Passover Prep: Quinoa Flour Tortillas

gluten free, dairy free, vegan, passover, homemade tortillas, quinoa flour

Ready for another round of confusion about what can and can’t be eaten during Passover? I wasn’t planning on providing that day, but as luck would have it, this is now the case.

(For Part 1 on Passover food, click here!)

I wanted to tell you that no one would disagree about today’s main ingredient, quinoa, and its status as a Passover-friendly food. Because quinoa, a grain-like crop hailing from South America, is a newcomer to North American and European diets, arriving on the scene in the 1970’s or so. Quinoa is not a grain, but rather a member of the goosefoot family, bearing a close relationship to spinach and beets. And because of that, the rabbis deemed it permissible for Passover.

Genius that I am, I set my heart on sharing a fun new quinoa recipe to get you ready for Passover. Besides, I know a lot of you like quinoa simply because it is healthy and gluten-free, and no one is arguing about that! But we Jews, apparently we like to argue. Because for the first time, I came across a slew of controversy regarding quinoa’s status as a Passover-friendly food. Some argue that there is no reason to ban foods that were introduced for human consumption after the original rules were set, as long as they haven’t come into contact with the forbidden grains. Others argue that since Jews never ate these foods during Passover (because, remember, they weren’t around!) that we should not either. Yet that leaves the question as to why two of the most popular and universally accepted as kosher-for-Passover food items are potatoes (which were not cultivated in Europe until later times) and flourless cakes made of cocoa (ground from a bean which also didn’t exist in Medieval Europe).

My head. It spins.

One thing I learned for certain, though, is that even rabbis who accept quinoa as a kosher-for-Passover food do not extend this right to quinoa flour. Why? Because it is often, if not always, milled in facilities that also process the grains we are forbidden to consume during Passover.

gluten free, dairy free, vegan, passover, homemade tortillas, quinoa flour

Of course, I figured this all out after I decided that tortillas made of quinoa flour would be the latest and greatest addition to my Passover repertoire. After I had already made two batches and sworn off ever buying another packaged flour tortilla, because they don’t hold a flame to this hot-off-the-skillet goodness. And after I realized how easy it is to make your own tortillas. (It really is, I promise.)

In any event, you could still make these during Passover if you are like me and not overly concerned with the rabbinic rules about cross-contamination. Or, perhaps, if you grind your own quinoa flour, in your very own mill (I hear this is the next big rage in kitchen appliances), preferably a mill that hasn’t seen wheat, barley, oats, spelt or rye. (And you might want to save some room for grinding your own coconut flour if you, like me, had the genius idea to bake a Passover cake with it! Despite the fact that shredded coconut has been a staple in Passover desserts for years, I’d be willing to bet that coconut flour is the next thing to be banned!)

gluten free, dairy free, vegan, passover, homemade tortillas, quinoa flour

One final note about this recipe:  See the ragged shape? Obviously these tortillas don’t look like store-bought, because they’re not! Their rustic character didn’t stop us from stuffing them with the guacamole and roasted vegetables you see here, and scrambled eggs and cheese the next morning. Hey, do you think Moses’s matzoh looked like this? I certainly do not.

PrintPrint SaveSave

Quinoa Flour Tortillas (Gluten Free and Vegan)

Yield: 12 small tortillas

If I can roll out my own tortillas, anyone can! The addition of psyllium husk powder to this recipe for gluten-free and vegan tortillas makes for a tender and chewy final product.

These tortillas are incredible when served straight out of the pan. Wrap leftovers in plastic wrap and refrigerate. They will keep well for a few days and can be reheated on a hot skillet.


1 1/2 cups (6oz) quinoa flour, plus 1/4 cup (1oz) for rolling
3 tablespoons (30gm) psyllium husk powder
1/4 teaspoon salt
1 cup warm water


In a medium bowl, whisk together the quinoa flour, psyllium husk powder, and salt. Add the water and stir with a fork until everything comes together. Turn onto a clean surface and kneed until smooth. Cover with a dish towel and let rest for one hour.

Place a cast iron skillet over medium-high heat. Divide the dough into 12 equal portions. Flour your work surface and rolling pin. Working with one piece of dough at a time, toss it around in the flour a bit to coat, and then roll it as thin as possible. Place it on the hot skillet for about 30-45 seconds per side, until lightly browned. Repeat with remaining dough.

Nutrition Facts:

Calories 77.5
Total Fat 1.2 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 55.1 mg
Potassium 21.5 mg
Total Carbohydrate 14.5 g
Dietary Fiber 4.6 g
Sugars 0.0 g
Protein 2.3 g

Cara Lyons,

This recipe is shared with Wellness Weekends at Diet, Dessert and Dogs.

  Pin It

24 Responses to “Passover Prep: Quinoa Flour Tortillas”

  1. 1

    branny — March 22, 2012 @ 6:37 am Reply

    I’m really enjoying the history lessons here. I have always had SO MUCH admiration for the Jewish faith – and this is a perfect example why. It seems so true to the roots.

  2. 2

    Nicole, RD — March 22, 2012 @ 9:17 am Reply

    Huh! That does sound pretty simple! I thought you needed a press and all sorts of fancy equipment. Silly me! Now, I need some quinoa flour!

  3. 3

    Heather — March 22, 2012 @ 11:04 am Reply

    I just saw these on another blog and had it bookmarked to try, I like the addition of psyllium husk though I’m always trying to sneak it in!

  4. 4

    Maggie — March 22, 2012 @ 1:33 pm Reply

    I’m not sure what’s more awesome Cara. You or your recipe for tortillas! Who knew you were such a rebel 😉 I’ll let you know when we try these, can’t wait!

  5. 5

    Elina (Healthy and Sane) — March 22, 2012 @ 4:45 pm Reply

    Hehe, we Jews like to argue. I vote for quinoa and quinoa flour during Passover!
    PS – I’m sure you’ve had this up for a while but I’m obviously slow… how do you have that pretty print box? Was that part of your redesign or is it a printing plug-in that can be added? Thanks in advance 😀

  6. 6

    Joanne — March 22, 2012 @ 8:41 pm Reply

    I’ve always kind of wondered about quinoa and passover rules. If it were me…I would eat it., And quinoa flour to boot! These tortillas look pretty fabulous to me!

  7. 7

    Kate — March 23, 2012 @ 10:26 am Reply

    I credit you with introducing me to quinoa – not just for Passover, but especially during this time of year.

  8. 8

    Ellen (Gluten Free Diva) — March 23, 2012 @ 1:39 pm Reply

    I love the idea of using quinoa flour to make matzo, oops I mean tortillas:). I’ve been making my own gluten free matzo for about 5 years, but will definitely have to add this new twist to my Passover recipes! Thanks for sharing girlfriend!

  9. 9

    Nikki — March 23, 2012 @ 5:36 pm Reply

    I am going to have to try these!

  10. 10

    Veggie V! @ Veggie V's Vegan Adventure — March 26, 2012 @ 4:07 pm Reply

    I’ve never made tortillas, but these sound awesome!
    Do you make your own quinoa flour or do you buy it? I’ve never seen it, but I suppose I could make it with quinoa flakes – just like I make oat flour with oatmeal?!

    • 10.1

      Cara — March 27, 2012 @ 10:18 am

      I bought it, Bob’s Red Mill makes it. I’m not sure if one would make it from grinding quinoa flakes or milling quinoa. Good luck!

    • 10.2

      Nikki — March 30, 2012 @ 3:24 pm

      I have milled quinoa in my vitamix in replacement of store bought quinoa flour.
      I do however buy quinoa flour too… any health food or whole food store should have it. 🙂

  11. Pingback: Quinoa Tortillas!!! | Picky Nikki

  12. 11

    Jeanene — March 30, 2012 @ 9:36 am Reply

    Oh my, these look great!
    Thanks for sharing!

  13. 12

    Nikki — March 30, 2012 @ 3:25 pm Reply

    I made these and have to say for someone who is grain-free right now, they are absolutely amazing, and SIMPLE to make! Thanks Cara!!

  14. 13

    Tamara Mannelly — April 15, 2012 @ 11:35 am Reply

    Do you think you could freeze the leftover tortillas?

    • 13.1

      Cara — April 15, 2012 @ 12:39 pm

      Hi Tamara, I don’t see why not! Try using pieces of parchment or waxed paper in between the tortillas so you’ll be able to separate them easily.

  15. 14

    Afrina — May 31, 2012 @ 1:37 pm Reply

    Hi Cara,

    these are so simple ! I’m wondering if I can substitute anything for the psyllium husk powder because I don’t have any on hand. Would ground flax seed work? Thanks !


    • 14.1

      Cara — May 31, 2012 @ 1:48 pm

      Hi Afrina, I can’t say for sure because I haven’t tried it, but I think it’s worth a shot. You might even be able to do this without psyllium or flax, but I think they would be harder to roll out. The flax should help a bit. Good luck!

  16. Pingback: Apple-Pecan Vegan Haroset Recipe for Passover - Go Dairy Free

  17. 15

    Liliane allen — October 15, 2013 @ 11:18 pm Reply

    These tortillas freeze beautifully! I make large batches and place parchment paper between each one when I freeze them. They are incredible when I take them out of the freezer and stick them in my toaster oven to re heat. They bubble up a bit like a pita bread. Thank you for such a fabulous recipe!

    • 15.1

      Cara — October 16, 2013 @ 10:06 am

      Thank you so much Liliane! This is great feedback. I should go ahead and make a big batch myself. I’ve been craving tortillas!

  18. 16

    Lori — December 6, 2013 @ 12:11 pm Reply

    Just wanted to thank you for this recipe. These tortillas have been a staple for me for quite a while and I really appreciate you sharing it. These are so much better than any of the store bought gluten free tortillas and I love the fact they don’t contain a bunch of refined starches.

    • 16.1

      Cara — December 7, 2013 @ 10:19 pm

      Thanks Lori, I’m so glad you like these tortillas!

Leave a Comment