Straightforward Vegan Gluten-Free Amaranth Tortillas (Oil-Free)

Straightforward vegan gluten-free amaranth tortillas are the gluten-free tortillas you have been searching for! This straightforward recipe for kitchen-made tortillas is also oil-free, nut-free, seed-free, and gluten-free. No rolling pin required!

I am always grateful for suggestions for new recipes–this post is a case in point!

A few months back, I published an oven-baked Amaranth Flatbread. A reader let me know that she tried it and like it, but…did I have an equally plain recipe for amaranth tortillas?

I did not. Until now!

What is Amaranth?

Amaranth is a teeny-tiny ancient grain (or, more precisely, apseudocereal) that is native to Peru. It was a major food crop of the Aztecs and is loaded with calcium, magnesium, iron, phosphorus, potassium and B vitamins.

It shares many of the same features ofquinoa, most notably that it is also considered a complete plant protein, boasting all of the essential amino acids. Amaranth is particularly abundant in lysine, an essential amino acid missing from most grains.

Amaranth also has a mild, nutty flavor that is straightforward to love.

Recipe Features

These straightforward amaranth tortillas are nourishing, versatile, satisfying, satisfying, and all of the following, too:

• Vegan (no eggs, no dairy)
• Gluten-free
• Oil-free
• Nut-free
• Seed-free
• Sugar-free
• No rolling pin required
• Made without additional flours or starches (such as rice flour, tapioca flour, or cornstarch)

Ingredients for the Amaranth Tortillas

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

You only need plain ingredients for these straightforward tortillas:

• Amaranth flour
• Water (I use filtered tap water)
• Optional salt (table salt or sea salt)

Option: Grind Your Own Amaranth Flour

If you have whole grain amaranth on hand, you can easily grind it in a high speed blender in about one minute. I also have instructions for using whole grain amaranth without grinding it separately into a flour. The instructions are in the recipe card below.

I like to add a little bit of salt to the batter to enhance the flavor of the tortillas. You can also add flavorings, such as garlic powder, onion powder, herbs, or spices, such ground cumin.

Any Substitutions for Amaranth Flour?

Yes! You can use an equal amount of quinoa flour to make 1 ingredient quinoa tortillas.

Alternative flours, such as millet flour, rice flour, teff flour will not work 1:1 for the amaranth flour. However, I have many other tortilla recipes on my site to choose from.

Here are some options, or type type “tortilla” into the search box for many more.

• 2 Ingredient Grain-Free Vegan Tortillas (no oil)
• Straightforward Millet Flax Tortillas (V, GF, oil-free)
• 1-Ingredient Red Lentil Tortillas {Grain-Free, Vegan}
• 3-Ingredient Oat Chickpea Tortillas (V, GF, Oil-Free)
• 2-Ingredient Chickpea Flour Tortillas
• 3-Ingredient Sweet Potato Tortillas
• 1-Ingredient Black Bean Tortillas
• Grain-Free Spinach Tortillas {2 ingredients}
• 1-Ingredient Split Pea Tortillas

Step by Step Directions

Note that the complete instructions are also in the recipe card below.

Step 1: Whisk the Batter

In a medium bowl, whisk the dry ingredients: amaranth flour, (optional) salt, and any other (optional) flavorings (e.g., garlic powder, or sweet or savory spices).

Add the water, whisking with a wire whisk until completely blended. Let the batter stand for two to three minutes before proceeding. This allows the flour to be fully hydrated before cooking.

The batter should be the consistency of a thin pancake batter— not too thin, not too thick— to make tortillas that are akin to traditional flour tortillas.

Thinner batter will still work (the results will be more like crepes). Thicker batter will be more difficult to spread, so add a small amount of extra water (a little at a time), as needed.

Step 2: Cook the Tortillas

Heat a medium size nonstick skillet over medium heat until just hot.Note: It is important to use a nonstick skillet or the tortillas will stick.

Add about 1/3 cup of batter to the heated skillet. Working quickly, tilt the skillet so that the batter evenly covers the bottom of the pan.

Increase the heat to medium high heat and cook the tortilla for 1 to 2 minutes (it may bubble and puff slightly in a few places).

Once the edges are light golden brown and the surface appears cooked/dry, slide a spatula underneath and flip over. Cook for about 1 minute longer until the other side is set.

The tortillas will often have a few dark spots–typical of tortillas. It is a good thing!

Step Three: Cool

Transfer the tortilla to a cooling rack to cool and repeat with the remaining batter.

That’s it!

Use Amaranth Tortillas as You Would Flour Tortillas

You will love using these tortillas in all of the expected ways, including wraps, tacos, burritos, quesadillas, or scooping up black beans, salsa, guacamole, or any other foods you wish to scoop into your mouth.

Here are some go-to fillings:

Serving Suggestions

You can serve these quinoa tortillas with any sweet or savory filling.

Sweet fillings that we love are:

• Peanut butter
• Almond butter
• Sunflower seed butter
• Fresh fruit (e.g., berries or banana slices)
• Red lentil dal spread
• Lentil taco meat
• Brownie batter hummus

The tortillas are flexible (especially when warm or room temperature), which means they can be rolled or folded without breaking.

Happy eating!

Storage

The amaranth tortillas are at their very reliable shortly after being made. However, they keep well, too. Store the tortillas in an airtight container in the refrigerator for up to 3 days, or the freezer for up to 6 months.

To prevent sticking during storage, I suggest layering the tortillas between pieces of wax paper or parchment paper.

Flavor Variations

Add up to teaspoon of your go-to savory ground spices (e.g., cumin, smoked paprika, mild chili powder, garlic powder, onion powder) or sweet spices (e.g., cinnamon, allspice, pumpkin pie spice, ginger). Alternatively, add a teaspoon of dried herbs, such as basil, oregano, Italian herb seasoning, or herbs de Provence.

FAQ

• What is the Flavor of Amaranth Tortillas?Amaranth has a mild, neutral flavor, which means that these tortillas likewise have a mild, slightly nutty flavor.
• How Should I Serve Amaranth Tortillas?You can serve the tortillas as you would for any tortillas, I. Recipes for tacos, enchiladas, burritos and wraps. You can also use the amaranth tortillas a substitute for crepes.
• Why is My Batter So Thick? I Followed the Recipe!The answer is most likelymeasurement. Using a digital kitchen scale (they are inexpensive) to measure ingredients will generate accurate and consistent results, especially with recipes that call for alternative flours.
• Can I MakeLargeTortillas?Yes! Use a large skillet and more batter per tortilla (1/3 to 1/2 cup of batter per tortilla), spreading the batter into a larger circle. Use extra care when turning/flipping the tortillas.
• My Tortillas are not Especially Flexible. Why?It is most likely that the tortillas were left to cook for too long and have dried out. The next time you make a batch, only cook the tortillas until they are just set.
• Can I Use Whole Amaranth Grain?Yes. You will need to use an equal weight (140 grams) of uncooked amaranth grains. This is about 3/4 cup, plus 1 teaspoon, of grains. These are the options for making the tortillas:
  • Grind the amaranth into a flour.Grind an equal weight of the uncooked amaranth in a high speed blender or coffee milll until it is a fine flour. Use in the recipe as directed.
  • Soak and blend the amaranth.Soak an equal weight of whole grain amaranth in boiling water for 15 minutes, or room temperature water for 3 hours. Drain through a fine mesh sieve. Combine the soaked amaranth with 1 cup water in a blender and blend until completely smooth.
  • NOTE:It takes a good amount of time Hat the very least, 5 minutes) to get the amaranth completely smooth in a blender (even a high speed one). The tiny seeds are really tough! You will get there eventually

Happy cooking!