Gluten Free Flour Tortillas

Gluten Free Flour Tortillas

2 Cups Tapioca Flour (same as starch)
1 Cup Gluten Free Bread Mix (I used the Pamela's Gluten Free Bread Mix & Flour Blend)
2 rounded tsp of xanthan gum (important to make the dough elastic)
2 Tbs Shortening (I used Spectrum)
1 1/3 cups Whole Milk (mine was Raw Milk)

You will need sweet rice flour for rolling out the dough to keep it from sticking to the rolling surfaces.

Blend all the dry ingredients together. Cut in the shortening. Add the milk and mix well. Take the dough out of the bowl and place on a floured counter. Kneed until well blended and you are able to put into a ball. Place the ball back in the bowl and cover with plastic wrap. Let the dough sit for an hour.

After an hour remove the dough and roll it into a snake as shown below:

Cut the rolled dough into 12 equal parts.

Roll the dough out on a counter that is sprinkled liberally with sweet rice flour. Use a mixing bowl to cut around the dough to make a circle.

This is what your circle dough will look like.




Place the dough in a flat bottom heated pan - medium / high - that has been lightly oiled with olive or coconut oil. My pan is cast iron 10" skillet. Heat the tortilla on each side for approximately 30 seconds.

This is the way the first side looks when you flip it over. You can use a regular spatula to flip them over once one side has been cooked.

Store them in a ziploc bag in the fridge or freeze them until you are ready to use them.

That's all there is to it! Looks pretty easy huh? No they do not fall apart either. It wasn't as bad as I thought it would be.

My next project is to make burrito sized tortillas. I am guessing I will get 6 tortillas out of this batch for the larger sized tortillas.


One more gluten free obstacle conquered!


To your health.... naturally.

Stephanie

Gluten Free Chocolate White Chocolate Chip Cookies

I decided I needed a new cookie in the house. I have done my coconut oatmeal and chocolate chip cookies too many times. So I decided to try some chocolate cookies. These are so yummy. Don't judge them by the taste of the raw dough as the bean flour makes it taste bad. When cooked they are good. My kids said they tasted like brownies.

GF Chocolate Cookies with White Chocolate Chips

INGREDIENTS:
1/2 cup Garbanzo Bean Flour
1/4 cup Potato Starch
2 Tb Tapioca Flour
1 tsp Xanthan Gum
1/2 cup Unsweetened Cocoa Powder (not Dutch)
1 tsp Baking Soda
1/4 tsp Sea Salt
1/2 cup Butter
1/2 cup Sugar
1/3 cup Brown Sugar, packed
1 Large Egg
1 tsp Vanilla
1/2 cup White Chocolate Chips

Preheat oven to 350°F. Grease a large cookie sheet or line with parchment paper set aside.

In a medium bowl, combine the first 7 ingredients (garbanzo bean flour through salt); set aside. With an electric mixer cream butter (room temperature, not melted) with sugars, egg and vanilla until well-combined. Add dry ingredients gradually; mix only until moistened. Fold in white chocolate chips. Place rounded teaspoons full of dough 2” apart on cookie sheet. Bake 10-12 minutes until puffed and cracked.

Cool on baking sheet 5 minutes, then transfer to wire rack to cool. Store in airtight container.

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Gluten Free Cheese Bread

Making a good gluten free bread is all about taste and texture. The more I play with flours the more comfortable I become with which blends of how much will result in a good product. It was a comfort food day. I had a roast in the crockpot with onions and mushrooms and some potatoes that were begging to be made into mashed and California blend of veggies in the crisper. The perfect dinner.... almost. I wanted bread. Cheese bread. You can see from the picture that it turned out wonderfully! I made 2 with cheese and dill and 2 without -all in my mini loaf pans.

Gluten Free Cheese Bread

2 Cups White Rice Flour
1/2 Cup Brown Rice Flour
1/2 Cup Sorghum Flour
1/4 Cup Dried Milk Powder
2 Tbs Sugar
1 tsp Salt
2 1/2 tsp Active Dry Yeast
3 1/2 tsp Xanthan Gum

Wet Ingredients
3 Eggs
3 Tbs Oil (I used Olive)
1 3/4 Cup warm water (110 degrees)
1 1/2 Cups Sharp Cheddar Cheese - Shredded

Mix the dry ingredients together and add the wet to it. Blend in mixer in medium speed for 3 minutes. Place dough in a greased pan and allow to rise for 1/2 hour in a warm place. Preheat the oven to 350 degrees. Bake for 30 mins.

Enjoy this spongy warm bread with some butter. YUM!

For those who wonder what my mini loaf pans are. I got them from Amazon - Chicago Metallic Professional Mini Loaf Pan (set of 4)

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

I decided to try a new twist to my already popular Chocolate Muffins . In an effort to sneak some veggies in my kids I replaced the cup of applesauce with a cup of shredded (food processor) zucchini. These turned out so good. They are light and fluffy. My kids got them in their lunches so I don't know what their verdict is yet but it is a thumbs up for me.

To your health!

Stephanie

Comfort Food Sunday - Gluten Free Apple Crisp

GLUTEN FREE APPLE CRISP

6 Tart Apples peeled and diced
1 Cup Brown Sugar
1/2 Cup Softened Butter
2 tsp Cinnamon or Apple Pie Spice
1 Cup Pamela's Bread Mix flour
1/4 Cup Bob's Red Mill GF Oats
Optional: Raisins

Butter the bottom of a baking dish. Spread out diced apples in the pan. Work the spices, brown sugar, butter, flour, oats and raisins (optional) together until it is "crumbly". Sprinkle over the top of the apples.

Bake at 400 degrees for 10 mins. Reduce temperature to 325 and bake for an additional 20-30 minutes until the apples are soft.

Now where is the organic vanilla ice cream??