Amaranth, millet, and brown rice flours team up to make tender tortillas, perfect for dressing up with beans, cheese, tomatoes, and poached eggs for breakfast. From The Homemade Flour Cookbook by Erin Alderson. PLUS! We're giving away an alternative flour starter package today, complete with 6 types of Bob's Red Mill grains/flours, and a copy of Alternative Baker and The Homemade Flour Cookbook. See below to enter.
One of the bigger surprises that came as I was working on recipes for Alternative Baker was that not all alternative flours are created equal. I began my testing using whatever flours my co-op stocked in their (awesome) bulk section. Partway through testing, it occurred to me that these flours might differ from one another in grind, and that this might affect recipes. I was tipped off by a bag of buckwheat flour. The base of flour was a creamy beige, with big flecks of charcoal-hued grain and powder-fine clumps. I noticed that this flour differed greatly from Bob's Red Mill brand, which had an even, heathered charcoal look and slightly coarser grind that didn't clump. At that point, I decided that I'd have to standardize my flour selection for the book, so I began only working with Bob's flours, with a few exceptions. You'll find the recommended brand of flour in the back of Alternative Baker in the Alternative Grains and Flours section.
(And if you want to nerd out on alternative flours with me, come to Litquake’s Eat, Drink, and Be Literary in San Francisco on Sunday October 9th, 2016. I’ll be signing books, too! Details and tickets here.)
In the end, I had to retest many recipes. For instance, the Oatmeal Teff Cookies and Teff Peach Cobbler needed several tweaks with the coarser variety of teff flour. And my sorghum peach oven pancake required that the milk be reduced by 1/4 cup since the coarser sorghum flour didn't absorb as much liquid. After all of this, you'd think I would have learned my lesson and shied away from the bulk bin. But no.
So when Erin asked me to bring flours to her home in Sacramento to play with, I didn't think twice before measuring my powder-fine bulk bin sorghum flour into a jar for the oven pancake.
Erin sauteed pears, blended the pancake batter, poured it into a skillet, and stuck it in the oven. "Does it puff up like a wheat-based oven pancake?" she asked. "A little less," I said, confidant that the pancake would rise and puff, the pears floating to the top, creating a lovely mosaic of fruit slices.
But the pancake hardly moved, and the pears stayed resolutely hidden beneath a layer of pancake. It was then that I realized my mistake, and remembered the hours of testing that went into perfecting the dry-to-liquid ratio of this very recipe with Bob's sorghum flour. Luckily, Erin was game to improvise, and cooked up some additional pear slices to serve atop the pancake. She drizzled the whole thing with honey, cinnamon, and a dollop of Greek yogurt. In the end, it didn't matter much – it still boasted a crackly top, tender middle, and mild flavor, if a bit more dense than the original.
On a more successful note, we made Erin's quinoa tortillas from The Homemade Flour Cookbook, subbing in amaranth for the quinoa flour just for fun. Since amaranth and quinoa are closely related, with similar flavors and textures when ground to flour, and the same weight per volume, no changes were needed to make the tortillas. Homemade tortillas are heads and tails above storebought, and I was thrilled to learn Erin's techniques for making them, no tortilla press needed. She simply rolls hers out using a nifty rolling tool that looks like this, then fries them up in a dry skillet, stacking them within a damp cloth to help keep them bendy.
Onto the tortillas we piled Erin's spiced black beans, some late-season cherry tomatoes, and poached eggs (Erin's genius idea since we both prefer them to fried eggs). The complexity of the amaranth comes through in these, softened by brown rice and millet flours, and a good dose of salt. Paired with gently spiced black beans, they make me think of amaranth's Aztec roots. (Another bomb amaranth recipe = Sarah's amaranth waffles!)
Now that I know how easy it is to make whole-grain, gluten-free tortillas, I'll be making these on the regular. And so can you! Because today we're giving away the grains and flours needed to make these recipes.
*THE GIVEAWAY IS NOW CLOSED*: We’re each giving away a set of Bob’s Red Mill grains/flours – everything you need to make these recipes (Sorghum Flour, Sweet Rice Flour, Oat Flour, Millet (grain), Amaranth (grain), Brown Rice (grain)) and a copy of The Homemade Flour Cookbook and Alternative Baker.
TO ENTER: Leave a comment below about your favorite grain/flour OR leave a comment about a grain/flour you would like to know more about! For your second chance to enter, pop over to Naturally Ella!
THE DETAILS: Open to residents in the U.S. and Canada. Giveaway will run from Sunday, October 2nd through Wednesday, October 5th, 2016. Winners will be notified by email by Tuesday, October 11th.
Get the recipe for the Sorghum Pear Oven Pancake over at Naturally Ella.
More Breakfast Recipes:
- Migas
- Shakshouka
- Chia Pudding Breakfast Bowls
- Breakfast Bars with Tart Cherries, Toasted Pecans and Chocolate Chunks
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this vegetarian breakfast taco recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Gluten-Free Amaranth Tortillas + Vegetarian Breakfast Tacos
Print Recipe Pin RecipeIngredients
Tortillas:
- ½ cup (55 g) amaranth flour (or quinoa flour, as per the original recipe)
- ¼ cup plus 2 tablespoons (45 g) millet flour, plus more for rolling the tortillas
- ¼ cup (36 g) brown rice flour
- 2 tablespoons (16 g) tapioca flour
- 2 tablespoons (16 g) cornstarch
- ½ teaspoon fine sea salt
- ½ teaspoon baking powder
- ½ cup (118 ml) cool water
- 2 tablespoons (30 ml) olive oil
Fillings:
- salt, as needed
- 1 tablespoon rice vinegar (or other neutral vinegar)
- 8 super good eggs
- 1 ½ cups cooked black beans (or 1 15-ounce can)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 8 ounces pepper jack or other tasty melting cheese, grated
- handful cilantro leaves
- 1 cup cherry tomatoes, halved
- 1 large ripe avocado, peeled, pitted, sliced
- lime wedges
- salsa
- sour cream or Greek yogurt
Instructions
Make the tortillas:
- In a large bowl, whisk together the amaranth, millet, brown rice, and tapioca flours with the cornstarch, salt, and baking powder. Pour in the water and olive oil and stir with a wooden spoon until the dough comes together in a ball; the dough will be fairly soft. Let rest for 5 minutes.
- Preheat a griddle or large skillet over medium heat. Generously flour your work surface with millet flour and divide the dough into 8 equal portions. Roll each ball of dough out into a thin round, using a metal bench scraper to move the dough around, dusting with more millet flour to prevent sticking, into a 5-inch round about 1/8-inch thick. Use the bench scraper to transfer the tortilla to the griddle and cook on each side until lightly golden and forming air pockets, 1-2 minutes per side. Take care not to overcook or the tortillas will become too brittle. Repeat with the remaining tortillas. As you work, stack the tortillas in a clean, damp kitchen towel to keep them soft and pliant.
Make the tacos:
- In a wide, stainless steel skillet, bring 2-3 inches lightly salted water to a boil. Reduce the heat to keep the water at a bare simmer and add the vinegar. Crack 4 of the eggs into 4 small bowls. Holding a bowl close to the surface of the water, slip in an egg; repeat with the remaining eggs. Cook the eggs 4 minutes for a medium poach, then remove with a slotted spoon to paper towels to drain. Repeat with the remaining eggs.
- Heat the beans in their liquid in a small saucepan set over medium heat, adding the cumin, chilli powder, and salt to taste, and a splash of water to keep them moist. Cover and keep warm.
- Layer each taco with a scoop of beans (drained if watery), sprinkle of cheese, handful of cherry tomatoes, and a few avocado slices. Top with a poached egg. Serve immediately, passing salsa, sour cream, and lime wedges at the table.
Lily Elizabeth says
I love oat flour! And I would love to try hazelnut flour! I am in the process of making acorn flour and would love to know more about it!
Kaela Plank says
As a nutrition graduate student, it is great to see Chefs creating recipes with alternative flours because it encourages others to explore the variety of grains available for cooking. I myself have never used rice flours for cooking but I love to incorporate different flours into recipes to create multigrain alternatives. For instance, multigrain pancakes with spelt and buckwheat flour.
Celeste says
I enjoy brown rice flour - keeps gluten free blends light, but still crispy!
Heather Yoder says
I love Bob's Red Mill products! They have made transitioning from conventional baking to gluten free baking so much easier! One question I had is the difference between xanthan gum and gaur gum. I know they are both thickeners and emulsifiers, but one day I could not find my xanthan gum and used guar gum instead. My finished cake, which I had made countless times, definitely had a funky texture.
Kelsey says
I love oat flour, mostly because of how easy it is to make. I also love coconut flour and chickpea flour. I've never tried amaranth flower, so looking forward to trying out this recipe!
Christina says
I would love to learn more about amaranth, because I have never cooked with it before but I have heard it is a complete protein, so I would love to learn how to incorporate it into my diet. This recipe looks like a great place to start!
Coleen says
I like the ease of oat flour (and that it's inexpensive compared to a lot of the alternative flours), and have used almond flour and tapioca flour successfully in recipes. I have had many failures with coconut flour--not that the recipes didn't turn out, just that the mouthfeel was so different and off-putting that the muffins (or whatever) would sit, undesired, until moldy.
Bianca T says
i would love to try sorghum and rice flour! so far iāve only experimented with almond flour and coconut flour (along with good ol fashioned wheat and oat flours)
Rosie says
Yes you must! Sorghum flour is my go-to for a simple 1:1 gluten free substitute and rice flour is perfect for crumbing and creating delicate biscuits
Kara says
I'm curious about almond flour! I think it has potential to add protein to a dish but not sure the best way to use it! Thanks!
Krista says
I have recently been loving buckwheat flour! I made your buckwheat chocolate chip cookies this weekend and I was amazed at how well they turned out. I also went out and bought some teff flour and tried the same recipe with that! So, so delicious. Can't decide which one I like better!
Sarah @ Snixy Kitchen says
omg omg omg I wanna win!!! (Also why don't I have Erin's book already. I need to remedy that...). My fav flour is....can you guess? chestnut flour! And hmm...I guess I'd like to know more about sorghum flour!
Such a beautiful collaboration - these photos look like a true mash-up of both your and Erin's styles. And I'm DYING to try homemade tortillas now!!
Megan says
I would be over the moon to win a copy of these books and Bob's goodies! Brown rice flour is the workhorse in my kitchen followed by almond "flour" then buckwheat. When I have sorghum I love to use it, too. I'd like to experiment with chestnut flour but haven't gotten my hands on any yet. I've never used amaranth either!
Kayla Raven says
TOTAL grain geek here! I'm loving all the health benefits from using whole grains and grinding them myself. I particularly like spelt! It's perfect for muffins, the texture, consistency is spot on for a mess free muffin...which is crucial for a mom of 4 little ones! š
Kat says
I once made a chocolate cake with teff flour and I fell in love that flour!
Meryl says
I don't have a favorite flour...yet. Mostly it depends on what other ingredients I'm using. Almond flour is great with gingerbread type spices, buckwheat flour is great with chocolate...I haven't yet but would love to try teff flour.
Jennifer Jay says
Just experimenting with oat flour and would love to try amaranth- thanks for the great recipe to get started!
Rosie says
Favourite flour: coconut. Interesting taste, high fibre, super-power absorbent abilities.
Most used flour: sorghum. Definitely sorghum.
But any alternative flour is a feature in my baking kitchen! I have a massive tub all to myself (as the only gluten intolerant in a household of five) full of gluten free goodies and I would love to refresh it with some new and interesting finds
Jessica Kelley says
Spelt and oat flour are my go to flours. I have experimented with others but you know how that goes. Sometimes you win sometimes you lose. I was just over on Sophie's blog (The Green Life) commenting on how I need to get my hands on The Alternative Baker because yes, experimenting is fun but it's nice to have quality recipes to turn to. Anyways, this collaboration is wonderful! You two are fabulous and always putting out beautiful recipes and photos to go along with them.
Jennifer Walther says
Just starting to use alternate grain flours. Recently purchased millet flour and need to know more about it's uses. Looking forward to exploring your site.
Lori says
I'm a wanna-be grain geek, have only tried oat flour. Would love to experiment with millet and sorghum. Thanks for giveaway!
Sallie says
I've never worked with sorghum flour before. Looking forward to getting to know more about it.
Brenda Penton says
My favourite is oat flour. I just love the taste of it in recipes. I'm interested in trying new types of flours.
Kathy says
I'd like to know more about tigernut flour.
Gina says
I need to know about all! My son was just diagnosed with a gluten allergy and I'm leaning how to cook for him. I'm thankful for finding both of your Websites.
Lana Burge says
I love me some almond flour!! Any sweet treat with almond flour makes it basically impossible for me to avoid. As I was reading this recipe I was thinking "Hmmm, I need to try Amaranth flour." So that's definitely the flour I would like to know more about.
lauren @ climbing grier mountain says
Mmmmm......I'd like a few of these breakfast tacos this morning! Gorgeous and delicious recipes!
dana says
I am excited to experiment with "alternative " flours. It is wonderful to have all the options now and to be set free in the food world. Thanks for all the amazing recipes and information.
Jennifer Jones says
I really like rice flour, but I'm wondering which flour mostly resembles white wheat flour? My children are getting better at eating my food, however they are children and picky. I wish I could afford to buy lots of different flours to try alas, it's not in the cards.
Alanna says
Hi Jennifer, I feel you! I usually use a blend of oat, sweet rice, and millet flours to mimic all-purpose. My book has a bunch of recipes that use that combo. :)
Taylor @ Food Faith Fitness says
I have yet to try amaranth, but I have heard such awesome things about it! We are HUGE into breakfast tacos in this house, and I can see these becoming a major staple!
Deb|EastofEdenCooking says
Making bread with spelt flour is a fantastic way to use alternative flours. I haven't tried sorghum or teff flours yet. An added bonus with using alternative flours is the wide range of flavors and textures that open up an entire new world in our baking. (I agree, the grind size of any flour makes a world of difference in baking.)
latifa daum says
I love brown rice flour for its natural sweetness. Both books look amazing!
Pamela says
I LOVE the flavor of amaranth so i am definitely keen to try these tortillas. As someone with an allergy to wheat I have found i have to get creative with alternative flours in order to produce some decent baking. It's so nice to get guidance from two awesome cooks, as i tend to be a hesitant baker! Keep up the excellent work you two-it's much appreciated.
Kim says
I am new to the world of alternative flours and I would like to know more about sorghum and oat flour!!
Beth R. says
I'm currently having a love affair with both millet and chickpea flour.
Pam says
I have just begun experimenting with alternative flours and am anxious to try more. I've found some alternative flours (Bob's Red Mill) in my local co-op but will need to order others online.
cheri says
I'd like to try sorghum flour in my baking. I often make pancakes with einkorn, buckwheat and oat flour.
Ruth says
These tortillas look amazing... and the photos... I can't wait to make them... and dying to get my hands on your gorgeous books! If only I could take a few weeks off to bake :)
I'm obsessed with alternative flours. How does one chose a favourite?!? Depends on the treat... love that nutty, cocoa, warm & rich flavour of buckwheat, which will definitely get used a lot in the fall/winter, and teff's almost chocolately flavour but more mild and sweet. The earthy graham/gingerbread-like flavour of mesquite is so unique, and of course sorghum and millet are so versatile... love them all! I'd love to experiment more with chestnut & mesquite!
Adrienne says
I love using oat flour because of its mild, earthy flavor. I want to branch out to amaranth and teff, among others. There's so much variety that can give depth to recipes that have become rather mediocre.
Thank you!
Stephan Tobin says
I don't have time to make the tortillas but the fixings inside look great and I'm always looking for breakfast foods other than the cold cereal or oatmeal I usually eat. Also, the double rolling pin you reference is no longer available at the place you mention. Perhaps they are selling it someplace else.
Although I miss sharing these wonderful recipes of yours in person, I at least get to go to the Bob Red Mill's store in person here in the Portland area.
Angela says
Oh my, I would love to be having those lovely tacos for breakfast right now! I have been replacing wheat with whole grain spelt flour in all of my baking the past year. I have noticed some issues with liquid ratios and textures, as well as baking times. I've been too intimidated to experiment with other flours... I have both cookbooks on my wish list! Thanks too for the heads up about flour quality from different sources... I had no idea.
Alanna says
I've totally had the same experience subbing whole spelt flour for wheat. I think subbing by weight can help; spelt flour is lighter than AP so that can be part of the problem. You're in good hands with my and Erin's books though - all the recipes are super well-tested. :)
Cassy says
There are so many great ones it would be hard to choose just one! But some of my go-to flours are buckwheat, oat, almond, sorghum, millet, chickpea, and brown rice. You use mesquite flour in your cookie post from the other day...and I'm intrigued! Congrats on the release of the cookbook :)
Kiki says
I would love to learn more about coconut flour and its absorbing property! Also buckwheat flour!
Melanie Adams says
I've used oat flour (homemade), almond flour, millet flour and coconut flour in the past. Not super crazy about the coconut; I thought it lent an odd flavor to the items I used it with and am leery about trying it again. I am interested in the nut based flours, especially hazelnut and chestnut, and the amaranth has been on my list to try for a while. Bob's is my favorite flour and grain brand; I love the variety of products and the prices are terrific.
I actually just received my copy of Alternative Baker yesterday and am really looking forward to trying some of your gorgeous recipes. Congrats on the book; I hope its a huge success for you!
Alanna says
Aw, thanks for ordering the book, Melanie! I had to do a fair bit of experimentation with the coconut flour, but I really love it in the recipes in the book (coconut cream tart, cashew lime blondies, and coconut tres leches cake, to name a few). Let me know if you give coconut flour another chance! :)
Gretel Pelto says
What a great idea to get these comments ā so much fun and so interesting to read. The developments in the last few years on how to use alternative flours effectively is staggering. Itās like coming out of a dark labyrinth into the light. Thank you to all the creative chefs who have brought about this remarkable change. Itās great to see recipes for some āmain lineā alternative flours, but it is especially exciting to learn how to use the less common ones ā more on amaranth and kaniwa please
Alanna says
Agree with you 100 percent, Gretel! I'd like to try kaniwa, too!
Jerelle says
I like to use millet flour and buckwheat flour. I am interested to try amaranth and teff flours! Alternative flours are so fun to use!
Jennifer Farley says
Your photos are absolutely beautiful! And this sounds like a fabulous recipe.
Katherine Percival says
I love using oat flour in baked goods. I also love the flavor of buckwheat flour. I would love to branch out and continue experimenting!
Roshni Patel says
My favorite flour has to be chickpea flour/besam because it's such a key ingredient in some of my favorite Indian foods. But I'd love to learn more about buckwheat flour - it looks so beautiful in the buckwheat bergamot double chocolate cookies from Alternative Baker!
Tori says
Buckwheat flour! I love to make pancakes with it and I sweeten them with whatever mashed up seasonal fruit I have on hand.
Claire Swingle says
I was in the bulk foods section at the local co-op scooping some amaryth seed into my little bag, the first time I had ever decided to use amaranth seed (trying to spice up some homemade granola) and a middle aged man scooping some neighboring grain looks at me and said, "ah, amaranth, what a magical grain" and nodded approvingly at me. I was nervous that he would ask me what I was making with it because I was embarrassed that I didn't know any other recipe or use for it. I want to know the magic that that man was talking about with the amaranth seed!!
Alanna says
Haha, that's fabulous! I have a popped amaranth granola in my book, too! I think it's pretty magical. :)