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

a stack of amaranth tortillas on a gray background

4.48 from 17 votes

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

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

Prep Time3

Cook Time5

Total Time5

Course: Tortillas & Flatbreads

Cuisine: American

Keyword: amaranth, easy vegan gluten-free tortillas

Servings: tortillas

Author: Camilla

Ingredients

1 cup amaranth flour (see notes for options)
1 cup water
Optional: 1/4 teaspoon salt
See notes for adding other flavorings

US Customary - Metric

Instructions

Whisk the amaranth flour and (optional) salt, as well as any optional flavoring, in a medium mixing bowl.
Add the water, whisking until completely blended. Let the batter stand for 2 to 3 minutes to thicken. The batter should be the consistency of a thin pancake batter to make tortillas that are akin to traditional flour tortillas.
Heat a medium size nonstick skillet over medium heat until just hot.
Add about 1/3 cup of the batter to the heated skillet. Working quickly, tilt the skillet so that the batter evenly covers the bottom of the skillet.
Increase the heat to medium-high and cook the tortilla for 1 to 2 minutes until the edges are light golden brown, and the surface appears cooked/ just dry. Slide a spatula underneath and flip over. Cook for about 1 minute longer until just set.
Transfer the tortilla to a cooling rack to cool and repeat with the remaining batter. Use as you would any other tortilla!

Notes

Storage: 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.

Quinoa Variation: An equal amount of quinoa flour can be used in place of the amaranth flour.

Using Whole Grain Amaranth: You use an equal weight (140 grams--about 3/4 cup, plus 1 teaspoon) of uncooked amaranth grains, in place of the flour, in one of two ways:

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.

Optional Flavorings: Add up to teaspoon of your favorite 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.

Nutrition