a few seconds in my Nutribullet) and chickpea flour which you may know garam flour.

It couldn’t be easier – mix the dry ingredients, add the water and make a dough.  Divide into balls, roll and press them into tortillas and cook them up.

They keep well at room temperature for 1 – 2 days if they’re in a sealed container or bag or you can choose to freeze them: wrap them up in parchment paper and stick them in the freezer where they will keep for 4 – 5 months. To use them, just let them thaw to room temperature and quickly reheat them in the oven (on low).

INGREDIENTS pour 10-12 tortillas depending on size

  • 2mugs quinoa flour
  • 1mug chickpea flour
  • 1tsp psyllium husks / powder
  • Pinch of salt
  • 1mug of water

 PREPARATION

  • Mix all dry ingredients in a bowl, then add water to form a thick dough.
  • Divide dough into 10 – 12 equal parts and roll into balls.
  • Place each ball between two pieces of parchment. 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 and cook for another 1 – 2 minutes.
  • Repeat until no more dough remains.
  • Fill them up as wished (see above for options – For vegans, prawns may be replaced with lacto-fermented basil tofu like the Sojami Tofu Pesto one I love if you’re in France or any other in your country).

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