![IMG_20171115_121232.jpg](https://steemitimages.com/DQmPQWts13Z3aCbrGoc5pGK5wvLZrRFQbV54TXUtS9e4KcU/IMG_20171115_121232.jpg)

I've been experimenting with tortilla recipes, trying to find my favorite, non-allergenic way to make them. Today I tried 20% quinoa flour/80% all purpose einkorn wheat flour (wheat is technically an allergen, but I notice that whole wheat causes a rash but white does not. I also buy einkorn wheat flour, which is what everybody thinks of when they think "wheat" - tall as a human, wheat your grandma ate. Almost all American wheat now is 18" tall and has extra gluten. You can call me paranoid about GMOs if you want, but allergies in the general population have been skyrocketing, and personally I had zero food allergies as a kid in the 70s/80s. The only things I was allergic to was one specific dog and Snuggle fabric softener. Now I'm allergic to most of the grocery store. But I digress... ).

![IMG_20171115_110045.jpg](https://steemitimages.com/DQmPbCG64dUivbSJL5AeiGeLY6prGsg9WjRSVny9gZ1txGM/IMG_20171115_110045.jpg)
*2 cups einkorn all purpose + 1/2 cup quinoa + 1 teaspoon baking powder + a couple of shakes of salt*

I also tried using butter for the first time in my tortillas (previously I used coconut oil - while it was solidified, so if it was July and it was liquid in the cupboard I measured it out and stuck it in the fridge for a bit). Butter is what I use when I make pie crust so I thought it would taste good.  I suppose lard would also work here but I only ever see it in giant tubs and I think most of that would go rancid and to waste if I'm only using it for tortillas.

![IMG_20171115_110703.jpg](https://steemitimages.com/DQmV3dDwyW8VrtfcBzkV5uzRD1GnHLneyrT8tvpYAoekeYG/IMG_20171115_110703.jpg)
*+ 1 Tablespoon butter*

Then I add boiling water, give it a little mix with a spoon, and when it's not hot enough to burn my hands anymore, I mix it with my hands. Any time I'm making any kind of bread dough I find my hands to be the most efficient mixing tool.

![IMG_20171115_111318.jpg](https://steemitimages.com/DQmU3xT6vaE8jyg8CKZuDnRRCkEFBQGdKiNJMuejmas4A7S/IMG_20171115_111318.jpg)
*+ 1 cup boiling water*

Then I knead for a few minutes, roll into a ball, coat it with a wee bit of olive oil, and put it back in the bowl to rest under a towel for ten or so minutes.

![IMG_20171115_112538.jpg](https://steemitimages.com/DQmbhRN6Zkkodi5piBsLpzz19hvZVW9iqBA4XjTTrJCYuuJ/IMG_20171115_112538.jpg)
![IMG_20171115_112603.jpg](https://steemitimages.com/DQmSPrcD9ygYUU9kvEw2o7YjrUBFRU7uajJevxjUREBMwJM/IMG_20171115_112603.jpg)

Then I divide into balls a little bigger than golf balls: my original recipe I've been tweaking off of says "golf balls" but that ends up being pretty small.

![IMG_20171115_114637.jpg](https://steemitimages.com/DQmQUZuAn4eXZGVvXS43w9qCBoAbHDGqAis2rkUU35neNPo/IMG_20171115_114637.jpg)

Roll out and cook over medium heat:

![IMG_20171115_120719.jpg](https://steemitimages.com/DQmWgGYBGADgRAs4PcQRbJTWW8HxStiYQghXGDptWyoehu6/IMG_20171115_120719.jpg)

Flip over when the top gets a little bubbly and then do the other side for a couple of minutes:

![IMG_20171115_121031.jpg](https://steemitimages.com/DQmVA275YsSJwo6Nb6SB1FLhLpz72VZ234WxmxwGtPqAE1K/IMG_20171115_121031.jpg)

![IMG_20171115_121131.jpg](https://steemitimages.com/DQmTFhfHjMnF9b5ZvhzSrMsUKYR6DqUNk4BY412zhYmnk4C/IMG_20171115_121131.jpg)

Keep them warm inside a dish towel while you work:

![IMG_20171115_121212.jpg](https://steemitimages.com/DQmUMNshVqBumYynPYtvG7EwDYPWePYxjiRS9TzRRpuLFFr/IMG_20171115_121212.jpg)

Nom.
![IMG_20171115_124852.jpg](https://steemitimages.com/DQmey4TMikBpQrxr8wcv1stidEzLFxFgjaaEfFuFMFg3FDr/IMG_20171115_124852.jpg)

So they were pretty good, but I'm not sure about the quinoa flour taste. There will be more experiments. ;) What's your favorite way to make tortillas?