These gluten free Tortilla Quesadilla ‘s are so delicious … finally they turned out just right!
My boys love these and this time they even look like store bought! Looking at the ingredient list of store bought tortillas you realize that there are some preservatives needed to keep it pliable and to have a long shelf life. So I have been making it at home for a while now. It is a little bit time consuming but after a few times it goes so much faster.
I rolled the dough out and placed a plate on top to cut around it. This way they look like “regular” ones … I don’t mind if they look a bit rustic but kids had to get used to the homemade variety. Now, they look like on the pic further down with the sweet potato filling and my little chef has been rolling these and his quiet good at it too!
Ingredients for 12 tortillas,
2,5 cups of gluten free flour or organic spelt flour. Spelt makes n easier rollable dough due to its gluten content. I make both versions. The gluten free flour I mix myself but you can use store bought. Always check the ingredients list, some are all potato starch, corn- and rice flour.
- 1 cup quinoa flour
- 1 cup sorghum flour, white or whole
- 1/2 cup tapioca flour
- 1/2 to 3/4 tsp. pink salt
- 2,5 tsp. baking powder, aluminium free
- 1/2 tsp. baking soda
- 1 tsp. lemon juice
- 3 Tbsp. melted coconut oil
- 1 to 2 cups of warm water, depending on the flour you use
- extra flour to roll
Add the flour, baking powder and soda, salt in a bowl. Make a whole in the middle of the flour mixture, add the melted coconut oil and 1 cup of the warm water. Start mixing with a fork and if it seems to dry keep adding water, it should form a ball that you can kneed with your hand until it is a nice, stretchy dough. Let it rest for 30 minutes and divide it in 12 pieces. I sometimes roll them out all at once and layer it with parchment paper, or roll and bake at the same time, depending on my schedule. For the first try I would advice to roll first then bake.
Bake the tortillas in a hot pan, no oil needed, a few minutes per side until some bubbles form and it looks dry. Turn, second side goes faster. Don’t bake too long or it will become too dry to roll. When done I cover them with another plate to keep it warm and soft.
Fill the tortilla with whatever you like. We used sliced red bell pepper, cucumber, avocado, celery and arugula. Also some crispy chickpeas, olives and a homemade tomato sauce.
Option two are these delicious Sweet Potato Bean Quesadillas,
- 1 big sweet potato, steamed or baked
- 1 Tbsp. coconut oil
- 1 to 2 big sweet onions
- 1 avocado, sliced thinly
- handful of spinach cut in strips
- 1 cup black beans, cooked or bought, rinsed well
- 1/2 tsp. paprika powder
- 1 tsp. coriander
- 1 tsp. cumin powder
Slice the onion in thin strips and bake it until brown and caramelized in the tbsp. coconut oil. Mash the sweet potato with the cumin, coriander, pink salt and black pepper to taste. When I make quesadillas I bake one side of the tortilla just for a few seconds and used the well baked side on the inside of the quesadilla. The shorter baked side forms the outside and will be baked when filled.
Divide the mashed potato mixture over about 4 tortillas and add all the other ingredients on top. I warm them in a medium hot pan with a plate on top. I push the plate down a little to make it nice and flat. Bake for about 5 minutes per side, I rather do it slower and get the filling hot. When done cover with a plate to keep it warm. Serve it with guacamole and tomato sauce and may be some creamy cashew cheese dressing or vegan sour cream.
So delicious! Leftovers are easy to pack for lunch, great with a sou or salad.
Let me know how they turned out if you give them a try!
Thank you for reading,