Gluten Free "Soft Tortillas"

Our friends Matt and Jana always come up with creative food options. I often like to see what they are inventing in their kitchen when we visit. Like these soft tortillas made of quinoa. When we were recently visiting, Matt even whipped up a sauce on the spot for us to put on our burritos, and it was amazing! I couldn't even tell you how to recreate it, but I often wish my brain worked like that. :)

This is his recipe and he taught us how to make these. They are fantastic and if you miss being able to eat a soft wrap, you'll enjoy this, like I did!

1 cup rinsed, uncooked quinoa

1 cup water (you'll be adding more water in the next step)

Blend on high in vitamix or blender until smooth

Then add in:

1 tsp. salt

1 Tbsp. sugar

4 Tbsp. olive oil

1.5 cups water

Blend it well again

It will be runny batter, so don't worry. Then heat a small non-stick skillet on med heat (our stove ranges from 1-6 and we put it on 4. We know non-stick pans aren't good for your health, but we kept one, just for little things like this.) :)

You don't really need to oil your pan. If you do it won't cook quite right. So pour about 1/3 cup of batter into the pan, while holding the pan in one hand so that you can immediately swirl the batter around (like with a crepe) so that you have a thin layer of batter covering the bottom of your pan. Leave it alone for a few minutes. Probably about 4-5 mins. If you try to flip it too early it will bunch up and not want to flip (like it's sticking), so it's better to almost neglect it. Before you flip it, drizzle a tiny bit of oil on top and swirl around or brush it around. It's ok if it's getting brown and crispy. Then when you are able to get the spatchula under it, flip the whole thing. Let it cook for about 2 mins on the other side and it's done. You can just stack them on a plate as you make them. The thinner they are the crispier. We like them kind of thin and sometimes layer two of them to eat a burrito. Fyi: because these are gluten free they won't hold up quite as well as a tortilla, so make a small burrito and fold carefully, or just fold it like a wrap.) We tired to pack them full and they tore a little, but still they are soft and amazing!! If you can eat cheese you can easily make a quesadilla out of them! Or coat them with cinnamon and sugar and you have an elephant ear!!! Seriously, that's beyond exciting to me! :) They also reheat on your skillet really quickly! We made a large batch yesterday for lunch, and then at dinner just threw them in the skillet for 2 mins to reheat them. The crispy ones will even soften in the fridge the longer they sit.

Also, one last bit of info, the first time I made these it took me about 5 attempts to get it perfect. Now I can make them consistently right, but it took some practice, so don't give up! Enjoy! And thanks again, Matt!